title: Roller compaction: Effect of morphology and amorphous content of lactose powder on product quality.
abstract: The effect of morphology and amorphous content, of three types of lactose, on the properties of ribbon produced using roller compaction was investigated. The three types of lactose powders were; anhydrous SuperTab21AN, α-lactose monohydrate 200 M, and spray dried lactose SuperTab11SD. The morphology of the primary particles was identified using scanning electron microscopy (SEM) and the powder amorphous content was quantified using NIR technique. SEM images showed that 21AN and SD are agglomerated type of lactose whereas the 200 M is a non-agglomerated type. During ribbon production, an online thermal imaging technique was used to monitor the surface temperature of the ribbon. It was found that the morphology and the amorphous content of lactose powders have significant effects on the roller compaction behaviour and on ribbon properties. The agglomerated types of lactose produced ribbon with higher surface temperature and tensile strength, larger fragment size, lower porosity and lesser fines percentages than the non-agglomerated type of lactose. The lactose powder with the highest amorphous content showed to result in a better binding ability between the primary particles. This type of lactose produced ribbons with the highest temperature and tensile strength, and the lowest porosity and amount of fines in the product. It also produced ribbon with more smooth surfaces in comparison to the other two types of lactose. It was noticed that there is a relationship between the surface temperature of the ribbon during production and the tensile strength of the ribbon; the higher the temperature of the ribbon during production the higher the tensile strength of the ribbon.
authors.affiliation: Department of Chemical and Biological Engineering, University of Sheffield, Mappin Street, Sheffield S1 3JD, UK. Electronic address: c.omar@sheffield.ac.uk.
authors.forename: Chalak S
authors.initials: CS
authors.lastname: Omar
authors.affiliation: Department of Chemical and Biological Engineering, University of Sheffield, Mappin Street, Sheffield S1 3JD, UK.
authors.forename: Ranjit M
authors.initials: RM
authors.lastname: Dhenge
authors.affiliation: Nestlé Product Technology Centre York, Haxby Road, York YO9 11XY, UK.
authors.forename: James D
authors.initials: JD
authors.lastname: Osborne
authors.affiliation: Nestlé Product Technology Centre York, Haxby Road, York YO9 11XY, UK.
authors.forename: Tim O
authors.initials: TO
authors.lastname: Althaus
authors.affiliation: Nestlé SA Headquarters, Avenue Nestlé 55, CH-1800 Vevey, Switzerland.
authors.forename: Stefan
authors.initials: S
authors.lastname: Palzer
authors.affiliation: Department of Chemical and Biological Engineering, University of Sheffield, Mappin Street, Sheffield S1 3JD, UK.
authors.forename: Michael J
authors.initials: MJ
authors.lastname: Hounslow
authors.affiliation: Department of Chemical and Biological Engineering, University of Sheffield, Mappin Street, Sheffield S1 3JD, UK. Electronic address: a.d.salman@sheffield.ac.uk.
authors.forename: Agba D
authors.initials: AD
authors.lastname: Salman
mesh_terms: D002626:Chemistry, Pharmaceutical / Q000379:methods*; D004339:Drug Compounding / Q000379:methods*; D005079:Excipients / Q000737:chemistry*; D007785:Lactose / Q000737:chemistry*; D008855:Microscopy, Electron, Scanning; D016062:Porosity; D011208:Powders; D019265:Spectroscopy, Near-Infrared / Q000379:methods; D013696:Temperature; D013718:Tensile Strength
chemical_list: D005079:Excipients; D011208:Powders; D007785:Lactose
keywords: Amorphous content; Fines percentage; Lactose; Morphology; Ribbon strength; Ribbon temperature; Roller compaction