Factors influencing the effect of bleached kraft mill effluents on drinking water quality

The taste and odour of drinking waters contaminated with bleached kraft mill effluent (BKME) were investigated. Mill effluents with a wide range of odour thresholds were selected and the effects of biological treatment, conventional water purification, carbon filtration, residual chlorine concentration, and recipient water quality were evaluated. No correlation was found between the original odour of BKME and the drinking water impairment. The taste and odour of drinking water prepared from pure glacial-fed river water to which biotreated BKMEs from three separate pulp mills were added was found to be impaired at effluent concentrations ranging from 0.1 to 0.4%. Effluent biotreatment, conventional water purification, and carbon filtration significantly reduced, but did not completely eliminate, BKME-associated taste and odour in potable water samples. The concentration of residual chlorine in the finished drinking water samples was an important factor influencing the degree of taste impairment.