TY - JOUR
T1 - Restaurant oil and grease management in Hong Kong
AU - Yau, Yiu Hung
AU - Rudolph, Victor
AU - Lo, Cat Chui man
AU - Wu, Kam Chau
N1 - Funding Information:
The authors thank the anonymous referees for reviewing the manuscript and the comments suggested.
Publisher Copyright:
© 2018, Springer-Verlag GmbH Germany, part of Springer Nature.
PY - 2021/8
Y1 - 2021/8
N2 - Oil and grease (O&G) in wastewater can be considered as two parts or proportion contained in emulsion which exceeded O&G standard. Most of oil becomes emulsified with water when they pass through grease trap and discharged in the effluents. Thus, it may indicate that either treatment of grease traps or standards for O&G content stipulated in technical memorandum of Water Pollution Control Ordinance (WPCO) do not reflect the actual situation. Existing grease traps should be upgraded to meet the requirements of WPCO. Alternative technologies need to be developed to tackle this unsolved problem. Good management and practices are also important to ensure proper collection and waste recycling rather than just disposing effluent into drains. Collected O&G content can be recycled as valuable products such as biofuel, flotation agent, or other derivatives. This approach not only protects the environment by improving water quality, it also encourages large flow restaurant operators to recycle oil and grease content towards cleaner production.
AB - Oil and grease (O&G) in wastewater can be considered as two parts or proportion contained in emulsion which exceeded O&G standard. Most of oil becomes emulsified with water when they pass through grease trap and discharged in the effluents. Thus, it may indicate that either treatment of grease traps or standards for O&G content stipulated in technical memorandum of Water Pollution Control Ordinance (WPCO) do not reflect the actual situation. Existing grease traps should be upgraded to meet the requirements of WPCO. Alternative technologies need to be developed to tackle this unsolved problem. Good management and practices are also important to ensure proper collection and waste recycling rather than just disposing effluent into drains. Collected O&G content can be recycled as valuable products such as biofuel, flotation agent, or other derivatives. This approach not only protects the environment by improving water quality, it also encourages large flow restaurant operators to recycle oil and grease content towards cleaner production.
KW - Emulsified oil
KW - Grease trap oil recycling
KW - Oil and grease removal
KW - Restaurant wastewater
UR - http://www.scopus.com/inward/record.url?scp=85049050132&partnerID=8YFLogxK
U2 - 10.1007/s11356-018-2474-4
DO - 10.1007/s11356-018-2474-4
M3 - Article
C2 - 29936614
AN - SCOPUS:85049050132
SN - 0944-1344
VL - 28
SP - 40735
EP - 40745
JO - Environmental Science and Pollution Research
JF - Environmental Science and Pollution Research
IS - 30
ER -
