Accelerated Stability Parameters
What is everyones standard testing parameters for accelerated stability?
I keep getting different answers from multiple sources.
If you are setting the oven at 45C, should you set the humidity at ambient or an RH%? Some say only set the RH if you are testing for moisture permeable packaging. I always put the product in the oven in the final packaging it will be in, not the bench sample bottles, as I feel like in those bottles I could get false positives if the product darkens. I want to reflect real world scenarios.
The IFSCC suggests these parameters below. When should and when shouldn’t RH be used in accelerated stability testing for the short 1-3 month period? Thank you! Just trying to clear up some confusion.
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