Pereira Cork: Biology, Production and Uses

1. Auflage 2011
ISBN: 978-0-08-047686-5
Verlag: Elsevier Science & Techn.
Format: EPUB
Kopierschutz: 6 - ePub Watermark

E-Book, Englisch, 346 Seiten

This comprehensive book describes cork as a natural product, as an industrial raw-materials, and as a wine bottle closure. From its formation in the outer bark of the cork oak tree to the properties that are of relevance to its use, cork is presented and explained including its physical and mechanical properties.
The industrial processing of cork from post-harvest procedures to the production of cork agglomerates and composites is described.
Intended as a reference book, this is the ideal compilation of scientific knowledge on state-of-the-art cork production and use
Key Features:
*Presents comprehensive coverage from cork formation to post-harvest procedures
*Explains the physical properties, mechanical properties and quality of cork
*Addresses topics of interest for those in food science, agriculture and forestry

Autoren/Hrsg.

Pereira, Helena

Inhaltsverzeichnis

1;Cover;1
2;Copyright page;5
3;Contents;6
4;Preface;8
5;Acknowledgements;10
6;Introduction;12
7;Part I: Cork biology;16
7.1;Chapter 1. The formation and growth of cork;18
7.1.1;1.1. Bark and periderm in trees;18
7.1.2;1.2. Periderm and cork formation in the cork oak;22
7.1.3;1.3. The formation of lenticular channels;30
7.1.4;1.4. The growth of cork;34
7.1.5;1.5. Conclusions;41
7.1.6;References;42
7.2;Chapter 2. The structure of cork;44
7.2.1;2.1. The early observations of cork;44
7.2.2;2.2. Cell shape and topology;47
7.2.3;2.3. 3D structure;49
7.2.4;2.4. Cell dimensions;50
7.2.5;2.5. Cork structure in relation to cell formation and growth;52
7.2.6;2.6. The cell wall;55
7.2.7;2.7. Structural discontinuities;59
7.2.8;2.8. Structural anisotropy;62
7.2.9;2.9. Conclusions;63
7.2.10;References;64
7.3;Chapter 3. The chemical composition of cork;66
7.3.1;3.1. Suberin;67
7.3.2;3.2. Lignin;80
7.3.3;3.3. Polysaccharides;86
7.3.4;3.4. Extractives;91
7.3.5;3.5. Inorganic components;94
7.3.6;3.6. Chemical composition of cork;95
7.3.7;3.7. Topochemistry of cell walls;96
7.3.8;3.8. Methods of chemical analysis;99
7.3.9;3.9. Conclusions;106
7.3.10;References;107
8;Part II: Cork production;112
8.1;Chapter 4. The cork oak;114
8.1.1;4.1. Geographic distribution;114
8.1.2;4.2. Botanical description;116
8.1.3;4.3. Ecology;119
8.1.4;4.4. Tree growth;123
8.1.5;4.5. Silviculture;129
8.1.6;4.6. Cork oak forests;132
8.1.7;4.7. Conclusions;133
8.1.8;References;135
8.2;Chapter 5. The extraction of cork;138
8.2.1;5.1. Cork stripping;138
8.2.2;5.2. Post-harvest operations;147
8.2.3;5.3. Forest-to-industry chain;151
8.2.4;5.4. Conclusions;154
8.2.5;References;155
8.3;Chapter 6. The sustainable management of cork production;156
8.3.1;6.1. Cork growth and productivity;156
8.3.2;6.2. Cork oak and cork growth modelling;161
8.3.3;6.3. The sustainability of cork oak forests;167
8.3.4;6.4. Conclusions;170
8.3.5;References;170
9;Colour plates;172
10;Part III: Cork properties;180
10.1;Chapter 7. Macroscopic appearance and quality;182
10.1.1;7.1. The appearance of cork;182
10.1.2;7.2. Defects of cork;188
10.1.3;7.3. Image analysis of cork surfaces;194
10.1.4;7.4. Quality classification of cork planks;199
10.1.5;7.5. Conclusions;204
10.1.6;References;205
10.2;Chapter 8. Density and moisture relations;206
10.2.1;8.1. Density;206
10.2.2;8.2. Moisture content;210
10.2.3;8.3. Absorption of water;214
10.2.4;8.4. Conclusions;223
10.2.5;References;224
10.3;Chapter 9. Mechanical properties;226
10.3.1;9.1. Stress and strain;226
10.3.2;9.2. Compression of cork;228
10.3.3;9.3. Tension;237
10.3.4;9.4. Bending;238
10.3.5;9.5. Torsion;240
10.3.6;9.6. Variation of mechanical properties in cork;242
10.3.7;9.7. Conclusions;243
10.3.8;References;243
10.4;Chapter 10. Surface, thermal and other properties;246
10.4.1;10.1. Surface properties;246
10.4.2;10.2. Friction;249
10.4.3;10.3. Wear;250
10.4.4;10.4. Thermal properties;251
10.4.5;10.5. Heat treatments;252
10.4.6;10.6. Energy absorption;255
10.4.7;10.7. Electric properties;256
10.4.8;10.8. Conclusions;256
10.4.9;References;257
11;Part IV: Cork processing and products;260
11.1;Chapter 11. Cork products and uses;262
11.1.1;11.1. Historical uses of cork;262
11.1.2;11.2. Cork in science;267
11.1.3;11.3. Present uses of cork;268
11.1.4;11.4. Cork in space exploration;271
11.1.5;11.5. Cork in medicine;273
11.1.6;11.6. Potential applications;275
11.1.7;11.7. Conclusions;277
11.1.8;References;277
11.2;Chapter 12. Production of cork stoppers and discs;282
11.2.1;12.1. Industrial production lines;282
11.2.2;12.2. Post-harvest processing;284
11.2.3;12.3. The production of cork stoppers;293
11.2.4;12.4. The production of discs for technical cork stoppers;301
11.2.5;12.5. Conclusions;306
11.2.6;References;307
11.3;Chapter 13. Cork agglomerates and composites;308
11.3.1;13.1. Cork raw materials and types of agglomerates;308
11.3.2;13.2. The trituration of cork;310
11.3.3;13.3. The agglomeration of cork with adhesives;311
11.3.4;13.4. Cork composites with rubber;315
11.3.5;13.5. Expanded insulation cork agglomerates;315
11.3.6;13.6. Conclusions;321
11.3.7;References;321
11.4;Chapter 14. Wine and cork;324
11.4.1;14.1. History and types of wine stoppers;325
11.4.2;14.2. Visual quality of cork stoppers;326
11.4.3;14.3. Cork properties as closures;333
11.4.4;14.4. Wine off-flavours and TCA taint;337
11.4.5;14.5. Cork and wine taints;339
11.4.6;14.6. Certification and quality control;342
11.4.7;14.7. The use of non-cork sealants;342
11.4.8;14.8. Conclusions;343
11.4.9;References;344
12;Index;348