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.
- 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
Sprache
Verlagsort
Verlagsgruppe
Elsevier Science & Techn.
ISBN-13
978-0-08-047686-5 (9780080476865)
Schweitzer Klassifikation
Part I: Cork Biology1. The Formation and Growth of Cork2. The Structure of Cork3. The Chemical Composition of Cork
Part II: Cork Production4. The Cork Oak5. The Extraction of Cork6. The Management of Cork Production7. The Sustainability of Cork Oak Forests
Part III: Cork Properties8. Macroscopic Appearance and Quality9. Physical Properties and Moisture Relations10. Mechanical Properties
Part IV: Cork Processing and Products11. Post-Harvest Processing12. Products of Natural Cork13. Cork Agglomerates and Composites
Part V: Wine and Corks14. Bottling and Types of Cork Stoppers15. The Quality of Cork Stoppers16. Wine and Cork
