What are the two categories of taste and odor removal?

The process of taste and odor removal in water treatment can indeed be categorized into two main approaches: removal and destruction.

Removal refers to the techniques used to eliminate the impurities causing taste and odor, which can include various organic compounds, chlorine, or other contaminants in the water. This typically involves methods such as filtration, which physically removes particles from the water, and adsorption, where pollutants bind to the surface of a material, effectively reducing their concentration.

Destruction, on the other hand, involves chemical processes that transform or neutralize the substances causing undesirable taste and smell. This may include advanced oxidation processes or the use of specific reagents that chemically alter contaminants into less harmful or odor-neutral substances.

Together, these two approaches ensure not only that taste and odors are eradicated but also that the underlying contaminants are effectively dealt with, ensuring the water is safe and pleasant for consumption.