A common food emulsifier could solve one of rocketry's oldest fuel problems
In propulsion system design, engineers have long faced a trade-off between solid and liquid rocket fuels. Each has advantages and disadvantages, and in an effort to try to min/max the efficacy of different types of fuel, researchers have long placed an emphasis on a hybrid between solids and liquids—in other words, they've been working with gels. Unfortunately, gels have their own sets of…
Rocket fuel design often involves a trade-off between solid and liquid formulations. Solid fuels are stable and quick to ignite, but cannot be turned off once ignited. Liquid fuels offer flexibility and control, but can experience issues with sloshing and leaks in microgravity environments. A new study published in the journal Langmuir suggests that a common food emulsifier, lecithin, could provide a solution to these problems.
Lecithin, typically used to stabilize chocolate and salad dressings, forms a 3D mesh when combined with calcium chloride and kerosene to create a gel that can act as both a solid and a liquid. Under normal conditions, the gel remains solid, eliminating sloshing issues. However, when pressure is applied, the gel transitions into a liquid, allowing for easy injection and throttling.
The gel remains stable for over a year and can be triggered to liquefy using heat or ethanol. While further testing is needed, this innovative approach shows promise for future rocket propulsion systems.
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