Sorption and thermodynamic properties of cork from the 35°C and 50°C isotherms
Because of its characteristics, cork currently has no substitute in the bottle stopper industry for high quality wines and champagnes. Few studies have been conducted on water-cork interactions, and especially on the thermodynamic behaviour of cork. The hygroscopic and thermodynamic properties of two cork samples of the same quality, harvested in 1968 and 2006, were studied to determine any differences in behaviour over time. The 35°C and 50°C isotherms were plotted following the saturated salts method and fitted using the GAB model. The isotherms were compared by means of hysteresis coefficients. The infrared spectra were recorded to analyse chemical changes in the cell wall, and the thermodynamic parameters were determined using the integration method based on the Clausius- Clapeyron equation. No significant differences were observed between the equilibrium moisture content obtained in the two samples, although the monolayer saturation moisture content was significantly lower in the older cork. In both types of cork, as also occurs with wood, the points of inflexion where multilayer sorption begins to predominate over monolayer sorption occurred at very similar values, at around 31- 35% relative humidity (RH). In terms of thermodynamic properties, the net isosteric heat curves were similar to those obtained for wood, and the bond energy in the recently harvested cork was lower than in the older cork.
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Format: | artículo biblioteca |
Language: | English |
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Centre de Cooperation Internationale en Recherche Agronomique Pour le Developpement
2012
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Subjects: | Cork, Desorption, Hygroscopicity, Isotherm, Isosteric heat, Sorption, Thermodynamics, |
Online Access: | http://hdl.handle.net/20.500.12792/1559 http://hdl.handle.net/10261/292177 |
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dig-inia-es-10261-2921772023-02-20T07:26:16Z Sorption and thermodynamic properties of cork from the 35°C and 50°C isotherms García Fernández, F. De Palacios, P. Esteban, L. G. García-Iruela, A. González-Adrados, J. R. López Álvarez, J. V. Cork Desorption Hygroscopicity Isotherm Isosteric heat Sorption Thermodynamics Because of its characteristics, cork currently has no substitute in the bottle stopper industry for high quality wines and champagnes. Few studies have been conducted on water-cork interactions, and especially on the thermodynamic behaviour of cork. The hygroscopic and thermodynamic properties of two cork samples of the same quality, harvested in 1968 and 2006, were studied to determine any differences in behaviour over time. The 35°C and 50°C isotherms were plotted following the saturated salts method and fitted using the GAB model. The isotherms were compared by means of hysteresis coefficients. The infrared spectra were recorded to analyse chemical changes in the cell wall, and the thermodynamic parameters were determined using the integration method based on the Clausius- Clapeyron equation. No significant differences were observed between the equilibrium moisture content obtained in the two samples, although the monolayer saturation moisture content was significantly lower in the older cork. In both types of cork, as also occurs with wood, the points of inflexion where multilayer sorption begins to predominate over monolayer sorption occurred at very similar values, at around 31- 35% relative humidity (RH). In terms of thermodynamic properties, the net isosteric heat curves were similar to those obtained for wood, and the bond energy in the recently harvested cork was lower than in the older cork. 2023-02-20T07:26:16Z 2023-02-20T07:26:16Z 2012 artículo Bois et forêts des tropiques 311(1): 63-74 (2012) 0006-579X http://hdl.handle.net/20.500.12792/1559 http://hdl.handle.net/10261/292177 1777-5760 en none Centre de Cooperation Internationale en Recherche Agronomique Pour le Developpement |
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Cork Desorption Hygroscopicity Isotherm Isosteric heat Sorption Thermodynamics Cork Desorption Hygroscopicity Isotherm Isosteric heat Sorption Thermodynamics |
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Cork Desorption Hygroscopicity Isotherm Isosteric heat Sorption Thermodynamics Cork Desorption Hygroscopicity Isotherm Isosteric heat Sorption Thermodynamics García Fernández, F. De Palacios, P. Esteban, L. G. García-Iruela, A. González-Adrados, J. R. López Álvarez, J. V. Sorption and thermodynamic properties of cork from the 35°C and 50°C isotherms |
description |
Because of its characteristics, cork currently has no substitute in the bottle stopper industry for high quality wines and champagnes. Few studies have been conducted on water-cork interactions, and especially on the thermodynamic behaviour of cork. The hygroscopic and thermodynamic properties of two cork samples of the same quality, harvested in 1968 and 2006, were studied to determine any differences in behaviour over time. The 35°C and 50°C isotherms were plotted following the saturated salts method and fitted using the GAB model. The isotherms were compared by means of hysteresis coefficients. The infrared spectra were recorded to analyse chemical changes in the cell wall, and the thermodynamic parameters were determined using the integration method based on the Clausius- Clapeyron equation. No significant differences were observed between the equilibrium moisture content obtained in the two samples, although the monolayer saturation moisture content was significantly lower in the older cork. In both types of cork, as also occurs with wood, the points of inflexion where multilayer sorption begins to predominate over monolayer sorption occurred at very similar values, at around 31- 35% relative humidity (RH). In terms of thermodynamic properties, the net isosteric heat curves were similar to those obtained for wood, and the bond energy in the recently harvested cork was lower than in the older cork. |
format |
artículo |
topic_facet |
Cork Desorption Hygroscopicity Isotherm Isosteric heat Sorption Thermodynamics |
author |
García Fernández, F. De Palacios, P. Esteban, L. G. García-Iruela, A. González-Adrados, J. R. López Álvarez, J. V. |
author_facet |
García Fernández, F. De Palacios, P. Esteban, L. G. García-Iruela, A. González-Adrados, J. R. López Álvarez, J. V. |
author_sort |
García Fernández, F. |
title |
Sorption and thermodynamic properties of cork from the 35°C and 50°C isotherms |
title_short |
Sorption and thermodynamic properties of cork from the 35°C and 50°C isotherms |
title_full |
Sorption and thermodynamic properties of cork from the 35°C and 50°C isotherms |
title_fullStr |
Sorption and thermodynamic properties of cork from the 35°C and 50°C isotherms |
title_full_unstemmed |
Sorption and thermodynamic properties of cork from the 35°C and 50°C isotherms |
title_sort |
sorption and thermodynamic properties of cork from the 35°c and 50°c isotherms |
publisher |
Centre de Cooperation Internationale en Recherche Agronomique Pour le Developpement |
publishDate |
2012 |
url |
http://hdl.handle.net/20.500.12792/1559 http://hdl.handle.net/10261/292177 |
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1767603309146800128 |