Data Sheet
Lyophilisation Parameters to Eliminate Surface Cracks
Learn about the correlation between lyophilisation cycle parameters and cake morphology in a biosimilar product. The presence of cracks on the surface of the lyophilized product can be considered a defect in particular for some markets. See how analytical methods to assess cake morphology were used and modifications to the lyophilization parameters were introduced to reduce and, if possible, eliminate the defect.
