Fats, oil, and grease (FOG) is another important parameter of seafood-processing wastewater. The presence of FOG in an effluent is mainly due to the processing operations such as canning, and the seafood being processed. The FOG should be removed from wastewater because it usually floats on the water's surface and affects the oxygen transfer to the water; it is also objectionable from an aesthetic point of view. The FOG may also cling to wastewater ducts and reduce their capacity in the long term. The FOG of a seafood-processing wastewater varies from zero to about 17,000 mg/L, depending on the seafood being processed and the operation being carried out.
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