Controlled Surface Static Charge May Prevent Clumping in Powders
Phys.org Physics ·
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1 min read ·
Natural Sciences
Read research and analysis on Controlled Surface Static Charge May Prevent Clumping in Powders published by ICANEWS, a global research journal for emerging researchers.
Key Takeaways
Static charge left on surfaces can be controlled.
Controlling surface charge can eliminate static zaps during the manufacturing of common household goods.
The method could potentially prevent clumping in powders such as protein, chocolate malt, and coffee.
Why This Matters
Controlling surface static charge can assist manufacturing companies in eliminating unwanted static discharge during production. In consumer goods, it offers a prospective solution to prevent clumping in dry food and nutritional powders.
Overview
Researchers from RMIT University and Riga Technical University in Latvia have shown that static charge left on surfaces can be controlled.
Findings
The investigation establishes that residual static electrical charges on surfaces can be actively managed. Regulating this charge provides a pathway to address issues associated with unintended electrical discharges across industrial settings.
Potential Applications
The ability to control surface charges presents several direct production and product stability applications:
Household Goods Manufacturing: Assisting manufacturers in mitigating static discharge during the production of everyday commercial items.
Powder Dispersion: Preventing clumping in powdered substances, specifically protein powders, chocolate malt powders, and coffee.