Overview of Applications of Kitchen Wastewater and Its Treatment

Parwin, Rijwana; Paul, Kakoli Karar

doi:10.1061/(asce)hz.2153-5515.0000482

Cited by 11 publications

(4 citation statements)

References 40 publications

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“…The majority of the wastewater generated from households is discharged into the environment without any proper treatment; nearly 50% of the wastewater is generated from kitchens . The treatment of kitchen wastewater (KWW) is complex due to its constituents, such as coloring agents, detergents, food particles, taste-enhancing agents, washing liquid, edible oils, grease, etc. , Physical, − chemical, and biological − methods were proposed for the treatment of KWW. However, the setbacks of these methods include sludge generation, time consumption, and the requirement of secondary treatment methods.…”

Section: Introductionmentioning

confidence: 99%

E-Waste-Derived Electrode for Electrooxidation of Kitchen Wastewater

V S,

Appusamy,

Karuppan

2024

Ind. Eng. Chem. Res.

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The widespread use of electronic and electrical devices leads to significant electronic waste (e-waste) generation. Ewaste predominantly comprises metals, plastics, and printed circuit boards (PCBs). The metallic fraction of PCBs (MF-PCB) holds promise as a potential source of electrode synthesis. Thus, this study focuses on extracting lead from PCBs and electrodepositing it onto the graphite surface in the presence of ultrasound, forming PbO 2 (G-PbO 2 ). Additionally, the performance of G-PbO 2 in batch electrooxidation (EO) of kitchen wastewater (KWW) was evaluated and compared with that of plain graphite. Analysis of the G-PbO 2 outer layer was conducted using powder X-ray diffraction (PXRD), field emission scanning electron microscopy (FESEM), energy-dispersive X-ray spectroscopy (EDXS), and Xray photoelectron spectroscopy (XPS). Cyclic voltammetry (CV) and electrochemical impedance spectroscopy (EIS) results indicated an enhanced electrical conductivity, kinetics, and diffusivity nature of G-PbO 2 , alongside a reduced electrochemical impedance and charge transfer resistance. The effects of current density, electrolyte concentration, and electrode distance were analyzed, employing the central composite design (CCD) to investigate interactions between the variables. The increase in current density improved % COD removal, while higher electrolyte concentration moderately increased COD removal. A minimal interaction between electrode distance and electrolyte concentration was observed, with higher % COD removal at lower electrode distances. Experimental results demonstrated a 98% reduction in COD for G-PbO 2 . First-order kinetic rate constants were 0.00926 min −1 for graphite and 0.0149 min −1 for G-PbO 2 . G-PbO 2 exhibited 50% lower energy consumption compared to graphite with higher current efficiency.

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Section: Introductionmentioning

confidence: 99%

E-Waste-Derived Electrode for Electrooxidation of Kitchen Wastewater

V S,

Appusamy,

Karuppan

2024

Ind. Eng. Chem. Res.

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“…The discharge of restaurant wastewater without treatment would pose catastrophic consequences for water contamination. Animal and vegetable oils, soap and detergents, as well as the insoluble organic matter, are the main components of restaurant wastewater . The large amounts of oily matter in restaurant wastewater would clog the pipe through a series of chemical reactions with other substances in the wastewater or by physical aggregation .…”

Section: Introductionmentioning

confidence: 99%

“…Animal and vegetable oils, soap and detergents, as well as the insoluble organic matter, are the main components of restaurant wastewater. 2 The large amounts of oily matter in restaurant wastewater would clog the pipe through a series of chemical reactions with other substances in the wastewater or by physical aggregation. 3 The anoxic condition of kitchen wastewater in pipe would create unpleasant odors and become the breeding environment of pests.…”

Section: Introductionmentioning

confidence: 99%

Enhanced Purification and Disinfection of Restaurant Wastewater by Electro-coagulation Coupled with an Electro-oxidation Process: From Lab Scale to Field Scale

Zhang

Zhu

et al. 2023

ACS EST Eng.

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Several Covid-19 infection events have been reported in restaurant and food-processing factory scenarios. To block the transmission of waterborne pathogens and protect human's safety, it is urgent to take action for the purification and disinfection of restaurant wastewater. Considering the requirement of restaurant wastewater treatment technology, such as limited spaces, low capital cost, simple to operate, and high efficiency, an integrated electro-coagulation (EC) and electro-oxidation (EO) process was put forward. The lab-scale system treatment results illustrated that the composition of restaurant wastewater underwent significant changes. The chemical oxygen demand value decreased from 1680 to 344 mg/L. Total phosphate, total nitrogen, suspended solids, petroleum, animal fat and vegetable oils, and anionic surfactants achieved a distinct decrease. Moreover, the removal of Escherichia coli and Phi6 illustrated the satisfactory disinfection performance of the EC−EO system. The acute toxicity of the EC−EO effluent was reduced compared to that of raw wastewater. Comparing the results of EC treatment with EO treatment, the EC process provided more significant contributions to the purification and disinfection of wastewater than the EO process. The oxidants generated in the EO process would ensure the residual purification and disinfection performance through the long sewer pipe. The physical−chemical parameters and disinfection performances of the field-scale EC−EO system met the requirement of "Wastewater quality standards for discharge to municipal sewers-GB/T 31962-2015". However, a certain amount of disinfectant byproducts were formed in the effluent. Moreover, the techno-economic analysis further illustrated the feasibility of the integrated EC−EO system for the purification and disinfection of restaurant wastewater.

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“…Wastewater can be considered as both resource and hazard (Hussain et al 2002). Wastewater is a vital source of essential nutrients and organic matter (Parwin and Paul 2020). According to Shakir et al (2017), domestic sewage contains a proportion of organic matter and harmful microorganisms such as bacteria, virus, and protozoan, thus causing typhoid, dysentery, diarrhea, and vomiting due to contamination of freshwater.…”

Section: Introductionmentioning

confidence: 99%

Assessment of kitchen wastewater quality for irrigation

Parwin

Paul

2020

Appl Water Sci

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In this study, the potential reuse of kitchen wastewater (KWW) in irrigation was analyzed to reduce the present freshwater demand. To know the suitability of KWW for irrigation, the samples were first collected from an educational institute in India and then characterized according to its physical, chemical, and bacteriological properties. The characterized data were then compared with the standard limit for irrigation Food and Agriculture Organization (FAO in Water quality for agriculture. Irrigation and drainage paper 29, M56, 1994) and the US Salinity Laboratory (USSL). Apart from the above irrigation standards, the characterized data were also compared with sodium adsorption ratio (SAR), residual sodium carbonate, sodium percentage (Na%), magnesium hazard (MH), Kelly’s ratio (KR), and permeability index to get better clarity. From the characterization, it was found that carbonate, fluoride, chromium, and Escherichia coli were absent, whereas parameters like pH, chloride, iron, copper, magnesium, lead, nickel, sodium, calcium, zinc, aluminum, and sodium adsorption ratio were within the permissible limit. The result obtained from the USSL classification system suggested that 30.77% of KWW samples are safe for irrigation. Moreover, its quality was found to be safe for irrigation based on SAR, Na%, KR, and MH. For better decision making of KWW reuse in irrigation, the output of Mamdani fuzzy inference system (MFIS) was compared with the USSL classification system. The overall agreement between USSL and MFIS was found to be 55.6% for KWW.

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Overview of Applications of Kitchen Wastewater and Its Treatment

Cited by 11 publications

References 40 publications

E-Waste-Derived Electrode for Electrooxidation of Kitchen Wastewater

E-Waste-Derived Electrode for Electrooxidation of Kitchen Wastewater

Enhanced Purification and Disinfection of Restaurant Wastewater by Electro-coagulation Coupled with an Electro-oxidation Process: From Lab Scale to Field Scale

Assessment of kitchen wastewater quality for irrigation

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