ABSTRACT Enzymatically crossliked gelatin hydrogel was submitted to two different drying methods: air drying and freeze drying. The resulting polymeric tridimensional arrangement (compact or porous, respectively) led to different thermal and swelling properties. Significant differences (p < 0.05) on thermal and mechanical characteristics as well as swelling in non-enzymatic gastric and intestinal simulated fluids (37 ºC) were detected. Water absorption data in such media was modelled according to Higuchi, Korsmeyer-Peppas, and Peppas-Sahlin equations. Freeze dried hydrogel showed Fickian diffusion behavior while air dried hydrogels presented poor adjustment to Higuchi model suggesting the importance of the relaxation mechanism at the beginning of swelling process. It was possible to conclude that the same gelatin hydrogel may be suitable to different applications depending on the drying process used.

The substitution of volatile hydrocarbons by the use of water as blowing agent in the synthesis of expandable polystyrene particles has been studied in the last decades. In this work, an investigation was made of the influence of experimental parameters on the incorporation of water in the synthesis of water-expandable polystyrene. The synthesis procedure was based on a two-step polymerization, namely a water dispersion stage and a suspension polymerization stage. The use of a surfactant with a low HLB value resulted in a more stable water-in-oil system and smaller water droplets. The type of impeller used during the dispersion of the water in the monomer phase also influenced the formation of water droplets. In addition, the diameter of the droplets was strongly influenced by the duration of the water dispersion phase. Results suggested that these parameters can be used to control the characteristics of the water droplets formed inside the polystyrene particles.