Water Quality Responses during the Continuous Mixing Process and Informed Management of a Stratified Drinking Water Reservoir

Zizhen Zhou, Tinglin Huang, Weijin Gong, Yang Li, Yue Liu, Shilei Zhou and Meiying Cao
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Zizhen Zhou: School of Energy and Environment, Zhongyuan University of Technology, Zhengzhou 450007, China
Tinglin Huang: School of Environmental and Municipal Engineering, Xi’an University of Architecture and Technology, Xi’an 710055, China
Weijin Gong: School of Energy and Environment, Zhongyuan University of Technology, Zhengzhou 450007, China
Yang Li: School of Energy and Environment, Zhongyuan University of Technology, Zhengzhou 450007, China
Yue Liu: School of Energy and Environment, Zhongyuan University of Technology, Zhengzhou 450007, China
Shilei Zhou: School of Environment Science and Engineering, Hebei University of Science and Technology, Shijiazhuang 050018, China
Meiying Cao: Shangqiu Kangda Sewage Treatment Co. LTD, Shangqiu 476000, China

Sustainability, 2019, vol. 11, issue 24, 1-12

Abstract: Aeration and mixing have been proven as effective in situ water quality improvement methods, particularly for deep drinking water reservoirs. While there is some research on the mechanism of water quality improvement during artificial mixing, the changes to water quality and the microbial community during the subsequent continuous mixing process is little understood. In this study, we investigate the mechanism of water quality improvement during the continuous mixing process in a drinking water reservoir. During this period, we found a reduction in total nitrogen (TN), total phosphorus (TP), ammonium-nitrogen (NH 4 -N), iron (Fe), manganese (Mn), and total organic carbon (TOC) of 12.5%–30.8%. We also measured reductions of 8.6% and 6.2% in TN and organic carbon (OC), respectively, in surface sediment. Microbial metabolic activity, abundance, and carbon source utilization were also improved. Redundancy analysis indicated that temperature and dissolved oxygen (DO) were key factors affecting changes in the microbial community. With intervention, the water temperature during continuous mixing was 15 °C, and the mixing temperature in the reservoir increased by 5 °C compared with natural mixing. Our research shows that integrating and optimizing the artificial and continuous mixing processes influences energy savings. This research provides a theoretical basis for further advancing treatment optimizations for a drinking water supply.

Keywords: continuous mixing; water quality improvement; microbial community; pollutant removal (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2019
References: View references in EconPapers View complete reference list from CitEc
Citations: View citations in EconPapers (2)

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