Removal of trihalomethanes and haloacetamides from drinking water during tea brewing: Removal mechanism and kinetic analysis

Water Research
Di ZhangWenhai Chu

Abstract

Disinfection by-products (DBPs) are associated with various adverse health effects. Diversiform advanced treatment processes have been applied for the control of DBPs, but DBPs can still be frequently detected in tap water. Tea-leaves can be made into popular beverage and is itself a porous bio-adsorbent. By simulating tea brewing process, this study evaluated the removal of DBPs from drinking water during the tea brewing process. Removal of four trihalomethanes (THMs) and four haloacetamides (HAMs) by different fermentation degree tea-leaves was investigated. Little DBPs were removed by unfermented and semi-fermented tea-leaves (i.e., Meitan turquoise bud and Dahongpao tea) with less than 5% removal of HAMs, whereas 40% HAMs can be removed by fermented tea (i.e., Jinjunmei tea and Shuixian tea). Tea soup is neutral and slightly acidic, so little DBP hydrolysis was observed under typical tea-leaf brewing process. DBPs were mainly removed by volatilization and adsorption during tea brewing. Removal difference caused by DBP volatilization is very small. The DBP removal difference of four kinds of tea-leaves may be caused by fermentation degree. The surface of unfermented Meitan turquoise bud had a smooth and regular morphology, w...Continue Reading

Citations

Sep 16, 2021·Environmental Science & Technology·Jiafu LiSusan D Richardson

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