The freeze-drying behavior and cake morphology of a model protein in an amorphous formulation were studied at varying protein concentrations using conservative (Γ258C) and aggressive (ΓΎ258C) shelf temperatures at constant chamber pressure during primary drying. The two cycles were characterized by m
β¦ LIBER β¦
Use of manometric temperature measurements (MTM) to characterize the freeze-drying behavior of amorphous protein formulations
β Scribed by Johnson, Robert E. (author);Oldroyd, Megan E. (author);Ahmed, Saleem S. (author);Gieseler, Henning (author);Lewis, Lavinia M. (author)
- Publisher
- John Wiley and Sons Inc.
- Year
- 2010
- Tongue
- English
- Weight
- 463 KB
- Volume
- 99
- Category
- Article
- ISSN
- 0022-3549
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This report provides, for the first time, a summary of experiments using SMART Freeze Dryer technology during a 9 month testing period. A minimum ice sublimation area of about 300 cm(2) for the laboratory freeze dryer, with a chamber volume 107.5 L, was found consistent with data obtained during pre