Table II.

Product Temperature and Average Dry Layer Resistance (over 0.5 cm Dry Layer Thickness) During Primary Drying for Different Fill Volume

Experimental conditions	MTM (°C)	TC center (°C)	<R p>
10% Sucrose, 4 mL fill	−35.4	−34.3 ± 0.1	4.2
10% Sucrose, 2 mL fill	−35.7	−34.5 ± 0.3	4.6
5% Sucrose, 4 mL fill	−35.8	−35.3 ± 0.1	3.1
5% Sucrose, 2 mL fill	−36.2	−36.5 ± 0.4	3.3

Reproducibility of product resistance data is within ±10–15%. Load condition = one shelf. Product temperature reported is the average during the steady state primary drying. MTM product temperature is at the bottom center of the vial (i.e., MTM product temperature at the interface is corrected for the small gradient across the ice).

<R _p > = mean dry layer resistance over 0–0.5 cm of dry layer, in cm² Torr h/g