Food Product Behaviour

Application of Space For Food & Agriculture

The behaviour of food products has a direct effect on the packaging process and the long-term degradation of the product. There is extensive R&D done on how to improve packaging techniques, especially of those products that have issues with sedimentation and prolonging the best-by dates of foods. Understanding the forces that effect these processes and minimizing those forces can lead to better manufacturing processes and better products that do not degrade over time.

Value Impact

R&D associated with creating longer lasting foods, creating foods with better mouth feel, creating more shelf-stable foods

Seed TAM

Fluid Dispensing – 32.3B € is total fluid dispensing TAM; R&D is .8%; 258.4M € is the R&D TAM. Shelf Life – 3.1B€ is Shelf-life TAM; R&D is .8%; 24.8M € is R&D TAM

Subtopics

Flow Profiles

Product Stability & Shelf-Life

Separations

Why Space

With the lack of sedimentation, flow profiles in packaging could be different in microgravity than they are terrestrially because things will not sediment out of solution. Understanding how other forces such as how shear effects the flow profiles could help lead us to ways to better package food products

We can understand terrestrially that gravity is one of the dominant forces effecting product stability and shelf-life. By minimizing gravity, we can look at the other forces that cause product degradation and understand how to minimize those forces terrestrially

Using microgravity to look at how to improve separations, thus leading to cleaner and better products

Markets

Shelf-Life Testing

Global Liquid Fertilizer

Fluid Dispensing Systems

Hydroponics

Market Applications

Understanding how moving product from one place to another can change the formulation or mixing

Droplet coalescence in the absence of gravity

Testing of membrane separation technologies

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