TY - JOUR
T1 - The role of restaurant wastewater for producing bioenergy towards a circular bioeconomy
T2 - A review on composition, environmental impacts, and sustainable integrated management
AU - Ahmad, Imran
AU - Abdullah, Norhayati
AU - Koji, Iwamoto
AU - Yuzir, Ali
AU - Mohamad, Shaza Eva
AU - Show, Pau Loke
AU - Cheah, Wai Yan
AU - Khoo, Kuan Shiong
N1 - Funding Information:
The authors would like to thank Universiti Teknologi Malaysia for funding this study under the auspices of Fundamental Research Grant Scheme (Grant number: 5F003 ) and Malaysia-Japan International Institute of Technology ( MJIIT ) for the Student Incentive Scheme. The authors acknowledged kind assistance rendered by UTM Residency, Kuala Lumpur in conducting this study.
Publisher Copyright:
© 2022 Elsevier Inc.
PY - 2022/11
Y1 - 2022/11
N2 - Population inflation has led to the unprecedented increase in urbanization, thus causing negative impacts on environmental sustainability. Recently, there is an upsurge in the number of restaurants due to the changing lifestyles of the people round the globe. For instance, there were 167,490 food and beverage establishments in 2015, representing an annual growth rate of 5.1% since 2010 in Malaysia. The rapid growth of restaurants has implicated a negative impact due to the generation of highly polluted restaurant wastewater (RWW). RWW is mainly generated during the cooking, washing, and cleaning operations. RWW typically contain fat, oil, and grease (FOG) resulting from residues of meat, deep-fried food, baked items and butter, and has caused serious blockages of sewer due to clogging and eventually sewage backup. This has increased the required frequency of cleaning and sanitary sewer overflows (SSOs). Results from the previous studies have shown that FOG can be treated using physical, chemical, and biological processes. Different technologies have been applied for the treatment of FOG and other pollutants (COD, BOD, SS and NH4–N) present in RWW. Therefore, this review aims to provide an in-depth understanding of the characteristics of RWW, chemical and physical characteristics of FOG with the mechanism of its formation and utilization for biocomposites, biogas and biodiesel productions for circular bioeconomy. Besides, this review has discussed the potential treatment technologies comprehensively for RWW which is currently remain understudied. Integrated sustainable management of FOG with technoeconomic analysis of bioproducts, sustainable management with international initiatives and previous studies are also summarized. Hence, this review aims towards providing better alternatives in managing RWW at sources, including its treatment and potential of its biorefinery, therefore eventually contributing towards environmental sustainability.
AB - Population inflation has led to the unprecedented increase in urbanization, thus causing negative impacts on environmental sustainability. Recently, there is an upsurge in the number of restaurants due to the changing lifestyles of the people round the globe. For instance, there were 167,490 food and beverage establishments in 2015, representing an annual growth rate of 5.1% since 2010 in Malaysia. The rapid growth of restaurants has implicated a negative impact due to the generation of highly polluted restaurant wastewater (RWW). RWW is mainly generated during the cooking, washing, and cleaning operations. RWW typically contain fat, oil, and grease (FOG) resulting from residues of meat, deep-fried food, baked items and butter, and has caused serious blockages of sewer due to clogging and eventually sewage backup. This has increased the required frequency of cleaning and sanitary sewer overflows (SSOs). Results from the previous studies have shown that FOG can be treated using physical, chemical, and biological processes. Different technologies have been applied for the treatment of FOG and other pollutants (COD, BOD, SS and NH4–N) present in RWW. Therefore, this review aims to provide an in-depth understanding of the characteristics of RWW, chemical and physical characteristics of FOG with the mechanism of its formation and utilization for biocomposites, biogas and biodiesel productions for circular bioeconomy. Besides, this review has discussed the potential treatment technologies comprehensively for RWW which is currently remain understudied. Integrated sustainable management of FOG with technoeconomic analysis of bioproducts, sustainable management with international initiatives and previous studies are also summarized. Hence, this review aims towards providing better alternatives in managing RWW at sources, including its treatment and potential of its biorefinery, therefore eventually contributing towards environmental sustainability.
KW - Bioeconomy
KW - Fatty acids
KW - Oil and grease
KW - Restaurant wastewater
KW - Treatment
UR - http://www.scopus.com/inward/record.url?scp=85135500851&partnerID=8YFLogxK
U2 - 10.1016/j.envres.2022.113854
DO - 10.1016/j.envres.2022.113854
M3 - Article
C2 - 35841970
AN - SCOPUS:85135500851
SN - 0013-9351
VL - 214
JO - Environmental Research
JF - Environmental Research
M1 - 113854
ER -
