Effect of temperature ramp rate during the primary drying process on the properties of amorphous-based lyophilized cake, Part 2: Successful lyophilization by adopting a fast ramp rate during primary drying in protein formulations

[Display omitted] In the lyophilization process for injections, the shelf temperature (Ts) and chamber pressure (Pc) have mainly been investigated to optimize the primary drying process. The objective of this study was to show that lyophilization of protein formulations can be achieved by adopting a...

Ausführliche Beschreibung

Bibliographische Detailangaben

Veröffentlicht in:	European journal of pharmaceutics and biopharmaceutics 2018-09, Vol.130, p.83-95
Hauptverfasser:	Ohori, Ryo, Akita, Tomomi, Yamashita, Chikamasa
Format:	Artikel
Sprache:	eng
Schlagworte:	Albumin Cake Collapse Freeze drying Injection Lyophilization Protein formulation Ramp rate
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!