%0 Generic %A Villa, Raffaella %A Jefferson, Bruce %A Gurd, Caroline %D 2019 %T Characterisation of food service establishment wastewater and its implication for treatment %U https://cord.cranfield.ac.uk/articles/dataset/Characterisation_of_food_service_establishment_wastewater_and_its_implication_for_treatment/7679777 %R 10.17862/cranfield.rd.7679777.v1 %2 https://cord.cranfield.ac.uk/ndownloader/files/14277557 %K oily wastewater; bioremediation; FOG; grease separation; fatberg %K Environmental Engineering not elsewhere classified %X 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. %I Cranfield Online Research Data (CORD)