Book Review: Taste, color, and odor in drinking water (Introduction, Detection, and Control) Print

Access to safe drinking water to protect human health and also for society development is necessary. With regards to population growing، industrial and economic development، serious harms on the quality and quantity of water resources are increasing. Considering the increasing pollution of water resources and the need for access to safe drinking water، understanding and knowledge of the water components in terms of planning، design and operation of water projects seems necessary. Beside this، knowledge about drinking water quality standards and its criteria in terms of health and pleasant for all people in this region (scientists، designers، engineers، operators and consultants) is absolutely important. Production of drinking water in water treatment plants with considering primary health standards is of essential concern but attention to aesthetic aspects in drinking water sources must be also considered to increase public confidence about their drinking water sources. According to secondary standards for drinking water the contents of aesthetic parameters including color، odor and taste must be low and acceptable. In the present book the sources of color، odor and taste، measurement methods and removal of each cited parameter is discussed. Finally، the step by step design for removal systems of color، odor and taste in the particular circumstances are also considered with introducing case design. This book is recommended to students and researches in the field of environmental health engineering، environmental science and related sciences. This book can also be used in the design and operation of water treatment plants by designers، operators and all those involvedpublic.