Consumer Products

Here's how synchrotron light can improve the efficiency and sustainability of consumer products.
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Design and manufacturing of items from recycled materials


It is in Alisea company’s interest to investigate the potential applications of graphite in businesses other than those commonly known. In particular, new construction materials are being studied with fire resistant qualities, which are composed of a mix of inert materials, already normally used in construction, and graphite, an additive of interest for its specific chemical-physical characteristics (i.e. thermal and electrical conductivity, mechanical resistance, etc.).


Application of infrared techniques for the study of technical textiles

IApplicazione della Tecnica Infrarosso per lo Studio dei Tessili Tecnici

New technical textiles are designed, developed and tuned to ensure the highest performance in the world of sports. They can be used in any season and in all weather conditions. New high-performance yarns, mostly based by polymeric composite materials need to be developed. Polymer defects introduced by spinning, such as yarn inclusions, or by coloring, may degrade both technical quality and attractive look of the clothes.

Application of imaging for the study of fabrics

Applicazione dell'Imaging per lo studio dei Tessuti

In the manufacture of sterile coats for hospital use, particular importance is given to the choice of fabrics; the texture of the weaving and the characteristics of the yarn are important not only for the resistance of the product but also for their tendency to accumulate impurities which, even after careful cleaning, can contaminate sterile environments. The manufacture of coats, and in particular the sewing, can take place in a classical manner or with welds with hot glue, aimed to eliminate spaces and areas in which dirt and bacteria can accumulate.

Croissant doughs

Impasti per croissant

The ideal croissant? Crumbly, healthy and good, of course. But also easy to preserve, considering that pastry chefs often need to store raw finished dough in the freezer. The formation of elongated and large ice crystals constitutes a threat to the quality of the product, because it alters the structure of proteins and breaks the cell walls of the yeasts contained in the dough. Moreover, once cooked, the croissant will have lost its quality.
Last Updated on Wednesday, 15 March 2023 17:42