Gökkuşağı alabalığı tesislerinden kaynaklanan tat ve koku sorununun çok kriterli karar verme metotları ile değerlendirilmesi

Year 2022, Volume: 28 Issue: 6, 888 - 900, 30.11.2022

Cihan Özgür , Emrah Öztürk

Abstract

2-Methylisoborneol (2-MIB) ve geosminden kaynaklanan tat ve koku sorunu, su kaynaklarında görülen en yaygın problemlerden biridir. Doğal ve antropojenik kirlik kaynakları neticesinde su kaynakları kirlenmekte ve sularda topraksı-küflü tat ve koku oluşmaktadır. Su kaynaklarında tat ve koku oluşumuna neden olan antropojenik kaynakların başında kültür balıkçılığı üretim tesisleri yer almaktadır. Bu çalışmada, ülkemizde faaliyet gösteren ve özellikle gökkuşağı alabalığı üretimi gerçekleştirilen tesislerde 2-MIB ve geosmin oluşumundan kaynaklanan tat ve koku sorununun giderimine yönelik kullanılabilecek en iyi arıtma prosesini çok ölçütlü karar verme metotları (ÇÖKVM) kullanılarak belirlenmesi amaçlanmıştır. Çalışma kapsamında; ozon tabanlı prosesler, ultraviyole (UV) tabanlı prosesler, aktif karbon adsorbsiyonu, alüminyum koagülasyonu, kum filtrasyonu, klor, klor dioksit, potasyum permanganat, fenton tabanlı prosesler ve foto-fenton prosesleri alternatif prosesler olarak değerlendirilmiştir. En iyi arıtma prosesinin belirlenmesinde analitik hiyerarşi süreci (AHS) kullanılmıştır. Alt kriterler olarak ise giderim performansı, güvenilirlik ve dayanıklılık, karmaşıklık, planlı bakım kolaylığı, inşa kolaylığı, çeşitli kimyasal kullanımı, ön arıtma gereksinimi, yan ürün oluşumu ve uygunluk belirlenmiştir. Alt kriterlerin sıralamasında TOPSIS ve VIKOR karar verme modelleri kullanılmıştır. TOPSIS ve VIKOR metodları kullanılarak elde edilen sonuçlara göre, beton havuzlarda gökkuşağı alabalığı üretiminden kaynaklanan 2-MIB ve geosmin gibi tat ve koku bileşenlerinin gideriminde kullanılabilecek en iyi arıtma yönteminin ozon tabanlı prosesler olduğu tespit edilmiştir.

Keywords

2-MIB ve geosmin, Analitik hiyerarşi süreci, Çok ölçütlü karar verme, Gökkuşağı alabalığı, İleri oksidasyon prosesleri

Evaluation of taste and odor problems caused by rainbow trout facilities with multi-criteria decision-making methods

Abstract

Taste and odor problem caused by 2-MIB and geosmin is one of the most common problems seen in water resources. As a result of natural and anthropogenic pollution sources, water resources are polluted, and an earthy-moldy taste and odor occurs in the water. Aquaculture production facilities are the leading anthropogenic sources that cause taste and odor formation in water resources. In this study, it is aimed to determine the best treatment methods that can be used to eliminate the taste and odor problems caused by the formation of 2-MIB and geosmin by using multi-criteria decision making (MCDM) methods in facilities operating in Turkey and where especially rainbow trout is produced. In the study, ozone-based processes, UV-based processes, activated carbon adsorption, aluminum coagulation, sand filtration, chlorination, chlorine dioxide, potassium permanganate, fenton-based processes and photo-fenton processes were used as alternative processes. The criteria chosen for the study were removal performance, reliability and durability, complexity, ease of planned maintenance, ease of construction, use of various chemicals, pre-treatment requirement, by-product formation, and suitability. Analytical hierarchy process (AHP) was used in weighting the criteria in the study, TOPSIS and VIKOR methods were used in ordering the alternatives. According to the results obtained using TOPSIS and VIKOR methods, ozone-based processes were found to be the best treatment method that can be used for the removal of taste and odor components such as 2-MIB and geosmin resulting from rainbow trout production in concrete ponds.

Keywords

2-MIB and geosmin, Advanced oxidation processes, Analytical hierarchy process, Multi-criteria decision making, Rainbow trout

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