Abstract
We experimentally investigated how different cooking conditions influenced the degree of pollution in kitchen wastewater. Mixing rice lightly in water for washing was more effctive than polishing it for reducing contamination of the wastewater. Rice cooked after washing by either method was similarly rated by a sensory evaluation. Using the light rice washing method could reduce the pollutant load by 8.7t for nitrogen,4.6t for phosphorous,177t for COD and 350t for SS per 106persons per year.
Boiling chinese or soba noodles after completely removing the adhering powder resulted in a 20%reduction of COD in the kitchen wastewater. Dish washing methods were also investigated, and it was found that wiping away the residue on the dishes before washing them significantly reduced the pollutant load in the kitchen wastewater. These results can be used for environmental education studies in schools.
