Assessment of kitchen wastewater quality for irrigation
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ORIGINAL ARTICLE
Assessment of kitchen wastewater quality for irrigation Rijwana Parwin1 · Kakoli Karar Paul1 Received: 28 May 2019 / Accepted: 2 July 2020 / Published online: 13 November 2020 © The Author(s) 2020
Abstract In this study, the potential reuse of kitchen wastewater (KWW) in irrigation was analyzed to reduce the present freshwater demand. To know the suitability of KWW for irrigation, the samples were first collected from an educational institute in India and then characterized according to its physical, chemical, and bacteriological properties. The characterized data were then compared with the standard limit for irrigation Food and Agriculture Organization (FAO in Water quality for agriculture. Irrigation and drainage paper 29, M56, 1994) and the US Salinity Laboratory (USSL). Apart from the above irrigation standards, the characterized data were also compared with sodium adsorption ratio (SAR), residual sodium carbonate, sodium percentage (Na%), magnesium hazard (MH), Kelly’s ratio (KR), and permeability index to get better clarity. From the characterization, it was found that carbonate, fluoride, chromium, and Escherichia coli were absent, whereas parameters like pH, chloride, iron, copper, magnesium, lead, nickel, sodium, calcium, zinc, aluminum, and sodium adsorption ratio were within the permissible limit. The result obtained from the USSL classification system suggested that 30.77% of KWW samples are safe for irrigation. Moreover, its quality was found to be safe for irrigation based on SAR, Na%, KR, and MH. For better decision making of KWW reuse in irrigation, the output of Mamdani fuzzy inference system (MFIS) was compared with the USSL classification system. The overall agreement between USSL and MFIS was found to be 55.6% for KWW. Keywords Fuzzy logic · Irrigation · Kitchen wastewater Abbreviations BDL Below detection limit BOD5 Biochemical oxygen demand DO Dissolved oxygen Ec Electrical conductivity or salinity hazard KR Kelly’s ratio KWW Kitchen wastewater me/L Milliequivalent per liter mg/L Milligram per liter MH Magnesium hazard Na% Sodium percentage NTU Nephelometric turbidity units PI Permeability index RSC Residual sodium carbonate SAR Sodium adsorption ratio TDS Total dissolved solid TS Total solid TSS Total suspended solid * Kakoli Karar Paul [email protected] 1
Department of Civil Engineering, NIT, Rourkela 769008, India
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C Degree Celsius % Percent µs/cm Microsiemens per centimeter µg/L Microgram per liter > Greater than < Less than
Introduction Rapid urbanization and industrialization raise the continuous demand for freshwater supply (Amiri et al. 2014; Parwin et al. 2017). But the limited availability of freshwater resource demands treated wastewater as a substitute for the non-potable use. Wastewater can be considered as both resource and hazard (Hussain et al. 2002). Wastewater is a vital source of essential nutrients and organic matter (Parwin and Paul 2020). According to Shakir et al. (2017), domestic sewage contains a proportion of org
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