Three-Dimensional Effects of Artificial Mixing in a Shallow Drinking-Water Reservoir

Studies that examine the effects of artificial mixing for water-quality mitigation in lakes and reservoirs often view a water column with a one-dimensional (1-D) perspective (e.g., homogenized epilimnetic and hypolimnetic layers). Artificial mixing in natural water bodies, however, is inherently three dimensional (3-D). Using a 3-D approach experimentally and numerically, the present study visualizes thermal structure and analyzes constituent transport under the influence of artificial mixing in a shallow drinking-water reservoir. The purpose is to improve the understanding of artificial mixing, which may help to better design and operate mixing systems. In this reservoir, a side-stream supersaturation (SSS) hypolimnetic oxygenation system and an epilimnetic bubble-plume mixing (EM) system were concurrently deployed in the deep region. The present study found that, while the mixing induced by the SSS system does not have a distinct 3-D effect on the thermal structure, epilimnetic mixing by the EM system causes 3-D heterogeneity. In the experiments, epilimnetic mixing deepened the lower metalimnetic boundary near the diffuser by about 1 m, with 55% reduction of the deepening rate at 120 m upstream of the diffuser. In a tracer study using a 3-D hydrodynamic model, the operational flow rate of the EM system is found to be an important short-term driver of constituent transport in the reservoir, whereas the duration of the EM system operation is the dominant long-term driver. The results suggest that artificial mixing substantially alters both 3-D thermal structure and constituent transport, and thus needs to be taken into account for reservoir management.