Title

Determining the Effect of Freeze-Drying above Collapse Temperature for a Model Protein

Presenter Information

Megan Oldroyd

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

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Apr 8th, 9:00 AM Apr 8th, 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.