Extending the fundamental understanding of detergent crystallisation and routes to improve the low temperature stability test methods

Download Statistics

Downloads

Downloads per month over past year

Summerton, Emily Louise (2018). Extending the fundamental understanding of detergent crystallisation and routes to improve the low temperature stability test methods. University of Birmingham. Eng.D.

Preview

Summerton2018EngD.pdf
Text - Accepted Version
Available under License All rights reserved.
Download (8MB) | Preview

Abstract

This thesis has expanded the fundamental understanding of surfactant crystallisation exhibited by dish liquid formulations under low temperature environments. With this knowledge, industries, such as P&G, can develop more robust formulations that do not demonstrate failures in appearance criteria. Studies were initially performed on model systems consisting of sodium dodecyl sulfate (SDS), N,Ndimethyldodecylamine N-oxide (DDAO) and water, where the surfactants were present at concentrations typical of commercial dish liquid. Crystals were found to be composed of SDS hydrates, with little or no DDAO present. The presence of DDAO reduced the tendency for crystallisation, whereas the existence of any SDS alcohol precursor proved detrimental for stability. An extensive stability study performed across selected dish liquid formulations demonstrated that the conclusions drawn from the model systems could be applied to more complex systems. With this knowledge, routes to improve the efficiency of stability tests for dish liquid products at low temperatures were investigated. The application of agitation not only reduced both the time to failure and the variability between replicates, but also influenced the mechanism of crystallisation. Furthermore, this method simulates the supply chain, since formulations are subjected to varying levels of movement during distribution.

Type of Work:

Thesis (Doctorates > Eng.D.)

Award Type:

Doctorates > Eng.D.

Supervisor(s):