1、BRITISH STANDARD BS6585:1985 ISO7535:1984 Guide for Comparative testing of performance of detergents for domestic machine dishwashing ISO title: Surface active agents Detergents for domestic machine dishwashing Guide for comparative testing of performance UDC661.185.6:648.545:620.1BS6585:1985 This B
2、ritish Standard, having been prepared under the directionof the Chemicals Standards Committee, was published under the authority ofthe Board of BSI and comesintoeffect on 28February1985 BSI12-1999 The following BSI references relate to the work on this standard: Committee reference CIC/38 Draft for
3、comment83/51657 DC ISBN 0 580 14337 6 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 a
4、nd Caterers Association 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 Gr
5、oups Soap and Detergent Industry Association Society of Dyers and Colourists Textile Institute Textile Research Council Amendments issued since publication Amd. No. Date of issue CommentsBS6585:1985 BSI 12-1999 i Contents Page Committees responsible Inside front cover National foreword ii 0 Introduc
6、tion 1 1 Scope 1 2 Field of application 1 3 References 1 4 Definitions 1 5 General 2 6 Performance characteristics 2 7 Load of soiled articles 3 8 Washing process 4 9 Methods of assessment of performance characteristics 7 10 Physical characteristics 8 11 Report of the results and their interpretatio
7、n 9 Publications referred to Inside back coverBS6585:1985 ii BSI 12-1999 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 domestic machine dishwashing. It is identical w
8、ith ISO7535:1984 “Surface active agents Detergents for domestic machine 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
9、 the testing of detergents organized 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 I
10、nternational Standard has been approved 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” ap
11、pear, referring to this standard, 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 det
12、ergents for domestic machine dishwashing and should not be referred to as a specification defining performance requirements. Reference to this standard should indicate that the guidance taken is in accordance withBS6585. A British Standard does not purport to include all the necessary provisions of
13、a contract. Users of British Standards are responsible 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 ISO607:1980 BS3762 Analysis of formulated detergen
14、ts Part1:1983 Methods of sample division (Identical) Summary of pages This document comprises a front cover, an inside front cover, pagesi andii, pages1 to10, an inside back cover and a back cover. This standard has been updated (see copyright date) and may have had amendments incorporated. This wil
15、l be indicated in the amendment table on the inside front cover.BS6585:1985 BSI 12-1999 1 0 Introduction In order to test the comparative performance of detergents and rinse agents used in a number of domestic dishwashing machines, it is necessary to consider several related and several apparently u
16、nrelated variables. The particular variables and their importance will vary between regions and countries depending on the variety of soil, consequent on varied dietary habits; the materials used in making kitchen utensils, tableware and cutlery; water quality and limitations in the available choice
17、 of dishwashing machines. Recognizing the importance and value to users of comparative test information derived from similarly based test methods, this International Standard lays down the criteria to be considered in designing tests and assessing results. One of the primary criteria, which affect a
18、ll consumers, is the effective removal of a wide variety of soils from all kinds of domestic utensils soiled by foods and drinks, with the least possible damage to utensils and to washing equipment. Another important criterion is the appearance of the cleaned utensils, such as, absence of spotting a
19、nd filming. Although toxicological and ecological properties are extremely important for products widely used in the home, their assessment is beyond the scope of this International Standard. This International Standard shows how to devise satisfactory comparative test methods despite the possible c
20、hoices between the dishwashing machines. 1 Scope This International Standard establishes guidelines for carrying out comparative tests on machine dishwashing products solid or liquid, in an attempt to reflect realistically the performance of products likely to be used by consumers. It lists and defi
21、nes the performance characteristics considered; it gives details of the variables to be taken into account, indicates their significance and provides a basis for designing adequate comparative test methods. 2 Field of application This International Standard applies both to dishwashing machine deterg
22、ents and to rinsing agents; the latter are added optionally by the user to the final rinse water to improve draining and so improve appearance, particularly under some conditions, e.g.hard water. Domestic machine dishwashing is understood to include machine washing of all domestic utensils used for
23、food storage, preparation, cooking, eating and drinking. It does not apply to industrial dishwashing products. 3 References ISO607, Surface active agents and detergents Methods of sample division. ISO862, Surface active agents Vocabulary. 4 Definitions 4.1 detergent for domestic machine dishwashing
24、a detergent 1)in powder, granular or liquid form, manufactured for use in domestic dishwashing machines 4.2 rinsing agent for domestic machine dishwashing a product which is formulated to improve the drying effect and the appearance of articles cleaned by means of domestic dishwashing machines. It m
25、ay be in liquid form (to be added to the final rinse) or in solid bar form (to be placed and left in the dishwasher during successive washings) 1) See the definition in ISO862.BS6585:1985 2 BSI 12-1999 5 General Performance testing shall be carried out on products available (or being introduced) in
26、the country concerned. The test machine dishwashing process, together with the selection of utensils and other variables, shall be influenced by current consumer practice in that country and the model of dishwashing machine used. Sampling of solid and liquid products shall be carried out following t
27、he procedures specified inISO607. This International Standard covers the principal considerations for assessing products for machine dishwashing, namely: a) the performance characteristics (see clause6); b) the soiled articles required for assessing these characteristics (see clause7); c) the washin
28、g processes (see clause8). In dealing with the load of soiled articles and the washing process, a number of primary and secondary variables is listed. Methods of appraisal of performance characteristics and the way in which results of tests shall be reported and interpreted and also information on t
29、he physical characteristics of the product are also covered. 6 Performance characteristics 6.1 General No single assessment will predict the overall performance of a machine dishwashing product; hence, a series of assessments is necessary in order to evaluate various aspects and provide a qualitativ
30、e judgement of the overall performance. These aspects of the overall performance are first classified and then the method of assessment is detailed in clause9. 6.2 Classification of overall performance characteristics The overall performance of the washing product can be classified according to seve
31、ral separate criteria the relative magnitude of which is influenced by the detergent and rinsing agent employed, rather than by the type of dishwashing machine. The following criteria may play a role in this assessment. 6.2.1 Final appearance of the articles This criterion covers soil removal, redep
32、osition, the removal of stains and dried or burnt cooking residues and the absence of spots and films. The characteristics mentioned above are very difficult to evaluate in only one wash, differences usually being too variable to allow any meaningful assessment. Several repeated experiments are nece
33、ssary to obtain a clear picture of the effects on soil removal, redeposition, etc. 6.2.2 Drying efficiency This criterion is influenced by the machine operation, water temperature, the composition and shape of the articles and their position in the machine and the use of rinsing agents. The effects
34、of rinsing agents on draining and hence drying and appearance can be compared. 6.2.3 Resistance of the articles to the wash process This criterion covers chemical and physical damage, including the effect on the colour of decorations, the tarnishing of metals and the changes in optical properties of
35、 glass-type surfaces. Certain characteristics which reflect the possible damage caused to articles by the washing products will require extensive wash trials. Although, for example, tarnishing of aluminium can be assessed after5 to10 washes, the fading of decorations may need up to several hundred w
36、ashes. This is a very lengthy and labour-intensive operation. Ideally, soils should be present, as they can influence the damage characteristics. It is however difficult to include soil in a test and it is therefore frequently omitted in practice. Damage can be caused by other factors, such as abras
37、ion or stresses caused by the physical effects of the washing process. A distinction should therefore be made between physical and chemical damage.BS6585:1985 BSI 12-1999 3 6.2.4 Effect on washing equipment This criterion covers any interaction between the product and the washing machine. Corrosion
38、of the dishwashing machine is of importance to the consumer and new machines or new parts should be used to assess this effect. 7 Load of soiled articles 7.1 General In tests, it is preferable to use normally soiled articles provided by families or canteens. Loads of soiled articles similar in size
39、and composition shall be used for each replicate and, because of the variety of articles and soils, numerous replicates of each test article are needed to obtain statistically meaningful results. While short-time storage of dirty articles should be considered normal, it should not be longer than par
40、t of a day. Moreover, the nature of soiling and the storage conditions (e.g., relative humidity and temperature) will be major variables. Soiling by normal use can be simulated in the laboratory by controlled application to utensils of the foods which are common in the country. If artificial soils a
41、re used, the conditions under which the soil is applied to the articles, and interaction between the soil and the articles, have an effect on the test results and should therefore be standardized. Particular difficulty may be encountered in simulating “burn on” during cooking.7.4 lists the variables
42、 which should be controlled when preparing and using soiled articles. It may also be used as a guide for the preparation of comparable loads of artificially soiled articles when naturally soiled articles are not available. 7.2 Single-wash and multiple-wash assessments Single-wash evaluations may be
43、made on test articles which have been previously used, provided that they have been thoroughly cleaned before re-use and that the surface or finish has not been damaged. The single-wash technique, by definition, will not show cumulative product effects. It also will not necessarily indicate the true
44、 relative performance of products. To evaluate cumulative effects, such as tarnishing of metals, the build up of stains (e.g.coffee, tea), effect on glaze, etc., it will be necessary to use a repeat-wash technique whereby the articles being tested are soiled, washed, stored, and this cycle repeated
45、a number of times. In this case, statistically, each run of a number of repeat washes is only one experiment. Thus, this technique is lengthy and costly. On the other hand, it is the method which is closest to practical consumer experience. 7.3 Unsoiled articles Unsoiled articles can be used to asse
46、ss aspects of soil redeposition or damage. For this purpose, repeated washes, in the presence of soiled loads are required. It should be noted that soil redeposition is normally mainly influenced by the machine itself rather than the detergent used. 7.4 Load of soiled articles Variables Main variabl
47、es Secondary variables Essential conditions for the test Comments Soils Type and composition Food ingredients and food preparations used for soiling shall represent those commonly used in the country or area in which the products are to be used, e.g.fats and oils, proteins, carbohydrates, soiled foo
48、d residues and tannins from tea, coffee and wine; lipstick, fruit stains and burnt or baked-on foods, etc. Several individual soils may be applied to the same substrate, but they should be applied in separate areas. Physical state Use solid, liquid and pasty soils. For reproducibility, it is recomme
49、nded that the soil components be identical and characterized by their physical and chemical properties, if possible. Ideally, soils should be stable and should be uniformly applied and aged prior to washing to give a valid comparison.BS6585:1985 4 BSI 12-1999 8 Washing process 8.1 General The washing process shall correspond to practices current in the country in which the products are to be used. The experiment shall be carried out in the type or types of machines that are most common in the country. When, for practical reasons, several machines are used
