Does temperature increase induced by tableting contribute to tablet quality?

Picker‐Freyer, Katharina M.; Schmidt, Andrea G.

doi:10.1023/b:jtan.0000038992.42788.f7

Cited by 19 publications

(11 citation statements)

References 13 publications

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“…Since during tableting temperature can increase between 35 K (e.g., Hanus & King, 1968) and 70 K (Schmidt, 1997) a reversible exceeding of the T g during tableting is possible (Picker, 2003c). This transition from the glassy to the rubbery state and inverse must lead to good bonding in the final tablet (Picker-Freyer & Schmidt, 2004). A crystallization of the amorphous lactose might be induced.…”

Section: Tableting and Tablet Propertiesmentioning

confidence: 99%

Evaluation of Tablet Formation of Different Lactoses by 3D Modeling and Fractal Analysis

Jelčić

Hauschild

Ogiermann

et al. 2007

Drug Development and Industrial Pharmacy

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The aim of this study was to use 3D modeling to differentiate not only among the four different types of lactose alpha-lactose monohydrate, spray-dried lactose, agglomerated lactose and lactose anhydrous but also between products from different manufacturers. Further "box-counting" fractal analysis of SEM images was done to gain additional information on tableting characteristics and tablet properties which can be found in the fractal structure. Twelve different materials from different manufacturers were analyzed for their powder-technological and physicochemical properties. They were tableted on an eccentric tableting machine at graded maximum relative densities and the recorded data, namely force, time, and displacement were analyzed by the 3D modeling technique. Tablet properties such as, elastic recovery, crushing force and morphology were analyzed. The results show that 3D modeling can precisely distinguish deformation behavior for different types of lactose and also for the same type of material produced with a slightly different technique. Furthermore, the results showed that the amorphous content of the lactose determined the compactibility of the material, which is due to a reversible exceeding of the glass transition temperature of the material. The three fractal dimensions DBW (box surface dimension), DWBW (pore/void box mass dimension), and DBBW (box solid mass dimension) are capable of describing morphological differences in lactose materials. Multivariate regression analysis showed that the fractal surface structure of the lactose-based materials is strongly correlated to tableting characteristics and tablet properties. Especially with regards to 3D modeling, it was found that the fractal indices can describe the parameters time plasticity d, pressure plasticity e, and fast elastic decompression, which is the inverse of omega. In addition, the 3D parameters are able to describe the powder and tablet fractal indices. In conclusion, the 3D modeling is not only able to characterize the compression process but it can also provide information on the final tablet morphology.

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Section: Tableting and Tablet Propertiesmentioning

confidence: 99%

Evaluation of Tablet Formation of Different Lactoses by 3D Modeling and Fractal Analysis

Jelčić

Hauschild

Ogiermann

et al. 2007

Drug Development and Industrial Pharmacy

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“…Further detrimental effect can be caused by the increased temperature induced by friction during tablet pressing. This increase in temperature is generally between 5 and 70°C and hot spots of 100°C are discussed [26,27]. It means that bacteria potentially have to face temperatures over 60°C, which is very harmful to the biomolecules (ribosomes, proteins, cell membrane lipids, DNA) of the bacteria and can cause considerable loss of cell viability [28].…”

Section: Introductionmentioning

confidence: 99%

Film Coating as a New Approach to Prepare Tablets Containing Long-Term Stable Lactobacillus acidophilus

Wagner

Nagy

Suhajda

et al. 2015

Period. Polytech. Chem. Eng.

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“…Typical processes are grinding, milling, mixing, compression and compaction of powders. When dry powders are mixed or compressed into tablets, local temperature increases can occur due to friction between the individual powders and friction between the powders and the walls of the mixing and compression apparatus (Picker-Freyer & Schmidt, 2004). Tablet coating, performed in both food and pharmaceutical industry, improves visual appearance or masks bad taste of the tablet.…”

Section: Introductionmentioning

confidence: 99%