Dishwashing Detergents for Household Applications

Shi, Junbo; Scheper, William; Sivik, Mark; Jordan, Glenn T.; Bodet, Jean-Fran√ßois; Song, Brian J.

doi:10.1201/9781420028713.ch4

Cited by 10 publications

(28 citation statements)

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“…The concentrated minisolution method stands out by using a solution produced from detergent and water in a bowl in which the dishwashing utensil is immersed: It is a combination of the two other methods. The observation of the study demonstrates that 93% of the German consumers practice the full sink method, while consumers of eastern and southern European countries prefer the direct application method (Shi et al ., ).…”

Section: Introduction and Theoretical Backgroundmentioning

confidence: 97%

“…Shi et al . () differentiate three different methods of manual dishwashing using the unpublished data of Westfield and Ruiz‐Pardo () recorded from consumers of different countries. They distinguish between the full sink method, direct application method and concentrated minisolution method.…”

Section: Introduction and Theoretical Backgroundmentioning

confidence: 99%

“…One can, therefore, draw the conclusion that a smaller sample of consumers provides a decent overview of the consumer behaviour concerning manual dishwashing of a certain region (Berkholz et al, 2010). Shi et al (2005) differentiate three different methods of manual dishwashing using the unpublished data of Westfield and Ruiz-Pardo (2004) recorded from consumers of different countries. They distinguish between the full sink method, direct application method and concentrated minisolution method.…”

Section: Introduction and Theoretical Backgroundmentioning

confidence: 99%

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Manual dishwashing process – a pre‐assigned behaviour?

Gillessen

Berkholz

Stamminger

2012

Int J Consumer Studies

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Global studies have observed many techniques of manual dishwashing causing different levels of performance and using quite different amounts of water, energy, time and detergent. It is not known, however, if these techniques are pre‐assigned to a person and persist when dishes are washed under different conditions, or are adapted to the specific type of dish‐cleaning process. Here we explored this question in a study with 40 test subjects selected equally from Germany and East European countries by asking them to wash two place settings of dishes with different amounts of soil three times. The results showed that the test subjects did not adapt their washing‐up behaviour to the amount of soil. In general, no significant differences were found in the water, energy and detergent consumption for all test subjects. Only the time used by the German test subjects to wash the fully soiled dishes was significantly longer compared with the dishes with only a quarter the quantity of soil, and no significant difference was observed for all other parts. The only significant difference found between the level of soiling of the dishes was the cleaning result achieved: The less soiled the dishes were, the better the final cleaning result was, and this related to all test subjects. This lends support to the proposition that the consumers did not adapt their washing‐up behaviour to the specific circumstances of the dishwashing job to be done but retained some pre‐assigned behaviour.

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Section: Introduction and Theoretical Backgroundmentioning

confidence: 97%

Section: Introduction and Theoretical Backgroundmentioning

confidence: 99%

Section: Introduction and Theoretical Backgroundmentioning

confidence: 99%

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Manual dishwashing process – a pre‐assigned behaviour?

Gillessen

Berkholz

Stamminger

2012

Int J Consumer Studies

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“…Traditional hand dishwashing liquids contain primarily anionic and nonionic surfactants as active ingredients [1][2][3][4][5][6]. Water is used as a solvent.…”

Section: Introductionmentioning

confidence: 99%

Coacervates as a Modern Delivery System of Hand Dishwashing Liquids

Wasilewski¹

2010

J Surfact & Detergents

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Hand dishwashing liquids can be produced in a coacervate form. Such a delivery system can be readily mixed with water and, in the initial dilution stage, may exhibit a high viscosity. This makes it feasible to formulate concentrated products which can be diluted by consumers. The surfactant concentration in the starting formulation is found to affect the possibility of producing hand dishwashing liquids in coacervate form. Hand dishwashing liquids in coacervate form are produced by the separation of the upper phase under the effect of sodium chloride, whose concentration is a key parameter. An increase in the concentration of anionic surfactants in the starting formulation, requires a slight increase in the concentration of sodium chloride to start coacervation and this results in an increase in coacervate volume. The properties of the coacervate, i.e. viscosity, washability, emulsifying power and foamability, are reported and found to be similar to those of typical commercial products.

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“…Based on the Author's own experience in the production technology of hand dishwashing liquids (Seweryn et al, 2016;Wasilewski et al, 2016cWasilewski et al, , 2016d and the available literature (Blagojevi c et al, 2016;Gambogi et al, 2006;Shi et al, 2006), prototypical product formulations were developed. The compositions of the formulations are shown in Table 1.…”

Section: Formulations and Technology For Producing Hand Dishwashing Lmentioning

confidence: 99%

Improvement in the Safety of Use of Hand Dishwashing Liquids through the Addition of Sulfonic Derivatives of Alkyl Polyglucosides

Seweryn

Klimaszewska

Ogorzałek

2019

J Surfact & Detergents

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The effect of a sulfonic acid derivative of alkyl polyglucosides on the safety of hand dishwashing liquids was assessed. In this study, it was found that an increase in the concentration of the natural origin raw material in samples led to a decrease in the zein number, and reduced changes in the pH level of bovine serum albumin solution, compared to a reference sample formulated without these compounds. These findings suggest a high level of reduction in the skin‐irritation effect after applying hand dishwashing liquids. In addition, the application of this type of anionic surfactants in products decreases their ability to emulsify fats. Consequently, the skin‐drying effect produced by the washing process and removal of protective epidermal lipids may be significantly reduced.

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Dishwashing Detergents for Household Applications

Cited by 10 publications

References 0 publications

Manual dishwashing process – a pre‐assigned behaviour?

Manual dishwashing process – a pre‐assigned behaviour?

Coacervates as a Modern Delivery System of Hand Dishwashing Liquids

Improvement in the Safety of Use of Hand Dishwashing Liquids through the Addition of Sulfonic Derivatives of Alkyl Polyglucosides

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