Modeling, Simulation, and Parameter Estimation of Antisolvent Crystallization of α-Lactose Monohydrate

Pawar, Nitin; Methekar, Ravi; Agrawal, Shailesh

doi:10.1007/978-981-13-9213-9_10

Cited by 1 publication

(1 citation statement)

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“…The α-lactose monohydrate (C 12 H 22 O 11 •H 2 O, molar mass 360.31 g•mol −1 , CAS No. 5989-81-1, abbreviated as α-LM, the chemical structure shown in Figure 1), the most stable form of lactose, is widely used as sweetener, stabilizer, and excipient in food and pharmaceutical excipient because of its excellent texture, taste, and adhesion [4][5][6]. However, α-lactose products usually exist as a mixture of α and β-lactose in the aqueous solution with a ratio of 60:40 [7].…”

Section: Introductionmentioning

confidence: 99%

Crystallization Thermodynamics of α-Lactose Monohydrate in Different Solvents

Guan

Yang

et al. 2022

Pharmaceutics

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It is common to find that some of the lactose in dairy powders and pharmaceutical tablets is present in the unstable amorphous state. Therefore, their crystallization thermodynamics in different solvents are particularly important. In this paper, the solubility of α-lactose monohydrate (α-LM) in 15 mono-solvents such as ethanol, isopropanol, methanol, 1-propanol, 1-butanol, 2-butanol, isobutanol, 1-pentanol, isoamylol, 1-hexanol, 1-heptanol, 1-octanol, propanoic acid, acetonitrile, and cyclohexanone was evaluated by using the gravimetric method in the temperature ranges from 274.05 K to 323.05 K at constant pressure (1 atm). In the given temperature range, the solubility of α-LM in these solvents increased with the rising of temperature, the highest solubility of α-LM was found in methanol (2.37 × 104), and the lowest was found in 1-hexanol (0.80 × 105). In addition, the increase of α-LM solubility in isopropanol was the largest. The sequence at 298.15 K was: methanol > 1-butanol > isopropanol > ethanol > 1-propanol > 1-heptanol > isobutanol > propionic acid > 1-pentanol > 1-octanol > acetonitrile > isoamylol > 2-butanol > cyclohexanone > 1-hexanol. Solvent effect analysis shows that the properties of α-LM are more important than those of solvents. The Apelblat equation, λh equation, Wilson model, and NRTL model were used to correlate the experimental values. The root-mean-square deviation (RMSD) and relative average deviation (RAD) of all models were less than 2.68 × 10−2 and 1.41 × 10−6, respectively, implying that the fitted values of four thermodynamic models all agreed well with the experimental values. Moreover, the thermodynamic properties of the dissolution process (i.e., dissolution Gibbs free energy (ΔdisG), molar enthalpy (ΔdisH), and molar entropy (ΔdisS)) for α-LM in selected solvents were determined. The results indicate that ΔdisH/(J/mol) (from 0.2551 to 6.0575) and ΔdisS/(J/mol/K) (from 0.0010 to 0.0207) of α-LM in these solvents are all positive, and the values of ΔdisH and ΔdisS. ΔdisG/(J/mol) (from −0.0184 to −0.6380) are all negative. The values were observed to decrease with rising temperatures, implying that α-LM dissolution is an endothermic, entropy-driven, and spontaneous process. The solid–liquid equilibrium data and dissolution thermodynamics of α-LM were obtained, which provide a basis for industrial production.

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