Knowde Enhanced TDS
Identification & Functionality
- Chemical Family
- Cleaning Ingredients Functions
- Technologies
Features & Benefits
- Labeling Claims
Applications & Uses
- Markets
- Applications
- Home Care Applications
Properties
- Physical Form
- Appearance
- Liquid
- Odor
- Slight
- Taste
- Tasteless
- Typical Properties
| Value | Units | Test Method / Conditions | |
| Auto-ignition Temperature | min. 220 | °C | — |
| Boiling Point | min. 180 | °C | — |
| Density (at 50°C) | 0.96 | g/cm³ | GB/T 4472 |
| Flash Point | min. 150 | °C | GB/T 3536 |
| pH Value (Aqueous Solution) | 5-7 | — | — |
| Pour Point | -3 | °C | GB/T 3535 |
| Relative Vapor Density | min. 1 | — | — |
| Viscosity (at 50°C) | approx. 25.5 | mPa.s | Brookfield Viscosity |
Regulatory & Compliance
Technical Details & Test Data
- Rinse Aids for Commercial Automatic Dishwasher
Commercial automatic dishwashers generally add rinse aids in the rinsing process. Its main function is to neutralize the residual alkali of the cleaning solution, accelerate the drying of dishes, reduce spots and stripes on the surface of dishes, defoaming in the dishwasher tank, etc. The main mechanism is that the surfactants in rinse aids adsorb on the dishes surface at a temperature higher than its cloud point to form a thin continuous film, which reduces the interface energy and contact angle of solid-liquid interface. The formation of the continuous film makes the drainage on the tableware surface faster and more uniform, and effectively reduces the formation of spots or marks.
- Taste of Surfactants
Surfactants for testing Bitterness level Taste MARLOX RATF42 0 Tasteless MARLOX RATF32 0 Tasteless MARLOX RATF30 0 Tasteless Competitor A 0 Tasteless Competitor B 0 Tasteless Competitor C 2 A little bitter Competitor D 0 Tasteless Test method:
Dilute the surfactant into 0.5% aqueous solution with deionized water, stir and dissolve it, and drop the solution in the middle of the experimenter's tongue with a disposable dropper to test its taste. The unpleasant taste is generally bitter.
The bitterness is divided into five levels, 0-5 points, representing tasteless to bitter. 0 is tasteless, 1 is slightly bitter, 2 is a little bitter, 3 is bitter, 4 is very bitter and 5 is abnormal bitter. The test results are obtained by averaging the scores of several testers.
- SCS 40 required to reach the Cloud Point of 42°C
The amount of SCS 40 required for the rinse aids formula to reach the cloud point of 42°C.
1# 2# 3# 4# 5# 6# 7# 8# 9# MARLOX RATF42,% 15 10 5 MARLOX RATF32, % 15 10 5 MARLOX RATF30, % 15 10 5 Citric acid 1 1 1 1 1 1 1 1 1 Deionized water ~100 ~100 ~100 ~100 ~100 ~100 ~100 ~100 ~100 SCS 40, 0 0 0 1.3 1.3 1.3 7.6 9.5 9.5 Cloud point,°C >42 >42 >42 41.9 41.9 42.2 42 42.8 42 Test method: heat the formulation sample until the liquid is completely turbid, then cool and stir continuously, and observe that the temperature when the opacity disappears is the cloud point.
In order to maintain the clear appearance of the rinse aids formulation in a wide temperature range, the water cloud point of the selected surfactant should not be too low. The higher the water cloud point is, the better the water solubility of the surfactant is, and the less the amount of cosolvent is needed. But the higher the cloud point, the higher the corresponding foam will be, so we need to find a balance between water solubility and foam.
- Dishwasher Test Process
Connect the detergent and rinse aids for testing with the corresponding interfaces of the dishwasher distributor respectively, and set the dishwasher washing temperature to 65°C, rinsing temperature to 90°C, washing time to 60 s and rinsing time to 10 s.
Soak the dishes (including melamine dishes, stainless steel dishes and PP dishes) in 0.5% commercial dishwashing liquid aqueous solution for 5 minutes, then take out the dishes and gently throw it several times until there is no obvious liquid left, and finally put it into the dishwasher for cleaning and rinsing. Each cleaning shift will repeat the process of soaking the dishes in commercial dishwashing liquid aqueous solution.
Clean and rinse 9 times for each type of dishes, test the drying time of dishes, foam in the dishwasher and marks on the dishes.
- Dishwasher Test Parameters
The drying time of dishes
Take out the measured dishes immediately after lifting the lid of the dishwasher, start timing and record the drying time. Evaluation criteria are as follows. 9 shifts are tested circularly, the drying time of 9 shifts is recorded, and the results are taken as the average value.
The foam in the dishwasher
Take a photo immediately after lifting the lid of the dishwasher to record the foam. Cycle test 9 times, and the results are taken as the average value.
The marks on the dishes
Take out the measured dishes immediately after lifting the lid of the dishwasher. After the dishes are completely dry, visually observe the marks on the dishes and score. Cycle test 9 times, and the results are taken as the average value.
- Rinse Aids Formulations for Testing
1# 2# 3# 4# 5# 7# 8# MARLOX RATF42, % 15 MARLOX RATF30, % 15 MARLOX RATF32, % 15 12 MARLOX RADL21, % 3 Competitor A, % 10 10 Competitor B, % 5 Competitor C, % 5 Competitor D, % 15 Citric acid, % 1 1 1 1 1 1 1 SCS 40, % 0 7.6 1.3 1.4 0.52 1.11 1.52 Deionized water, % To 100 To 100 To 100 To 100 To 100 To 100 To 100 Cloud point of the
formulation °C43.7 42 41.9 41.8 41.8 42.3 42.1 - Rinsing Effect for Melamine Dish
Test results for melamine dish
1#_RATF42 2#_RATF30 3#_RATF32 4#_RATF32+ RADL21 5#_competitor A + competitor B 7#_competitor A + competitor C 8#_competit or D
Cleaning and rinsing times 9 9 9 9 9 9 9 Cleaning Temperature,°C 52.22 51.88 51.88 52.88 52.66 52.33 52.66 Rinse Temperature,°C 88.11 89.89 83.44 82.55 83.8 85 83.77 The basically drying time of dishes,S 53 61 47 56 57 57 52 The completely drying time of dishes,S 63 71 58 68 72 64 63 State of water film Relatively complete water film Semi- continuous water film Semi- continuous water film Semi- continuous water film Relatively complete water film Semi-continuous water film Semi- continuous water film
The marks on the dish 2.55 2.5 1.52 1.62 1.72 1.69 2.02 Foam in the dishwasher 2.5 2 1 2.25 2 2 3 Test results for melamine dish-the drying time of dish
Test results for melamine dish-foam
Test results for melamine dish-the marks on the dish
- Rinsing Effect for Stainless Steel Dish
Test results for stainless steel dish
1#_RATF42 2#_RATF30 3#_RATF32 4#_RATF32 +RADL21 5#_competitor A + competitor B 7#_competitor A + competitor C 8#_competitor D
Cleaning and rinsing times 9 9 9 9 9 9 9 Cleaning Temperature,°C 51.67 53.56 54.11 53.22 53.33 52.56 52.88 Rinse Temperature,°C 88.22 84 89.22 89 87.11 87 87 The basically drying time of dishes,S 339.33 345 378.1 480.82 415 483.28 561 The completely drying time of dishes,S 400.11 436 445.11 603.11 492.89 632.57 637 State of water film The water film is complete The marks on the dish 1.72 2.61 1.44 2.37 2.61 2.11 2.08 Foam in the dishwasher 3.5 1.5 2 1.25 2.25 3 3 Test results for stainless steel dish-the drying time of dish
Test results for stainless steel dish-foam
Test results for stainless steel dish-the marks on the dish:
- Rinsing Effect for PP Dish
Test results for PP dish
1#_RATF42 2#_RATF30 3#_RATF32 4#_RATF32 +RADL21 5#_competitor A + competitor B 7#_competitor A + competitor C 8#_competitor D
Cleaning and rinsing times 9 9 9 9 9 9 9 Cleaning Temperature,°C 53.67 52.22 52.11 52.33 52.11 52 51.44 Rinse Temperature,°C 83.88 87.66 87.66 87.66 88.11 86.77 89.89 The basically drying time of dishes,S 246 306 239 265 242 273 267 The completely drying time of dishes,S 311 379 322 349 300 350 317 State of water film Water droplets Semi- continuous water film Semi- continuous water film Semi- continuous water film Semi-continuous water film Semi-continuous water film Water droplets The marks on the dish 1.91 2.27 1.6 2.22 1.66 2.16 2.11 Foam in the dishwasher 3.5 3 3 3.5 3.5 3 2 Test results for PP dish-the drying time of dish
Test results for PP dish-foam
Test results for PP dish-the marks on the dish
