2025-08-21 ロイヤルメルボルン工科大学(RMIT)
＜関連情報＞
- https://www.rmit.edu.au/news/all-news/2025/aug/anti-fatberg-innovation
- https://pubs.acs.org/doi/10.1021/acsestwater.5c00513
食品サービス施設排水からの脂肪、油、グリース除去のための新型グリースインターセプターを用いた性能最適化 Performance Optimization for the Removal of Fat, Oil, and Grease from Food Service Establishment Wastewater Using a Novel Grease Interceptor
Nilufa Sultana,Felicity Roddick,Muhammed Bhuiyan,and Biplob Kumar Pramanik
ACS ES&T Water Published July 15, 2025
DOI:https://doi.org/10.1021/acsestwater.5c00513
Abstract
A novel grease interceptor (GI) integrated with coagulation–flocculation was investigated for enhanced removal of fat, oil, and grease (FOG) from food service establishment (FSE) wastewater. The GI, equipped with four short baffles, was designed to improve the separation of emulsified FOG particles (≤150 μm), which are poorly removed by physical separation processes (i.e., gravity based). FOG-rich wastewater from dishwashers and handwash sinks was treated using this combined method, assessing the effects of flow rate (1.2, 1.62, and 2.1 L/min) and influent temperature (20, 30, and 40 °C) on physical separation. Alum doses ranging from 75 to 450 mg/L were applied at pH 6–10.5 to remove residual FOG in GI-treated samples. The GI alone showed limited performance, with a maximum of 40% removal for the dishwasher effluents. However, 97–99% removal was achieved with 350–400 mg/L alum at pH 6–9. For handwash sink effluents, 93–98% removal was achieved with 75–150 mg/L alum. The study demonstrated the essential role of alum in removing chemically emulsified and colloidal FOG and revealed changes in fatty acid profiles across different flow and temperature conditions. This combined approach offers an effective solution for optimizing FOG removal from complex FSE wastewater streams.
