The study evaluated the UV-A/Chlorine process, a promising advanced oxidation process (AOP), for the removal of 2-isopropyl-3-methoxy pyrazine (IPMP), a widely reported compound in the literature that causes unpleasant taste and odor when present in water at or below the ng L−1 level. It was found that the process was efficient in removing of IPMP in ultrapure and drinking water. Scavenging experiments highlighted the significant role of various reactive species (e.g. HO*, ClO*, Cl*, Cl2-*). In addition, the role of HO* was further verified by Electron paramagnetic resonance spectroscopy (EPR).
This paper is the first publication to acknowledge WaterTOP.
Maria Antonopoulou, Nikolaos Ioannidis, Triantafyllos Kaloudis, Theodoros M. Triantis, Anastasia Hiskia (2020). Kinetic and mechanistic investigation of water taste and odor compound 2-isopropyl-3-methoxy pyrazine degradation using UV-A/Chlorine process. Science of The Total Environment 732, 138404. https://doi.org/10.1016/j.scitotenv.2020.138404.