{"ok":true,"nota":{"id":"0a1a5592da96a1d6","slug":"un-ajuste-casi-invisible-podria-evitar-que-los-polvos-para-batidos-se--0a1a55","titulo":"Un ajuste casi invisible podría evitar que los polvos para batidos se apelmacen","resumen":"Investigadores de RMIT University (Australia) y de la Universidad Técnica de Riga (Letonia) demostraron que la electricidad estática en las superficies puede controlarse. El hallazgo apunta a fabricar productos en polvo sin el molesto chispazo ni los grumos.","fuente":"phys","fuenteNombre":"Phys.org","color":"#2b5c8a","autor":"","url":"https://phys.org/news/2026-10-invisible-tweak-protein-clumpy.html","imagen":"https://scx1.b-cdn.net/csz/news/tmb/2024/protein-powder.jpg","tema":"ciencia","subtemas":["electricidad estática","polvos alimenticios","control de superficies","procesos industriales"],"entidades":["RMIT University","Riga Technical University","Letonia"],"formato":"dato","entretenimiento":false,"pubTs":"2026-10-21T15:40:16.000Z","indexTs":"2026-10-21T15:41:58.415Z","hash":"b9ab0b6b134ecf4104a6fb8b33245f3cdb3008b8f40964050327ad42af2cc98b","tsa":{"time":"Oct 21 15:42:22 2026 GMT","provider":"freetsa.org","sobre":"sello"},"stats":{"views":0,"likes":0,"clicks":0,"dwell":0},"tipo":"motor","registro":"hallazgo","porQueImporta":"Los polvos de proteína, el cacao malteado y el café se apelmazan y producen pequeñas descargas al manipularlos en la fabricación. Controlar esa electricidad estática le ahorra problemas a las fábricas y, algún día, podría dejar en el envase un producto que se disuelve parejo. Por ahora es una prueba de concepto, y todavía falta ver si funciona a escala industrial.","quienFirma":"RMIT University","confianza":"revisado","consulta":{"pregunta":"¿Comprarías un batido que no se apelmaza?"}},"sello":{"hash":"b9ab0b6b134ecf4104a6fb8b33245f3cdb3008b8f40964050327ad42af2cc98b","sello":"6163544537a4d194294b709e4e69a2c31e859ecd7dcf8d942c0b97ffe732539a","beacon":{"drand":{"cadena":"8990e7a9aaed2ffed73dbd7092123d6f289930540d7651336225dc172e51b2ce","ronda":6572210,"aleatorio":"deba6faf090c9aa44f3e4706d395b5e94031db4d00650d0af25719def6bac396","tiempo":"2026-10-21T15:42:00.000Z"},"nist":{"cadena":2,"pulso":1993310,"salida":"96F2584116D6B7BD873AE6F9A28BE1DC10887AD48EB8C716FB03A72C569550C44BF91DC10C15965E1A927C7C6756785526B312648E80B206778D1078789AE989","tiempo":"2026-10-21T15:41:00.000Z"},"noAntes":"2026-10-21T15:42:00.000Z"},"verificacion":{"drand":true,"nist":true},"tsa":{"time":"Oct 21 15:42:22 2026 GMT","provider":"freetsa.org","sobre":"sello"},"original":{"titulo":"'Invisible' tweak could help make protein shakes less clumpy","descripcion":"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.","pubDate":"Wed, 21 Oct 2026 11:40:16 EDT","url":"https://phys.org/news/2026-10-invisible-tweak-protein-clumpy.html"},"indexado":"2026-10-21T15:41:58.415Z"}}