| Abstract: | Contributions on Mechanical Dish Washing 2: Removal of Starch Residues from Glass Surfaces The use of 14C-labelled tobacco starch as indicator of potato starch enabled to study the removal of starch residues from glass surface by mechanical dish washing. It was found that the amount of starch applied could be reduced to as much as 11.5% during prewashing with cold tap water. The use of prewashing water at 45°C improves the swelling of dried starch residues. In contrast to removal of fat, the removal of starch residues requires a washing temperature of at least 55°C. However, even after an optimum combination of washing temperature, washing time and amount of cleansing agent, higher proportions of starch residues are retained on the glass surface than fat residue. At a maximum washing temperature of at least 50°C, the amount of starch residue remaining on the cleaned glass surface is greatly independent of the amount of starch applied to the glass surface. |
