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.
Highlights
Rapid urbanization and industrialization raise the continuous demand for freshwater supply (Amiri et al 2014; Parwin et al 2017)
A detailed characterization of raw kitchen wastewater (KWW) collected from educational institute was performed to check its suitability for irrigation use
To identify the possibilities for reusing of KWW in irrigation, KWW samples were examined in the laboratory
Summary
Rapid urbanization and industrialization raise the continuous demand for freshwater supply (Amiri et al 2014; Parwin et al 2017). 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 organic matter and harmful microorganisms such as bacteria, virus, and protozoan, causing typhoid, dysentery, diarrhea, and vomiting due to contamination of freshwater. Reuse of wastewater will reduce environmental pollution and supply
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