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Quantitative measurement of deterioration of powder materials for additive 3D printers

Overview of Solvent Impregnation + NMR Method

Additive 3D printers are being used not only for model creation but also for practical parts. TresLab's unique "solvent impregnation + NMR method" quantifies the degree of deterioration of powder materials, improving the recyclability of raw materials, and realizing improved quality and reduced manufacturing costs.

小麦粉

Quantification of gluten formation from wheat flour

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Appearance and relaxation time measurements for each step of bread making

This can quantitatively measure the amount of gluten formed when wheat flour and salt water are mixed and stirred. In bread-making, the amount of gluten increases as the kneading time increases, and the amount of gluten increase can be confirmed by actually measuring the NMR relaxation time. This makes it possible to precisely manage the manufacturing process of noodle and bread making.

カカオ

Verification of the tempering effect of cocoa butter

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Tempering Machine
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Tempering effect of dark chocolate
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Tempering effect of white chocolate

In chocolate manufacturing, it is essential to control the crystal structure of cacao butter by tempering. Crystal-controlled cocoa fat exhibits a characteristic change in relaxation time. This evaluation technology contributes to the stabilization of the quality of various chocolates and the development of new products.

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