title: An improved method for visualizing the morphology of lyophilized product cakes.
abstract: Due to low optical contrast, the morphology of lyophilized product cakes is difficult to observe and photograph. Furthermore, internal structures are normally not visible unless the cake is fractured. Because most lyophilized substances are hygroscopic and quite fragile, the product cake, once removed from the vial, will rapidly degrade. We propose herein a technique that allows a lyophilized product cake to be preserved, manipulated, and easily observed outside the vial. This technique yields high-quality, cross sectional images that reveal intricate fine structures without the use of expensive specialized equipment.
authors.affiliation: Late Stage Pharmaceutical Development.
authors.forename: Philippe
authors.initials: P
authors.lastname: Lam
authors.forename: Thomas W
authors.initials: TW
authors.lastname: Patapoff
mesh_terms: D003257:Consumer Product Safety; D003430:Cross-Sectional Studies; D005612:Freeze Drying; D017392:Thiobarbituric Acid Reactive Substances
chemical_list: D017392:Thiobarbituric Acid Reactive Substances