Characterisation of food service establishment wastewater and its implication for treatment

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dc.contributor.authorVilla, Raffaella
dc.contributor.authorJefferson, Bruce
dc.contributor.authorGurd, Caroline
dc.date.accessioned2024-06-04T04:29:55Z
dc.date.available2024-06-04T04:29:55Z
dc.date.issued2019-10-18 09:59
dc.description.abstractEssential 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.
dc.description.sponsorshipEPSRC Centre for Doctoral Training in Engineering for the Water Sector (STREAM IDC)
dc.identifier.citationVilla, 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
dc.identifier.doi10.17862/cranfield.rd.7679777
dc.identifier.urihttps://dspace.lib.cranfield.ac.uk/handle/1826/21888
dc.publisherCranfield University
dc.relation.isreferencedbyhttps://doi.org/10.1016/j.jenvman.2019.109657'
dc.rightsCC BY 4.0
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/
dc.subjectoily wastewater; bioremediation; FOG; grease separation; fatberg'
dc.subject'Environmental Engineering not elsewhere classified'
dc.titleCharacterisation of food service establishment wastewater and its implication for treatment
dc.typeDataset

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