An investigation into the flowability of fine powders used in pharmaceutical industries

Garg, Vivek; Mallick, Soumya Suddha; García‐Triñanes, Pablo; Berry, R.J.

doi:10.1016/j.powtec.2018.06.014

Cited by 61 publications

(29 citation statements)

References 24 publications

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“…Thus, it becomes important to understand the behaviour of the powder flow and analyse the surface of the particles to predict the behaviour during processing, as well as that throughout the life of commercialization of the product. To avoid some problems in the flow of powders, such as channelling, segregation and irregular flow, knowledge of the flow properties of the powders is important (Garg et al, 2018;Leturia et al, 2014).…”

Section: Introductionmentioning

confidence: 99%

Maltodextrin on the flow properties of green coconut (Cocos nucifera L.) pulp powder

et al. 2020

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The study of the flow properties and particle surfaces of a food powder is essential for predicting its behaviour during processing and commercialization. The objective of this work was to determine the powder flow properties of lyophilized green coconut pulp with different concentrations of maltodextrin. Samples containing 0, 5, 10 and 15% (m/m) maltodextrin were lyophilized, and the flow index (FI), wall friction angles and densities were determined. The microstructure of the powders was evaluated by scanning electron microscopy (SEM). The samples containing 0 and 5% maltodextrin showed 1.87 FI, classifying them as very cohesive powders, and those containing 10 and 15% cohesive powder showed 2.12 and 2.43 FI, respectively. The powder densities varied from 138.6 to 287.6 kg/m3, and the wall friction angle varied from 15.8 to 39.8°. The powder particles presented irregular shapes and rough surfaces, especially in powders containing 0, 5 and 10% maltodextrin. The powder containing 15% had smoother and less agglomerated surfaces. An increase in the amount of maltodextrin added to the pulp made the particles smoother and denser and improved the fluidity of the powder.

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Section: Introductionmentioning

confidence: 99%

Maltodextrin on the flow properties of green coconut (Cocos nucifera L.) pulp powder

et al. 2020

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“…Apart from the inter-particle forces, intrinsic properties of material, such as particle size and shape, cohesion, elasticity and level of hygroscopy [13], as well as extrinsic factors, i.e. level of consolidation and temperature have great influence on cake formation and needs to be addressed properly in order to avoid caking during storage and handling of the materials [13,14]. The plastic flow caking is the main focus of this research project.…”

Section: Accepted Manuscriptmentioning

confidence: 99%

Development and application of a novel cake strength tester

et al. 2019

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Caking can cause many problems in industries during processing or storage of particulate materials. Caking magnitude depends on several factors, for instance temperature, consolidation stress and storage time. In this research paper, a novel force displacement and easy-to-use caking tester for measuring quantitatively cake strength as a result of elevated temperature, consolidation stress and storage time is introduced. The developed tester outweighed the conventional uniaxial unconfined failure caking tester due to the defined location of the failure plane to maximise repeatability, the necessity for a lower quantity of powder, maximised exposed surface and lower wall friction as well as production costs. The experimental design has been conducted by changing the temperature, consolidation stress and storage duration. The results showed that the tester could distinguish cake strength between different experimental conditions. A statistical model has been successfully developed to study the effect of each variable on the cake strength.

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“…Powders are, accordingly, classed to be free flowing when the driving forces are much more than the dragging ones, whereas poor powder flow occurs when the dragging forces are the primary forces in the powder bed [8] A considerable body of research has been devoted to the understanding of particle and granular flow properties and the factors that affect these properties using various pharmaceutical powders [2][3]8]. For instance, it has been found that particle flow properties are significantly affected by particle size and shape for both brittle and elastic pharmaceutical powders [9]. Garg et al (2018) studied two commonly used brittle pharmaceutical powders, namely, Calcium Phosphate and Dicalcium Phosphate.…”

Section: Introductionmentioning

confidence: 99%

“…For instance, it has been found that particle flow properties are significantly affected by particle size and shape for both brittle and elastic pharmaceutical powders [9]. Garg et al (2018) studied two commonly used brittle pharmaceutical powders, namely, Calcium Phosphate and Dicalcium Phosphate. It was shown that the Calcium Phosphate with a relatively larger particle size displayed good flow properties and less cohesiveness when compared to the Dicalcium Phosphate with a relatively large particle size [9].…”

Section: Introductionmentioning

confidence: 99%

“…Garg et al (2018) studied two commonly used brittle pharmaceutical powders, namely, Calcium Phosphate and Dicalcium Phosphate. It was shown that the Calcium Phosphate with a relatively larger particle size displayed good flow properties and less cohesiveness when compared to the Dicalcium Phosphate with a relatively large particle size [9]. Fu et al (2012) investigated three grades of Lactose powders.…”

Section: Introductionmentioning

confidence: 99%

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A predictive integrated framework based on the radial basis function for the modelling of the flow of pharmaceutical powders

Alshafiee

AlAlaween

Markl

et al. 2019

International Journal of Pharmaceutics

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This study presents a modelling framework to predict the flowability of various commonly used pharmaceutical powders. The flowability models were trained and validated on 86 samples including single components and binary mixtures. Two modelling paradigms based on artificial intelligence (AI) namely, a radial basis function (RBF) and an integrated network were employed to model the flowability represented by the flow function coefficient (FFC) and the bulk density (RHOB). Both approaches were utilized to map the input parameters (i.e. particle size, shape descriptors and various materials and mixtures) to the flow properties. The input parameters of the blends were determined from the particle size and shape properties of the single components. The results clearly indicated that the integrated network outperformed the single RBF network in terms of the predictive performance and the generalization capabilities. For the integrated network, the coefficient of determination of the testing data set (not used for training the model) for 2 FFC was 2 = 0.93, reflecting an acceptable predictive power of this model. Since the flowability of the blends can be predicted from single component size and shape descriptors, the integrated network can assist formulators in selecting excipients and their concentrations to improve flowability with minimal experimental effort and material. The presented modelling approach can thus be employed instead of actual measurements throughout the process development stage resulting in the (i) minimization of the time required, (ii) exploration and examination of the design space, and (iii) minimization of material waste.

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An investigation into the flowability of fine powders used in pharmaceutical industries

Abstract: Berry , An investigation into the flowability of fine powders used in pharmaceutical industries. Ptec (2017),

Cited by 61 publications

References 24 publications

Maltodextrin on the flow properties of green coconut (Cocos nucifera L.) pulp powder

Maltodextrin on the flow properties of green coconut (Cocos nucifera L.) pulp powder

Development and application of a novel cake strength tester

A predictive integrated framework based on the radial basis function for the modelling of the flow of pharmaceutical powders

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