Adsorption Equilibria of Water Vapor on Cork

Lequin, Sonia; Chassagne, David; Karbowiak, Thomas; Gougeon, Régis D.; Brachais, Laurent; Bellat, Jean‐Pierre

doi:10.1021/jf9039364

Cited by 51 publications

(65 citation statements)

References 52 publications

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“…Sorption isotherms of water ( Figure 1) and sulfur dioxide ( Figure 2) were determined and given in mmol per gram of dry cork activated under vacuum. Values are similar to those measured previously by thermogravimetry, which is a more accurate technique for studying sorption of gases on solids (Lequin et al 2009(Lequin et al , 2010. In both cases, the isotherms show a shape similar to the type II of the IUPAC classification (Sing et al 1985).…”

Section: Resultssupporting

confidence: 86%

“…That was not the case with SO 2 (Figure 2), in that the second sorption was lower than the first sorption. Moreover, SO 2 was not completely removed by pumping under dynamic vacuum after the first sorption, indicating that SO 2 was chemisorbed on the surface, as was previously determined by thermogravimetry (Lequin et al 2009). The difference between first and second sorption allowed for calculating the chemisorbed quantity, which was ~0.024 mol.g -1 .…”

Section: Methodssupporting

confidence: 59%

“…The sorption enthalpy of water at zero loading was ~60 kJ.mol -1 , typical of a physisorption process. A detailed study of this sorption mechanism has been demonstrated previously (Lequin et al 2010). For sulfur dioxide, the sorption enthalpy at zero loading was 90 kJ.mol -1 for the first sorption and did not exceed 50 kJ.mol -1 for the second sorption, confirming that SO 2 was chemisorbed on the surface.…”

Section: Methodssupporting

confidence: 54%

“…Thus, over the past few years, we have undertaken basic research on the interaction of these molecules on natural cork. Previous work used thermogravimetry and differential calorimetry to study the sorption of SO 2 and H 2 O molecules individually in the gas state on crude cork, either dry or partially hydrated, and showed that SO 2 is chemisorbed on cork while H 2 O is only physisorbed (Lequin et al 2009(Lequin et al , 2010. Surprisingly, we demonstracted that SO 2 is sorbed to a lesser extent when H 2 O is previously sorbed on cork.…”

contrasting

confidence: 46%

“…It is also important to note that previous experiments performed by thermogravimetry using SO 2 or H 2 O did not show much difference in sorbed quantities between massive cork slices and cork powder (Lequin et al 2009(Lequin et al , 2010. Thus, studying sorption on powder gives valuable results.…”

Section: Methodsmentioning

confidence: 97%

See 4 more Smart Citations

Cosorption of Sulfur Dioxide and Water on Cork

Lequin¹,

Chassagne²,

Karbowiak³

et al. 2011

Am. J. Enol. Vitic.

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International audienceThe cosorption of gaseous sulfur dioxide (SO2) and water vapor (H2O) on raw cork powder by using calorimetry coupled with manometry at 298 K was studied. Sorption isotherms of single components confirm the previous results obtained by thermogravimetry: SO2 is well chemisorbed on cork surface while H2O is only physisorbed. Moreover, the interaction of SO2 and H2O with cork appears more like an absorption process than an adsorption process. Competitive sorption of SO2 and H2O first occurs in favor of SO2 chemisorption. After all chemisorption sites are saturated by SO2, the cosorption process becomes selective for H2O. The amount of SO2 sorbed on cork is rather low compared to H2O. Results indicate that the sorption of SO2 on cork cannot explain the decrease in SO2 content observed during wine aging in bottle

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Section: Resultssupporting

confidence: 86%

Section: Methodssupporting

confidence: 59%

Section: Methodssupporting

confidence: 54%

contrasting

confidence: 46%

Section: Methodsmentioning

confidence: 97%

See 3 more Smart Citations

Cosorption of Sulfur Dioxide and Water on Cork

Lequin¹,

Chassagne²,

Karbowiak³

et al. 2011

Am. J. Enol. Vitic.

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Cork ‐ a natural material for linalool controlled release

Sousa

Silva

Gomes

et al. 2017

Flavour & Fragrance J

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Controlled release of aromatic mixtures to the atmosphere is a requirement for scented systems for indoor applications. The product must smell nice, but also be able to last, slowly releasing the perfume over time. Several adsorption materials have been used, for this purpose. In this study, cork was investigated as a potential perfume adsorbent for application in scented drawer sachets and equivalent products. Cork was selected due to its adsorption properties and because it is a natural, renewable, sustainable material. Granulated cork is a significant by‐product in cork industries and it was chosen for adsorption in this work. Linalool, an enantiomeric monoterpene alcohol and one of the main components of several essential oils, was selected as the model compound for adsorption studies. Activated carbon (AC) was used as the reference material. The sorption of linalool to granulated cork and AC was evaluated by HS‐SPME‐GC‐FID. The linalool isotherm on cork was shown to follow a Brunauer‐Deming‐Deming and Teller, Type IV model. The isotherm data on AC can be adjusted to Langmuir and Freundlich models. A maximum adsorption capacity of 3.9x103μg/g was achieved for AC. Desorption studies were performed. Linalool was still released from granulated cork after three equilibrium stages of desorption, whereas only two desorption values were obtained for AC from the equilibrium with highest linalool concentration. Thus, AC demonstrated good adsorption but not good desorption properties. Sorption and desorption studies of linalool from granulated cork, showed that granulated cork could be an excellent material allowing controlled release of the aroma.

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Techniques to measure sorption and migration between small molecules and packaging. A critical review

et al. 2014

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The mass transfer parameters diffusion and sorption in food and packaging or between them are the key parameters for assessing a food product's shelf-life in reference to consumer safety. This has become of paramount importance owing to the legislations set by the regulated markets. The technical capabilities that can be exploited for analyzing product-package interactions have been growing rapidly. Different techniques categorized according to the state of the diffusant (gas or liquid) in contact with the packaging material are emphasized in this review. Depending on the diffusant and on the analytical question under review, the different ways to study sorption and/or migration are presented and compared. Some examples have been suggested to reach the best possible choice, consisting of a single technique or a combination of different approaches.

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Adsorption Equilibria of Water Vapor on Cork

Cited by 51 publications

References 52 publications

Cosorption of Sulfur Dioxide and Water on Cork

Cosorption of Sulfur Dioxide and Water on Cork

Cork ‐ a natural material for linalool controlled release

Techniques to measure sorption and migration between small molecules and packaging. A critical review

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