Journal of Applied Sciences1812-56541812-5662Asian Network for Scientific Information10.3923/jas.2021.1.9Antony ChristyAlfred Nisansala RathnaweeraThilini Dasunpriya HalanayakeKalana 12021211Background and Objective: Desiccants are substances used in the dehumidification process which is vital in order to avoid the degradation of materials. Silica gel is the most prominent type of desiccant used and today the world has developed an interest in bio-polymers due to certain demerits of silica. Hence this study was conducted to investigate the desiccant properties of the four commercial flours wheat, corn, potato and gram and to compare them with the common silica gel desiccant. Materials and Methods: The bio-polymers were dried under vacuum at 120°C and were studied over time using Near-Infrared spectroscopy for their-OH combination peak which appears at around 5200 cm1 and the derivative spectra were analyzed to recognize the specific-OH groups involved in the hydrogen bonding process. Further, the gravimetric analysis was used to study the rate of adsorption and their long term efficacies were detected using data loggers. Results: The results clearly indicated that adsorption of water occurs at C1, C2+C3, C4 and C6-OH groups for wheat and corn flour while potato and gram flour showed only three peaks attributing to C1, C2+C3 and C6-OH. Further, it was observed that C1 and C2+C3-OH groups have a similar and the highest rate. Conclusion: The rates of adsorption of all flours were greater than both analytical grade and commercial silica while corn flour was found to be an outstanding desiccant compared to conventional silica desiccant.]]>Narayanan, R.,20172017pp: 191-212pp: 191-212Singh, R.P., V.K. Mishra and R.K. Das,20182018113Fathieh, F., L. Dehabadi, L.D. Wilson, R.W. Besant, R.W. Evitts and C.J. Simonson,2016412621273Lama, D., H.K. Gogoi and P.S. Raju,20175599607Christy, A.A.,20124484488Lee, J. and D.Y. Lee,20123519401949Nelson, L.H., K.R. White, D.V. Baker, A. Hayden and S. Bird,201756226232Buckley, I. and A. Newbold,2005171617Moczo, J., D. Kun and E. Fekete,20181210141024Ladisch, M. and K. Dyck,1979205898900Hong, J., M. Voloch, M.R. Ladisch and G.T. Tsao,198224725730Westgate, P.J. and M.R. Ladisch,19933216761680Westgate, P., J.Y. Lee, M.R. Ladisch,199235213219Beery, K.E. and M.R. Ladisch,200128573581Haq, F., H. Yu, L. Wang, L. Teng and M. Haroon et al.,20194761235van der Burgt, Y.E.M., J. Bergsma, I.P. Bleeker, P.J.H.C. Mijland and A. van der Kerk-van Hoof et al.,2000325183191Chen, G.X., J.W. Zhou, Y.L. Liu, X.B. Lu and C.X. Han et al.,20162016Christy, A.A.,20135245104516López, M.G., A.S. García-González and E. Franco-Robles,20172017Pages: 152Pages: 152Hopkins, C.G.,18992110391057Ade-Omowaye, B.I.O., B.A. Akinwande, I.F. Bolarinwa and A.O. Adebiyi,2008Cyperus esculentus)-wheat composite flour and bread.]]>28791Yousaf, A.A., A. Ahmed, A. Ahmad, T. Hameed, M.A. Randhawa, I. Hayat and N. Khalid, 2013646368Toma, R.B., J. Augustin, R.L. Shaw, R.H. True and J.M. Hogan,1978Solanum tuberosum L.). ]]>4317021704Kocherbitov, V., S. Ulvenlund, M. Kober, K. Jarring and T. Arnebrant,200811237283734Momany, F.A., M. Appell, G. Strati and J.L. Willett,2004339553567