Experimentation and modelling of pharmaceutic lyophilization using a pilot plant

Dynamic Pressure Rise in the Drying Chamber as a Remote Sensing Method for Monitoring the Temperature of the Product During the Primary Drying Stage of Freeze Drying

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Dynamic Pressure Rise in the Drying Chamber as a Remote Sensing Method for Monitoring the Temperature of the Product During the Primary Drying Stage of Freeze Drying

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Model-Based Framework for the Analysis of Failure Consequences in a Freeze-Drying Process

“…In this study, a weighing device was used to determine the sublimation flux and, then, the resistance to vapor flow using eq . Different types of balances were proposed in the past to weigh in-line one or more vials in the drying chamber, with the goal to monitor primary drying and to detect the completion of ice sublimation. − However, the mass measurement supplied by the above balances is not representative of the batch as a whole, because the weighed vials are exposed to heating conditions different from the rest of the batch. Furthermore, the above balances often use vials with a specific geometry, which does not often correspond to the geometry of the other vials of the batch. − In this work, the balance designed by Carullo and Vallan was used to determine the value of R p vs L dried .…”

“…The following issues have to be noted: The sublimation flux is measured for vials placed in the drying chamber that have been frozen with all the other vials of the batch. The monitored vials undergo the same freezing conditions as the rest of the batch and, therefore, the problems related to the devices proposed by Pikal et al and by Bruttini are solved. The device is simple and can easily be placed in manufacturing equipment without requiring any modification, thus solving the problems related to the use of the TDLAS sensor It is no longer required to carry out any pressure rise test and, thus, the measurement of R p does not affect the dynamics of the vials of the batch.…”

The Freeze-Drying of Foods—The Characteristic of the Process Course and the Effect of Its Parameters on the Physical Properties of Food Materials

“…As reported in the literature [ 65 , 66 ], there are different mechanisms of heat transfer during primary drying. Therefore, the overall heat transport effect is related to direct conduction through the ice layer.…”

Dynamic Pressure Rise in the Drying Chamber as a Remote Sensing Method for Monitoring the Temperature of the Product During the Primary Drying Stage of Freeze Drying

“……”

Model-Based Framework for the Analysis of Failure Consequences in a Freeze-Drying Process

“…In this study, a weighing device was used to determine the sublimation flux and, then, the resistance to vapor flow using eq . Different types of balances were proposed in the past to weigh in-line one or more vials in the drying chamber, with the goal to monitor primary drying and to detect the completion of ice sublimation. − However, the mass measurement supplied by the above balances is not representative of the batch as a whole, because the weighed vials are exposed to heating conditions different from the rest of the batch. Furthermore, the above balances often use vials with a specific geometry, which does not often correspond to the geometry of the other vials of the batch. − In this work, the balance designed by Carullo and Vallan was used to determine the value of R p vs L dried .…”

“…The following issues have to be noted: The sublimation flux is measured for vials placed in the drying chamber that have been frozen with all the other vials of the batch. The monitored vials undergo the same freezing conditions as the rest of the batch and, therefore, the problems related to the devices proposed by Pikal et al and by Bruttini are solved. The device is simple and can easily be placed in manufacturing equipment without requiring any modification, thus solving the problems related to the use of the TDLAS sensor It is no longer required to carry out any pressure rise test and, thus, the measurement of R p does not affect the dynamics of the vials of the batch.…”

The Freeze-Drying of Foods—The Characteristic of the Process Course and the Effect of Its Parameters on the Physical Properties of Food Materials

“…As reported in the literature [ 65 , 66 ], there are different mechanisms of heat transfer during primary drying. Therefore, the overall heat transport effect is related to direct conduction through the ice layer.…”

Dynamic Pressure Rise in the Drying Chamber as a Remote Sensing Method for Monitoring the Temperature of the Product During the Primary Drying Stage of Freeze Drying

“……”

Model-Based Framework for the Analysis of Failure Consequences in a Freeze-Drying Process

“…In this study, a weighing device was used to determine the sublimation flux and, then, the resistance to vapor flow using eq . Different types of balances were proposed in the past to weigh in-line one or more vials in the drying chamber, with the goal to monitor primary drying and to detect the completion of ice sublimation. − However, the mass measurement supplied by the above balances is not representative of the batch as a whole, because the weighed vials are exposed to heating conditions different from the rest of the batch. Furthermore, the above balances often use vials with a specific geometry, which does not often correspond to the geometry of the other vials of the batch. − In this work, the balance designed by Carullo and Vallan was used to determine the value of R p vs L dried .…”

“…The following issues have to be noted: The sublimation flux is measured for vials placed in the drying chamber that have been frozen with all the other vials of the batch. The monitored vials undergo the same freezing conditions as the rest of the batch and, therefore, the problems related to the devices proposed by Pikal et al and by Bruttini are solved. The device is simple and can easily be placed in manufacturing equipment without requiring any modification, thus solving the problems related to the use of the TDLAS sensor It is no longer required to carry out any pressure rise test and, thus, the measurement of R p does not affect the dynamics of the vials of the batch.…”

The Freeze-Drying of Foods—The Characteristic of the Process Course and the Effect of Its Parameters on the Physical Properties of Food Materials

“…As reported in the literature [ 65 , 66 ], there are different mechanisms of heat transfer during primary drying. Therefore, the overall heat transport effect is related to direct conduction through the ice layer.…”