Application of Electrocoagulation in Street Food Wastewater

Abstract

Street food is commonly known as ready-to-eat and go foods and beverages, which is very famous in Thailand and other Asian countries. The street food daily generates high organic content and oily wastewater from washing and rinsing plates. The discharge of street food wastewater to public drains leads to a clogged drain line and unpleasant smell. In this work, an electrocoagulation (EC) system with monopolar aluminum (Al) electrodes was developed to treat two well-known street foods; Hainanese chicken rice (HC) and noodles and dumplings (ND). The results revealed that excellent chemical oxygen demand (COD) and fat, oil, and grease (FOG) removals were achieved under a specific operating condition (i.e., an electric current of 20 mA/cm2 and electrolytic time of 10 min). The initial COD of HC wastewater decreased from 40.6 g/L to 1.9 g/L, approximately 95%, whereas the FOG decreased from 310 mg/L to 50 mg/L, approximately 84%. The lower initial COD and FOG concentrations of ND wastewater obtained approximately 98% for COD removal and 86% for FOG removal; the effluent contained 0.5 g/L of COD and 25 mg/L of FOG. In addition, a relatively low Al concentration of 0.02–0.08 mg/L was observed in the effluents. The appropriate design factors together with ease of use and fast pollutants removal were significant advantages of this study; the EC system has potential to apply to on-site street food treatment.