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...

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Bibliographic Details

Main Authors:	Omar, Rozita, Mustapa Kamal, Siti Mazlina, Mohd Idris, Aida Isma, Tajuddin, Hairul Anuar, Mohd Hidzir, Muhammad Salihin, Syed Saber Ali, Syarifah Nazura
Format:	Article
Language:	en
Published:	HH Publisher 2024
Online Access:	http://psasir.upm.edu.my/id/eprint/119471/1/119471.pdf http://psasir.upm.edu.my/id/eprint/119471/ http://www.prims.upm.edu.my/pub/dokumen/pub_journal/20241223135207PRIMS_Foam_Reduction_FPW_AAFRJ_Salihin.pdf
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