Preparation of Yogurt Lyophilized Powder to Achieve a Complementary Tablet

摘要

BackgroundandObjective:Instabilityanddeteriorationofsomedrugs,vitaminsandfattydairyproductsinaliquidphaseisoneofthedifficultiesinthelong-termstorage,especiallyinthecaseofbulkproducts.Besides,someofthesepowdermaterialsdohavenoenoughcompressibilitytochangetheminatabletdosageformandmayneedtechnologicalmodification.Inpresentstudyyogurtwasusedasasuitablemodelfortheevaluation.SubjectsandMethods:Theliquidfreshyogurtwaslyophilizedat-40and0.03Torpressure.Thedrypowderwashomogenizedbya12meshsizesieve.Carr’scompressibilityindex,Hausnerratioandtheangleofreposetestswereappliedtoevaluateporosity,densityandthereforetheflowabilityofyogurtpowder.Studyofdeformationofparticlesduringforcingwasdonebycalculationofelasticrecoveryindex.Results:Carr’scompressibilityindexandHausnerratiowere15%and0.94,respectively.Therangeofreposeanglewasbetween19-20.Theelasticrecoverywasobtained60%.Hardnessoftabletsincreasedbydecreasingcompressionvelocity,thereforeyogurtpowdermighthaveaplasticdeformation.Tabletswithlowfatyogurtshowedverygoodcompressibilitywith6-12Strong-Cabhardnessunits.Conclusion:Withrespecttoselectionoftheconditionsandproperdryingmethod(Liyophilizationprocess),andalsotorelyonmeasurableindexessuchas:density,porosityandfinallycompressibilityofthepowder,preparationofasolidtabletfromliquidyogurtfortherapeuticandnutritioususes,ispossible.