Scientists from RMIT University and Riga Technical University in Latvia have shown that static charge left on surfaces can be controlled, which may have big benefits for companies needing to avoid the little zap in production of common household goods. The discovery could even one day help stop powders such as protein, chocolate malt powders and coffee from clumping.
❓ Unknown
'Invisible' tweak could help make protein shakes less clumpy and improve production efficiency
1w ago
October 21, 2026
1 min read
📰 Phys.org
📋 Key Takeaway
Scientists from RMIT University and Riga Technical University have discovered a method to control static charge on surfaces, which could prevent clumping in powders like protein and coffee. This innovation may benefit manufacturers globally, including those in Iran's food and beverage industry. The ability to enhance product quality can have economic implications for Iranian companies.
🔍 Quick Context Guide
💡 Bottom Line:
A new method to control static charge could revolutionize powder production, benefiting manufacturers worldwide, including in Iran.
👥 Key Players
RMIT University
MENTIONED
Research institution
"RMIT is involved in innovative research that can influence manufacturing processes globally, including in Iran."
Riga Technical University
MENTIONED
Research institution
"Their collaboration with RMIT highlights international scientific partnerships that can lead to advancements in production efficiency."
📰 What Happened
Scientists from RMIT University and Riga Technical University have developed a method to control static charge on surfaces, which could prevent clumping in powdered products like protein and coffee. This innovation may enhance production efficiency for manufacturers.
- The method addresses static charge issues that lead to clumping in powders.
- Improved production efficiency can lower costs and enhance product quality.
💡 Why It Matters
🇮🇷 For Iran: This discovery could significantly benefit Iran's food and beverage industry by improving product quality and production efficiency.
🌍 Regional: Enhancements in manufacturing processes could lead to increased competitiveness among regional producers.
🌐 International: The innovation may attract interest from international companies looking to improve their production methods.
📚 Background
Static charge can cause clumping in powdered products, affecting quality and production efficiency. Innovations in this area can lead to significant improvements in manufacturing.
Manufacturing efficiency
Food and beverage technology
📡 Source:
NEUTRAL
📊 Confidence:
70%
The information is based on scientific research, which is generally considered reliable but should be interpreted within the context of ongoing developments in the field.
🏷️ Entities Mentioned
🌐
Translated from the original and edited for English readers. View original source →
Translation confidence: 100%
📰 Related Coverage
Just now •
Trump: Negotiations with Iran are progressing well but are not trustworthy
12 min ago •
Bolsonaro Has Fled Brazil with the Help of a Former Mossad Agent
17 min ago •
Why Do Some People See Spirits or Sense the Presence of an Invisible Being?
35 min ago •
The Necessity of Public Cooperation with Energy Consumption Management Programs/The Government Must Take Optimization Seriously
41 min ago •