수도권 지역 가정의 식기류 세척에 관한 설문조사

이태훈¹, 목철균¹^,^*

A Survey on Dishwashing Procedures of Households in Seoul Metropolitan Area

Taehoon Lee¹, Chulkyoon Mok¹^,^*

¹가천대학교 공과대학 식품생물공학과

¹Department of Food Science and Biotechnology, College of Engineering, Gachon University

^*Corresponding author: Chulkyoon Mok, Department of Food Science and Biotechnology, College of Engineering, Gachon University, San 65 Bokjeong-dong, Sujeong-gu, Seongnam-si, Gyeonggi-do, 461-701, Korea. Tel: +82-31-750-5403; Fax: +82-31-750-5273, E-mail: mokck@gachon.ac.kr

ⓒ Copyright 2012 Korean Society for Food Engineering. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Received: Jul 17, 2012; Revised: Aug 20, 2012; Accepted: Aug 21, 2012

Published Online: Aug 31, 2012

Abatract

A survey was conducted on the usage dishwashing detergents (DD) and the dishwashing procedures regarding washing items, types and concentrations of DD, washing tools and dishwashing, rinsing and drying methods at homes in Seoul Metro Area in order to evaluate the effectiveness of the procedures and the properness in use of the DD. Porcelain- and glass-made kitchenware was most frequently used at homes. Type 1 DD were more frequently used at homes, and DD was used after dilution at major households as suggested by DD manufacturers. Multiple-purpose scrubbing pads were most frequently used as dishwashing tools. Rinsing was done mostly with running water, and the disappearance of slippage was the major concern in judging of the completion of rinsing process. Drying of kitchenwares after rinsing was done mostly on drying racks. A typical dishwashing scheme was established from the findings of the survey.

Keywords: dishwashing; detergents; washing tools; rinse; homes; Seoul