Abstract
Abstract Lowering water temperatures in the cleaning step of a dishwashing program to 30°C leads to reduced energy consumption and decreased cleaning performances on persistently soiled dish- and cookware and of fatty soilings on hydrophobic surfaces. This study focusses on the question if the observed decline of the cleaning performance can be compensated for by aligning the formulation of the dishwashing detergent. A Design of experiments-method is used to quantify the effects of detergent components on the cleaning performance in mathematical models. The calculated models are used to adjust the amount of those components in a detergent formulation that increases the cleaning performance in low temperature electric household dishwashing. The modeled formulation has been verified in practical experiments.
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