Contributions to mechanical dishwashing. III. Dynamics of removal of protein residue from glass surfaces (author's transl)

Abstract

Using tracer technique the removal of protein soil--dried casein resp. skin milk--from glass plates by mechanical dishwashing was investigated. Prerinsing for 2 min with cold tap water removes 91.25 percent of the quantity of casein originally present. When this prerinse is followed by 20 min main wash, the residual casein can be removed if at least 30g of detergent has been added to 131 water. Optimum inter-relation-ships of quantity of detergent added with time and temperature of the washing and rinse cycles are given. Dry protein residues from skim milk are more easily removed than casein residues, probably because the salts and lactose dried together with the proteins facilitate the cleaning.