餐具洗涤剂用生物杀灭剂  

Biocides for dishwashing

作　　者：姜真真 

机构地区：[1]山西省表面活性剂重点实验室,山西太原030001

出　　处：《日用化学品科学》2009年第5期33-35,共3页Detergent & Cosmetics

摘　　要：无论是家庭厨房还是专业化的厨房,都有多种不同的方法清洁厨具,比如手洗和机洗。不同方法所选择的温度、pH和清洁剂的不同,餐具洗涤剂的性质也不同。由于食物的残留,细菌和有机物成为餐具洗涤剂的要素。同时,它们对厨房卫生和废水处理也很重要。细菌可以通过杀菌剂或者高温等方式除去,这样可以使污水中细菌的含量比较低。Both at home domestic and professional kitchens, there are different ways to achieve dean dishware, such as hand dishwashing and machine dishwashing. The chosen method results in a varying quality of the dishwater, because of temperatures, pH and detergents that belongs to the method. Micro organisms and organic matter, due to food residues, are constituents of dishwater. They are both complications for the hygiene of the kitchen and the waste water that will be treated at the waste water plant. The micro organisms can be reduced by antibacterial agents, and by antibacterial processes like high temperatures. Then, the waste water will contain less bacteria.

关 键 词：餐具洗涤剂 手洗餐具洗涤剂 机洗餐具洗涤剂 杀菌剂 

分 类 号：TQ649[化学工程—精细化工]