What is the process used to remove taste and odor problems from water?

Air stripping is an effective method used to remove taste and odor problems from water by utilizing the principle of mass transfer. This process involves introducing air into a column of water, which enhances the contact between the water and the air. Volatile compounds responsible for unpleasant tastes and odors, such as hydrogen sulfide or certain organic chemicals, are stripped from the water into the air. This method is particularly useful for treating groundwater or surface water sources that have been affected by contaminants that impart undesirable qualities.

In contrast, other processes mentioned, while important in water treatment, serve different purposes. Filtration primarily removes particulate matter and larger contaminants but may not effectively target taste and odor-causing substances. Chlorination is commonly used for disinfection, killing bacteria and pathogens, but it can sometimes contribute to taste and odor problems itself, such as the formation of chlorine byproducts. Coagulation is effective in removing suspended particles and turbidity but does not specifically address taste and odor issues. Therefore, air stripping stands out as the method specifically aimed at mitigating taste and odor problems in water treatment.