Structural and mechanical properties of cork cell walls from quercus variabilis blume (Fagaceae)

The properties of cork are strongly dependent on its cell wall properties. Thus, it is very important to characterize the cork cell walls in order to understand structure-property relationships. The reproduction cork tissue from Quercus variabilis Blume was examined with field-emission scanning electron microscopy to detect the structural characteristics of the cell walls. Several noteworthy anatomical features were present in the cells of Quercus variabilis cork. In most instances, the inner wall of cork cells was not smooth and showed an irregular surface. Solid deposits of various shapes were observed in the inner surfaces of the cell walls. Cell walls of cork tissue had severe corrugations in transverse and radial sections. Trabeculae were found for the first time in the cork tissue of Quercus variabilis Blume. They extended across a few cells, with a rod-like form. Nanoindentation techniques provide a new view of the mechanical properties of the cork cell walls. The hardness of cell walls of untreated and boiled reproduction cork from Quercus variabilis was 0.54 GPa and 0.51 GPa. The elastic modulus was 11.47 GPa and 11.81 GPa, respectively. Boiling treatment of cork could improve mechanical properties of cell walls.

Characterizations and properties of torrefied Quercus variabilis cork

The energy properties and physicochemical structure of torrefied Quercus variabilis cork were investigated with torrefaction between 150°C and 300°C in a tubular furnace. The mass yield, energy yield, and physicochemical properties of torrefied cork were characterized via proximate analysis, elemental analysis, colour analysis, and scanning electron microscope. The results showed that volatiles, moisture content, and the ratios of oxygen to carbon and hydrogen to carbon decreased with increasing torrefaction temperature. Ash content and fixed carbon content increased with increasing temperature, and the enhanced fixed carbon content resulted in the increase of high heating value (HHV) of cork. The HHV compared to untreated cork increased by around 16% after torrefaction at 300°C for 1h. With increasing torrefaction temperature, the cell cavity increased in size, the corrugation was less deformed, and less sediment appeared on cell walls. In conclusion, torrefaction improved both the energy and physicochemical properties of cork. In addition, FTIR and CP/MAS 13C NMR spectra analysis showed that polysaccharide degraded at 200°C, and lignin degraded between 250 and 300°C. Although suberin had better thermal resistance, its NMR signal intensity decreased after torrefaction at 300°C.