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Protein soil defoaming in machine dishwashers
Author(s) -
Schmolka Irving R.,
Kaneko Thomas M.
Publication year - 1968
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02667171
Subject(s) - pulmonary surfactant , soil water , phosphoric acid , pulp and paper industry , environmental science , chemistry , chemical engineering , organic chemistry , engineering , soil science
The machine washing of dishes that are heavily loaded with proteinaceous soil has been a problem facing consumers and the surfactant industry alike for many years. The rapid growth in the machine dishwasher market and the trend toward the use of lower water temperatures have tended to aggravate the resulting foaming problem for both the household and the industrial consumer of machine dishwashing detergents. Although many surfactants have been recommended for use in defoaming protein soils, no one product which satisfactorily defoams protein soils over a temperature range of 100−160F has been available. A systematic study undertaken with the primary objective of defoaming egg and milk soils in machine dishwashers over wide temperature ranges has now led to the development of an effective protein soil defoaming system. This consists of monostearyl ester of phosphoric acid blended with special nonionic surfactants, in a mixture of alkaline builders, and provides excellent control of protein foam from 100−160F. Studies have been undertaken to show the effects of variations in monoalkyl ester concentration, types of surfactant, soil load, water temperature, water hardness and builder systems.