Estimation of the Effect of Product Shrinkage on the Drying Times, Heat Input and Condenser Load of the Primary and Secondary Drying Stages of the Lyophilization Process in Vials
Abstract
The effects of cake shrinkage on the drying times and energy requirements of the primary and secondary drying stages of the freeze drying process involving the drying of a material in a vial, are estimated through the construction and solution of an extended unsteady state and spatially multidimensional model that accounts for the changes introduced by cake shrinkage on the internal and external mass and heat transfer mechanisms ofthe freeze drying process. The results of this study suggest that, apart from possible product stability problems that could occur because of cake shrinkage, economically effective drying with respect to drying time, heat input, and condenser load capacity is attained when there is no gap between the vial wall and the dried layer of the product in the vial.
Recommended Citation
H. Sadikoglu et al., "Estimation of the Effect of Product Shrinkage on the Drying Times, Heat Input and Condenser Load of the Primary and Secondary Drying Stages of the Lyophilization Process in Vials," Drying Technology, vol. 17, no. 10, pp. 2013 - 2035, Taylor and Francis Group; Taylor and Francis, Jan 1999.
The definitive version is available at https://doi.org/10.1080/07373939908917670
Department(s)
Chemical and Biochemical Engineering
Keywords and Phrases
Cake shrinkage in vials; Effect of cake shrinkage in vials; Freeze drying in vials; Lyophilization in vials; Shrinkage of dried layer in vials
International Standard Serial Number (ISSN)
0737-3937
Document Type
Article - Journal
Document Version
Citation
File Type
text
Language(s)
English
Rights
© 2024 Taylor and Francis Group; Taylor and Francis, All rights reserved.
Publication Date
01 Jan 1999
