Particle Size Of Granules Research Articles

A Review of Recent Techniques for Granulation

Granulation is the process of designing particles by combining primary power particles into massive multiparticle structures known as granules. Its primary purposes are to boost the flow of power, prevent segregation, improve the compaction characteristics of mix uniformity, and improve the flow and compressibility of powders. It also produces a combination that is uniform. Wet granulation and dry granulation are the two primary categories of granulation methods. The granulation process is contingent upon the description of the ingredient entity and its ability to surge appropriately, compact, and collapse. Choosing the appropriate granulation method necessitates a methodical examination of each ingredient in the combination and how they interact. Granule particle size is determined by the amount and feeding rate of the granulating liquid. New methods have been added to the granulation process to improve it: foam binder granulation, fluidized bed granulation, melt granulation, activated dry granulation, heat adhesion granulation, steam granulation, spray drying granulation, and freeze granulation. The major purpose of this page is to provide an overview of each advancement, including its limitations and relevance.

The influence of milling of ribbons on selected granule quality attributes and carvedilol release from roller-compacted hypromellose-based matrix tablets

Roller compaction is gaining importance in the pharmaceutical industry. This study evaluates the impact of ribbon milling conditions on properties of granules and compression mixtures and on drug release from hypromellose-based matrix tablets prepared with two different fillers. In the first part of the study, design of experiments (DoE) was utilized to investigate the effect of filler type (lactose and microcrystalline cellulose (MCC)), mill type (oscillating, conical and hammer mill), milling speed and the size of screen apertures on selected attributes (granule particle size distribution (PSD), porosity and shape), and on the compressibility and compactibility of compression mixtures. The effect of DoE factors and selected attributes on the release of carvedilol at different timepoints of the release profile (t = 1–7 h) was further assessed. The study showed that drug release was affected by filler type, mill type, and various attributes; however, their effect proved to be complex and strongly related to granule PSD. Therefore, this effect was minimized in the second part of the study, in which tablets containing the same amount of different particle size fractions of granules were prepared with different mills and fillers. The drug release profiles confirmed that drug release is mainly related to differences in filler type and granule PSD. However, they indicate that with lactose mill type also affected drug release, possibly due to differences identified in particle shape.

Sub-high amylose maize starch: an ideal substrate to generate starch with lower digestibility by fermentation of Qu.

The fermentation of Qu (FQ) is a novel method to modify the properties of starch to expand its application and especially to increase the resistant starch (RS) content. Using waxy maize starch (WMS) as a fermentation substrate can increase the RS content significantly but it may be time consuming and not cost effective due to the almost negligible RS content of WMS. To solve this problem, we hypothesized that sub-high amylose starch (s-HAMS), with an amylose content close to 50% could be an ideal substrate for FQ. The results showed that FQ did not change the shape and the particle size of starch granules, the gelatinization peak (Tp), or the conclusion temperature (Tc), but the slowly digested starch content declined. Rapidly digested starch content fluctuated during FQ and the amylose content decreased within 36 h and then increased. Within 24h, FQ significanlty increased these values: the RS content, relative crystallinity (RC), the ratio of FTIR absorbances at 1047/1022cm-1, the diffraction peak at 19.8° in X-ray diffraction (XRD), and the gelatinization onset temperature (To) increased significantly, within 24 h of FQ. However, after 24 h of fermentation, the RS content, RC, the ratio of FTIR absorbances at 1047/1022 cm-1, and gelatinization enthalpy (ΔH) decreased significantly. Sub-high amylose starch is more suitable for FQ to produce low digestibility starch, and the increase in RS may be due to the formation of 'amylose-lipid' complexes (RS5). © 2024 Society of Chemical Industry.

Effect of synergistic fermentation of Saccharomyces cerevisiae and Lactobacillus plantarum on thermal properties of hyaluronic acid-wheat starch system

Hyaluronic acid (HA), as a multifunctional hydrophilic polysaccharide, is potentially beneficial in improving the thermal stability of fermented modified starches, but relevant insights at the molecular level are lacking. The aim of this study was to investigate the effect of different levels (0 %, 3 %, 6 %, 9 %, 12 % and 15 %) of HA on the structural, thermal and pasting properties of wheat starch co-fermented with Saccharomyces cerevisiae and Lactobacillus plantarum. We found that the addition of HA increased the median particle size of fermented starch granules from 16.387 to 17.070 μm. Meanwhile, the crystallinity of fermented starch was negatively correlated with the HA content, decreasing from 14.70 % to 12.80 % (p < 0.05). Fourier transform infrared spectroscopy results confirmed that HA interacted with starch granules and water molecules mainly through hydrogen bonding. Thermal analyses showed that the thermal peak of the composite correlated with the HA concentration, reaching a maximum of 73.17 °C at 12 % HA. In addition, HA increases the pasting temperature, reduces the peak, breakdown and setback viscosities of starch. This study demonstrates the role of HA in improving the thermal stability of fermented starch, providing new insights for traditional fermented food research and the application of HA in food processing.

Influence of solid-state fermentation on the functional characteristics of pearl millet starch: An innovative and cost-efficient approach to modify starch

The current investigation aimed to assess how the fermentation process impacts pearl millet starch. Two distinct fungi, Rhizopus azygosporus and Aspergillus sojae, were employed to alter the structure of starch granules. Fermentation led to the creation of pores on the surface of the starch granules. A comparative examination of the fungal strains revealed that Aspergillus sojae fermentation resulted in the highest number of pores in pearl millet starch when compared to Rhizopus azygosporus. The particle size of the starch granules experienced a significant reduction following fermentation. Moreover, noticeable changes were observed in the amylose content, swelling capacity, and solubility of pearl millet starch. An increase in both the amylose content and solubility of pearl millet starch was noted, with values shifting from 14.27 % to 15.96 % and 17.37 % to 20.41 %, respectively. Additionally, the starch extracted from fermented pearl millet displayed a significant decrease in swelling power, decreasing from 15.53 g/g to 13.15 g/g. These findings affirm that solid-state fermentation holds promise as an innovative and cost-effective method for starch modification.

Effect of the Physicochemical Properties of Starch Adhesives on the Mechanical Properties of Composites from Cellulosic Materials Doped with Rust

The study examined the potential use of starch obtained from cassava and yam sources for the production of stable industrial adhesives that can be utilized in the production of composites. Cassava and yam tubers used in the study were obtained from Mowe and Ile-Ife (both in southwestern Nigeria) and washed free of sand and impurities before sun-drying. Starch and protein were then extracted from the cassava and yam tubers. The results indicated that both cassava and yam starches were suitable for this purpose. However, the particle size of the starch granules was found to be an important factor in determining the physicochemical properties of the adhesive. Composites produced with cassava starch adhesive were found to be more resistant to moisture than those produced with yam starch. Additionally, cassava adhesive was able to utilize more lignocellulosic fibers while still maintaining stability, provided that its limit was not exceeded. Furthermore, the addition of 2% metal additive (Fe3+ ions) improved the properties of the composites through coordination. Cassava starch-based composites were found to exhibit higher crystallinity than those produced with yam starch. The adhesive produced from these starch samples was found to be competitive with formaldehyde-based resins, with the added advantage of being non-toxic and capable of neutralizing the protons of acids with their excessive hydroxyl groups. Overall, the use of these cellulosic materials in the production of composites presents an environmentally friendly solution to the problem of waste and pollution. The study findings suggest that the starting materials are inexpensive, widely available, and environmentally friendly, and that they can produce products of greater economic importance.

The amount of vinegar added before and after emulsification affects the physical property and stability of mayonnaise

Many processing parameters influence the physical property and stability of mayonnaise, and producing stable mayonnaise is still more of an art than a science today. The amount of vinegar added before and after emulsification is critical, but its detailed influences and underlying mechanism remained unclear and became the topic of this study. By increasing the amount of vinegar added before the emulsification, the lightness of the prepared mayonnaise decreased, and the greenness and yellowness increased; the viscosity and storage modulus decreased; the droplet sizes increased; the flocculation index decreased; and extractable oil percentage increased. In addition, increasing the amount of vinegar added led to the increase in particle size of egg yolk granules, which ultimately affected the physical property and stability of mayonnaise. Overall, increasing the amount of vinegar added before the emulsification decreases the stability of mayonnaise by affecting the structure of egg yolk granules. These findings lead to a better understanding of the physical processes involved in the production and stabilization of mayonnaise.

Heat Conduction through Different Slag Layers in Mold. Thermal Conductivity Measurement of Commercial Mold Fluxes

The thermal conductivity of two commercial mold fluxes has been investigated using the transient hot-wire method in the temperature range of 298 K to 1573 K. Experiments were conducted on granules, sintered granules, molten fluxes and glassy samples under ambient atmosphere. Characteristic temperatures of the mold fluxes were investigated using a hot stage microscope. Results are discussed in the context of the characteristic temperatures, the particle size of granules, the bulk density and the structure of the mold fluxes. The temperature dependence of the thermal conductivity for granules of mold fluxes is positive in the temperature range of 298 to 873 K (λ = 0.058 + 1.245 × 10−4 T). The further temperature increase causes the rapid increase of the thermal conductivity above the temperature, at which the granules start to sinter Tdeformation. The thermal conductivity of the glassy sample is around two times lower than the thermal conductivity of the devitrified sample. The effect of the glass transition temperature on the thermal conductivity was shown. The thermal conductivity rapidly increases above the glass transition temperature in the glass transition region as the temperature rises and decreases above the softening temperature Tsoftening. The further temperature increase caused the crystallization of the sample. The crystallization of the sample was observed at T ≈ Tg + 100 K. Moreover, results show the dependence of the thermal conductivity of molten mold fluxes on the basicity (CaO/SiO2) at 1573 K.

The effect of adding tiny granules on the adsorption characteristics of granulated coal

ABSTRACT Water-based fracturing fluid is a key component in coal bed methane (CBM) extraction, which is a promising way forward for the green extraction of methane. The adsorption by coal is highly affected by tiny particles in the fracturing fluid. Aiming at exploring the effect of mixing non-adsorbent particles into coal on the adsorption, an atmospheric pressure granulated coal adsorption system with a flow meter was designed to perform tests. During the experiments, the effect of coal particle size, coal mass, and addition of tiny granules on adsorption was analyzed. The obtained results show that the addition of iron powder reduces the adsorption capacity and average adsorption rate of granular coal, and makes the adsorption speed peak earlier. It is found that the change in the adsorption amount has a weak positive correlation with the coal particle size, and the change of the average adsorption rate has a weak positive correlation with the size. However, in the absence of iron powder, the average adsorption rate is negatively correlated with the coal size, and the effect of the coal mass on the average adsorption rate and adsorption capacity is very weak. In large granular coal, the adsorption capacity is independent of size. Under the experimental conditions, strong adsorption occurred between 500 and 1750 s, and the adsorption kinetic process showed a slow-fast-slow “S”- curved distribution.

Conductive carrier promotes synchronous biofilm formation and granulation of anammox bacteria

The extracellular electron transfer capability of some anaerobic ammonium oxidation (anammox) bacteria was confirmed in recent years. However, the effect of conductive carriers on the synchronous formation of anammox biofilm and granules is rarely reported. Anammox biofilm and granules with compact and stable structures accelerate the initiation and enhance the stability of the anammox process. In this study, we found that the conductive carbon fiber brush (CB) carrier promoted synchronous biofilm formation and granulation of anammox bacteria in the internal circulation immobilized blanket (ICIB) reactor. Compared with polyurethane sponge and zeolite carrier, the ICIB reactor packed with CB carrier can be operated under the highest total nitrogen loading rate of 6.53 kg-N/(m3·d) and maintain the effluents NH4+-N and NO2−-N at less than 1 mM. The volatile suspended solids concentration in the ICIB reactor packed with conductive carrier increased from 5.17 ± 0.40 g/L of inoculum sludge to 24.24 ± 1.20 g/L of biofilm, and the average particle size of granules increased from 222.09 µm to 879.80 µm in 150 days. Fluorescence in situ hybridization analysis showed that anammox bacteria prevailed in the biofilm and granules. The analysis of extracellular polymeric substances indicated that protein and humic acid-like substances played an important role in the formation of anammox biofilm and granules. Microbiome analysis showed that the relative abundance of Candidatus Jettenia was increased from 0.18% to 38.15% in the biofilm from CB carrier during start-up stage. This study provides a strategy for rapid anammox biofilm and granules enrichment and carrier selection of anammox process.

Stability of Abuse-deterrent properties of PEO-based Abuse-deterrent formulation

Abuse of opioid drug products is a national health crisis in the US. To deter abuse, a number of drug products with abuse-deterrent (AD) properties have been approved by the US Food and Drug Administration (FDA). For abuse deterrence, it is critical to maintain the AD properties during the product shelf life. However, no information on the stability of AD properties during product shelf life is publicly available. In this study, stability of AD properties of surrogate AD formulation (ADF) of opioid active pharmaceutical ingredients (APIs) were studied. Surrogate extended release (ER) AD tablets were prepared by direct compression using Diltiazem HCl (model drug), polyethylene oxide (PEO WSR 301) polymer and magnesium stearate followed by curing at 70 °C for 30 mins. The stability studies were conducted at 25 °C/60 % RH and 40 °C/75 % RH storage conditions for 12 months (M) and 6 months (M), respectively. In vitro characterization and evaluation of AD properties of tablets were performed. As anticipated, the curing process increased the crushing strength of the tablets. However, the tablets could still be manipulated and compromised leading to an enhancement in the amount of drug extracted in solvents (e.g., water, alcohol), regardless of extraction temperature as well as tablet storage condition and time. Furthermore, the granule particle size as well as viscosity in water of manipulated samples were found to be lower for tablets stored at 25 °C/60 % RH or 40 °C/75 % RH for 12 M or 3 M/6M, respectively. The changes in AD properties eased the syringeability of hydrated samples and ultimately led to the withdrawal of higher amounts of drug into the syringe, thereby, impacting the abuse deterrence potential of the formulation by an IV route. These data demonstrated that the stability of AD properties (i.e., granule particle size, viscosity and syringeability-injectability) of PEO-based tablets was dependent on the storage condition. In conclusion, the design of AD formulation and setting of product quality profile should take into consideration the stability of AD properties during the product shelf life.

Understanding the Mechanism of How Pulsed Electric Fields Treatment Affects the Digestibility and Characteristics of Starch in Oat Flour

The objective of this study was to evaluate the effect of pulsed electric fields (PEF) on the in vitro starch digestibility properties of oat flour. A wide range of PEF process intensity was investigated (electric field strength between 2.1 and 4.5 kV/cm and specific energy inputs between 52 and 438 kJ/kg using 20 μs square wave bipolar pulse at 100 Hz). The results revealed that PEF applied at a high electric field strength and energy &lt;216 kJ/kg was favourable in slowing down the rate of starch digestibility (by 48%) during in vitro gastrointestinal digestion. This is accompanied by a significant decrease (from 15% to 7–10%) in the proportion of rapidly digestible starch (RDS) and a significant increase (from 77% to 84–85%) in resistant starch (RS) fraction. The application of PEF at energy level &gt;421 kJ/kg at any field strength intensities raised the RDS (from 15% to 19–20%), but the rate of starch digestion was not affected (maintained at 3.3–3.7 × 10−2 min−1 vs. untreated at 3.8 × 10−2 min−1). Further analysis of the structure, particle size, and thermal stability of PEF-treated oat flour through fractionation into three distinct flour segments revealed that PEF could cause major modifications in the particle size, damage and aggregation of starch granules, and destruction of the long- and short-range ordered structures of starch. Data gathered in this study indicate that PEF treatment can be a reliable strategy to modulate the in vitro starch digestibility of oat flour, either by reasonably slowing down the digestion rate or enabling a slightly higher amount of starch to be readily accessible by digestive enzymes without affecting the digestion rate.

Characterization of modified palmyrah tuber starch by pre-gelatinization, acid and dextrinization processes and its applicability

Palmyrah (Borassus flabellifer L) tuber is a cheap and rich source of starch. Modifications of native starches are carried out to provide starch products with specific properties. In the present study, three different starch modification techniques (pre-gelatinization, acid modification and dextrinization) were used to produce modified palmyrah tuber starch. The physicochemical and functional properties of the native and modified palmyrah tuber starch were evaluated and the applicability of the palmyrah modified starch as a thickner in instant soup also tested. The recovery yields of modified starches ranged between 75.90-91.96%. The dextrinized palmyrah starch showed significantly (p<0.05) the lowest swelling power and the highest average solubility. The gelatinization temperature (76.5-82.27 °C), amylose content (9.2-21.69%), amylopectin content (78.32-90.80%) varied among the native and modified starch. The particle sizes of the starch granules varied from 1.308-7.346 µm. The study revealed that the modification processes can greatly improve the physicochemical and functional characteristics of native starch. According to the sensory analysis of instant soup among trained panelists, high preference was observed for palmyrah pregelatinized starch than commercially available corn starch. Hence this study shows the feasibility of modified palmyrah starch as a thickening agent in instant soup.

Responses of microbial interactions to polyvinyl chloride microplastics in anammox system

Polyvinyl chloride microplastics (PVC MPs) have attracted a lot of attention regarding their potential environmental and health risks. However, their effects on the microbial interaction in anammox process are still unclear. In this study, the long-term effects of different concentrations of PVC MPs (i.e., 0, 1, 15, 50 mg/L) on anammox process were investigated. The results showed that only high concentration of PVC MPs (50 mg/L) induced the performance fluctuation of nitrogen removal but it quickly returned to normal. The rise of the PVC MPs concentration led to a gradual decrease in the particle size of the sludge granules and an increase in the Proteins (PN)/polysaccharides (PS) ratio in extracellular polymeric substances (EPS). PVC MPs significantly reduced the microbial diversity and altered the overall microbial community structure. Network analysis showed that low concentration of PVC MPs (1 mg/L) could increase the network size and complexity, while high concentration of PVC MPs (50 mg/L) reduced the network complexity as the number of nodes and links decreased significantly (P < 0.05). Also, 50 mg/L PVC MPs promoted the communication efficiency among the microbial network in terms of the low path distances, which might be the strategy of microbial community to resist the external environment perturbation and further maintain the system performance stability. Similar trend was found in the subnetwork of Planctomycetota, an important phylum of anaerobic ammonium oxidizing bacteria (AnAOB). This study enriches our understanding of the response of microbial interaction among anammox microorganisms under the stress of PVC MPs.

The effect of granules characters on mechanical properties of press-coated tablets: A comparative study

The aim of this study was to investigate the correlation between critical granules characters (including particle size, surface roughness, and apparent porosity) and mechanical properties of press-coated tablets. Granules of a model formulation were prepared through Roll Compaction Granulation (RCG), High Shear Granulation (HSG), and Fluidized Bed Granulation (FBG) to prepare granules with different surface roughness and apparent porosity. The surface roughness and porosity of granules had a significantly greater effect on mechanical properties than the particle size of granules. Whether for brittle or plastic materials, FBG granules with the roughest surface and the greatest apparent porosity exhibited the best compression properties. The elastic recovery test, the interlayer adhesion forces study, the break pattern test, and the X-ray microcomputed tomography investigation suggested that granules with great apparent porosity and rough surfaces could contribute to the production of stable press-coated structures. Moreover, for press-coated tablets prepared using granules, the proper granules in the coat layer could eliminate the side effect of the rigid core on the mechanical strength. The above understandings will be conducive to the selection of compatible and appropriate granules characters, which can enhance mechanical properties and extend the application of press-coated tablets.

The startup of the partial nitritation/anammox-hydroxyapatite process based on reconciling biomass and mineral to form the novel granule sludge

The synchronous nitrogen elimination and phosphorus (P) recovery can be realized by the novel one-stage partial nitritation/anammox (PN/A)-hydroxyapatite (HAP) crystallization (PN/A-HAP) process, which seems promising in actual application. This research firstly conducted the startup of the PN/A-HAP process based on reconciling biomass and mineral to cultivate the novel sludge with the strategy of alternating enhancement of biomass accumulation and mineral formation. Within three months, the nitrogen removal rate of 1.1 kg/m3/d and the P removal efficiency of 54.2% were achieved. The biomass reached to 3.7 g/L and the average particle size of sludge granules was about 260 μm. The microbial analysis indicated that in sludge the ammonium-oxidizing bacteria (AOB) mainly belonged to the genus Nitrosomonas, and the anammox bacteria mainly the genus Kuenenia. The main mineral in sludge was identified as HAP. This startup strategy is guidable for the application of one-stage PN/A-HAP process in actual wastewater treatment.

The effects of sugars and sugar alcohols on the pasting and granular swelling of wheat starch

Replacing added sugars with low-glycemic, natural, and/or low-calorie sweeteners in baked goods without altering texture or quality traits is challenging. Starch thermal properties (gelatinization, pasting/swelling, retrogradation) determine the final set structure of baked goods and are altered by many variables, including sweetener type and concentration. This study investigated how different sugars and sugar alcohols known to alter starch gelatinization temperatures also affected the pasting behavior and granule swelling of wheat starch. Wheat starch slurries (10% w/v) with increasing concentrations (0–4.0 M and saturated) of sugars and sugar alcohols (glucose, fructose, sorbitol, maltose, isomaltulose, isomalt, and sucrose) were studied. Rapid Visco Analyser (RVA) profiles were generated to observe sweetener effects on starch pasting behavior. Granule particle size measurements were taken at various timepoints during RVA analysis to document sweetener effects on granular swelling. Sweetener type and concentration significantly affected starch pasting and granule swelling. Generally, disaccharides increased starch pasting temperatures more than monosaccharides, while monosaccharides increased peak and final viscosities of starch solutions more than other sweeteners at the same concentrations. Isomers had different effects on starch pasting temperatures and paste properties, as did sugar alcohols compared to their unreduced sugar counterparts. Indicators of intermolecular hydrogen bond capability of sweeteners strongly correlated to many starch pasting properties. Sorbitol, isomaltulose, and isomalt had the most similar effects on starch pasting properties compared to sucrose, on a percent solids basis, and could be useful starting points for reformulation efforts in reduced-sugar products for which control of starch pasting behavior is important.

Statistical approach of Ca2+ effect on the amylases production by Saccharomyces diastaticus ATCC 13007 using corn and cassava starch as inducers

Amylase production from starch sources is associated with the nature of this carbon source, particle size and crystalline architecture of natural starch granules. The aim of this work was to evaluated the amylase production by Saccharomyces diastaticus ATCC 13007, using different CaCO3 concentration and corn starch (Zea mays) and cassava starch (Manihot esculenta) as inducers. A 22 Central Composite Rotatable Design with three replications at the center point was used to determine the influence of calcium and starch concentrations on the production process. Besides, the partial characterization of the crude enzymatic extracts obtained was investigated. Ca2+ influenced the α-amylase production by both evaluated carbon sources. The production of glucoamylase was not influenced by the variables under study. Partial characterization of crude extracts indicated that, for corn substrate, the enzyme showed maximum activity at pH 5.0, and no influence of temperature was observed. Regarding cassava starch, the results showed that conditions at central point (pH 6.5 and 50ºC) should be avoided in order to maximize enzyme activity.

The Effect of Particle Size on the Physical Characteristics and Drug-release Behavior of Mini-tablets

This study aimed to investigate the influence of particle size of the excipients on the behavior of mini-tablets in terms of physical characteristics and drug release profiles. Material and methods: All of the mini-tablets based on HPMC, PEG 6K and PEO 8M PVP produced high quality mini-tablets from both sieve fractions while 90F was very fragile. Results: Crushing strength values were the most pronounced difference between the mini-tablets from all formulations. The PEO 8M-based mini-tablets showed the highest values and deformation behavior instead of fracture. Water absorption and drug release profiles also showed intriguing and different results between the various formulations. Conclusion: The results suggested that even though different particle size has limited effect on the physical characteristic of the product, it may have a significant effect on its drug dissolution profile. HIGHLIGHTS The particle size of powders or granules can influence the physical properties and release profiles of tablets, particularly mini-tablets PEG 6K and PEO 8M mini-tablets from the larger sieve fraction variation absorbed less moisture and released drugs faster than their counterparts, whereas HPMC and PVP 90F mini-tablets from both sieve fractions exhibited a similar pattern in terms of moisture uptake and drug release profiles PEO 8M mini-tablets of both sieve fractions displayed almost linear release profiles with the highest crushing strength than the rest of the formulations GRAPHICAL ABSTRACT

Use of machine learning in prediction of granule particle size distribution and tablet tensile strength in commercial pharmaceutical manufacturing

In the manufacturing of pharmaceutical Oral Solid Dosage (OSD) forms, Particle Size Distribution (PSD) and Tensile Strength (TS) are common in-process tests that are controlled in order to achieve the quality targets of the end-product. The Quality by Design (QbD) concept elaborates process understanding and sufficient controls. However, for older pharmaceutical products upscaled to commercial phase with Quality by Testing (QbT) approach, the knowhow of the product-specific critical parameters is often limited. In this study, two predictive machine learning (ML) models were used for a commercial tablet product, for which historical data of raw materials, production, in-process controls and condition monitoring were available. With the aforementioned data, the aim was to predict the PSD and the TS that indicate the product quality. The feature importance was used to evaluate the parameter importance for the PSD and the TS. Partial dependence, in turn, was used to estimate the parameter impact on the predicted TS. The study illustrates the capability of the ML models to bring additional value for commercial products through the enhanced product-related knowhow.