Drying process optimization

Vautaz, G. 2002. The phase diagram of milk A new tool for optimizing the drying process. Lait 82, 485-500. 

In an extension of simply monitoring and controlling dryers, Morris and colleagues have demonstrated how in situ probes can provide real-time analysis that enables optimization of a drying process.61,62 In these articles, the authors demonstrate how evaporative cooling can be used to expedite drying in formulations where heat transfer... 

Oomah, B.D. and Mazza, G. 2001. Optimization of a spray drying process for flaxseed gum. Inti. J. Food Sci. Technol. 36, 135—143. 

The major disadvantages of dry granulation are the reduction in tablet compressibility, formulation-dependent process optimization, and inconsistency of equipment types with respect to the process parameters being measured (e.g., roll force vs roll pressure), thus complicating transfer between equipment types. In spite of these... 

PROCESS CHALLENGES DURING DRY GRANULATION OPTIMIZATION FOR LOW-DOSE PRODUCTS... 

Figure 6.5 Low-dose dry granulation process optimization decision tree.

Powders intended for nasal administration have to be optimized in terms of particle size and morphology as these properties are related to potential irritation in the nasal cavity [23], Certain procedures (e.g., spray drying process) can modify the particle size of the drug powder raw material, but in order to optimize the morphology and flowability properties of some pure drug powders, excipients need to be used. Sacchetti et al. [28] reported that the use of mannitol as a filler and hydroxy-propylmethyl cellulose (HPMC) as a shaper of spray-dried caffeine microparticles modified the typical needle shape of spray-dried caffeine to a more convenient roundish shape. Further addition of polyethylene glycol (PEG) resulted in increased... 

Truong, V., Bhandari, B.R., and Howes, T. (2005). Optimization of cocurrent spray-drying process for sugar-rich foods. Part II. Optimization of spray-drying process based on glass transition concept. J. Food Eng. 71,66-72. 

The freeze-dried product contains the freeze-dried biological material, residuals of the manufacture of the product such as buffer, and any excipient such as lactose, sucrose, mannitol, sodium chloride, or sorbitol that has been added to the product to optimize the freeze-drying process and protect product potency. The types of water present in the freeze-dried product cake may be different for each product depending on the residuals of manufacture and the excipients present the water could be surface water, bound water, or trapped water. 

By the development of new galenic systems in the form of freeze-dried Biomatrices, new application possibilities could be developed for the freeze-drying process in the pharmaceutical field as well as in cosmetics. Constant innovations and process optimizations made it possible to produce these products on an industrial scale in constant top quality with a maximum degree of product safety. 

Figure 21 Scale-up/down study in primary drying process of frozen LMOX solution (22%) regarding thermal deviations. Two types of freeze-dryers were used (—) 2000 vials/batch of experimental size (---) 60,000 vials/batch of commercial size (1) standard program to estimate a thermal deviation (2) optimized program as a result of scale-up/down studies.

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