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Supercritical Antisolvent Precipitation Process pp 17–33Cite as

Effect of Process Conditions on the Morphological Characteristics of Particles Obtained by Supercritical Antisolvent Precipitation

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Abstract

A supercritical particle formation equipment, designed and constructed by our research group, was validated in this study using supercritical CO2 as an antisolvent. Ibuprofen sodium salt was successfully micronized by supercritical antisolvent (SAS) precipitation. Ethanol and CO2 was used as solvent and antisolvent, respectively, and the effect of the operating conditions on the precipitation yield, residual organic solvent content and particle morphology were evaluated using a split-plot experimental design and the analysis of variance (ANOVA) method. This study showed that when selecting appropriate process conditions, it is possible to produce a sheet-like morphology, which is the best for tableting purposes, with high precipitation yield (70%) and low residual solvent content (4.7 mg kg−1).

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Acknowledgements

The authors are grateful to CNPq (470916/2012-5) and FAPESP (2012/10685-8) for their financial support. M. Thereza M. G. Rosa and Eric Keven Silva thanks CNPq (140641/2011-4 and 140275/2014-2) for the Ph.D. assistantship. Diego T. Santos thanks the FAPESP (10/16485-5; 12/19304-7) and CAPES for the postdoctoral fellowships. M. Angela A. Meireles thanks CNPq for a productivity grant (301301/2010-7). The authors also thank Moyses N. Moraes for his assistance with the statistical analyses.

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Authors and Affiliations

  1. LASEFI/DEA, School of Food Engineering, University of Campinas—UNICAMP, Campinas, São Paulo, Brazil

    Diego T. Santos

  2. LASEFI/DEA, School of Food Engineering, University of Campinas—UNICAMP, Campinas, São Paulo, Brazil

    Ádina L. Santana

  3. LASEFI/DEA, School of Food Engineering, University of Campinas—UNICAMP, Campinas, São Paulo, Brazil

    M. Angela A. Meireles

  4. Process Improvement, EDTI, Campinas, Brazil

    Ademir José Petenate

  5. LASEFI/DEA, School of Food Engineering, University of Campinas—UNICAMP, Campinas, São Paulo, Brazil

    Eric Keven Silva

  6. LASEFI/DEA, School of Food Engineering, University of Campinas—UNICAMP, Campinas, São Paulo, Brazil

    Juliana Q. Albarelli

  7. LASEFI/DEA, School of Food Engineering, University of Campinas—UNICAMP, Campinas, São Paulo, Brazil

    Júlio C. F. Johner

  8. LASEFI/DEA, School of Food Engineering, University of Campinas—UNICAMP, Campinas, São Paulo, Brazil

    M. Thereza M. S. Gomes

  9. LASEFI/DEA, School of Food Engineering, University of Campinas—UNICAMP, Campinas, São Paulo, Brazil

    Ricardo Abel Del Castillo Torres

  10. LASEFI/DEA, School of Food Engineering, University of Campinas—UNICAMP, Campinas, São Paulo, Brazil

    Tahmasb Hatami

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  1. Diego T. Santos
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  2. Ádina L. Santana
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  3. M. Angela A. Meireles
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  4. Ademir José Petenate
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  5. Eric Keven Silva
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  8. M. Thereza M. S. Gomes
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Correspondence to Diego T. Santos .

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Santos, D.T. et al. (2019). Effect of Process Conditions on the Morphological Characteristics of Particles Obtained by Supercritical Antisolvent Precipitation. In: Supercritical Antisolvent Precipitation Process. SpringerBriefs in Applied Sciences and Technology. Springer, Cham. https://doi.org/10.1007/978-3-030-26998-2_2

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