INVESTIGATION OF THE EFFICIENCY OF FATS AND OILS REMOVAL FROM WASTEWATER GENERATED BY PUBLIC CATERING ENTERPRISES
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https://doi.org/10.5281/zenodo.19054671##article.subject##:
Public catering enterprises, wastewater, fats and oils, emulsification, saponification, BOD, COD, grease trap##article.abstract##
This article presents a comprehensive analysis of the sources of wastewater generation in public catering
enterprises and the mechanisms of their contamination. It is substantiated that high concentrations of fats and oils
accumulate in wastewater as a result of kitchen processes, dishwashing, and sanitary–hygienic activities. Based on
scientific literature, the negative impact of fatty substances on the operation of sewerage systems through processes
such as emulsification, saponification, and mechanical mixing is analyzed. A review of the literature also summarizes
the typical ranges of biochemical oxygen demand (BOD), chemical oxygen demand (COD), suspended solids, and fat
concentrations in wastewater generated by public catering facilities. The results of the study provide a scientific basis for
the technological and environmental feasibility of using grease traps and contribute to ensuring the reliable and stable
operation of sewerage systems
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