Mise en forme des poudres par compression : influence du procédé et de la formulation pour la maitrise des propriétés d'usage

Abstract : This work focuses on the study of relationships between the mechanical properties of model compacts composed by glass beads and the physicochemical characteristics of binders consisting of sugars and prepared in the form of syrups. Fructose, galactose, glucose, lactose and sucrose were used in this study. The manufacturing process consists in a modified wet compression method. Two formulation parameters were tested: the saturation ratio and the mass concentration of the syrup. We deduced from them a single variable which is the mass fraction of sugar added to the glass beads. These parameters were essential in controlling the mechanical strength of the compacts. It has been shown that storage conditions also influence tablets properties. A linear correlation was established between a specific water activity value, defined as critical, and the glass transition temperature for each of sugars, resulting in a collapse in mechanical strength of the compacts. The rate of crystallization of sugar and the absence of anomeric forms are also parameters that seem to be targeted in order to increase compacts mechanical strength
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Amal Tita-Goldstein. Mise en forme des poudres par compression : influence du procédé et de la formulation pour la maitrise des propriétés d'usage. Autre. Université de Lorraine, 2013. Français. ⟨NNT : 2013LORR0238⟩. ⟨tel-01750532⟩

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