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Lyophilisation: difference between revisions

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Revision 24 — 03:44, 14 Dec 2024
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76{{math|dm/dt = 0.126 W ÷ 2.83 × 10^{6} J kg^{-1} = 4.4 × 10^{-8} kg s^{-1} ≈ 0.16 g h^{-1}}}76{{math|dm/dt = 0.126 W ÷ 2.83 × 10^{6} J kg^{-1} = 4.4 × 10^{-8} kg s^{-1} ≈ 0.16 g h^{-1}}}
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+78=== Collapse and eutectic melting ===
+79Two distinct structural failures bound primary drying. In a system whose freeze-concentrate crystallises, exceeding the eutectic melting temperature produces liquid, and the vial dries as a shrunken residue or a glassy shell — usually described on inspection as melt-back. In an amorphous system, exceeding a temperature a few degrees above Tg′ allows viscous flow of the freeze-concentrated matrix into the pores that the sublimed ice has vacated. The dried layer loses its structure, and the result is a shrunken, sometimes glassy or foamed cake. The temperature at which this becomes observable by freeze-drying microscopy is the collapse temperature, Tc, conventionally 1–3 °C above Tg′ for small-molecule and peptide systems.{{r|tang2004}}
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+81Collapse is not necessarily a chemical failure. A collapsed cake may reconstitute and may assay within specification. Its documented consequences are elevated residual moisture, because the collapsed structure traps water; slower and sometimes incomplete reconstitution; and a cake appearance that fails a visual specification. For proteins, collapse has been associated with reduced storage stability, attributed to increased molecular mobility in the denser matrix.{{r|wang2000}}
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78== References ==83== References ==
79{{reflist}}84{{reflist}}