Determining the Effect of Freeze-Drying above Collapse Temperature for a Model Protein
Department
Chemical and Biochemical Engineering
Major
Chemistry and Applied Mathematics
Research Advisor
Woelk, Klaus
Advisor's Department
Chemistry
Funding Source
Pfizer Internship Program
Abstract
Traditional freeze-drying of amorphous formulations is carried out at product temperatures below the collapse temperature (Tc) of the frozen solution. This often results in long cycle times and increased cost of goods. In this study, freeze-drying cycles were conducted within three temperature regimes, to determine if freeze drying at product temperatures above, below and between the micro (Tcmicro) and macro (Tcmacro) collapse temperatures will affect the quality of the freeze-dried cake and the stability of the freeze-dried protein. Freeze dry microscopy was used to define the temperature regimes of interest, namely the regions of “microcollapse” and “macrocollapse”. The freeze-dried material obtained from the aggressive (45°C, 35°C, and 25°C) drying cycles compared favorably with that obtained by traditional methods (- 25°C), allowing significant reduction in cycle time from ~14 hours to 5 hours.
Biography
Megan Oldroyd is a junior majoring in Chemistry and Applied Mathematics with a minor in Biology. She currently works in Dr. Woelk’s lab in the chemistry department doing an OURE concerning the effects of an acid catalyst on the hydrothermal degradation of biomass. For the past two summers, Megan has enjoyed being an intern at Pfizer in Chesterfield, MO doing research in the freeze-drying of proteins. In this presentation, Megan is presenting data from her first summer at Pfizer. After completing her degrees here at Missouri S&T, Megan hopes to attend graduate school at Wash-U in a biomedical related field.
Research Category
Sciences
Presentation Type
Poster Presentation
Document Type
Poster
Location
Upper Atrium/Hallway
Presentation Date
08 Apr 2009, 9:00 am - 11:45 am
Determining the Effect of Freeze-Drying above Collapse Temperature for a Model Protein
Upper Atrium/Hallway
Traditional freeze-drying of amorphous formulations is carried out at product temperatures below the collapse temperature (Tc) of the frozen solution. This often results in long cycle times and increased cost of goods. In this study, freeze-drying cycles were conducted within three temperature regimes, to determine if freeze drying at product temperatures above, below and between the micro (Tcmicro) and macro (Tcmacro) collapse temperatures will affect the quality of the freeze-dried cake and the stability of the freeze-dried protein. Freeze dry microscopy was used to define the temperature regimes of interest, namely the regions of “microcollapse” and “macrocollapse”. The freeze-dried material obtained from the aggressive (45°C, 35°C, and 25°C) drying cycles compared favorably with that obtained by traditional methods (- 25°C), allowing significant reduction in cycle time from ~14 hours to 5 hours.
