Cork: Biology, Production and Uses: Biology, Production and Uses
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Table of contents
- Cover
- Copyright pageiv
- Contentsv
- Prefacevii
- Acknowledgementsix
- Introduction1
- Part I: Cork biology5
- Chapter 1. The formation and growth of cork7
- 1.1. Bark and periderm in trees7
- 1.2. Periderm and cork formation in the cork oak11
- 1.3. The formation of lenticular channels19
- 1.4. The growth of cork23
- 1.5. Conclusions30
- References31
- Chapter 2. The structure of cork33
- 2.1. The early observations of cork33
- 2.2. Cell shape and topology36
- 2.3. 3D structure38
- 2.4. Cell dimensions39
- 2.5. Cork structure in relation to cell formation and growth41
- 2.6. The cell wall44
- 2.7. Structural discontinuities48
- 2.8. Structural anisotropy51
- 2.9. Conclusions52
- References53
- Chapter 3. The chemical composition of cork55
- 3.1. Suberin56
- 3.2. Lignin69
- 3.3. Polysaccharides75
- 3.4. Extractives80
- 3.5. Inorganic components83
- 3.6. Chemical composition of cork84
- 3.7. Topochemistry of cell walls85
- 3.8. Methods of chemical analysis88
- 3.9. Conclusions95
- References96
- Part II: Cork production101
- Chapter 4. The cork oak103
- 4.1. Geographic distribution103
- 4.2. Botanical description105
- 4.3. Ecology108
- 4.4. Tree growth112
- 4.5. Silviculture118
- 4.6. Cork oak forests121
- 4.7. Conclusions122
- References124
- Chapter 5. The extraction of cork127
- 5.1. Cork stripping127
- 5.2. Post-harvest operations136
- 5.3. Forest-to-industry chain140
- 5.4. Conclusions143
- References144
- Chapter 6. The sustainable management of cork production145
- 6.1. Cork growth and productivity145
- 6.2. Cork oak and cork growth modelling150
- 6.3. The sustainability of cork oak forests156
- 6.4. Conclusions159
- References159
- Colour platesPlate1
- Part III: Cork properties161
- Chapter 7. Macroscopic appearance and quality163
- 7.1. The appearance of cork163
- 7.2. Defects of cork169
- 7.3. Image analysis of cork surfaces175
- 7.4. Quality classification of cork planks180
- 7.5. Conclusions185
- References186
- Chapter 8. Density and moisture relations187
- 8.1. Density187
- 8.2. Moisture content191
- 8.3. Absorption of water195
- 8.4. Conclusions204
- References205
- Chapter 9. Mechanical properties207
- 9.1. Stress and strain207
- 9.2. Compression of cork209
- 9.3. Tension218
- 9.4. Bending219
- 9.5. Torsion221
- 9.6. Variation of mechanical properties in cork223
- 9.7. Conclusions224
- References224
- Chapter 10. Surface, thermal and other properties227
- 10.1. Surface properties227
- 10.2. Friction230
- 10.3. Wear231
- 10.4. Thermal properties232
- 10.5. Heat treatments233
- 10.6. Energy absorption236
- 10.7. Electric properties237
- 10.8. Conclusions237
- References238
- Part IV: Cork processing and products241
- Chapter 11. Cork products and uses243
- 11.1. Historical uses of cork243
- 11.2. Cork in science248
- 11.3. Present uses of cork249
- 11.4. Cork in space exploration252
- 11.5. Cork in medicine254
- 11.6. Potential applications256
- 11.7. Conclusions258
- References258
- Chapter 12. Production of cork stoppers and discs263
- 12.1. Industrial production lines263
- 12.2. Post-harvest processing265
- 12.3. The production of cork stoppers274
- 12.4. The production of discs for technical cork stoppers282
- 12.5. Conclusions287
- References288
- Chapter 13. Cork agglomerates and composites289
- 13.1. Cork raw materials and types of agglomerates289
- 13.2. The trituration of cork291
- 13.3. The agglomeration of cork with adhesives292
- 13.4. Cork composites with rubber296
- 13.5. Expanded insulation cork agglomerates296
- 13.6. Conclusions302
- References302
- Chapter 14. Wine and cork305
- 14.1. History and types of wine stoppers306
- 14.2. Visual quality of cork stoppers307
- 14.3. Cork properties as closures314
- 14.4. Wine off-flavours and TCA taint318
- 14.5. Cork and wine taints320
- 14.6. Certification and quality control323
- 14.7. The use of non-cork sealants323
- 14.8. Conclusions324
- References325
- Index329
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
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