Abstract Three different tableted coffee mix formulations were produced: coffee mix tablet, effervescent coffee mix tablet, and effervescent coffee mix tablet added with lubricant (2 w/w% magnesium stearate). The frictional effects during the ejection of the formed tablets out from the die, the mechanical strength and the disintegration of the tablets were investigated. The coffee mix tablet displayed the highest mechanical strength, followed by the effervescent coffee mix tablet. The effervescent coffee mix tablet containing the lubricant displayed the lowest mechanical strength. The addition of the effervescent agents to the coffee mix tablet increased the frictional effects during the ejection stage. This was decreased with the addition of the lubricant. The addition of the effervescent agents to the coffee mix tablet decreased the disintegration time but the addition of the lubricant increased the effervescent coffee mix tablet disintegration time.

中文翻译：

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咖啡混合片、泡腾咖啡混合片和添加润滑剂的摩擦效应、机械强度和崩解

摘要 生产了三种不同的压片咖啡混合片：咖啡混合片、泡腾咖啡混合片和添加润滑剂（2 w/w% 硬脂酸镁）的泡腾咖啡混合片。研究了成型片剂从模具中顶出过程中的摩擦效应、片剂的机械强度和崩解。咖啡混合片显示出最高的机械强度，其次是泡腾咖啡混合片。含有润滑剂的泡腾咖啡混合片表现出最低的机械强度。将泡腾剂添加到咖啡混合片中会增加喷射阶段的摩擦效果。这随着润滑剂的加入而减少。