1、BRITISH STANDARD BS 6584:1985 ISO 4198:1984 Guide for Comparative testing of performance of detergents for hand dishwashing ISO title: Surface active agents Detergents for hand dishwashing Guide for comparative testing of performance UDC 661.185.6:648.541:620.1BS6584:1985 This British Standard, havi
2、ng been prepared under the directionof the Chemical Standards Committee, was published under the authority ofthe Board of BSI and comes intoeffect on 31January1985 BSI 08-1999 The following BSI references relate to the work on this standard: Committee reference CIC/38 Draft for comment 83/51656 DC I
3、SBN 0 580 14336 8 Committees responsible for this British Standard The preparation of this British Standard was entrusted by the Chemicals Standards Committee (CIC/-) to Technical Committee CIC/38, upon which the following bodies were represented: British Hotels and Restaurants and Caterers Associat
4、ion Carpet Cleaners Association Chemical Industries Association Consumer Standards Advisory Committee of BSI Department of Trade and Industry (Laboratory of the Government Chemist) Home Laundering Consultative Council International Wool Secretariat National Federation Consumer Groups Soap and Deterg
5、ent Industry Association Society of Dyers and Colourists Textile Institute Textile Research Council Amendments issued since publication Amd. No. Date of issue CommentsBS6584:1985 BSI 08-1999 i Contents Page Committees responsible Inside front cover National foreword ii 0 Introduction 1 1 Scope 1 2 F
6、ield of application 1 3 References 1 4 Definition 1 5 General 1 6 Performance characteristics relevant to successive stages of washing 2 7 Load of soiled articles 3 8 Washing process 4 9 Methods of assessment of performance characteristics 7 10 Report of the results and their interpretation 8 Public
7、ations referred to Inside back coverBS6584:1985 ii BSI 08-1999 National foreword This British Standard has been prepared under the direction of the Chemicals Standards Committee in order to provide a guide for the evaluation of detergents for hand dishwashing. It is identical with ISO4198:1984 “Surf
8、ace active agents Detergents for hand dishwashing Guide for comparative testing of performance” published by the International Organization for Standardization (ISO). For some years the United Kingdom has participated in the work of preparing standards applicable to the testing of detergents organiz
9、ed by Technical Committee91, Surface active agents, of the International Organization for Standardization, and as international agreement is reached on the standards, it is proposed to publish them as British Standards. Terminology and conventions. The text of the International Standard has been app
10、roved as suitable for publication as a British Standard without deviation. Some terminology and certain conventions are not identical with those used in British Standards; attention is drawn especially to the following. Wherever the words “International Standard” appear, referring to this standard,
11、they should be read as “British Standard”. There is no British Standard corresponding to ISO862, a definition from which is included in clause4. This does not, however, affect the utilization of this standard. This standard provides a guide for the evaluation of detergents for hand dishwashing and s
12、hould not be referred to as a specification defining performance requirements. Reference to this standard should indicate that the guidance taken is in accordance with BS6584. A British Standard does not purport to include all the necessary provisions of a contract. Users of British Standards are re
13、sponsible for their correct application. Compliance with a British Standard does not of itself confer immunity from legal obligations. Cross-reference International Standard Corresponding British Standard ISO 607:1980 BS 3762 Analysis of formulated detergents Part 1:1983 Methods of sample division (
14、Identical) Summary of pages This document comprises a front cover, an inside front cover, pages i and ii, pages 1 to 8, an inside back cover and a back cover. This standard has been updated (see copyright date) and may have had amendments incorporated. This will be indicated in the amendment table o
15、n the inside front cover.BS6584:1985 BSI 08-1999 1 0 Introduction To test the comparative performance of detergents for domestic hand dishwashing, it is necessary to consider several related and also several apparently unrelated variables. The particular variables and their importance vary between r
16、egions and countries depending on: the variety of soil, consequent on varied dietary habits; the materials used in making kitchen utensils, tableware and cutlery; the water quality and hand dishwashing habits. In hand dishwashing, the manual effort, the temperature and volume of water and the dosage
17、 of detergent are controlled and varied by the operator. Recognizing the importance and value to users of comparative test information derived from manual or mechanical test methods, this International Standard lays down the criteria to be considered in designing tests and assessing results. The pri
18、mary criterion that affects all consumers is the effective removal of a wide variety of soils from all kinds of domestic utensils soiled by foods and drinks. Although it is recognized that odour, mildness, appearance and feel may influence choice, these factors are not taken into account in this Int
19、ernational Standard nor are toxicological or ecological properties, although it is recognized that they are of extreme importance. It is assumed, from the conditions of use, that detergents used for hand dishwashing will not damage kitchen utensils, tableware and cutlery. This International Standard
20、 shows how to devise satisfactory comparative test methods despite the complexities of different habits of populations; yet no single test or series of tests carried out in the laboratory can define completely the limits of performance for the numerous hand dishwashing products on the market today.
21、1 Scope This International Standard establishes guidelines for carrying out comparative tests for determining the principal performance characteristics of detergents, solid or liquid, for domestic hand dishwashing which are of interest to the consumer. It lists and defines the performance characteri
22、stics considered; it gives details of the variables to be considered, indicates their significance and provides a basis for designing adequate comparative test methods. 2 Field of application This International Standard applies to detergents sold for use in domestic hand dishwashing. This type of di
23、shwashing is understood to include hand washing of all domestic utensils used for food storage, preparation, cooking, eating and drinking. It does not apply to washing products designed for machine dishwashing. 3 References ISO 607, Surface active agents and detergents Methods of sample division. IS
24、O 862, Surface active agents Vocabulary. 4 Definition detergent for hand dishwashing detergent 1)in powder or liquid form manufactured for use in domestic dishwashing by hand 5 General Performance testing shall be carried out on products available (or being introduced) in the country concerned. The
25、test dishwashing process, together with the selection of utensils and other variables, shall be influenced by current consumer practice in that country. Sampling of solid and liquid products shall be carried out following the procedures specified in ISO607. 1) See definition in ISO862.BS6584:1985 2
26、BSI 08-1999 This International Standard covers the principal considerations for assessing products for hand dishwashing, namely: a) the performance characteristics relevant to the successive stages of washing (see clause6); b) the soiled articles required for assessing these characteristics (see cla
27、use7); c) the washing processes to be employed (seeclause8). In dealing with the load of soiled articles and the washing processes, a number of primary and secondary variables is listed. Methods of assessment of performance characteristics and the way in which results of tests shall be reported and
28、interpreted are also covered. 6 Performance characteristics relevant to successive stages of washing 6.1 General To assess the performance of products intended for hand dishwashing it is necessary to select the washing process to be used. 6.2 Stages of the dishwashing process The operations to be ca
29、rried out should be chosen according to consumer habits as each step has an influence on the end result. The complete process may include the following stages: a) scraping off gross soil loads; b) soaking baked or dried soils; c) pre-rinsing; d) scouring (before, during or after washing); e) washing
30、 (with additional detergent); f) rinsing; g) draining and air drying; h) wiping dry (if designed). 6.3 Classification of performance characteristics during the washing process As the consumer is involved in each operation, the performance of the product as observed in the end result is influenced by
31、 the actions of the consumer at each stage of the process. The following factors may play a role in this assessment. a) Dosage and ease of dissolution of the detergent When designing tests, the dosage has to be considered. The speed and completeness of dissolution is particularly important where sol
32、ids are used. b) Cleaning performance by comparing physical effort with effect, taking into account: 1) soil and grease removal during washing; 2) degree of dispersion of soil and grease in the washing solution; 3) the extent of redeposition of soil (if any) on dishes, plastics items, cutlery or gla
33、sses, 4) the extent of deposition (if any) of soil on the washing basin or the dishwashing aid or of stains on the drying towel (if used). c) Sudsing characteristics including: 1) initial volume of suds, type of suds and speed of sudsing; 2) stability of suds during washing; 3) ease of removal of ex
34、cess suds during the rinse. d) Speed of drainage. e) Final appearance of articles, cleanliness, absence of streaks, spots or smears. f) Amount of product necessary to obtain the performance level consistent with the object of the test. This should be expressed by volume for liquids and by mass for s
35、olids.BS6584:1985 BSI 08-1999 3 The relative mass and volume are of importance to consumer economics, although both liquids and solid are measured, in practice, by volume. NOTECharacteristics such as the odour and feel of the washing solution, although of importance in the comparative choice of prod
36、uct, have no place in the appraisal of their technical performance, apart from requiring subjective evaluation. Similarly, the effect on hands resulting from frequency of exposure is extremely important in the choice of product. However, the evaluation of these effects, as also of toxicological and
37、ecological properties, is outside the scope of this International Standard, requiring a separate testing programme by appropriate experts. 7 Load of soiled articles 7.1 General In tests it is preferable to use normally soiled articles provided by families or canteens. Owing to the variety of article
38、s and soils, replicate tests are required to obtain statistically meaningful results. While short time storage of dirty articles should be considered normal, it should not be longer than part of a day. Moreover, the nature of soiling will be a major variable. Soiling by normal use can be simulated i
39、n the laboratory by controlled application to dishware of the foods which are common in the country. If artificial soils are used, the conditions under which the soil is applied to the articles and the interaction between the soil and the articles have an effect on the test results and therefore sho
40、uld be standardized. Particular difficulty may be encountered in simulating “burn on” during cooking. 7.2 lists the variables which should be controlled when preparing and using soiled articles. This table may also be used as a guide for the preparation of comparable loads of artificially soiled art
41、icles when naturally soiled articles are not available. 7.2 Load of soiled articles Variables Main variables Secondary variables Essential conditions for the test Comments Soils Type and composition Food ingredients and food preparation used for soiling shall represent those commonly used in the cou
42、ntry or area in which the products are to be used, e.g. fats and oils, proteins, carbohydrates, solid food residues and tannins from tea, coffee and wine; lipstick, fruit stains and burnt or baked on foods, etc. Several types of soil are needed to assess correctly the performance of dishwashing prod
43、ucts. Several individual soils may be applied separately to the same substrate, but they must be applied in separate areas. Physical state Use solid, liquid and pasty soils. For reproducibility of the comparison it is recommended that the soil components be identical and characterized by their physi
44、cal and chemical properties, if possible. Ideally, soils should be stable or should be uniformly applied and aged prior to washing to give a valid comparison. Substrate (tableware, cutlery and kitchenutensils) Type of article and material of construction Include a variety of different substrates. Us
45、e the commonest types of kitchen utensils, tableware and cutlery in the country, made of the most commonly used construction materials, e.g. porcelain, glass, ceramic, metal, plastics, PTFE, etc, but soft and/or porous materials (wood, stoneware) should not be part of the evaluation. It is essential
46、 that the surface of the article used shall not be modified during the successive washings in a series of tests. In particular, scratching and other physico-chemical modifications of the surface should be avoided. Nature of surface Dish loads for comparative testing should be comparable as far as th
47、e nature of the surface is concerned e.g. porous (stoneware), non-porous (porcelain, earthenware), hydrophilic (wood), hydrophobic (plastics). For this reason, porous plates are not to be used for this type of test. Use of wood substrates is not recommended.BS6584:1985 4 BSI 08-1999 8 Washing proces
48、s 8.1 General comments The performance of hand dishwashing detergents varies with the conditions of use. Strict control of the main variables and of the washing process is therefore required to obtain a meaningful comparative test of dishwashing products. These variables shall be related to the cons
49、umer habits in the country or area in which the products are to be used. They include the consumers dishwashing methods, the equipment used, the nature of the kitchen utensils, tableware and cutlery, the type of food soil on them, hardness, temperature and volume of water, quantity of detergent, etc. The basic objective of cleaning is to overcome the adhesive forces between the soil and the substrate. In the hand dishwashing operation, this is achieved by a combination of the strength and the physical and chemical properties of the dishwashing agent and t
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