Crystallization as downstream process subsequent to biotechnological synthesis, is widely used in the production pharmaceutical products and fine chemicals. Due to this operation, a product is gained that can be stored and transported easily, as well as high selectivity is offered. Subsequent to the crystallization, the formed solids have to be separated from the broth using a solid-liquid-separation-step. During the separation the product is exposed to mechanical stress, which leads to a modification of the outer appearance of the crystals. The solved material in the mother liquor, which remains as residual moisture, also leads to agglomeration events due to the formation of solid bridges between the particles. These changes have a high impact on solubility, bioavailability and further formulation properties of the final product. By choosing the right separation device as well as the appropriate machine parameters, unfavourable changes in product shape can be decimated or in best case avoided. Therefore, the intensity of the following formulation steps can be reduced by adjusting the required product characteristics during the separation step. In the following work, the influence of the separation on the crystal appearance is investigated.....
Session: L4 - Cake Filtration - Particle Properties and Analysis
Day: 14 March 2018
Time: 09:00 - 10:15 h