ASTM D3556-2014 Standard Guide for Deposition on Glassware During Mechanical Dishwashing《机械化洗碗期间玻璃器具沉积的标准指南》.pdf

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1、Designation: D3556 85 (Reapproved 2009)D3556 14Standard Test Method Guide 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 rev

2、ision, the year 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 measuring performance of a mechanical dishwashing detergent

3、 in terms of thebuildup of spots and film on glassware. It is designed to evaluate household automatic dishwasher detergents but can be used asa screening test for institutional dishwashing products.1.2 This standard does not purport to address all of the safety concerns, if any, associated with its

4、 use. It is the responsibilityof the user of this standard to establish appropriate safety and health practices and determine the applicability of regulatorylimitations prior to use.2. Summary of Test Method2.1 Glass tumblers are given multiple washes in a mechanical dishwasher in the presence of fo

5、od soil and the levels of spottingand filming allowed by the detergents under test are compared visually.3. Significance and Use3.1 This test method is intended as a laboratory screening test to determine performance of the detergent under actual useconditions, but will not necessarily predict perfo

6、rmance under all end-use conditions.4. Apparatus4.1 Automatic Dishwasher(s)Typical household machines should be selected. If more than one machine is required, pairs withconsecutive production numbers are recommended. For further refinement, two or more pairs of differing makes, models, or ages(pair

7、 to pair) may be used.4.2 Clear Undecorated Glass Tumblers, from 8 to 15 per machine, a larger number being used if it is planned to remove onetumbler at intervals throughout the test (see Section 6). Ten tumblers simplify scoring.4.2.1 Before each use, even if new, the glass tumblers may be cleaned

8、 in a machine, first in a 1 % solution of citric acid andthen with a household automatic dishwashing detergent at the manufacturers recommended use level, each in a normal wash cycle.Use deionized or distilled water for the rinses during this cleaning procedure. Do not use the drying cycle of the ma

9、chine until thetumblers appear to be free of soil or film. No “water break” should be evident when the tumblers have been rinsed. Any otherprocedure (such as hand washing and polishing) which yields tumblers that are spot- and film-free may be used.4.3 Standard Tableware (Note 1) (optional, see Sect

10、ion 6):4.3.1 Suggested tableware is as follows, Dinner plates, 10-in. diameter, Salad plates, 7-in. diameter, Cereal bowls, 6-in.diameter, Saucers, 6-in. diameter, and Cutlery, stainless steel.NOTE 1A mixture of china and plastic dishes is recommended but is not essential; any standard quality type

11、of dishware is satisfactory.4.3.2 For each machine used, six dinner plates, six knives, six forks, and six spoons are required, plus optionally enough of theother dishes to fill the lower rack of each machine (see Section 6).4.4 Light Box for Visual Evaluation of TumblersAtypical light box is rectan

12、gular, open to the front, and has dead black insidesurfaces. It is large enough to hold up to 15 tumblers side by side. Fluorescent lights are mounted in the base of the box in sucha manner that light passes up through the tumblers. It is preferable to have the light come only through the tumblers a

13、nd have thearea surrounding them blocked out by suitable means.1 This test method guide is under the jurisdiction of ASTM Committee D12 on Soaps and Other Detergents, and is the direct responsibility of Subcommittee D12.16 onHard Surface Cleaning.Current edition approved Dec. 1, 2009Nov. 1, 2014. Pu

14、blished December 2009 December 2014. Originally approved in 1976 as D355676 T. Last previous editionapproved in 20012009 as D355685(2001).D355685(2009). DOI: 10.1520/D3556-85R09.10.1520/D3556-14.This document is not an ASTM standard and is intended only to provide the user of an ASTM standard an ind

15、ication of what changes have been made to the previous version. Becauseit may not be technically possible to adequately depict all changes accurately, ASTM recommends that users consult prior editions as appropriate. In all cases only the current versionof the standard as published by ASTM is to be

16、considered the official document.Copyright ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States15. Materials and Manufacture5.1 Standard Food Soil Components:2nonfat powdered milk, margarine, and wheat-based cooked cereal (optional).5.2 Standard Foo

17、d Soil PreparationA mixture of 80 weight % of margarine and 20 weight % of powdered milk is prepared.The margarine is warmed until fluid (not over 100F (37.8C) and the powdered milk is sifted in and mixed thoroughly. Themixture should be refrigerated when not in use and not kept more than 2 weeks.5.

18、3 Optional Food Soil PreparationThis mixture consists of 70 % margarine, 15 % powdered milk, and 15 % cooked cereal.The cooked cereal is separately prepared as follows: Add 45 g of cereal to 228 g of water, heat to boiling, and boil for 5 min.Dissolve 100 g of powdered milk in 500 g of water and sti

19、r this solution into the cooked cereal. Continue stirring as portions areremoved to be combined with margarine and powdered milk that have been blended as in 5.2. This mixture should be made upas required. (Use of this optional soil makes the test more realistic by adding another difficult-to-remove

20、 component.)6. Procedure6.1 Distribute a total of 40 g of food soil on the six dinner plates, using a spatula or a food brush. Load the machine as follows:In the lower (plate) rack, distribute the six soiled dinner plates uniformly with the smaller plates and bowls, if used (Note 2), placedalternate

21、ly about the dinner plates until the rack is fully loaded. In the upper (glass) rack, distribute the glass tumblers evenly. Ifeight or ten are used, place them along each side, four or five to a side. Optionally, use extra tumblers, so that one can be removedperiodically for comparative purposes.NOT

22、E 2Optionally the smaller chinaware pieces may be omitted and only dinner plates used.6.1.1 In the silverware rack or holder, place six each of the stainless steel knives, forks, and spoons.6.2 Water TemperatureMaintain a water temperature of 130 6 5F (54.4 6 3.8C) in the dishwasher. (The water supp

23、ly mayhave to be controlled at a higher temperature because of heat losses in the piping etc.) Preheat the machine by running a preliminarycycle with the machine empty. Allow the contents of the machine to cool to about 75F (23.9C) before making evaluations orstarting another wash cycle.6.3 Water Qu

24、alityUse water of consistent hardness and well-defined composition. If only one test is made, use a level of 150ppm (about 9 grains/gal). Test in both hard and soft (0 to 50 ppm) water, since water hardness is a very critical factor in these tests.It is preferable to make up a synthetic hard water u

25、sing deionized or distilled water to which calcium and magnesium salts havebeen added. Use a 2:1 ratio of calcium to magnesium ion. If natural water is used it should be characterized as to total hardness(ppm), bicarbonate content (ppm), Ca:Mg mole ratio, total solids, and content of trace metals su

26、ch as iron, all of which can affecttest results. There shall be mutual agreement between laboratories as to the quality and hardness of the water used.6.4 Detergent ConcentrationUse the quantity of detergent specified by the manufacturer. For a thorough investigation,evaluate at over and under usage

27、.6.5 Number of CyclesMultiple cycles, with the food soil reapplied after each one, are needed to obtain significantcomparisons. From 5 to 15 cycles are usually required.6.6 RatingRate the tumblers visually after each cycle for film and spotting. For these evaluations, view the tumblers upsidedown in

28、 the light box described in 4.4 (in handling, pick up the tumblers by the base to avoid fingerprints on the sides). Use thefollowing scale for rating the tumblers:Rating Spotting Filming1 no spots none2 spots at random barely perceptible3 about 14 of surface covered slight4 about 12 of surface cover

29、ed moderate5 virtually completely covered heavy6.6.1 When several machines and sets of tumblers are used in the same test series, rate each set of tumblers against the other.6.6.2 Obtain number ratings by averaging the ratings for individual tumblers, keeping spotting and filming results separate.Le

30、vels of acceptability may be agreed upon by the laboratories involved. Photographs of the tumblers in the light box makereasonably accurate standards for comparison.6.6.3 Use 8 tumblers throughout the test, or optionally, 15 may be used initially with one representative tumbler being removedperiodic

31、ally, as for example after the fourth, sixth, eighth, tenth, etc. cycles.7. Precision and Bias7.1 Since the variability that is inevitable when natural soils are used is inherent in this test, it does not have the precision orreproducibility of an analytical determination.2 Any commercial brand of t

32、hese items is satisfactory.D3556 142ASTM 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 the ris

33、kof infringement of such rights, are entirely their own responsibility.This standard is subject to revision at any time by the responsible technical committee and must be reviewed every five years andif not revised, either reapproved or withdrawn.Your comments are invited either for revision of this

34、 standard or for additional standardsand should be addressed to ASTM International Headquarters. Your comments will receive careful consideration at a meeting of theresponsible technical committee, which you may attend. If you feel that your comments have not received a fair hearing you shouldmake y

35、our 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 c

36、ontacting 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 Copyright Clearance Center, 222Rosewood Drive, Danvers, MA 01923, Tel: (

37、978) 646-2600; http:/ Scope1.1 This guide covers a procedure for measuring performance of a mechanical dishwashing detergent in terms of the buildupof spots and film on glassware. It is designed to evaluate household automatic dishwasher detergents but can be used as a screeningtest for institutiona

38、l and commercial dishwashing products.1.2 This standard does not purport to address all of the safety concerns, if any, associated with its use. It is the responsibilityof the user of this standard to establish appropriate safety and health practices and determine the applicability of regulatorylimi

39、tations prior to use.2. Summary of Test Method2.1 Glass tumblers are given multiple washes in a mechanical dishwasher in the presence of food soil and the levels of spottingand filming allowed by the detergents under test are compared visually.3. Significance and Use3.1 This test method is intended

40、as a laboratory screening test to determine performance of the detergent under actual useconditions, but will not necessarily predict performance under all end-use conditions.4. Apparatus4.1 Automatic Dishwasher(s)Typical household machines should be selected. If more than one machine is required, p

41、airs withconsecutive production numbers are recommended. For further refinement, two or more pairs of differing makes, models, or ages(pair to pair) may be used.4.2 Clear Undecorated Glass Tumblers, from 8 to 15 per machine, a larger number being used if it is planned to remove onetumbler at interva

42、ls throughout the test (see Section 6). Ten tumblers simplify scoring.4.2.1 Before each use, even if new, the glass tumblers may be cleaned in a machine, first in a 1 % solution of citric acid andthen with a household automatic dishwashing detergent at the manufacturers recommended use level, each i

43、n a normal wash cycle.Use deionized or distilled water for the rinses during this cleaning procedure. Do not use the drying cycle of the machine until thetumblers appear to be free of soil or film. No “water break” (droplet formation) should be evident when the tumblers have beenrinsed. Any other pr

44、ocedure (such as hand washing and polishing) which yields tumblers that are spot- and film-free may be used.4.3 Standard Tableware (Note 2) (optional, see Section 6):4.3.1 Suggested tableware is as follows, Dinner plates, 10-in. diameter, Salad plates, 7-in. diameter, Cereal bowls, 6-in.diameter, Sa

45、ucers, 6-in. diameter, and Cutlery, stainless steel.NOTE 1A mixture of china and plastic dishes is recommended but is not essential; any standard quality type of dishware is satisfactory.4.3.2 For each machine used, six dinner plates, six knives, six forks, and six spoons are required, plus optional

46、ly enough of theother dishes to fill the lower rack of each machine (see Section 6).4.4 Light Box for Visual Evaluation of TumblersAtypical light box is rectangular, open to the front, and has dead black insidesurfaces. It is large enough to hold up to 15 tumblers side by side. Fluorescent lights ar

47、e mounted in the base of the box in sucha manner that light passes up through the tumblers. It is preferable to have the light come only through the tumblers and have thearea surrounding them blocked out by suitable means.5. Materials and Manufacture5.1 Standard Food Soil Components:2nonfat powdered

48、 milk, margarine, and wheat-based cooked cereal (optional).5.2 Standard Food Soil PreparationA mixture of 80 weight % of margarine and 20 weight % of powdered milk is prepared.The margarine is warmed until fluid (not over 100F (37.8C) and the powdered milk is sifted in and mixed thoroughly. Themixtu

49、re should be refrigerated when not in use and not kept more than 2 weeks.D3556 1435.3 Optional Food Soil PreparationThis mixture consists of 70 % margarine, 15 % powdered milk, and 15 % cooked cereal.The cooked cereal is separately prepared as follows: Add 45 g of cereal to 228 g of water, heat to boiling, and boil for 5 min.Dissolve 100 g of powdered milk in 500 g of water and stir this solution into the cooked cereal. Continue stirring as portions areremoved to be combined with margarine and powdered milk that have been blende