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Manual Dishwashing – How can it be Optimized?

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Published/Copyright: April 5, 2013
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Tenside Surfactants Detergents
From the journal Tenside Surfactants Detergents Volume 47 Issue 5

Abstract

The focus of this paper is to show an approach on how to optimize manual dishwashing. After presenting the method developed for simulating a repeatable manual dishwashing process, the report shows the results of the experimental study exploring the main impact factors for the optimization of the water consumption by applying a mathematical regression model. These experiments demonstrate that the water changes in the main washing bath and the water changes in the rinsing bath are significantly affecting the cleaning performance of the dishes. Concentration of cleanser is found to have a negative quadratic effect, and the interaction effect of the number of water changes in the rinsing bath with the amount of detergent (respectively Concentration of cleanser) is found to be significant. As an explanation of this behaviour, it is suspected that soil particles are transferred through foam residuals, which are not washed off in the rinsing bath. Because of several restrictions, such as having limited statistics and having excluded possible impact factors, the developed model aims at depicting tendencies of the impact factor effects and may not be generalized.

Kurzfassung

Im Mittelpunkt dieser Arbeit steht der Ansatz, das Geschirrspülen von Hand zu optimieren. Zunächst wird eine Methode beschrieben, die zur Simulation eines wiederholbaren Handspülvorgangs entwickelt wurde. Im Folgenden sind die Ergebnisse einer Studie dargestellt, in welcher die Haupteinflussfaktoren auf das Handgeschirrspülen untersucht wurden. Das Ziel bestand darin, den Wasserverbrauch zu optimieren und ein mathematisches Regressionsmodell zu entwickeln. Die Ergebnisse der Experimente zeigen, dass die Wasserwechsel im Hauptspülbad und die Wasserwechsel im Klarspülbad die Sauberkeit des Geschirrs signifikant beeinflussen. Die Konzentration des Reinigers im Hauptspülbad hat einen negativ quadratischen Effekt auf die Reinigungsleistung. Zusätzlich konnte eine Interaktion von Reinigerkonzentration und den Wasserwechseln im Klarspülbad festgestellt werden. Als Erklärung für dieses Verhalten wird vermutet, dass Schaumreste, die nicht im Klarspülbad abgewaschen werden, Schmutzpartikel übertragen. Aufgrund mehrerer Restriktionen, wie z.B. dem Ausschluss möglicher Einflussfaktoren und einer limitierten statistischen Aussagekraft, ist es möglich mit dem Modell Tendenzen aufzuzeigen, die jedoch möglicherweise nicht generalisiert werden können.

Key words:: Manual dishwashing; optimisation; water consumption
Stichwörter:: Handgeschirrspülen; Optimierung; Wasserverbrauch
∗ Dipl. oecotroph. Natalie Fuss, Institute of Agricultural Engineering, Household and Appliance Technology Section, Nussallee 5, 53115 Bonn, Germany, Tel.: +49(0)22873-2473+49(0)22873-5955, Fax: +49(0)22873-2596. E-Mail:

Dipl. oecotroph. Natalie Fuss studied nutritional science and home economics from 2002 to 2007 at the University of Bonn. In her diploma thesis she applied a quality management system to an E-Learning project for students. Having finished the studies with diploma in 2007, she has started working as a scientific assistant in the household and appliance technology section of the University of Bonn. In her PhD thesis, she is investigating the manual dishwashing process regarding the optimisation of resource consumption.

Prof. Dr. Rainer Stamminger, University of Bonn: After 17 years of practical experience in the development of washing machines and dishwasher with AEG Hausgeräte, Germany Rainer Stamminger was promoted in 2002 as professor for appliance and process engineering at University of Bonn. Main areas of research at University are consumer behaviour of homework with and without using appliances, new products or features, smart appliances, robots for household application and questions of sustainability of housekeeping.

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Received: 2010-03-01
Published Online: 2013-04-05
Published in Print: 2010-09-01

© 2010, Carl Hanser Publisher, Munich

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https://doi.org/10.3139/113.110087
Keywords for this article
Manual dishwashing; optimisation; water consumption

Articles in the same Issue

  1. Contents/Inhalt
  2. Contents
  3. Abstracts
  4. Abstracts
  5. Environmental/Technical Chemistry
  6. Alkyl Polyglycoside-Sorbitan Ester Formulations for Improved Oil Recovery
  7. Novel Surfactants
  8. Photosynthesis-inhibiting Effects of Cationic Biodegradable Gemini Surfactants
  9. Synthesis and Characterization of a New Cationic Galactolipid with Carbamate for Gene Delivery
  10. Physical Chemistry
  11. Dynamics of Formation of Vesicles Studied by Highly Time-resolved Stopped-flow Experiments
  12. Ion Extractant as Cosurfactant at the Water-Oil Interface in Microemulsions
  13. Microemulsions with Mixed Nonionic Surfactants and Isopropylmyristate
  14. Micellization and Interfacial Behaviour of Amitriptyline-Nonionic Surfactant Systems in Aqueous Medium
  15. Synthesis
  16. Ordered Ferrocene-containing Mesoporous Materials with Tailor-made Pore Size
  17. Cleaning Technology
  18. Comparison of Standards for Testing Electrical Dishwashers or Dishwashing Detergents
  19. Manual Dishwashing – How can it be Optimized?
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