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Article: Influence Of Concentration And Fill Depth On Product Resistance Of Sucrose During Freeze Drying

SP Scientific

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Article: Influence Of Concentration And Fill Depth On Product Resistance Of Sucrose During Freeze Drying

The objective of the study described in this article was to characterize product resistance as a function of dry layer thickness for various sucrose solutions using SMART Freeze-Dryer technology. This new approach employs manometric temperature measurement (MTM) for the optimization of a lyophilization process during the first laboratory experiment. Submitted by FTS Systems