Publication: Optimization of ultrasonic assisted electrocoagulation process to remove oil and grease from restaurant waste water
| datacite.subject.fos | oecd::Engineering and technology::Civil engineering | |
| dc.contributor.author | Shefaa OMar Abu Nassar | |
| dc.date.accessioned | 2025-02-03T04:48:10Z | |
| dc.date.available | 2025-02-03T04:48:10Z | |
| dc.date.issued | 2023-06-01 | |
| dc.description.abstract | Electrocoagulation (EC) combined with ultrasonic (US) is an emerging process that is extremely effective in removing oil and grease (O&G) from wastewater. Indeed, restaurant wastewater contains a high concentration of O&G, up to 3434 mg/L, which is difficult to remove and can cause environmental problems. This study aims to identify the optimum conditions for O&G and COD deg radation using EC treatment via One Factor At A Time (OFAT) as a preliminary study, and response surface methodology (RSM), investigate the EC, US, and US EC processing efficiencies to remove O&G from restaurant wastewater, and determine the morphological surface of the aluminium (Al) electrode via scanning electron microscopy (SEM) to investigate the US efficiency to reduce the passivity layer. Wastewater samples were collected from the Lembaran Cafeteria at Universiti Sains Malaysia (USM). The inter elect rode distance (ID, 2 6 cm), electrolysis time (T, 15 35 minutes), and current density (CD, 40 80 A/m 2 ) were analyzed, followed by RSM. The central composite design (CCD) with a quadratic model was used to appraise the effects and interactions of these para meters. The optimum removal efficiencies obtained were 95.4% (O&G) and 75.9% (COD) (ID: 2.4 cm, T: 30.5 min, and CD: 53.2 A/m 2 ). The regression line fits the data (R 2 O&G: 0.9838, and R 2 COD: 0.9558). The US EC combined technique is highly recommended for O&G removal from the food industry’s wastewater, and the US was useful in reducing the passivity layer on the surface of the Al electrode, which could lower the EC treatment efficacy. | |
| dc.identifier.uri | https://erepo.usm.my/handle/123456789/21010 | |
| dc.language.iso | en | |
| dc.title | Optimization of ultrasonic assisted electrocoagulation process to remove oil and grease from restaurant waste water | |
| dc.type | Resource Types::text::thesis::master thesis | |
| dspace.entity.type | Publication | |
| oairecerif.author.affiliation | Universiti Sains Malaysia |