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TitleRecycle and Reuse of Kitchen Wastewater
AbstractTreatment of wastewater is a challenging opportunity for sustainable utilization of resources. Kitchen wastewater (KWW) is a type of grey wastewater (excluding toilet) that remains unnoticed in a quality perspective. In this study, an initiative has been taken to collect the kitchen wastewater samples from National Institute of Technology Rourkela, India. Samples were then characterized for physical, chemical and bacteriological parameters. The quality of KWW was further categorized for suitability in drinking and irrigation purposes. The Mamdani fuzzy interference system (MFIS) and United States Salinity Laboratory (USSL) diagram have been used to classify kitchen wastewater for irrigation purpose. The membership functions were developed for significant parameters to arrive at Mamdani fuzzy inference system in assessing kitchen wastewater quality for irrigation use. Weighted arithmetic and information entropy methods were used for identifying its suitability in drinking purpose. The result identifies nominal possibility of using it for drinking and high possibility for irrigation. In order to bring the required parameters to desirable level, phytoremediation technique using water hyacinth has been considered. Overall agreement between USSL and MFIS before treatment and after treatment was found to be 55.6% and 80%, respectively. Good and medium class of USSL diagram showed maximum agreement with good and medium class of MFIS method, while the bad class of USSL diagram showed minimum agreement with bad class of MFIS method. Reuse of kitchen wastewater not only reduces demand on fresh water but also decreases volume of wastewater generation. Reuse of kitchen wastewater may be an alternative source for water stressed areas.