Drying of agarose gels monitored by in-situ interferometry
  Hydrogels behave as viscoelastic soft solids and display a porous microstructure filled with water with typical amounts of 90\%~w/w or more. As such, these materials are highly sensitive to water loss through evaporation, which impacts their mechanical properties. Yet, aside from scattered empirical observations, little is known about the gel drying kinetics for which there is a lack of temporally and spatially resolved measurements. Here we report a benchmark study of the slow drying of agarose gels cast in cylindrical Petri dishes. The weak adhesion of the gel to the lateral wall of the dish guarantees that the gel diameter remains constant during the drying process and that the gel shrinkage is purely vertical. The thinning rate is monitored by in-situ interferometry using a Michelson interferometer. The displacement of interference fringes are analyzed using an original spatiotemporal filtering method, which allows us to measure local thinning rates of about 10~nm/s with high accuracy. Experiments conducted at different positions along the gel radius show that the gel thins locally with a constant velocity before experiencing a sudden collapse at the end of the drying process. We further use the thinning rate measured at the center of the dish during the early stage of the drying process as a robust observable to quantify the role of additives on the gel drying kinetics and compare gels of different compositions. Our work exemplifies interferometry as a powerful tool to quantify the impact of minute amounts of additives on the drying of biopolymer gels. 
Bosi Mao and Thibaut Divoux and Patrick Snabre
cond-mat.soft