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Use of manometric temperature measurements (MTM) to characterize the freeze-drying behavior of amorphous protein formulations

✍ 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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Use of manometric temperature measuremen
✍ Johnson, Robert E. (author);Oldroyd, Megan E. (author);Ahmed, Saleem S. (author) πŸ“‚ Article πŸ“… 2010 πŸ› John Wiley and Sons Inc. 🌐 English βš– 463 KB

The freeze-drying behavior and cake morphology of a model protein in an amorphous formulation were studied at varying protein concentrations using conservative (Γ€258C) and aggressive (ΓΎ258C) shelf temperatures at constant chamber pressure during primary drying. The two cycles were characterized by m

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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