Gökkuþaðý alabalýðý tesislerinden kaynaklanan tat ve koku sorununun çok kriterli karar verme metotlarý ile deðerlendirilmesi

2-Methylisoborneol (2-MIB) ve geosminden kaynaklanan tat ve koku sorunu, su kaynaklarýnda görülen en yaygýn problemlerden biridir. Doðal ve antropojenik kirlik kaynaklarý neticesinde su kaynaklarý kirlenmekte ve sularda topraksý-küflü tat ve koku oluþmaktadýr. Su kaynaklarýnda tat ve koku oluþumuna neden olan antropojenik kaynaklarýn baþýnda kültür balýkçýlýðý üretim tesisleri yer almaktadýr. Bu çalýþmada, ülkemizde faaliyet gösteren ve özellikle gökkuþaðý alabalýðý üretimi gerçekleþtirilen tesislerde 2-MIB ve geosmin oluþumundan kaynaklanan tat ve koku sorununun giderimine yönelik kullanýlabilecek en iyi arýtma prosesini çok ölçütlü karar verme metotlarý (ÇÖKVM) kullanýlarak belirlenmesi amaçlanmýþtýr. Çalýþma kapsamýnda; ozon tabanlý prosesler, ultraviyole (UV) tabanlý prosesler, aktif karbon adsorbsiyonu, alüminyum koagülasyonu, kum filtrasyonu, klor, klor dioksit, potasyum permanganat, fenton tabanlý prosesler ve foto-fenton prosesleri alternatif prosesler olarak deðerlendirilmiþtir. En iyi arýtma prosesinin belirlenmesinde analitik hiyerarþi süreci (AHS) kullanýlmýþtýr. Alt kriterler olarak ise giderim performansý, güvenilirlik ve dayanýklýlýk, karmaþýklýk, planlý bakým kolaylýðý, inþa kolaylýðý, çeþitli kimyasal kullanýmý, ön arýtma gereksinimi, yan ürün oluþumu ve uygunluk belirlenmiþtir. Alt kriterlerin sýralamasýnda TOPSIS ve VIKOR karar verme modelleri kullanýlmýþtýr. TOPSIS ve VIKOR metodlarý kullanýlarak elde edilen sonuçlara göre, beton havuzlarda gökkuþaðý alabalýðý üretiminden kaynaklanan 2-MIB ve geosmin gibi tat ve koku bileþenlerinin gideriminde kullanýlabilecek en iyi arýtma yönteminin ozon tabanlý prosesler olduðu tespit edilmiþtir.

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

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.