Fisher & Paykel DishDrawer DD603I Integrated, Руководство пользователя

Страница: 17 / 69

Bleaching Agents and Activators
Bleaching agents decolourise soils like tea, coffee, lipstick and red wine. Modern dishwashing
detergents no longer contain active chlorine as a bleaching agent but active oxygen (sodium
perborate). Active oxygen is less toxic and less aggressive than active chlorine. Under normal
conditions the active oxygen works at higher temperatures but an activator (TAED) is added to
start the bleach at lower temperatures.
Enzymes
Enzymes are special proteins, which are highly specific. There are two types in the modern
dishwashing detergent amylase and protease. Amylase eliminates starch soils like potato and
protease removes protein stains like meat and egg. The activity of the enzymes is temperature
dependent. Most of have an optimum temperature of 50-60ºC after that temperature the enzymes
are inactive. In the old generation of detergents there were no enzymes but it relied on the alkaline
properties and the chlorine to remove these stains.
Surfactants
Surfactants reduce water tension of the water and therefore make the dishes wetter. Surfactants
are organic molecules, which contain hydrophilic end (water loving) and a hydrophobic end (water
hating). During the cleaning process fats become covered with the hydrophobic end of the
surfactant while the hydrophilic end orientate themselves in the washing solution. The fats and oils
can be detached from the dish surface then emulsified in the water and finally rinsed away in the
wash solution.
Silverware Corrosion Inhibitors
Silverware corrosion inhibitors are added to prevent silverware from developing a black tarnish.
Function of the most important detergent ingredients
Dishwashing / Washing -Basics
How does the detergent components work?
Phosphate (NTPP), Citrate Alkali (Soda, Silicates) Activator
(Active oxygen and chlorine) Surfactants
0 0
0
0
0 00
0
0
0
0
0
0
0
0 0
0 0
0
0
0 0
0
0
0
0
00 0
0
0
0
0
0 0
0
0
0
0
0 0
0
0
0000
0 0
0
0
0 0 0
0
0
0
Dispersion of food remnants s or soil.
Soaking, removal due to same
electric charge/polarisation.
Chemical cracking of soil.
Oxidation Emulsifying of grease