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Temperature-induced structural and chemical changes in cork from Quercus cerris
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Resumo(s)
The effects of temperature on anatomical and chemical characteristics of Quercus cerris cork were examined.
Cork samples were subjected to isothermal air heating between 150 ◦C and 400 ◦C and analyzed for
mass loss, cellular structure and chemical composition.
The thermal decomposition of Q. cerris cork is similar to that of Q. suber cork. Cork is thermally stable
below 200 ◦C and after that degradation depended on temperature and heating time with increasing
mass loss, i.e. 3% at 200 ◦C 10 min and 46% at 350 ◦C 60 min. With temperature and starting at 200 ◦C, cells
expanded, cell wall thickness was reduced and corrugations were lost.
Extractives degraded at lower temperatures, although aliphatic extractives were found to be more
stable. Suberin from Q. cerris was more heat resistant than Q. suber suberin, while lignin showed similar
resistance.
These results provide a basis for studies on the production of Q. cerris bark expanded cork agglomerates
for insulation purposes.
Descrição
Available at ScienceDirect
Palavras-chave
Quercus cerris cork temperature cellular structure suberin
Contexto Educativo
Citação
"Industrial Crops and Products". ISSN 0926-6690. 37 (2012) 508-513