<?xml version="1.0" encoding="UTF-8"?><xml><records><record><source-app name="Biblio" version="7.x">Drupal-Biblio</source-app><ref-type>17</ref-type><contributors><authors><author><style face="normal" font="default" size="100%">Brazinha, Carla</style></author><author><style face="normal" font="default" size="100%">Fonseca, Ana P.</style></author><author><style face="normal" font="default" size="100%">Pereira, Helena</style></author><author><style face="normal" font="default" size="100%">Teodoro, Orlando M. N. D.</style></author><author><style face="normal" font="default" size="100%">Crespo, João G.</style></author></authors></contributors><titles><title><style face="normal" font="default" size="100%">Gas transport through cork: Modelling gas permeation based on the morphology of a natural polymer material</style></title><secondary-title><style face="normal" font="default" size="100%">Journal of Membrane Science</style></secondary-title></titles><keywords><keyword><style  face="normal" font="default" size="100%">Cork</style></keyword><keyword><style  face="normal" font="default" size="100%">Gas permeation</style></keyword><keyword><style  face="normal" font="default" size="100%">Knudsen transport</style></keyword><keyword><style  face="normal" font="default" size="100%">Natural polymers</style></keyword><keyword><style  face="normal" font="default" size="100%">solubility</style></keyword><keyword><style  face="normal" font="default" size="100%">Solution–diffusion model</style></keyword></keywords><dates><year><style  face="normal" font="default" size="100%">2013</style></year><pub-dates><date><style  face="normal" font="default" size="100%">2013///</style></date></pub-dates></dates><urls><web-urls><url><style face="normal" font="default" size="100%">http://linkinghub.elsevier.com/retrieve/pii/S0376738812007636</style></url></web-urls></urls><volume><style face="normal" font="default" size="100%">428</style></volume><pages><style face="normal" font="default" size="100%">52 - 62</style></pages><language><style face="normal" font="default" size="100%">eng</style></language><abstract><style face="normal" font="default" size="100%">Natural polymers have been studied during the last years for the transport and separation of liquid and gas mixtures, in terms of solubility and permeability data, and their structure and mechanical properties have been characterised. However, no transport models have been reported, relating transport with the material morphology. Cork is a natural cellular material containing three structural polymers (suberin, lignin and polysaccharides). Cork is considered a natural polymer, with economic relevance due to its sealing, non-toxic, stable and low-density properties. Cork was characterised in this work in terms of its solubility and permeability data in relation to various gases with different molecular mass: He, O2, N2, CO2 and 1,1,1,2-tetraﬂuoroethane (R134a). A morphological analysis of the structure of the cork sample chosen in this work was also performed using SEM (scanning electron microscopy) and TEM (transmission electron microscope) image analysis, which took into account the variation of each relevant structural parameter. A transport model was developed supported on the morphology of cork characterised in this work. The transport model developed considers that gas permeation occurs through the plasmodesmata, which are channels with approximately 100 nm of diameter that cross the cell walls of the cork cells. It was found that gas transport follows a Knudsen mechanism, as proved by the gas permeability behaviour with increasing gas molecular mass, with a negligible contribution of viscous transport to the total ﬂux.</style></abstract></record><record><source-app name="Biblio" version="7.x">Drupal-Biblio</source-app><ref-type>17</ref-type><contributors><authors><author><style face="normal" font="default" size="100%">Karbowiak, Thomas</style></author><author><style face="normal" font="default" size="100%">Gougeon, Régis D</style></author><author><style face="normal" font="default" size="100%">Alinc, Jean-Baptiste</style></author><author><style face="normal" font="default" size="100%">Brachais, Laurent</style></author><author><style face="normal" font="default" size="100%">Debeaufort, Frédéric</style></author><author><style face="normal" font="default" size="100%">Voilley, Andrée</style></author><author><style face="normal" font="default" size="100%">Chassagne, David</style></author></authors></contributors><titles><title><style face="normal" font="default" size="100%">Wine Oxidation and the Role of Cork</style></title><secondary-title><style face="normal" font="default" size="100%">Critical Reviews in Food Science and Nutrition</style></secondary-title></titles><keywords><keyword><style  face="normal" font="default" size="100%">Cork</style></keyword><keyword><style  face="normal" font="default" size="100%">diffusion</style></keyword><keyword><style  face="normal" font="default" size="100%">Oxygen</style></keyword><keyword><style  face="normal" font="default" size="100%">permeability</style></keyword><keyword><style  face="normal" font="default" size="100%">phenolic compounds</style></keyword><keyword><style  face="normal" font="default" size="100%">solubility</style></keyword><keyword><style  face="normal" font="default" size="100%">white wine</style></keyword></keywords><dates><year><style  face="normal" font="default" size="100%">2009</style></year></dates><publisher><style face="normal" font="default" size="100%">Taylor &amp; Francis</style></publisher><volume><style face="normal" font="default" size="100%">50</style></volume><pages><style face="normal" font="default" size="100%">20-52</style></pages><language><style face="normal" font="default" size="100%">eng</style></language><abstract><style face="normal" font="default" size="100%">The present review aims to show the state of the art of oxidation mechanisms occurring especially in white wines by taking into account knowledge from different fields in relation to the subject. It is therefore divided into three main parts. First, the mechanisms of oxidation relevant to white wine are discussed in the light of recent scientific literature. Next, the phenomenon of oxygen solubility in wine during the winemaking process, and in particular during bottling is stated theoretically as well as practically. Finally, the aspect of wine conservation after bottling is examined with respect to mass transfers which may occur through the closure, with a special emphasis on cork. Currently, specific physico-chemical properties still make cork closures the most important closure type used for the wine market, and especially for high quality wines. This final section will also include a review of studies performed on this subject, which have been analyzed in detail from a theoretical mass transfer point of view, in order to assess the extent to which the proposed scientific tools and the observed tendencies are relevant to progress in the understanding of the impact of this parameter on the behavior of a wine.</style></abstract><notes><style face="normal" font="default" size="100%">doi: 10.1080/10408390802248585</style></notes><research-notes><style face="normal" font="default" size="100%">doi: 10.1080/10408390802248585</style></research-notes></record></records></xml>