ASTM D3556-1985(2009) Standard Test Method for Deposition on Glassware During Mechanical Dishwashing《在机械洗碟过程中污物在玻璃器皿上沉积的标准试验方法》.pdf

1、Designation: D3556 85 (Reapproved 2009)Standard Test Method forDeposition on Glassware During Mechanical Dishwashing1This standard is issued under the fixed designation D3556; the number immediately following the designation indicates the year oforiginal adoption or, in the case of revision, the yea

2、r of last revision. A number in parentheses indicates the year of last reapproval. Asuperscript epsilon () indicates an editorial change since the last revision or reapproval.1. Scope1.1 This test method covers a procedure for measuringperformance of a mechanical dishwashing detergent in terms ofthe

3、 buildup of spots and film on glassware. It is designed toevaluate household automatic dishwasher detergents but can beused as a screening test for institutional dishwashing products.1.2 This standard does not purport to address all of thesafety concerns, if any, associated with its use. It is there

4、sponsibility of the user of this standard to establish appro-priate safety and health practices and determine the applica-bility of regulatory limitations prior to use.2. Summary of Test Method2.1 Glass tumblers are given multiple washes in a mechani-cal dishwasher in the presence of food soil and t

5、he levels ofspotting and filming allowed by the detergents under test arecompared visually.3. Significance and Use3.1 This test method is intended as a laboratory screeningtest to determine performance of the detergent under actual useconditions, but will not necessarily predict performance underall

6、 end-use conditions.4. Apparatus4.1 Automatic Dishwasher(s)Typical household machinesshould be selected. If more than one machine is required, pairswith consecutive production numbers are recommended. Forfurther refinement, two or more pairs of differing makes,models, or ages (pair to pair) may be u

7、sed.4.2 Clear Undecorated Glass Tumblers, from8to15permachine, a larger number being used if it is planned to removeone tumbler at intervals throughout the test (see Section 6). Tentumblers simplify scoring.4.2.1 Before each use, even if new, the glass tumblers maybe cleaned in a machine, first in a

8、 1 % solution of citric acidand then with a household automatic dishwashing detergent atthe manufacturers recommended use level, each in a normalwash cycle. Use deionized or distilled water for the rinsesduring this cleaning procedure. Do not use the drying cycle ofthe machine until the tumblers app

9、ear to be free of soil or film.No “water break” should be evident when the tumblers havebeen rinsed. Any other procedure (such as hand washing andpolishing) which yields tumblers that are spot- and film-freemay be used.4.3 Standard Tableware (Note 1) (optional, see Section 6):4.3.1 Suggested tablewa

10、re is as follows, Dinner plates,10-in. diameter, Salad plates, 7-in. diameter, Cereal bowls,6-in. diameter, Saucers, 6-in. diameter, and Cutlery, stainlesssteel.NOTE 1A mixture of china and plastic dishes is recommended but isnot essential; any standard quality type of dishware is satisfactory.4.3.2

11、 For each machine used, six dinner plates, six knives,six forks, and six spoons are required, plus optionally enoughof the other dishes to fill the lower rack of each machine (seeSection 6).4.4 Light Box for Visual Evaluation of TumblersA typicallight box is rectangular, open to the front, and has d

12、ead blackinside surfaces. It is large enough to hold up to 15 tumblers sideby side. Fluorescent lights are mounted in the base of the boxin such a manner that light passes up through the tumblers. Itis preferable to have the light come only through the tumblersand have the area surrounding them bloc

13、ked out by suitablemeans.5. Materials and Manufacture5.1 Standard Food Soil Components:2nonfat powderedmilk, margarine, and wheat-based cooked cereal (optional).5.2 Standard Food Soil PreparationA mixture of 80weight % of margarine and 20 weight % of powdered milk isprepared. The margarine is warmed

14、 until fluid (not over 100F(37.8C) and the powdered milk is sifted in and mixedthoroughly. The mixture should be refrigerated when not in useand not kept more than 2 weeks.5.3 Optional Food Soil PreparationThis mixture consistsof 70 % margarine, 15 % powdered milk, and 15 % cookedcereal. The cooked

15、cereal is separately prepared as follows:Add 45 g of cereal to 228 g of water, heat to boiling, and boilfor 5 min. Dissolve 100 g of powdered milk in 500 g of water1This test method is under the jurisdiction of ASTM Committee D12 on Soapsand Other Detergents , and is the direct responsibility of Sub

16、committee D12.16 onHard Surface Cleaning.Current edition approved Dec. 1, 2009. Published December 2009. Originallyapproved in 1976 as D355676 T. Last previous edition approved in 2001 asD355685(2001). DOI: 10.1520/D3556-85R09.2Any commercial brand of these items is satisfactory.1Copyright ASTM Inte

17、rnational, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959, United States.and stir this solution into the cooked cereal. Continue stirringas portions are removed to be combined with margarine andpowdered milk that have been blended as in 5.2. This mixtureshould be made up as req

18、uired. (Use of this optional soil makesthe test more realistic by adding another difficult-to-removecomponent.)6. Procedure6.1 Distribute a total of 40 g of food soil on the six dinnerplates, using a spatula or a food brush. Load the machine asfollows: In the lower (plate) rack, distribute the six s

19、oileddinner plates uniformly with the smaller plates and bowls, ifused (Note 2), placed alternately about the dinner plates untilthe rack is fully loaded. In the upper (glass) rack, distribute theglass tumblers evenly. If eight or ten are used, place them alongeach side, four or five to a side. Opti

20、onally, use extra tumblers,so that one can be removed periodically for comparativepurposes.NOTE 2Optionally the smaller chinaware pieces may be omitted andonly dinner plates used.6.1.1 In the silverware rack or holder, place six each of thestainless steel knives, forks, and spoons.6.2 Water Temperat

21、ureMaintain a water temperature of130 6 5F (54.4 6 3.8C) in the dishwasher. (The watersupply may have to be controlled at a higher temperaturebecause of heat losses in the piping etc.) Preheat the machineby running a preliminary cycle with the machine empty. Allowthe contents of the machine to cool

22、to about 75F (23.9C)before making evaluations or starting another wash cycle.6.3 Water QualityUse water of consistent hardness andwell-defined composition. If only one test is made, use a levelof 150 ppm (about 9 grains/gal). Test in both hard and soft (0to 50 ppm) water, since water hardness is a v

23、ery critical factorin these tests. It is preferable to make up a synthetic hard waterusing deionized or distilled water to which calcium andmagnesium salts have been added. Use a 2:1 ratio of calciumto magnesium ion. If natural water is used it should becharacterized as to total hardness (ppm), bica

24、rbonate content(ppm), Ca:Mg mole ratio, total solids, and content of tracemetals such as iron, all of which can affect test results. Thereshall be mutual agreement between laboratories as to thequality and hardness of the water used.6.4 Detergent ConcentrationUse the quantity of detergentspecified b

25、y the manufacturer. For a thorough investigation,evaluate at over and under usage.6.5 Number of CyclesMultiple cycles, with the food soilreapplied after each one, are needed to obtain significantcomparisons. From 5 to 15 cycles are usually required.6.6 RatingRate the tumblers visually after each cyc

26、le forfilm and spotting. For these evaluations, view the tumblersupside down in the light box described in 4.4 (in handling, pickup the tumblers by the base to avoid fingerprints on the sides).Use the following scale for rating the tumblers:Rating Spotting Filming1 no spots none2 spots at random bar

27、ely perceptible3 about14 of surface covered slight4 about12 of surface covered moderate5 virtually completely covered heavy6.6.1 When several machines and sets of tumblers are usedin the same test series, rate each set of tumblers against theother.6.6.2 Obtain number ratings by averaging the ratings

28、 forindividual tumblers, keeping spotting and filming results sepa-rate. Levels of acceptability may be agreed upon by thelaboratories involved. Photographs of the tumblers in the lightbox make reasonably accurate standards for comparison.6.6.3 Use 8 tumblers throughout the test, or optionally, 15ma

29、y be used initially with one representative tumbler beingremoved periodically, as for example after the fourth, sixth,eighth, tenth, etc. cycles.7. Precision and Bias7.1 Since the variability that is inevitable when natural soilsare used is inherent in this test, it does not have the precisionor rep

30、roducibility of an analytical determination.ASTM International takes no position respecting the validity of any patent rights asserted in connection with any item mentionedin this standard. Users of this standard are expressly advised that determination of the validity of any such patent rights, and

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33、uldmake your views known to the ASTM Committee on Standards, at the address shown below.This standard is copyrighted by ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959,United States. Individual reprints (single or multiple copies) of this standard may be obtained by contacting ASTM at the aboveaddress or at 610-832-9585 (phone), 610-832-9555 (fax), or serviceastm.org (e-mail); or through the ASTM website(www.astm.org). Permission rights to photocopy the standard may also be secured from the ASTM website (www.astm.org/COPYRIGHT/).D3556 85 (2009)2