Evaporation dynamics of hydrogel beads: influence of liquid composition

The evaporation dynamics of hydrogel beads are of significant interest for applications in food processing, agriculture, and biomedical fields. This study investigates how different liquid compositions influence the evaporation behaviour of polyacrylic hydrogel beads. The beads were hydrated in various media, including saline solution, sugar water, egg white, and blood, and compared with hydration in pure distilled water.

Hydrogels hydrated in distilled water exhibited the largest final swollen volume, indicating superior water uptake compared to those hydrated in other solutions or biological fluids. The evaporation behaviour was strongly influenced by the hydrating liquid’s composition and concentration, which affect the water retention capacity of the hydrogel network. Additionally, the final dried diameter of the beads was governed by solute permeability and crystallization within the hydrogel matrix. Notably, hydrogels hydrated in sugar water showed a higher final-to-initial mass ratio than those in other solutions, highlighting the significant role of sugar in modulating water retention and evaporation characteristics.

Reference:

1. Li, H., Kruteva, M., Mystek, K., Dulle, M., Ji, W., Pettersson, T., & Wågberg, L. (2020). Macro- And Microstructural Evolution during Drying of Regenerated Cellulose Beads. ACS Nano, 14(6), 6774–6784. https://doi.org/10.1021/acsnano.0c00171