The Nonsteady State Modeling of Freeze Drying: In-Process Product Temperature and Moisture Content Mapping and Pharmaceutical Product Quality Applications

2005 ◽  
Vol 10 (1) ◽  
pp. 17-32 ◽  
Author(s):  
M. J. Pikal ◽  
W. J. Mascarenhas ◽  
H. U. Akay ◽  
S. Cardon ◽  
Chandan Bhugra ◽  
...  
Keyword(s):  
Moisture Content ◽  
Product Quality ◽  
Freeze Drying ◽  
Pharmaceutical Product ◽  
Product Temperature ◽  
Nonsteady State ◽  
Process Product

scholarly journals Model for Heat and Mass Transfer in Freeze-Drying of Pellets

2009 ◽  
Vol 131 (7) ◽  
Author(s):  
Ioan Cristian Trelea ◽  
Stéphanie Passot ◽  
Michèle Marin ◽  
Fernanda Fonseca
Keyword(s):  
Mass Transfer ◽  
Moisture Content ◽  
Product Quality ◽  
Heat And Mass Transfer ◽  
Freeze Drying ◽  
Chamber Pressure ◽  
Bulk Temperature ◽  
Slab Thickness ◽  
Drying Time ◽  
Drying Conditions

Lyophilizing frozen pellets, and especially spray freeze-drying, have been receiving growing interest. To design efficient and safe freeze-drying cycles, local temperature and moisture content in the product bed have to be known, but both are difficult to measure in the industry. Mathematical modeling of heat and mass transfer helps to determine local freeze-drying conditions and predict effects of operation policy, and equipment and recipe changes on drying time and product quality. Representative pellets situated at different positions in the product slab were considered. One-dimensional transfer in the slab and radial transfer in the pellets were assumed. Coupled heat and vapor transfer equations between the temperature-controlled shelf, the product bulk, the sublimation front inside the pellets, and the chamber were established and solved numerically. The model was validated based on bulk temperature measurement performed at two different locations in the product slab and on partial vapor pressure measurement in the freeze-drying chamber. Fair agreement between measured and calculated values was found. In contrast, a previously developed model for compact product layer was found inadequate in describing freeze-drying of pellets. The developed model represents a good starting basis for studying freeze-drying of pellets. It has to be further improved and validated for a variety of product types and freeze-drying conditions (shelf temperature, total chamber pressure, pellet size, slab thickness, etc.). It could be used to develop freeze-drying cycles based on product quality criteria such as local moisture content and glass transition temperature.

Technology Transfer in Pharmaceutical Manufacturing - A Review

2018 ◽  
Vol 9 (3) ◽  
Author(s):  
Amit B Patil ◽  
Bharath Kumar B ◽  
Ajay P Karnalli
Keyword(s):  
Technology Transfer ◽  
Drug Development ◽  
Research And Development ◽  
Product Quality ◽  
Pharmaceutical Product ◽  
Pharmaceutical Manufacturing ◽  
Shop Floor ◽  
R And D ◽  
Production Shop ◽  
Execution Procedures

Technology Transfer (TT) is vital action from drug development in Research and Development (R and D) Department to commercial manufacturing till the product discontinuation. This review is an attempt to give an insight about the transfer of pharmaceutical product from R and D to production including necessary documents required to review the supporting documents and execution procedures in production shop floor. TT is considered effective, if there is a documented evidence that the process and its parameters, repeatedly results in desired product quality which was established upon during TT between the transferee and transferor. For the execution of TT process, expertise from different department such as Engineering, R and D, QA, process analyst and production are teamed. the transmission comprises of arrangements procured in these flows of improvement to achieve the quality as planned throughout manufacture.

scholarly journals Performance of Disk Mill Type Mechanical Grinder for Size Reducing Process of Robusta Roasted Beans

2006 ◽  
Vol 23 (3) ◽  
Author(s):  
Sri Mulato ◽  
Sukrisno Widyotomo ◽  
Hadi Karia Purwadaria2
Keyword(s):  
Moisture Content ◽  
Product Quality ◽  
Key Words ◽  
Milling Process ◽  
Processing Method ◽  
Technical Parameters ◽  
Powder Product ◽  
Disk Mill ◽  
Coffee Powder ◽  
Grinding Machine

One of improtant steps in secondary coffee processing that influence on final product quality such as consistency and uniformity is milling process. Usually, Indonesian smallholder used "lumpang" for milling coffee roasted beans to coffee powder product which caused the final product not uniformed and consistent, and low productivity. Milling process of coffee roasted beans can be done by disk mill type mechanical grinder which is used by smallholder for milling several cereals. Indonesian Coffee and Cocoa Research Institute have developed disk mill type grinding machine for milling coffee roasted beans. Objective of this research is to find performance of disk mill type grinding machine for size reducing process of Robusta roasted beans from several size dried beans and roasting level treatments. Robusta dried beans which are taken from dry processing method have 13—14% moisture content (wet basis), 680—685 kg/m3 density, and classified in 3 sizes level. The result showed that the disk mill type of grinding machine could be used for milling Robusta roasted beans. Machine hascapacity 31—54 kg/h on 5,310—5,610 rpm axle rotation and depend on roasting level. Other technical parameters were 91—98% process efficientcy, 19—31 ml/ kg fuel consumption, 0.3—1% slips, 50—55% particles had diameter less than 230 mesh and 38—44% particles had diameter bigger than 100 mesh, 32—38% lightness was increased, 0.6—12.6% density was decreased, and solubility of coffee powder between 28—30%. Cost milling process per kilogram of Robusta roasted beans which light roast on capacity 30 kg/hour was Rp362.9. Key words : Coffee roasted, Robusta, disk mill, mechanical grinder, size reduction.

scholarly journals LYOPHILIZATION - PROCESS AND OPTIMIZATION FOR PHARMACEUTICALS

2018 ◽  
Vol 3 (1) ◽  
pp. 30-40
Author(s):  
Deepak Bisht ◽  
Zeenat Iqbal
Keyword(s):  
Product Quality ◽  
21St Century ◽  
Freeze Drying ◽  
Economical Process

In this 21st century, Lyophilization emerges to be a novel trend for the drying of pharmaceuticals and biological that are thermolabile or are unstable in aqueous form but stable for longer periods in their dried form. This article provides an overview on the process of lyophilization, how the freeze drying cycle is designed, discussing several important parameters which are important for understanding of this process as well as their role in the designing of an optimized freeze drying cycle, so that a robust and economical process of lyophilization can be developed which does not impact the product quality. It also describes the use of this process in various industries.

scholarly journals Fortified and freeze-dried kiwi fruit (Actinidia deliciosa): quality and sensory assessment

2020 ◽  
Vol 23 ◽  
Author(s):  
Niladri Chakraborty ◽  
Rajat Chakraborty ◽  
Asit Kumar Saha
Keyword(s):  
Moisture Content ◽  
Freeze Drying ◽  
Raw Materials ◽  
Food Product ◽  
Rice Flour ◽  
Actinidia Deliciosa ◽  
Crude Fibre ◽  
Kiwi Fruit ◽  
Drying Time ◽  
Freeze Dried

Abstract Kiwi fruit (Actinidia deliciosa) (KF) is one of the best fruits available due to its large amount of nutrients. Despite its many health benefits, there are no previous reports on its preparation in other readily ingestible forms. The objective of the present study was to make a new food product from KF. The KF pulp was fortified and blended with several raw materials (such as rice flour and oat flour) using a stepwise short time addition and mixing methodology since this avoids unwanted biochemical and chemical reactions. The blended and reduced moisture KF paste was freeze-dried on a round silver coated steel plate (RSCSP), supplying the heat of sublimation using a newly designed cubic heater. The freeze-drying (FD) time was 4.5 h and the drying kinetics were studied using four established models. The effective moisture diffusivity (Deff) during FD (at 50 °C) was 1.532 x 10-6 m2/s and the activation energy (E) estimated for the FD was 28.35 kJ/mol. The freeze-dried sample was ground and placed under vacuum to reduce the weathering effects. The quality of the stored product was evaluated using the proximate analysis, physicochemical analysis and a sensory evaluation using a hedonic scale. The raw, fresh KF had a moisture content of 85.07% and the final freeze-dried product one of 3%. The carbohydrate, total sugar, protein, fat, total ash, crude fibre and vitamin C contents of the final product increased by 563%, 400%, 355%, 386%, 672%, 106%, and 117% respectively. Of the 66 panelists, the % consumer acceptances for the different attributes were: sweetness (68.18%), sourness (90.91%), saltiness (100%), bitterness (100%), flavour (95.45%), texture (77.27%) and overall acceptability (81.82%). Using conventional freeze-drying (CFD) for blended KF pulp without fortification, with the same RSCSP and the same cubic heater for sublimation, the drying time was found to be 7 h to reach the same final moisture content of 3%.

scholarly journals Effect of Size and Drying Time on the Rehydration and Sensory Properties of Freeze-Dried Snails (Achatina achatina)

2020 ◽  
Vol 2020 ◽  
pp. 1-5
Author(s):  
Matthew A. Achaglinkame ◽  
Eric Owusu-Mensah ◽  
Abena A. Boakye ◽  
Ibok Oduro
Keyword(s):  
Moisture Content ◽  
Nutritional Value ◽  
Freeze Drying ◽  
Consumer Preference ◽  
Sensory Properties ◽  
Temperature Dependent ◽  
Drying Time ◽  
Standard Methods ◽  
Freeze Dried ◽  
Hedonic Scale

Snails, a delicacy in most tropical communities, are highly perishable and seasonal. Employed preservative methods are highly temperature dependent, adversely affecting their nutritional value and sensory properties. This study was aimed at determining the effect of size and drying time on the rehydration and sensory properties of freeze-dried snails. Snails were sized into three categories with average weights: 7.59 g (quarter-sized), 14.41 g (half-sized), and 30.71 g (whole), and freeze-dried for 15, 20, and 25 h. The moisture content and percent rehydration of the dried samples were determined by standard methods and sensory properties assessed by an in-house panel of 30 using a 5-point hedonic scale. The moisture content of the fresh and freeze-dried samples ranged from 65.80 to 75.20% and 3.25 to 10.24%, respectively. Freeze-dried samples had higher percent rehydration (27 to 102%) than the control; smoked snails (21 to 32%). Size had a significant (P<0.05) effect on the rehydration ability of the samples with the half-sized and freeze-dried for 15 h samples having the highest. The freeze-dried samples generally had higher consumer preference than the control in all attributes assessed. The findings show that freeze-drying snails (approximate weight of 14.4 g) for 15 h could be a consumer-preferred alternative preservative method for extending the shelf life of snails.

scholarly journals Effect of drying methods on properties of green curry powder

2018 ◽  
Vol 192 ◽  
pp. 03023
Author(s):  
Natthacha Chaloeichitratham ◽  
Pornkanya Mawilai ◽  
Thadchapong Pongsuttiyakorn ◽  
Pimpen Pornchalermpong
Keyword(s):  
Moisture Content ◽  
Bulk Density ◽  
Water Activity ◽  
Freeze Drying ◽  
Total Phenolic ◽  
Drying Methods ◽  
Hot Air Drying ◽  
Air Drying ◽  
Drying Temperature ◽  
Hot Air

In this study, the effects of two drying methods: hot-air and freeze drying for Thai green curry paste in a terms of drying time and qualities have been investigated. The hot-air drying was carried out in tray dryer at temperature of 50, 60 and 70 °C. The freeze drying was carried out in freeze dryer at freezing temperature of -20°C, primary drying temperature of -10°C and secondary drying temperature of 50°C. Moisture content, water activity, colour, bulk density, and total phenolic content (TPC) were determined in samples. Freeze dried sample had significantly (p<0.05) lower moisture content, water activity, bulk density, total colour difference and browning index than hot air dried samples. For antioxidant activity, the results showed hot-air drying at 70°C effected highest TPC similar to freeze drying.

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