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Finally, by coupling a mathematical model of the process to the measurement of the product temperature in the vial (or of the wall temperature of the vial) it is possible to build a soft-sensor that allows estimation in-line of the whole product temperature profile and the mass/heat transfer coefficients this has been called the smart-vial concept (Barresi et al., 2007, 2009a, b, c)... [Pg.98]

Fig. 4.4 Sketch ofthe smart vial concept, the system using the soft-sensorto monitorthe freezedrying process (Barresi et at., 2007).

See also in sourсe #XX -- [ Pg.98 , Pg.103 ]