Characterisation of food service establishment wastewater and its implication for treatment
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Villa, Raffaella; Jefferson, Bruce; Gurd, Caroline (2019). Characterisation of food service establishment wastewater and its implication for treatment. Cranfield Online Research Data (CORD). Dataset. https://doi.org/10.17862/cranfield.rd.7679777
Abstract
Essential for the selection of a reliable treatment system is the characterisation of the effluent to treat. Kitchen wastewater (KWW) from food service establishment (FSE) is a strong organic and fat-rich effluent whose characterisation has not been sufficiently addressed. A comprehensive characterisation of wastewaters from three food service establishments was undertaken to generate data to evaluate appropriate FOG management strategies.
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Keywords
oily wastewater; bioremediation; FOG; grease separation; fatberg', 'Environmental Engineering not elsewhere classified'
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10.17862/cranfield.rd.7679777
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CC BY 4.0
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EPSRC Centre for Doctoral Training in Engineering for the Water Sector (STREAM IDC)