Delivering deep down cleaning in Hand Dish Formulation
Understand the mechanism(s) of consumer and biological soil removal from surfaces in hand dishwashing direct application conditions and the impact of surface modification and surfactant aggregation behavior
Selected ESR: Pinheiro Da Silva Pinto, Joana
Supervisor Name: Karl Braeckman, Eric Robles
Academic Supervisors: Wuge Briscoe, Serafilm Bakalis
Recruiting Organisation: P&G Brussels, Belgium
Understanding the mechanism behind a deep-down cleaning of food residues from dishware is essential to ensure proper hygiene in the kitchen. As an efficient way to prevent micro-organism growth and biofilm formation is through an effective elimination of its food source. The removal of the food soil is highly dependent on the conditions used during hand dishwashing. For instances, conditions such as cleaning habit, dosage, water hardness, temperature and food soil type strongly affect the detergency efficacy. The main goal is to elucidate which mechanisms govern the grease cleaning, by focusing in some macro observations from grease removal, soil emulsification and emulsion stability to the dynamics at the different interfaces (water/air/oil/surface).