Optimization of the production process of solid household soap

Abstract

In the study, the main emphasis is on improving organoleptic characteristics (color, smell, structure), as well as foaming ability and storage duration, the change of which will allow to obtain a better product. An organoleptic and qualitative analysis of solid laundry soap was carried out, due to which the main consumer shortcomings of the products were identified and the line and formulation of the production were optimized to eliminate them. The basis of the optimization is to equip additional containers with a peroxide supply and dosage masking system, the use of which is necessary due to the introduction of new formulation components, an additional pair of screws is also used to prevent the marble-like structure of the product. Hydrogen peroxide was included in the recipe, the use of which allows clarifying the product at the stage of carbonate saponification and obtaining a light beige soap in accordance with the standard, and maskirators to hide the smell of fatty acids characteristic of this type of solid soap. Hydrogen peroxide bleaching is based on the oxidation and color loss of coloring dark substances due to the release of active oxygen by heating the peroxide with soaps. The main parameters of the peroxide supply: pressure 0.6 MPa, concentration in the range from 2 to 5% by weight of the fat mixture. Given the possibility of abrupt foaming and ejection of soap in the process, the introduction of peroxide can stop or reduce the amount of hydrogen peroxide added, and in emergency situations a cold water supply is provided.