VOCs
Avoid VOCs stripping by reduced stirring and biodegradation.
The formation of odors in WWTPs is generally due to the presence of anaerobic zones, or to an insufficient capacity of oxygenation during the hot months.
Avoid VOCs stripping by reduced stirring and biodegradation.
Increase oxygen OTR to overcome low O2 solubility during hot periods.
Elimination of anaerobic state of water.
Oxidation of oxydisable substances (pre-biological).
Descent of the concentration of sulphides in the biological raft, normally toxic for bacteria.
Rapid oxidation of sulphides to sulphates.
Higher reaction rate with oxygen than with air, and without generating stripping.
Homogenisation and oxygenation without aerosol phenomenon.
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