세척조건이 식기류의 점착성 오물 제거에 미치는 영향

Abstract

The effects of washing-up variables including dishwashing detergent (DD) types, DD concentrations and cleaning tools on cleaning performance against sticky soils such as cooked rice, kochujang (hot pepper paste), cheese and lipstick on different tableware surfaces were studied in order to establish proper cleaning procedures of tableware. The influences of lag and soaking before cleaning were also investigated. The cleaning efficiency of food soils was affected by tableware materials, while no differences were observed among materials in case of lipstick soil. The best performing cleaning tools were stainless steel brush against kochujang soil, and acrylic net scrubbing pads against cheese and lipstick soils. A multiple-purpose scrubbing pad was inappropriate for cheese soil removal. No differences were found between the DD types against cooked rice and cheese soils, while type 2 DD showed better performance than type 1 DD against kochujang and lipstick soils. The optimum concentrations of DD solution were 0.1% for the cleaning of cooked rice and kochujang soils, while 1.0% for cheese and 0.5% for lipstick soils. Soaking of the tableware in water before washing, especially at elevated temperature, facilitated the removal of food soils.