Fuzzy Logic-based expert system for evaluating cake quality of freeze-dried formulations

Research output: Contribution to journalJournal articleResearchpeer-review

Standard

Fuzzy Logic-based expert system for evaluating cake quality of freeze-dried formulations. / Trnka, Hjalte; Wu, Jian-Xiong; van de Weert, Marco; Grohganz, Holger; Rantanen, Jukka.

In: Journal of Pharmaceutical Sciences, Vol. 102, No. 12, 12.2013, p. 4364-74.

Research output: Contribution to journalJournal articleResearchpeer-review

Harvard

Trnka, H, Wu, J-X, van de Weert, M, Grohganz, H & Rantanen, J 2013, 'Fuzzy Logic-based expert system for evaluating cake quality of freeze-dried formulations', Journal of Pharmaceutical Sciences, vol. 102, no. 12, pp. 4364-74. https://doi.org/10.1002/jps.23745

APA

Trnka, H., Wu, J-X., van de Weert, M., Grohganz, H., & Rantanen, J. (2013). Fuzzy Logic-based expert system for evaluating cake quality of freeze-dried formulations. Journal of Pharmaceutical Sciences, 102(12), 4364-74. https://doi.org/10.1002/jps.23745

Vancouver

Trnka H, Wu J-X, van de Weert M, Grohganz H, Rantanen J. Fuzzy Logic-based expert system for evaluating cake quality of freeze-dried formulations. Journal of Pharmaceutical Sciences. 2013 Dec;102(12):4364-74. https://doi.org/10.1002/jps.23745

Author

Trnka, Hjalte ; Wu, Jian-Xiong ; van de Weert, Marco ; Grohganz, Holger ; Rantanen, Jukka. / Fuzzy Logic-based expert system for evaluating cake quality of freeze-dried formulations. In: Journal of Pharmaceutical Sciences. 2013 ; Vol. 102, No. 12. pp. 4364-74.

Bibtex

@article{afb2a4e4eba74669ba9498a1ed6df947,
title = "Fuzzy Logic-based expert system for evaluating cake quality of freeze-dried formulations",
abstract = "Freeze-drying of peptide and protein-based pharmaceuticals is an increasingly important field of research. The diverse nature of these compounds, limited understanding of excipient functionality, and difficult-to-analyze quality attributes together with the increasing importance of the biosimilarity concept complicate the development phase of safe and cost-effective drug products. To streamline the development phase and to make high-throughput formulation screening possible, efficient solutions for analyzing critical quality attributes such as cake quality with minimal material consumption are needed. The aim of this study was to develop a fuzzy logic system based on image analysis (IA) for analyzing cake quality. Freeze-dried samples with different visual quality attributes were prepared in well plates. Imaging solutions together with image analytical routines were developed for extracting critical visual features such as the degree of cake collapse, glassiness, and color uniformity. On the basis of the IA outputs, a fuzzy logic system for analysis of these freeze-dried cakes was constructed. After this development phase, the system was tested with a new screening well plate. The developed fuzzy logic-based system was found to give comparable quality scores with visual evaluation, making high-throughput classification of cake quality possible.",
author = "Hjalte Trnka and Jian-Xiong Wu and {van de Weert}, Marco and Holger Grohganz and Jukka Rantanen",
note = "{\circledC} 2013 Wiley Periodicals, Inc. and the American Pharmacists Association.",
year = "2013",
month = "12",
doi = "10.1002/jps.23745",
language = "English",
volume = "102",
pages = "4364--74",
journal = "Journal of Pharmaceutical Sciences",
issn = "0022-3549",
publisher = "Elsevier",
number = "12",

}

RIS

TY - JOUR

T1 - Fuzzy Logic-based expert system for evaluating cake quality of freeze-dried formulations

AU - Trnka, Hjalte

AU - Wu, Jian-Xiong

AU - van de Weert, Marco

AU - Grohganz, Holger

AU - Rantanen, Jukka

N1 - © 2013 Wiley Periodicals, Inc. and the American Pharmacists Association.

PY - 2013/12

Y1 - 2013/12

N2 - Freeze-drying of peptide and protein-based pharmaceuticals is an increasingly important field of research. The diverse nature of these compounds, limited understanding of excipient functionality, and difficult-to-analyze quality attributes together with the increasing importance of the biosimilarity concept complicate the development phase of safe and cost-effective drug products. To streamline the development phase and to make high-throughput formulation screening possible, efficient solutions for analyzing critical quality attributes such as cake quality with minimal material consumption are needed. The aim of this study was to develop a fuzzy logic system based on image analysis (IA) for analyzing cake quality. Freeze-dried samples with different visual quality attributes were prepared in well plates. Imaging solutions together with image analytical routines were developed for extracting critical visual features such as the degree of cake collapse, glassiness, and color uniformity. On the basis of the IA outputs, a fuzzy logic system for analysis of these freeze-dried cakes was constructed. After this development phase, the system was tested with a new screening well plate. The developed fuzzy logic-based system was found to give comparable quality scores with visual evaluation, making high-throughput classification of cake quality possible.

AB - Freeze-drying of peptide and protein-based pharmaceuticals is an increasingly important field of research. The diverse nature of these compounds, limited understanding of excipient functionality, and difficult-to-analyze quality attributes together with the increasing importance of the biosimilarity concept complicate the development phase of safe and cost-effective drug products. To streamline the development phase and to make high-throughput formulation screening possible, efficient solutions for analyzing critical quality attributes such as cake quality with minimal material consumption are needed. The aim of this study was to develop a fuzzy logic system based on image analysis (IA) for analyzing cake quality. Freeze-dried samples with different visual quality attributes were prepared in well plates. Imaging solutions together with image analytical routines were developed for extracting critical visual features such as the degree of cake collapse, glassiness, and color uniformity. On the basis of the IA outputs, a fuzzy logic system for analysis of these freeze-dried cakes was constructed. After this development phase, the system was tested with a new screening well plate. The developed fuzzy logic-based system was found to give comparable quality scores with visual evaluation, making high-throughput classification of cake quality possible.

U2 - 10.1002/jps.23745

DO - 10.1002/jps.23745

M3 - Journal article

VL - 102

SP - 4364

EP - 4374

JO - Journal of Pharmaceutical Sciences

JF - Journal of Pharmaceutical Sciences

SN - 0022-3549

IS - 12

ER -

ID: 101917101