All news and events

Functional highlights

Following the successful commissioning of the tailor-made infrastructure for the high-throughput Synchrotron Diffraction of powder samples at the ESRF in Grenoble last year, the first measurements have now been carried out.

Last week we had the Competence Network Testing Laboratory from the Canton of Schaffhausen visit us for a joint event with the ITS Schaffhausen. After the presentation of ANAXAM, we went on a tour of the large-scale research facilities at PSI. During the subsequent apero, there was a lively exchange about problems and joint project opportunities.

A short review of the practical circle on material safety at Suisse Technology Partners in Neuhausen am Rheinfall.

As part of a customer project to investigate and visualise the dissolution behaviour of tablets, a tailor-made infrastructure was implemented.

ANAXAM is a tenant at Park Innovaare. Watch our video and discover the opportunities ANAXAM offers the industry and the advantages of Park Innovaare.

Successful test setup of the tailor-made infrastructure for measuring arctic ice samples in a joint project with the Norwegian University of Science and Technology (NTNU), at the ESRF in Grenoble (project "MICROSPRAY", Research Council of Norway, 2020-2025, project leader Sönke Maus).

This week, Tobias Füeg (CTO/Head of Engineering) and Mohsen Meshkian (Sensor Design & Data Engineer) from SpectraFlow Analytics visited us. Together, we discussed the project status and planned the next steps. During the tour through our laboratory, the current status of the measurement infrastructure for high-throughput synchrotron diffraction could be inspected.

Last week we helped RISE Research Institutes of Sweden to investigate bread baking by synchrotron X-ray tomography at the TOMCAT beamline, SLS. A tailor-made microwave-convective oven was used to follow dough structure in 4D. The results show temporal evolution of the bubble structure in 3D, their size, shape and bread’s porosity. Microwave-convective baking offers an energy-efficient way to bake bread in a shorter processing time. It could potentially help the industry overcome the challenge of reducing baking times while at the same time maintaining desired bread volume and quality properties.