Foam reduction in aerobic digestion of food processing wastewater using surfactants
The aerobic digestion of food processing wastewater (FPW) with high fat, oil, and grease (FOG) and protein concentration produces foam. It diminishes treatment efficiency and raises several operational concerns. Surfactants have anti-foaming properties. This study investigates the properties of raw...
| Main Authors: | , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
HH Publisher
2024
|
| Online Access: | http://psasir.upm.edu.my/id/eprint/119471/ http://psasir.upm.edu.my/id/eprint/119471/1/119471.pdf |