title: Investigation of high shear wet granulation processes using different parameters and formulations.
abstract: This study compared the granulation processes for different formulations using a laboratory-scale high shear mixer. The effects of critical process parameters (impeller speed, chopper speed and kneading time) on granule characteristics were evaluated. The characteristics of the granules studied included the size distribution, friability and morphological properties. The flow profiles of the wet mass and material deposition during the process were also studied. The results obtained showed that the effect of the impeller speed was determined by the starting material system. On the other hand, chopper speeds from 1200 to 3600 rpm and kneading times from 120 to 240 s had a consistent influence on all formulations. Moreover, it was found that the toroidal flow pattern of the wet mass could be maintained for a longer period and granules with a good spherical shape were obtained by removing the chopper during the last 120 s of the granulation process. In addition, the use of the pregelatinized starch in the formulation also led to a reduction in the wall adhesion of the material. It was concluded that the effectiveness of high shear wet granulation could be improved by choosing a proper combination of starting material and process parameters and by monitoring the mass motion during the process.
authors.affiliation: Department of Pharmaceutics, Shenyang Pharmaceutical University, People's Republic of China.
authors.forename: Siling
authors.initials: S
authors.lastname: Wang
authors.forename: Guanhao
authors.initials: G
authors.lastname: Ye
authors.forename: Paul Wan Sia
authors.initials: PW
authors.lastname: Heng
authors.forename: Mingxin
authors.initials: M
authors.lastname: Ma
mesh_terms: D000465:Algorithms; D033081:Shear Strength; D013213:Starch / Q000493:pharmacokinetics; D013678:Technology, Pharmaceutical / Q000295:instrumentation / Q000379:methods*; D014867:Water
chemical_list: D014867:Water; D013213:Starch