Effect of the Freezing Step on Primary Drying Experiments and Simulation of Lyophilization Processes

Abstract

Lyophilization is a widely used preservation method for thermosensitive products. It consists of three process steps: freezing, primary and secondary drying. One of the major drawbacks is the long processing time. The main optimization effort was put into the primary drying phase since it is usually the longest phase. However, the freezing step is of immense importance for process efficiency and product quality. The lack of control during freezing comprises a challenge for process design and tech transfer. In this study, four different freezing steps (shelf-ramped freezing with and without holding step, precooled shelves and an ice fog method for controlled nucleation) are used and their impact on primary drying experiments and simulations is shown. Only the ice fog method is able to control the nucleation temperature leading to low dry layer resistances with low deviations. During the primary drying simulations, the control of the nucleation temperature drastically increases the precision and accuracy of the product temperature prediction. For optimal primary drying design and model predictive control, the nucleation temperature is strongly recommended to be controlled inside a Process Analytical Technology (PAT) concept to achieve reliable and reproducible process conditions.