The influence of temperature and salt content on drying was investigated by using steady-state fluorescence (SSF) technique. Supporting gravimetric and volumetric measurements were also carried out during drying of gels at various temperatures. iota-Carrageenan gels were prepared with various CaCl2 content. Pyranine was introduced as a fluorescence probe during gel preparation. Apparent fluorescence intensity I was measured during in situ drying process at each temperature and it was observed that ...