Builders and other detergent adjuvants for water washes

Wazer, John R. Van; Tuvell, M. E.

doi:10.1007/bf02637960

Cited by 12 publications

(5 citation statements)

References 27 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Lowering the interracial tension will aid wetting, remove fats from surfaces by gradually displacing them, solubilize otherwise insoluble matter (14}, and stabilize emulsions of suspended soils. The predominant components of dishwashing detergents, inorganic builders, are active cleaning agents in their own right: chelating cations to soften water, deflocculating colloids (15) and hydrolyzing fats and proteins (16).…”

Section: Discussionmentioning

confidence: 99%

Surface tension as a controlled variable in mechanical dishwashing

Rosenthal

Thorne

1986

J Americ Oil Chem Soc

View full text Add to dashboard Cite

931Using a continuous, in-line, nondestructive technique based on the maximum bubble pressure method, the surface tension of the wash water in a mechanical dishwashing machine has been monitored. This technique has enabled surface tension to be used as a controlled variable, providing feedback to regulate the amount of surfactant added. Assuming the mechanical force of the water spray is adequate to remove bound soil from the dish surface, the food soil may be titrated against surfactant, providing an indirect indication as to when the dishes are clean. This technique also could be applied to a recirculated wash solution for in-place cleaning.In spite of its significance to a wide variety of processing operations, surface tension has remained one of the most neglected physical parameters to be used as a control variable. This situation can be attributed to a number of factors. The forces involved in surface tension are relatively small, and variations in some of the other variables may interfere with its measurement. The surface tension of a pure liquid can be markedly affected by small quantities of solutes. Consequently, contamination of test equipment or test solution may alter the result.Of the techniques available for the measurement of surface tension, the torsion balance, drop weight and capillary rise method all use delicate equipment which needs to be scrupulously clean prior to each determination. In contrast, the maximum bubble pressure method uses a relatively simple and robust apparatus. Furthermore, a new surface is created with each bubble, thereby eliminating problems due to surface contamination.Miller and Meyer (1) review some of these methods and describe an automated instrument for determining surface tension. Their method, based on the maximum bubble pressure technique, requires a known constant hydrostatic pressure and cannot be used when the liquid level varies {as in a mechanical dishwasher}.Smith and Schlein {2} describe a differential technique based on the maximum bubble pressure method: two capillary tubes of known different diameters are immersed in the test solution and a gas is bubbled through them into the liquid. The theory of this method is discussed in depth by Sugden {3) and Cuny and Wolf (4}. The surface tension {y) can be calculated from the equation: y = AAP + Bos + C ofl/y Where: A = g~m/2 (1/r~ -1/r~} B = g{[(r2-rJ/3-(tl -t2)/2]l(1/r,lira)} C = g2 [(r~-r~)/24 (l/r1 -l/r2)]rl and r~ are the radii of the narrow and wide tubes t~ and t2 are the depths of their immersion 6P is the difference of the maximum bubble pressure between the two tubes Qs is the density of the solution 0m is the density of the manometer fluid.Cuny & Wolf showed that the third term 'C' contributes less than 0.07% to the equation and can be neglected.If the tubes are arranged such that:(tl -t~}/2 --(r2 -rl}/3 then the second term becomes zero and also can be ignored.The maximum difference between the back pressures of the two 'bubbler' tubes is, therefore, a function of surface tension only, being unaffe...

show abstract

Section: Discussionmentioning

confidence: 99%

Surface tension as a controlled variable in mechanical dishwashing

Rosenthal

Thorne

1986

J Americ Oil Chem Soc

View full text Add to dashboard Cite

show abstract

“…The increase in spotting observed in Figure 1 for the 40 F (22 C) decrease in temperature undoubtedly results from the fact that more of the fatty components of the soil will be in a solid state at 100 F (38 C) than at 140 F (60 C). Since the polyphosphates are excellent dispersants for solid particles (5) and also improve the emulsification of liquid fats, it is reasonable to think that the STP content of the formulation might affect its spotting performance.…”

Section: Spotting Performancementioning

confidence: 99%

SD&C Technical phosphates as energy savers in machine dishwash performance

Langguth

Casey

1979

J Americ Oil Chem Soc

View full text Add to dashboard Cite

A savings of 20% in the energy consumption of machine dishwashers to meet government guidelines requires a significant reduction in the amount of water used or in the temperature of the wash. Performance testing has shown that a reduction in wash temperature from 140 F to 100 F results in a significant increase in the spotting and filming of glassware. This performance loss to conserve energy can be reduced by increasing the sodium tripolyphosphate (STP) content of the machine dishwash formulation. A reduction in the STP content of the formulation from the typical 40-45% level that would be required to comply with restrictive phosphate (8.7% P) legislation coupled with a decrease in wash temperature for energy conservation results in extremely poor washing performance.

show abstract

“…Auch zur Bestimmung der Konzentration yon Natriumtriphosphat land diese Methode Verwendung. Vorausgehend wurde im schwefelsauren Medium (2,5 …”

Section: Adsorptionunclassified