SOURCES AND MECHANISMS OF WASTEWATER GENERATION IN PUBLIC CATERING ESTABLISHMENTS
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Objective: This article provides an in-depth analysis of the sources and mechanisms of wastewater generation in public catering establishments (restaurants, cafes, canteens, and similar facilities), as well as the physicochemical properties of fats, oils, and grease (FOG). Method: It examines in detail the pollution resulting from kitchen processes such as food preparation, frying, cooking, dishwashing, and cleaning of floors and equipment. Special attention is given to the mechanisms of emulsification, saponification, and mechanical mixing of fats. The article discusses the composition of wastewater—including biochemical oxygen demand (BOD), chemical oxygen demand (COD), and FOG concentrations—based on findings from international and local studies, as well as relevant issues in the context of Uzbekistan. Results: The research results serve as a scientific foundation for improving the efficiency of grease interceptors (traps for fats, oils, and grease), protecting sewer systems, and reducing environmental impact. Novelty: The article is aimed at advancing wastewater treatment technologies in public catering establishments.
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