The secondary drying stage of freeze drying: drying kinetics as a function of temperature and chamber pressure☆

1990 ◽  
Vol 60 (3) ◽  
pp. 203-207 ◽  
Author(s):  
M PIKAL ◽  
S SHAH ◽  
M ROY ◽  
R PUTMAN
Pharmaceutics ◽  
2021 ◽  
Vol 13 (12) ◽  
pp. 2168
Author(s):  
Laurens Leys ◽  
Gust Nuytten ◽  
Joris Lammens ◽  
Pieter-Jan Van Bockstal ◽  
Jos Corver ◽  
...  

The pharmaceutical industry is progressing toward the development of more continuous manufacturing techniques. At the same time, the industry is striving toward more process understanding and improved process control, which requires the implementation of process analytical technology tools (PAT). For the purpose of drying biopharmaceuticals, a continuous spin freeze-drying technology for unit doses was developed, which is based on creating thin layers of product by spinning the solution during the freezing step. Drying is performed under vacuum using infrared heaters to provide energy for the sublimation process. This approach reduces drying times by more than 90% compared to conventional batch freeze-drying. In this work, a new methodology is presented using near-infrared (NIR) spectroscopy to study the desorption kinetics during the secondary drying step of the continuous spin freeze-drying process. An inline PLS-based NIR calibration model to predict the residual moisture content of a standard formulation (i.e., 10% sucrose) was constructed and validated. This model was then used to evaluate the effect of different process parameters on the desorption rate. Product temperature, which was controlled by a PID feedback mechanism of the IR heaters, had the highest positive impact on the drying rate during secondary drying. Using a higher cooling rate during spin freezing was found to significantly increase the desorption rate as well. A higher filling volume had a smaller negative effect on the drying rate while the chamber pressure during drying was found to have no significant effect in the range between 10 and 30 Pa.


Author(s):  
Petra Foerst ◽  
M. Lechner ◽  
N. Vorhauer ◽  
H. Schuchmann ◽  
E. Tsotsas

The pore structure is a decisive factor for the process efficiency and product quality of freeze dried products. In this work the two-dimensional ice crystal structure was investigated for maltodextrin solutions with different concentrations by a freeze drying microscope. The resulting drying kinetics was investigated for different pore structures. Additionally the three-dimensional pore structure of the freeze dried samples was measured by µ-computed tomography and the pore size distribution was quantified by image analysis techniques. The two- and three-dimensional pore size distributions were compared and linked to the drying kinetics.Keywords: pore size distribution; freeze drying; maltodextrin solution; freeze drying microscope   


2017 ◽  
Vol 62 (1) ◽  
pp. 7-17
Author(s):  
Adina Ghirişan ◽  
◽  
Simion Drăgan ◽  
Vasile Miclăuş ◽  
◽  
...  

2020 ◽  
pp. 1-15 ◽  
Author(s):  
Getachew Assegehegn ◽  
Edmundo Brito-de la Fuente ◽  
José M. Franco ◽  
Críspulo Gallegos

1998 ◽  
Vol 51 (3) ◽  
pp. 905-911 ◽  
Author(s):  
J. M. Saiter ◽  
N. Delahaye ◽  
A. Bardat ◽  
E. Chatenet

Pharmaceutics ◽  
2020 ◽  
Vol 12 (2) ◽  
pp. 181 ◽  
Author(s):  
Brecht Vanbillemont ◽  
Niels Nicolaï ◽  
Laurens Leys ◽  
Thomas De Beer

The standard operation of a batch freeze-dryer is protocol driven. All freeze-drying phases (i.e., freezing, primary and secondary drying) are programmed sequentially at fixed time points and within each phase critical process parameters (CPPs) are typically kept constant or linearly interpolated between two setpoints. This way of operating batch freeze-dryers is shown to be time consuming and inefficient. A model-based optimisation and real-time control strategy that includes model output uncertainty could help in accelerating the primary drying phase while controlling the risk of failure of the critical quality attributes (CQAs). In each iteration of the real-time control strategy, a design space is computed to select an optimal set of CPPs. The aim of the control strategy is to avoid product structure loss, which occurs when the sublimation interface temperature ( T i ) exceeds the the collapse temperature ( T c ) common during unexpected disturbances, while preventing the choked flow conditions leading to a loss of pressure control. The proposed methodology was experimentally verified when the chamber pressure and shelf fluid system were intentionally subjected to moderate process disturbances. Moreover, the end of the primary drying phase was predicted using both uncertainty analysis and a comparative pressure measurement technique. Both the prediction of T i and end of primary drying were in agreement with the experimental data. Hence, it was confirmed that the proposed real-time control strategy is capable of mitigating the effect of moderate disturbances during batch freeze-drying.


2011 ◽  
Vol 100 (2) ◽  
pp. 732-742 ◽  
Author(s):  
Davide Fissore ◽  
Roberto Pisano ◽  
Antonello A. Barresi

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