کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
2484632 | 1114321 | 2015 | 10 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Measurement of Shrinkage and Cracking in Lyophilized Amorphous Cakes. Part I: Final-Product Assessment
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کلمات کلیدی
موضوعات مرتبط
علوم پزشکی و سلامت
داروسازی، سم شناسی و علوم دارویی
اکتشاف دارویی
پیش نمایش صفحه اول مقاله
![عکس صفحه اول مقاله: Measurement of Shrinkage and Cracking in Lyophilized Amorphous Cakes. Part I: Final-Product Assessment Measurement of Shrinkage and Cracking in Lyophilized Amorphous Cakes. Part I: Final-Product Assessment](/preview/png/2484632.png)
چکیده انگلیسی
An experimental technique is presented to determine independently shrinkage and cracking in lyophilized amorphous cakes based on photographic imaging of their top surface. An inverse correlation between cake shrinkage and cracking during freeze-drying is seen. Shrinkage relaxes the drying tension and gives little cracking, whereas if shrinkage is restrained then more cracking occurs. A lower shrinkage and greater cracking with higher disaccharide concentration correlates with change in cake hardness and brittleness. Adhesion of the cake to the inside vial wall could not be identified as a determining factor for shrinkage. Shrinkage is non-uniform across the cake's surface and is manifested largely in the peripheral region. A correlation between shrinkage and wgâ² for different disaccharides suggests that drying tension develops as non-frozen water is lost from the porous solid after sublimation of the ice phase has exposed the solid/gas interface. © 2014 Wiley Periodicals, Inc. and the American Pharmacists Association J Pharm Sci 104:155-164, 2015
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Pharmaceutical Sciences - Volume 104, Issue 1, January 2015, Pages 155-164
Journal: Journal of Pharmaceutical Sciences - Volume 104, Issue 1, January 2015, Pages 155-164
نویسندگان
Sabine Ullrich, Stefan Seyferth, Geoffrey Lee,