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AD-764 234

THE EFFECT OF FOOD SOILS ON THE STABILITY OF CHLORINATED DISHWASHING SOLUTIONS

H . T . Skerrin

Army Natick Laboratories Natick, Massachusetts

July 1973

DISTRIBUTED "v-

National Techrica! Information Soroc* U. S. DEPARTMENT OF COMMERCE 5285 Port Royal Road, Springfield Va, 22151

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TECriNSCAL REP3RT

73 41 CE

THE EFFECT OF FOOD SOILS ON THE STABILITY

OF CHLORINATED DISHWASHING SOLUTIONS

Approved for public release;

distribution unlimited.

by i

H. T. Skerritt

to-

July 1973

;>;NAT1CK ÜÄ B'0 R A TO RIE; S: - y; ^:; ■ ;:

Clothing & Persona! Life Swip&rt Equipment Reproduced by

NATIONAL TECHNICAL INFORMATION SER\ ICE

Ü , Deportment of Corvntrc« >.prinöf;«ld VA 22151

Laboratory C&PLSEL-106

....

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Approved for public release; distribution unlinitee.

Citation of trade names in this report does not constitute an official indorsement or approval of the use of such 1 tents.

Destroy this report when no longer needed. Do not return it to tfee originator.

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Approved for public release; distribution unlimited. AD

I

TECHNICAL REPORT

73-M-CE

THE EFFECT OP FOOT) SOILS ON THE STABILITY OF

CHLORINATED DISHWASHING SOLUTIONS

by

H. T. Skerritt

Project Reference: PE 720012.12

Series: CPLSEL-IO6

July 107"

Clothing and Personal Life Support Equipment laboratory US ARMY NATICr LAEORATORIES Natick, Massachusetts OI760

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FOREWORD

Many machine dishwashing compounds are formulated with organic chlorine- releasing compounds and contain from 1 to 2 percent available chlorine. The use of such compounds is said to prevent stain bu.'ld-up on tableware and to assist In the removal of protein-type soils.

Laboratory tests were made to determine the relative chlorine stability of solutions of these dishwashing compounds in the absence and in the presence of oxidizable food soils. >

This program was conducted under Production Engineering, 728012.12.

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DOCUMENT CONTROL DATA R&D (Security cltanlh tllon ol llllm, body jl mb» tract and Indexing annotation mult b* *nt*ra ä whan In* overall report I» claeeltted)

I. onieiNA'INS ACTIVITY (Corporal» author)

h 8. Amy Hatick Laboratories Ratick, Mfc 01760

2«. KEPoar cecuniTY CLASSIFICATION

UNCLASSIFIED 2b. SROUP

». REPORT TITLE

The Effect of Food -lie on the Stability of Chlorinated DishwaaLing Solutions

4. DESCRIPTIVE NOTE» (Typ«. 0/ report and Incluelve daft)

Fioal Raport I». »UTMONUI (Unt torn«, mlddta tnlttml. laal Äuü]

BH. T. Skevritt

t. REPORT OATK

&0yi2H (-ONTR4CT OR SntNT MO.

6. PROJECT NO.

Production Engineering, 728012.12

I». DISTRIBUTION -IATEMENT

krproved for public release; distribution unllmVt»*.

7«. TOTAL NO. OF PAGCS

-«r 7b. NO. OF REFS

<M. ORIGINATOR'S REPORT NUhTRERISI

9ft. OTHER REPORT NOISI 'Any othnr ntanbere thxt au,y be atelfned thlt report)

II. SUPPLEMENTARY NOTES

IS. ABSTRACT

12. SPONSORING MILITARY AC ilVITY

One of the federal specification machine dishwashing compounds and many of the commercial products contain chlorine-releasing compounds and have from 1 to 2 percent available chlorine. The active chlorine in dishwashing solution is said to pre/ent stain build-up on tableware and to assist in removing protein-type soils.

In tests conducted on chlorinated dishwashing compounds in Army mess halls, the active chlorine completely disappeared from the wash solution after about one-balf hour ct operation, even though the solution strength was maintained by the regular addition of dishwashing ccerpound. Laboratory tests showed that this Iocs in available cnlorine is attributed, at least in part, to a reaction between the chlorine and oxidi*able food soils.

In the absence of an oxidizable food sail, the solutions of all of the dishwashing compounds tented were stable (only a slight 1 ,** in available chlorine) under the test conditions of high temperature (65CJ) and vigorous agitation. However, when small amounts of salad dressing (170 ppra) were dispersed in dishwashing solutions, all of the dishwashing compounds showed a rapid depletion of available chloilne. To benefit from the use of a chlorinated dishwashing compound and to prevent the rapid depletion of available chlorine \>y a reaction with di mersed food soil, it ie necessary to thoroughly pre-flush tableware before it is placed in a dlshvasher. The manufacturers of commercie chlorinated dishwashing compounds do not sufficiently emphasize this precaution.

DD .T.,.473 •«PLACE» no P««-IM i.rs. I JMM M. WHICH IS "••»LCTI» «TO« amir use.

J UNCLASSIFIED

Socuri'ty CUaulflcaUon

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Dishwashing Compound«

Chlorinated Dishwashing Compounds

Chlorine Stability

Effect of Food Soils

Dishwashing Operations

\<V UNCLASSIFIED Security Cla«»iftcation

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CONTESTS

Abstract

latrodactlon

Kxparlaeatal Work asd D&tcttMion of JReeoitf

Conclusion

Appendix - Analytical Procedures

Cod« Sheet - Identification of Mehvaehlng Compound»

ISST OF TAHBS

Table«

I. Chlorinated M»Jnra*Jaing Compound* Tteeted

It» Tbe Effect of Heating on Chlorine Content of Ccnpound No* k

III. The Effect of Heating on Chlorine Content of Fife Carapoiads

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6

7

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ABSTRACT

One of the federal specification machine dishwashing compounds and many of the commercial products contain organic chlorine-releasing compounds and hare from 1 to 2 percent available chlorine* The active chlorine in dishwashing solution is said to prevent stain build-up on tableware and to assist in removing protein-type soils«

In tests conducted on chlorinated dishwashing compounds in Army mess halls, the active chlorine completely disappeared from tne wash solution after about one-half hour of operation, even though the solution strength was maintained oy the regular addition of dishwashing compound« laboratory tests showed that this loss in available chlorine Is attributed, at least in part, to a reaction between the chlorine and oxldlzable food soils.

In the absence of an oxldlzable food soil, the solutions of all. of the dishwashing compounds tested were stable (only a slight loss in available chlorine) under the test conditions of high temperature (65 C) and vigorous agitation. However, when small amounts of salad dressing (170 ppm) were dispersed in dishwashing solutions, all of the dishwashing compounds showed a rapid depletion of available chlorine. To benefit from the use of a chlorinated dishwashing compound and to prewifc the rapid depletion of available chlorine by a reaction with dispersed food soil, it is necessary to thoroughly pre-flush tableware before it is placed in a dlshwasüar. The m jufacturare of commercial chlorinated dishwashing compounds do not sufficiently emphasize this precaution.

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THE EFFECT OP FOOD SOILS 0» THE STABILITY OP CHLORINATED DISHWASHING COMPOUNDS

Introduction

One of the federal specification machine dishwashing compounds and many of the commercial products contain from 1 to 2 percent available chlorine. These dishwashing detergents contain organic chlorine-releasing compounds such as trichloromelamine, dichloro-dimethylhydantoln and sodium dichluro- isocyanurate. According to the manufacturers, the active chlorine in dishwashing solutions provides a bleaching action to prevent stain build-up on tableware and assists in removing protein-type soils by oxidizing them to water-soluble smino acids.

N&tick Laboratories personnel conducted dishwashing v#.,ts in Army mess halls on chlorinated dishwashing compounds. On several occasions, they reported a complete disappearance of active chlorine from the solution after about one-hal' hour of operation, even though regular additions of dishwashing compound were made to maintain the dishwashing solution at tbe desired concentration. This loss in available chlorine was attributed, at least in part, to the reaction of chlorine with oxi Sizable food soils in the dishwashing solution.

Tests wei« performed to determine the approximate rate of reaction.

Experimental Work and Discussion of Results

Etour ccnanercial and two specification dishwashing compounds were analyzed for available chlorine according to procedure 1 of the Appendix. The results are shown In Table I. One cf the specification products (Compound So. 6) was not suitable for further testing because of its very low available chlorine content (0 .,!#). The remaining five compounds were evaluated for solution heat stability.

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TABI£ 1

CHLORIHftTBD DISHWASHUKJ COMPOUNDS TESTED

Dishwashing Compound Analytical Data

Code No.

1 (1) Commercial or Specification

Type of Water Fcr

Intended Use

Alkalinity As SAgO Percent

Available Chlorine Percent

1 Coonercial Hard 32.5 2.3

2 P-D-U35 Soft 32.0 1.8

3 Ccumercial Soft 2U.0 1,1

h Coraercial Soft kk.k 1.3

5 Comaercial Soft kl,k 1.2

6 P-D-435 Soft 36.7 0.1

(l) See Code Sheet for Identification of Dishwashing Compound

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Conclusions

Manufacturers of commercial dishwaehii% compounds haw stated that chlorine-releasing compounds in a dishwashing compound remove or prevent the huild-up of steins on tableware and assist in the removal of soil by oxii ting protein-type soils to water-soluble amino acids. To fulfill this function, the amount of oxidizable food soils suspended in the dishwashing solution nuat be kept at a low level to prevent the rapid depletion of available chlorine by reaction with this dispersed food soil* To accomplish this, it is necessary to thoroughly pre-flush the tableware b«fo*e it is placed In the dishwasher. If this is not done, the use of a dishwashing compound with a chlorirated ingredient is not worthwhile and represents a waste of material.

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Appendix - Analyt|cfel Procedures

Analysis for Available Chlorine

Standard Test Ho. 50-B-100 - Monsanto Chemical Company

IODOMSTRIC MBTgOD

A. SCOPE AND DISCUSSIOH

The determination is carried out oy an iodccetric method vith titration to a starch end point vith sodium thiosulfate solution.

B. EQUIPMEHT

(1) 0 ml. burette

(2) 250 mlo Erlenmeyex flacks (500 ml. Erlenmeyer flasks)

(3) 100 ml. graduate cylinder (250 ml. graduate cylinder)

(k) 10 ml. graduate cylinder (25 ml gradutte cylinder)

(5) Magnetic stirrer

(6) Teflon-covered stirriag bar

(7) Distilled water vaih bottle

(8) Analytical b<alance

C. REAGEHTS

(1) 0.1 N. standard sodium thiosulfate solution

(2) Jf> potassium iodide solution (iodate free/

(3) 2 N. sulfuric acid

(k) 1;1 sulfuric acid (Equal parts by weight H^SOU, sp. jp. \,Bh, and distilled water)

(5) Starch indicator solution

(6) Reagent grad« potassium dichromatc, IGpCrgOf

(7) Boric acid, H^BO^

(3) Sodium tetraborate, !fe2s^0'f • lOHgO

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D. FRgPAHATIOH AMD STAflDABDIZATIOH OF SOLUTIONS

(1) Preparation of 0*1 & Sodium Thlosulfate Solution

Clean a 1-liter glass stoppered bottle with cleaning solution and rinse thoroughly. Add 1 liter of distilled water to bottle. Add 25 grame reagent grade sodium thlosulfate crystals, NagSgO. • 5'ilfi, and 2-3 grass borax crystals. (Borax is added as a preservative and makes a fairly stable solution«) Stopper the bottle and shake until all the solid is dissolved.

(2) Standardization of 0.1 N. Sodium Thlosulfate Solution

Accurately veigh out three portions of about 0.2 grams of potassium dichroBiate, KgCrd)7. Transfer each sample to a 500 ml. Erlenmeyer flask and dissolve in 100 ml. 2 N. sulfuric acid. (Prepare acid by adding 30 ml. concentrated HgSOjj to 500 ml. of distilled water«)

Add to each solution in small portions and with constant swirling, 2 grams powdered sodium bicarbonate and then pour in a solution of 10 grass iodate-free potassium iodide dissolved in 10 ml. of water. (The carbon dioxide evolved displaces air, thereby preventing air oxidation of iodide ion in the acxd solution«) Swirl gently tc mix, but avoid vigorous agitation«, Use the specified weight of NaHCOo and allow to stand 5-10 minutes. (Time must be allowed for complete reaction. Longer standing is undesirable because of the possibility of air oxidation. )

Dilute each solution to 350 ml. (the final concentration of acid is abouL 0.4 !») and titrate with thiopulfate solution until the brown color of iodine begins to fade; then add 3-5 ■!• of starch solution and complete the titration. At the end point, the blue color of starch- iodine disappears leaving the green color of the chromic ion.

Fron the weight of the dichromate used and the volume of thlosulfate, compute the normality ojf the xatter. Average the three values obtained.

fl - wt. K2CT207 JR.) O.öTsÖTlTvolume thlosulfate solution (ml.)

0)Preparation of Starch Indicator

Stir 1-2 grams soluble starch with cold water to »ake a thick paste. Slowly pour this paste into 100 ml. of boiling water in which 1 gram of boric acid crystals has been dissolved. Continue boiling for 1 minute, then cool, and store in a stoppered bottle. Discard the preparation when it becomee cloudy or when it begins to giv« a reddish color with iodine.

8

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E. PROCEDURE

(1) Analysis of Dishwashing Compounds

Using the analytical balance, weigh a 10-graa sample of dish- washing compound to the nearest 0.1 Kg. and transfer quantitatively to a clean, dry 300 nl. Erlerxwyer flask containing a Teflon-cover«d stirring bar. Add 2>0 ml. of 3$ potassium iodide solution to the fla<?k and rinse dovn the vails of the ilask with about 5 »1. water. Place the flask on a Magnetic stIrrer and stir until the sample is dissolved. Then ndd approximately 50 g. of crushed ice to cool the solution. Add «lowly 25 ml. of 1:1 sulfuric acid. Titrate with 0.1 N. sodium thiosulfate to a light yellow color. Add starch indicator to give a deep purple color and continue to titrate- slowly until the color Just disappears. Record the volume of sodium thiosulfate solution used and calculate the avail- able chlorine level according to the following formula:

$ Available - ml. thiosulfate x H. thiosulfate x 0.035^6 x 100 Chlorine vt. sample (g.)

The average available chlorine content is determined from three replicate samples,

(2) Analysis of Dishwashing Compound Solutions

f I

Using & 200 ml. volumetric flask, transfer 200 mis. of dishwashing solution to a 300 ml. Erlenmeyer flask containing a magnetic stirring bar. To this flask add approximately 0.1 gram of potassium iodide crystal and 2 ml. of glacial acetic acid. Stir to dissolve and titrate solution with 0.1 N. sodium thiosulfate solution until yellow color starts to fade. Add about 1 ml. of starch indicator solution and titrate to the fade out of blue color.

4 Available Chlorine

ml. Thiosulfate x H. Thiosulfate x 0.035**6 x 100 200

ppm Available « Chlorine

4 available chlorine .0001

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CODS SHHPx1

DiahwMhJLng Ccwpotrod Identification Coda

CcasjsottBd Cod« 8c.

Trade Sw or

Specification

For UM in Herd or

Soft tfttftv

Manufacturer or

Coerpoucd

»PACT E»vrd Xconcaies Laboratory, Inc.

2 rei 7930-985-6905

3 Kloro-Kbl

4 Score

5 Acclaim

6 P-D-435 FBI 793O-485-6905

Soft

Soft

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Soft

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Washington Caeaical Sales of Maryland

DuBoi» Chemical Co.

Econoffilcs Laboratory, Inc.

BcoaoaricB Laboratory, Inc.

Washington Chealcal Asia« of Maryland

10

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