Influence of compression on water sorption, glass transition, and enthalpy relaxation behavior of freeze-dried amorphous sugar matrices

The findings indicate that pores contained in freeze-dried sugar samples interfere with the propagation of structural relaxation

Koreyoshi Imamura; Ryo Kagotani; Mayo Nomura; Kazuhiro Tanaka; Kohshi Kinugawa; Kazuhiro Nakanishi

2011

Scholarcy highlights

  • An amorphous matrix comprised of sugar molecules are frequently used in the pharmaceutical industry
  • The compressed amorphous sugar samples as well as uncompressed samples were rehumidified at given RHs, and the equilibrium water content and glass transition temperature were measured
  • Compression resulted in a decrease in the equilibrium water content of the matrix, the magnitude of which was more significant for smaller sized sugars
  • The findings indicate that pores contained in freeze-dried sugar samples interfere with the propagation of structural relaxation

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