Influence of drying conditions on the surface morphology of wheat xerogel

Abstract

The purpose of this work is to investigate the effect of the substrate material and relative humidity on the structural morphology of wheat xerogel discs. Refined wheat flour was dissolved in distilled water and gelatinized at 90 oC to prepare 10% w/v hydrogel. It was then dried in the form of sessile drop on two different substrate materials (substrate 1 and 2) and at different relative humidity (RH). After complete drying, the image of the xerogel was taken to study the surface integrity. It was observed that substrate 2, had a comparatively rougher surface than substrate 1. Xerogel obtained after drying at 75% RH from substrate 2 had better surface integrity. No cracks, deformations, or collapsed structure was observed. The xerogel developed can be utilized as the base material for shape changing food materials or as a bioactive carrier.