Micro and macro analysis of restaurant wastewater containing fat, oil, grease (fog): an approach based on prevention, control, and sustainable management
The number of restaurants is increasing day by day in almost all the developing countries, causing the increase in the generation of restaurant wastewater. Various activities (i.e., cleaning, washing, and cooking) going on in the restaurant kitchen lead to restaurant wastewater (RWW). RWW has high c...
| Main Authors: | , , , , , , , , |
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| Format: | Article |
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Elsevier Ltd
2023
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| _version_ | 1811132266696409088 |
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| author | Ahmad, Imran Abdullah, Norhayati Koji, Iwamoto Yuzir, Ali Ahmad, Mohd. Danish Nova Rachmadona, Nova Rachmadona Al-Dailami, Anas Show, Pau Loke Khoo, Kuan Shiong |
| author_facet | Ahmad, Imran Abdullah, Norhayati Koji, Iwamoto Yuzir, Ali Ahmad, Mohd. Danish Nova Rachmadona, Nova Rachmadona Al-Dailami, Anas Show, Pau Loke Khoo, Kuan Shiong |
| author_sort | Ahmad, Imran |
| collection | ePrints |
| description | The number of restaurants is increasing day by day in almost all the developing countries, causing the increase in the generation of restaurant wastewater. Various activities (i.e., cleaning, washing, and cooking) going on in the restaurant kitchen lead to restaurant wastewater (RWW). RWW has high concentrations of chemical oxygen demand (COD), biochemical oxygen demand (BOD), nutrients such as potassium, phosphorus, and nitrogen, and solids. RWW also contains fats, oil, and grease (FOG) in alarmingly high concentration, which after congealing can constrict the sewer lines, leading to blockages, backups, and sanitatry sewer overflows (SSOs). The paper provides an insight to the details of RWW containing FOG collected from a gravity grease interceptor at a specific site in Malaysia, and its expected consequences and the sustainable management plan as prevention, control, and mitigation (PCM) approach. The results showed that the concentrations of pollutants are very high as compared to the discharge standards given by Department of Environment, Malaysia. Maximum values for COD, BOD and FOG in the restaurant wastewater samples were found to be 9948, 3170, and 1640 mg/l, respectively. FAME and FESEM analysis are done on the RWW containing FOG. In the FOG, palmitic acid (C16:0), stearic acid (C18:0), oleic acid (C18:1n9c), linoleic acid (C18:2n6c) are the dominant lipid acids with a maximum of 41, 8.4, 43.2, and 11.5%, respectively. FESEM analysis showed formation of whitish layers fprmed due to the deposition of calcium salts. Furthermore, a novel design of indoor hydromechanical grease interceptor (HGI) was proposed in the study based on the Malaysian conditions of restaurant. The HGI was designed for a maximum flow rate of 132 L per minute and a maximum FOG capacity of 60 kg. |
| first_indexed | 2024-09-24T00:00:35Z |
| format | Article |
| id | utm.eprints-106084 |
| institution | Universiti Teknologi Malaysia - ePrints |
| last_indexed | 2024-09-24T00:00:35Z |
| publishDate | 2023 |
| publisher | Elsevier Ltd |
| record_format | dspace |
| spelling | utm.eprints-1060842024-06-06T08:20:10Z http://eprints.utm.my/106084/ Micro and macro analysis of restaurant wastewater containing fat, oil, grease (fog): an approach based on prevention, control, and sustainable management Ahmad, Imran Abdullah, Norhayati Koji, Iwamoto Yuzir, Ali Ahmad, Mohd. Danish Nova Rachmadona, Nova Rachmadona Al-Dailami, Anas Show, Pau Loke Khoo, Kuan Shiong T Technology (General) The number of restaurants is increasing day by day in almost all the developing countries, causing the increase in the generation of restaurant wastewater. Various activities (i.e., cleaning, washing, and cooking) going on in the restaurant kitchen lead to restaurant wastewater (RWW). RWW has high concentrations of chemical oxygen demand (COD), biochemical oxygen demand (BOD), nutrients such as potassium, phosphorus, and nitrogen, and solids. RWW also contains fats, oil, and grease (FOG) in alarmingly high concentration, which after congealing can constrict the sewer lines, leading to blockages, backups, and sanitatry sewer overflows (SSOs). The paper provides an insight to the details of RWW containing FOG collected from a gravity grease interceptor at a specific site in Malaysia, and its expected consequences and the sustainable management plan as prevention, control, and mitigation (PCM) approach. The results showed that the concentrations of pollutants are very high as compared to the discharge standards given by Department of Environment, Malaysia. Maximum values for COD, BOD and FOG in the restaurant wastewater samples were found to be 9948, 3170, and 1640 mg/l, respectively. FAME and FESEM analysis are done on the RWW containing FOG. In the FOG, palmitic acid (C16:0), stearic acid (C18:0), oleic acid (C18:1n9c), linoleic acid (C18:2n6c) are the dominant lipid acids with a maximum of 41, 8.4, 43.2, and 11.5%, respectively. FESEM analysis showed formation of whitish layers fprmed due to the deposition of calcium salts. Furthermore, a novel design of indoor hydromechanical grease interceptor (HGI) was proposed in the study based on the Malaysian conditions of restaurant. The HGI was designed for a maximum flow rate of 132 L per minute and a maximum FOG capacity of 60 kg. Elsevier Ltd 2023 Article PeerReviewed Ahmad, Imran and Abdullah, Norhayati and Koji, Iwamoto and Yuzir, Ali and Ahmad, Mohd. Danish and Nova Rachmadona, Nova Rachmadona and Al-Dailami, Anas and Show, Pau Loke and Khoo, Kuan Shiong (2023) Micro and macro analysis of restaurant wastewater containing fat, oil, grease (fog): an approach based on prevention, control, and sustainable management. Chemosphere, 325 (NA). NA-NA. ISSN 0045-6535 http://dx.doi.org/10.1016/j.chemosphere.2023.138236 DOI : 10.1016/j.chemosphere.2023.138236 |
| spellingShingle | T Technology (General) Ahmad, Imran Abdullah, Norhayati Koji, Iwamoto Yuzir, Ali Ahmad, Mohd. Danish Nova Rachmadona, Nova Rachmadona Al-Dailami, Anas Show, Pau Loke Khoo, Kuan Shiong Micro and macro analysis of restaurant wastewater containing fat, oil, grease (fog): an approach based on prevention, control, and sustainable management |
| title | Micro and macro analysis of restaurant wastewater containing fat, oil, grease (fog): an approach based on prevention, control, and sustainable management |
| title_full | Micro and macro analysis of restaurant wastewater containing fat, oil, grease (fog): an approach based on prevention, control, and sustainable management |
| title_fullStr | Micro and macro analysis of restaurant wastewater containing fat, oil, grease (fog): an approach based on prevention, control, and sustainable management |
| title_full_unstemmed | Micro and macro analysis of restaurant wastewater containing fat, oil, grease (fog): an approach based on prevention, control, and sustainable management |
| title_short | Micro and macro analysis of restaurant wastewater containing fat, oil, grease (fog): an approach based on prevention, control, and sustainable management |
| title_sort | micro and macro analysis of restaurant wastewater containing fat oil grease fog an approach based on prevention control and sustainable management |
| topic | T Technology (General) |
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