Characterisation of food service establishment wastewater and its implication for treatment
datasetposted on 18.10.2019, 08:59 by Raffaella Villa, Bruce JeffersonBruce Jefferson, Caroline Gurd
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.
EPSRC Centre for Doctoral Training in Engineering for the Water Sector (STREAM IDC)
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