This study is part of an ongoing project to enable the full specification of the Design Space for roller compactor systems and shows how the processing parameters influence the behaviour of the product granulate from ...This study is part of an ongoing project to enable the full specification of the Design Space for roller compactor systems and shows how the processing parameters influence the behaviour of the product granulate from a placebo formulation. Granulate was produced using a proprietary roller compactor by varying the compaction pressure and gap width,and the dynamic, bulk and shear properties of the resultant granulates were measured.The results demonstrate several rheological properties of the granulate, which have been shown to be closely correlated with variance in die filling and tablet strength, and are predictably influenced by the processing parameters.展开更多
The shape and size of particles are understood to affect the bulk behaviour of powders, though there are but few studies that present quantitative information on the relationship between particle shape and the flow pr...The shape and size of particles are understood to affect the bulk behaviour of powders, though there are but few studies that present quantitative information on the relationship between particle shape and the flow properties of powder. This is due in part to the lack of techniques for rapidly determining both particle shape and the range of flow characteristics that describe the response of powders to the stress and shear experienced during their processing. This study presents data that quantifies the influence of particle shapeJsize of three different lactose powders on their respective flow and bulk characteristics. Two of the samples differ in size but have similar shapes; the third sample is more spherical but similar in size to one of the other two samples, The results demonstrate that in addition to particle size, particle shape significantly affect the flow characteristics of a powder over a wide range of stress conditions.展开更多
Whilst caking occurs via several different mechanisms,absorption and migration of moisture is frequently the most dominant mechanism within the food and pharmaceutical industry.Fully understanding the propensity to ca...Whilst caking occurs via several different mechanisms,absorption and migration of moisture is frequently the most dominant mechanism within the food and pharmaceutical industry.Fully understanding the propensity to cake is important for minimising down-stream process issues,however most characterisation techniques assume that moisture induced caking occurs homogenously through the sample resulting in a uniformly caked powder bed.In this study,the effect of moisture induced caking on powder flowability was investigated using powder rheology.Several materials,including skimmed milk powder(SMP)and sulphated methyl ester(SME)were stored for several days under controlled humidity conditions.The flow energies,a measure of the resistance to flow,were measured at 24 h intervals using an FT4 Powder Rheometer.As the energy is measured as a function of the bed height,variations in the powder bed are also captured.The results demonstrated that caking does not always occur uniformly,instead a caked region(or crust)forms at the air-powder interface and then progresses through the powder bed.Furthermore,the strength of this caked region was shown to increase over several days before stabilising.展开更多
文摘This study is part of an ongoing project to enable the full specification of the Design Space for roller compactor systems and shows how the processing parameters influence the behaviour of the product granulate from a placebo formulation. Granulate was produced using a proprietary roller compactor by varying the compaction pressure and gap width,and the dynamic, bulk and shear properties of the resultant granulates were measured.The results demonstrate several rheological properties of the granulate, which have been shown to be closely correlated with variance in die filling and tablet strength, and are predictably influenced by the processing parameters.
文摘The shape and size of particles are understood to affect the bulk behaviour of powders, though there are but few studies that present quantitative information on the relationship between particle shape and the flow properties of powder. This is due in part to the lack of techniques for rapidly determining both particle shape and the range of flow characteristics that describe the response of powders to the stress and shear experienced during their processing. This study presents data that quantifies the influence of particle shapeJsize of three different lactose powders on their respective flow and bulk characteristics. Two of the samples differ in size but have similar shapes; the third sample is more spherical but similar in size to one of the other two samples, The results demonstrate that in addition to particle size, particle shape significantly affect the flow characteristics of a powder over a wide range of stress conditions.
文摘Whilst caking occurs via several different mechanisms,absorption and migration of moisture is frequently the most dominant mechanism within the food and pharmaceutical industry.Fully understanding the propensity to cake is important for minimising down-stream process issues,however most characterisation techniques assume that moisture induced caking occurs homogenously through the sample resulting in a uniformly caked powder bed.In this study,the effect of moisture induced caking on powder flowability was investigated using powder rheology.Several materials,including skimmed milk powder(SMP)and sulphated methyl ester(SME)were stored for several days under controlled humidity conditions.The flow energies,a measure of the resistance to flow,were measured at 24 h intervals using an FT4 Powder Rheometer.As the energy is measured as a function of the bed height,variations in the powder bed are also captured.The results demonstrated that caking does not always occur uniformly,instead a caked region(or crust)forms at the air-powder interface and then progresses through the powder bed.Furthermore,the strength of this caked region was shown to increase over several days before stabilising.
