FR2646372A1 - METHOD AND APPARATUS FOR DEODORIZATION OF CORK - Google Patents

Abstract

The subject of the invention is a process and an apparatus for the deodorization of cork by applying a distillation treatment by steam entrainment in order to remove the substances which cause an unpleasant odor contained in the cork. The method according to the invention comprises a first step consisting in placing the cork 2 in a container 1, a second step of supplying steam produced in a steam generator 4 into the container 1 and a third step of discharging the container of vapor with the substance causing the unpleasant odor.

Description

The present invention relates to the removal of unpleasant odors from

  cork. More particularly, the present invention relates to the removal of 2,4,6-trichloroanisole (TCA) which has a

characteristic smell.

  Cork has unique characteristics. It is

  light and has a high degree of resilience. In addition, he has excellent

  slow gas and liquid sealing properties and is stable against solvents such as alcohol. In addition, it is a hygienic material for the protection of food and without danger

  for human beings and that does not have a clean smell.

  Because of the characteristics mentioned above, cork has been widely used as stoppers for containers such as bottles filled with a liquid such as wine, brandy or wine.

  whiskey, or containers filled with various types of food.

  However, although it does not have a clean smell,

  against rare occasions an unpleasant smell in the corks. This odor, when present, alters the quality of the contents of bottles or containers with cork. 2,4,6-Trichloroanisole (TCA) has recently been identified by various studies as the substance that produces the unpleasant odor. TCA is considered to be the substance produced by mold from 2,4,6-trichlorophenol (TCP) which is used in agents conventionally used to spray oak-cork. Also, in "Journal of Agricultural and Food Chemistry", (1982) pages 359-362, it is believed that 2,4,6-trichlorophenol and other related chlorine compounds are produced by the chlorination of a substance close to the liquid during the bleaching with chlorine used in the treatment of cork and that these compounds are then extracted in the liquid like wine. In "Food Science" - (1984), pages 81-93, it is similarly considered that the chlorinating agent is the source of the odor producing substance. In the discussion it was stated that 2,4,6-trichloroanisole is derived from pentachlorophenol or other chlorinated pesticides applied to the tree. It is further considered that cork and corks stored in an atmosphere polluted with chloroanisoles can contaminate aged bottled wine in healthy cellars. Methods for effective deodorization have been studied

  cork and the following methods have been tried.

  (1) Deodorization by dry heating.

  The cork is heated and dried at 80 ° C. for 6 to 8 hours.

  after which the substances producing the unpleasant odor are practically

  tically evaporated. However, TCA is adsorbed specifically by the macromolecular compounds that form Cork such as cellulose, lignin and suberin and it is difficult to separate the TCA in the dry state. The boiling point of the TCA is 240 C sous, 9 kPa (738.2 mmHg) and 132 C at 3.75 kPa (28 mmHg). So,

  to evaporate the TCA, a heating temperature must be applied

  which is higher than the boiling point of the TCA. However, it is difficult to raise the internal temperature of cork without

  heat the surface too much, resulting in deterioration

  the desirable characteristics of the liege. As this heating is applied only to the surface of the cork, the TCA can not

  not be totally eliminated inside.

  (2) Deodorization by repeated heating.

  The cork is heated at 80 ° C. for 6 hours and then left at room temperature for about 1 month. The TCA

  can be eliminated by repeating this treatment several times. How-

  However, this process requires long treatment times until the TCA is completely eliminated, therefore the production yield is low (2 or 3 repetitions of the above treatment).

  are not sufficient to completely eliminate the TCA).

  (3) Deodorization with citric acid.

  The cork is deodorized by washing for 3 to 5 minutes with a solution of 3% by volume of citric acid. However, the effects of this deodorization technique are only kept for a short time. Indeed, as the cork resists the absorption of liquids, the citric acid solution can not reach the interior of the cork. As a result, the deodorization treatment acts only on the surface of the cork. The untreated TCA inside the Liege moves towards the surface during

  of time and the unpleasant smell occurs again.

  (4) Deodorization by an oxidant bath.

  The cork is deodorized and sterilized by washing in a 1% solution by volume of hydrogen peroxide (H 2 O 2). However, we encounter problems similar to those of deodorization

by citric acid.

  (5) Deodorization by alcohol vapors.

  The cork is abandoned and deodorized in an alcohol atmosphere at 18-24 C for 1 month. However, this process encounters

  the same problems as processes (3) and (4).

(6) Wash with hot water.

  The cork in the state of grains is washed with hot water at a temperature of 60 C. It is necessary to repeat the treatment twice. But since the TCA has a relatively strong affinity for cork, it moves and is retained in the inner portions of the cork. According to this method, therefore, the deodorizing effect is still insufficient because the treatment

  only acts on the surface of the cork.

(7) Soxhlet extraction.

  The TCA contained in the cork is extracted in a Soxhlet at 45 ° C. for 24 hours with n-pentane. By this process, the TCA is entirely removed from both the surface and the interior of the cork. However, the equipment is very expensive and the production costs become very high. In addition, we meet in this

  a certain degree of danger.

(8) Dispersion.

  It has been envisaged to simply grind the cork grain of a certain diameter and then put it back into the desired shape by pressing it with adhesives. However, TCA is simply dispersed in each grain and can not be expected

  by this attempt to a great improvement.

(9) Sterilization by irradiation.

  "Deutsche Lebensmittel-Rundschau" (1984) pages 204-207,

  concerns sterilization by irradiation. We discussed the mechanics

  alteration of cork in wines. It has been proposed to use an irradiation process to avoid microbial conversion of TCP to TCA and thus avoid cork spoilage. However, this process can not eliminate the TCA contained in the structure

internal cork.

(10) Sterilization by ozone.

  The first patent publication of FRG No. 34 05 422 describes the sterilization of cork by ozonated water or by an ozonized silicone emulsion in which the concentration

  ozone is> 1 mg / l at a temperature below 30 C.

  However, this process has the same problems as

processes (3) and (4).

  The main object of the present invention is therefore to propose a process for the deodorization of cork by eliminating

  the interior of the cork substances producing odors

sizable, mainly the TCA.

  Another object of the present invention is to provide a process for the deodorization of cork without deterioration of

  unique characteristics of cork.

  Another object of the present invention is to provide an apparatus for deodorizing cork in a simple and good manner

market.

  According to one aspect of the invention, a method for

  corking includes the application to the cork of the entra ne-

  steam to remove a substance producing an unpleasant odor in the cork, the temperature and pressure of the vapor for the deodorizing treatment being chosen so as to penetrate the vapor molecules into the structure

internal Liège.

  According to another aspect of the invention, a method for removing a substance producing an unpleasant odor in cork comprises the following steps: a first step of placing the cork in a container,

  a second stage of steam supply in the recipe

  to produce a stream of steam at a given temperature and pressure, temperature and pressure being chosen to penetrate the vapor molecules into the structure

  internal cork and provoke Steam training in the

  of the internal structure of the cork, a third step consisting in evacuating from the container the vapor which has passed through the cork and which contains the substance which is at the origin of the unpleasant odor, the substance which is at the The origin of the unpleasant odor may be 2,4,6-trichlorophenol, which may be a precursor of 2,4,6-trichloroanisole. The method further comprises the following steps:

  Cutting the cork into pieces of predetermined size

  mined, preheating cork cut at a certain temperature and maintaining the temperature and pressure during the

deodorizing.

  In this case, the temperature of the steam is at least

   C; The system pressure is at least 1 bar (760 mmHg).

  In the preferred embodiment, the second step further comprises providing steam for the cork through the bottom of the vessel. The second step may further comprise agitating the container. In this case, the stirring step is to make

  turn and / or swing the container. The agitation step can

  take the agitation of the cork in the container.

  The method may further comprise a cooling step

  Liege in the container. The cooling step may comprise the following steps: producing a hot atmosphere, providing the hot atmosphere in the interior of the

  while maintaining the rotation and oscillation of the container

  tainer. Preferably, the provision of the atmosphere is

  after natural cooling and at a time when the

  cooling capacity by natural cooling is lowered.

  According to another aspect of the invention, an apparatus

  for the deodorization of cork by steam distillation

  takes: a device for producing a stream of steam at a given temperature and pressure that is selected to produce the steam entrainment within the internal structure of the cork to remove a substance causing a

  unpleasant smell contained in cork.

  According to yet another aspect of the invention, an apparatus

  cork deodorization apparatus comprises: a first device for containing cork,

  a second device for supplying steam of a gen-

  steam to form a vapor stream from an inlet port to an outlet port of the first device, the vapor in the vapor stream being maintained at a given temperature and pressure selected to remove a substance from cork producing an unpleasant odor, a third device for discharging through the outlet of the first device the vapor with the producing substance

the unpleasant smell.

  The invention will be better understood on reading the

  following description of its preferred modes of implementation

  with reference to the accompanying drawings, in which:

  FIG. 1 is a block diagram representing a

  assigned to remove substances that produce odors that are

  sizable according to the present invention; - Figure 2 is a sectional view of an apparatus for the deodorization of cork according to the present invention; Figure 3 graphically shows the relationship between vapor penetration and temperature and vapor pressure; and - Figure 4 graphically represents the relationship between the total amount of vapor supplied and the TCA removal rate.

  The present invention is realized using a

  conventional steam distillation tillation.

  As is well known, cork has a property of resistance to water preventing water molecules from penetrating into its internal structure. As a result, although it is known that TCA can be removed from the surface of the liege by washing with water, the TCA contained therein can not be removed by water. It has been known until now that the TCA has the characteristic of being able to be driven by steam. In addition, it has a relatively low boiling point at 3.75 kPa (28 mmHg). Accordingly, if the process temperatures are set to a value at which the TCA partial pressure is 3.75 kPa, the TCA can be evaporated at relatively low temperatures. Taking into account the factors mentioned above, the inventors have learned that steam training can be used effectively for the deodorization of cork. Previously, steam training had never been applied for the deodorization of cork. In various tests carried out by the inventors, they learned that the temperature and the pressure of the steam are a very important factor.

  important to allow steam training. In particular

  according to the invention, the penetration of the

  steam in the internal structure of the liege to heat the structure

  internal structure to produce the steam drive in the internal structure to eliminate the TCA contained within the cork. It is considered that the molecules of water vapor can

  be excited to increase mobility at a given temperature.

  These water vapor molecules with increased mobility can successfully penetrate the internal structure of the cork. Steam molecules that have penetrated the internal structure of cork heat the interior of the cork to the temperature at which the steam is produced inside the cork. Thus, the TCA content

  in the internal structure of the liege can be evaporated.

  Any type of cork can be used and it is not limited by its field of use or form. For example, the advantages of the treatment according to the present invention can be used with cork for corking bottles.

  for stoppers or capsules of wine bottles, for the use

  architecture, for vibration damping materials

  thermal insulation materials or materials.

  The shape of the first device is not specially

  limited, but for efficient use of steam, it is

  especially a container of longitudinal shape whose diameter

is less than the height.

  Any condition of the cork is acceptable, but to promote separation efficiency by homogenizing steam and cork, it is preferred to maintain the cork stirred while supplying steam to the first device. For stirring, it is also possible to stir the container itself (for example by oscillation or rotation) or to place a stirring device in the container.

  the first device for agitating the cork inside.

  In general, the temperature of the steam must be from

  minus 100 C and the pressure of at least 1 bar (760 mmHg) and the

  fluid capacity of at least 0.1 l for 1 l of cork. When the

  steam temperature is less than 100 C, the partial pressure can not be high enough to cause the

  steam inside the internal structure of the cork. Equal-

  At a temperature below 100 ° C., the penetration of the vapor molecules into the internal structure of the cork may not be sufficient. On the other hand, when the temperature of the steam is greater than 130 ° C., it is difficult to regulate the temperature during the cooling process. In other words, at a high temperature of the vapor, a large amount of vapor can penetrate inside the internal structure. Steam that has penetrated inside the internal structure of the cork can lead to a contraction of the cork when it is subjected to the atmospheric temperature, which can entail a cooling

  quick. A major contraction of the cork can degrade the

  prietes of cork. As a result, the temperature must be

  held at 130 C.

  The size of the liege is not specially limited, but a smaller dimension is preferred because the displacement

  TCA from inside the cork to its surface becomes easier.

  This results in effective elimination of the TCA.

  It will be appreciated that the process temperature, system pressure, vessel configuration, amount of cork to be treated, and other conditions of the steam drive treatment may be selected depending on the efficiency and effectiveness of the process.

  degree of TCA removal required.

  According to the steam training described above, the

  partial pressure of the TCA can be reduced by the pressure

  In this way, the boiling point of the TCA can be lowered to around atmospheric pressure. Consequently, the deterioration of the cork can be avoided and the deodorization of the

  cork (elimination of the TCA) can be carried out sufficiently

health.

  A method for removing the troublesome odor in cork according to the present invention is described in detail with reference to the accompanying figures which show the treatment system for

elimination of TCA.

  In Figure 1, there is shown a block diagram

  representing the process for removing the troublesome odor according to the present invention.

  this invention. A given quantity of cork 2 cut to a

  predetermined dimension is placed in a treatment container.

  1. The purified water supplied by a purified water generator 4 is supplied to a steam generator 3. Then, after producing the steam in the generator 3, it is supplied to the container 1 by a feed pipe of steam 5. The treatment of the cork 2 by steaming is carried out in the container 1, then the steam is discharged from the container 1 to the outside of the system via a steam outlet pipe 6. The steam supply is set by a supply valve 7, a flowmeter 8, manometers 9 and 10, an outlet valve 11 and a flow control valve 12. Temperature probes 13, 14 and 15 are placed in the upper, middle and bottom of the container 1, respectively. The temperature in the container 1 is controlled by means of these probes by a control system 16,

  the temperature is then adjusted to the predetermined value

  aunt. - The container 1 comprises an outer container 17 and a

  inner container 18 spaced from the outer container 17 at an inter-

  constant valle as shown in Figure 2. It can have the shape of a cylindrical bottle. In this way, the container 1 has the shape of a pressure-resistant container having a double-walled structure. This structure makes it possible to introduce the steam into the space between the outer wall and the inner wall after passing through the cork 2. As a result, the steam in the space where it flows after passing through the cork serves at

  keep the temperature of the container at the temperature of

  desired and thus reduce the heat loss in the steam.

  With reference to Figure 2, when placing quantities

  cork 2 in the inner container 18 by opening the neck.

  19, it is stacked on the base plate 20. The vapor is sprayed into the interior of the container 1 through several steam orifices 21 passing through the plate 20 and through the cork

EMPLIED 2 from bottom to top.

  A vapor introduction line 22 is connected to the central opening of the bottom of the container and extends from the lower end of the outer container 17 of the container 1 to the outside of the container. The lower edge of the inlet pipe 22 is connected to the steam supply pipe 5 via a first rotary joint 23. The steam is supplied by the supply pipe 5 to the inlet pipe 22 and the inner vessel. 18 via the steam-spraying pores 21 in the bottom plate 20 of the container 1. Then, the steam supplied in the inner container 18 rises through the cork 2 by heating it at the same time and is discharged through the orifices Vapor outlet 24 which penetrates into the side port (s) in the top of the inner container 18 in the space 25 between the outer container 17 and the inner container 18, an outlet pipe 26 being disposed coaxially around the conduit of steam inlet 22. Next, it is discharged from the steam outlet pipe 6 connected to the outlet pipe 26 via a second rotary joint 27. The pressure

  and the steam flow rate can be adjusted to

  by the outlet valve 11 and the flow control valve 12.

  The agitation of the material in the container 1 is effi-

  A central axis 28 for rotation is arranged around the outlet duct 26 and rotatably supported by a bottom portion 30a of a U-shaped oscillating frame 30 via a bearing. 29. The container 1

  can be rotated around the central axis by a

  positive rotation drive 31 composed of a motor, a transmission in rotation, a transmission in translation and so on, installed on the bottom portion 30a of the oscillating frame 30. In addition, one can oscillate the container 1 by means of the oscillating frame 30. It is then possible to agitate the

  cork 2 and the steam in the container 1 by rotation ef oscil-

  lation. Two support shafts 32 and 33 are installed on the outer surface of the upper end of the lateral portions b of the oscillating frame 30. These shafts 32, 33 are supported in oscillation by a pair of fixed frames 36, 37 via bearings

  34, 35 to be oscillated by a drive device

in oscillation 38.

  The oscillation driving device 38 consists of a screw wheel 39 installed on the support shaft 33 and a motor 42 which rotates a worm 40 via a belt 41, the worm 40 being in engagement with the teeth of the worm wheel 39. When the motor 42 is rotated in one direction, the worm 40 and the worm wheel 39 are rotated in that order. This rotation. slowly oscillates the oscillating frame 30 in one direction. On the other hand, when the motor 42 is rotated in the other direction, it is

  slowly turn the oscillating frame 30 in the other direction.

  In this way, oscillating frame 30 is oscillated.

  In order to provide steam independently of the oscillation-

  In the oscillating frame 30, the steam supply line 5 is disposed through the central portion of the support shaft 33, connected to the oscillating frame 30 via a third rotary joint.

  43 and still connected to the container 1 via the first rotary joint 23.

  The steam outlet pipe 6 is disposed through the portion

  center of the other support shaft 32, connected to the oscillating frame

  Lant 30 via a fourth rotary joint 44 and again connected to the recess

  Pace 1 via the dry; .d rotary joint 27.

  A slip ring 45 is mounted on the edge of

  the central shaft 28 of the container 1. The signals provided by the

  temperature fears 13, 14 and 15, connected to the outer portion

  of the oscillating chassis 30 via the slip ring 45, are introduced

  in a control device 16 which is connected to the ring

  collector 45 (as shown in FIG.

  effectively control the temperature in the container.

  Circular frames 46 are mounted at the top of the side portion 30b of the oscillating frame 30. Rollers 47 are provided in the inner surface of the radial frames 46 to gently rotate the container I supporting the surface.

  exterior of the upper orifice of the container 1.

  In the embodiment shown, the rotational speed of the container is preferably determined to be at least rpm and the tilt angle to +60, although they depend on conditions such as the amount processed and the size of the container. cork. The angle of inclination of the container is not strictly limited to +60, but it can be chosen from any way. In general, the angle of inclination of the container can be determined according to the degree of loading of the cork in the interior space of the container. In other words, the angle of inclination is chosen so that the cork can be distributed throughout the steam path zone, so that the steam can not escape without coming into contact with the Liege. Similarly, when rotating or agitating, care must be taken to ensure that steam can not escape. As a result, the rotational and stirring speed can be determined by

  The amount of Liege filling the container.

  In addition, there is no problem to perform.

  by steaming in a stationary environment.

  (without rotation or oscillation).

  In order to avoid a physical modification of the cork, for example a contraction, it may be preferable to slowly cool the cork while keeping it in the container 1, because the cork decreases in volume (contraction) when it is subjected to relatively low temperature after steam penetration

  relatively high temperature. In particular, as the temperature

  erosion of the internal structure of the cork can not be lowered

  like that of the surface, a relatively long duration is necessary

  to satisfactorily cool the internal structure

  cork. This means that if removed from the immediate container

  in contact with the atmosphere, this may result in contra-

  cork, which makes it rigid by altering the properties of cork. On the other hand, natural cooling requires a very long time. Accordingly, providing a hot atmosphere to the container by means of cooling can be effective. In this case, the rotation and oscillation of the container 1 is continued during cooling. During the

  natural cooling, it has been observed that the efficiency of cooling

  dissement is strongly lowered at a certain temperature. In order to accelerate the cooling, the hot atmosphere is produced in a hot atmosphere generator (not shown in the figures) and supplied to the container 1 by adjusting the valve 7 located on the side of the steam inlet. As the cork 2 is wetted by the steam, the hot atmosphere supplied to the container 1 can take latent heat to the surface of the cork 2 when the vapor is evaporated. This increases the cooling rate. The results of the cooling tests on cork are indicated

in the following Table 1.

TABLE 1

  Repetition 1 2 3 4 5 Cooling time (min) 47 48 47 50 46 Volume ratio (%) 111.4 98.0 95.0 96.4 104.7 dry weight after treatment volume ratio (%) = weight dry after treatment dry weight before treatment There is contraction of the material when this value

exceeds 100.

  Treatment refers to steam training.

  Steam flow test conditions: 280 L / h treatment time: 64 min pressure (gauge): 1 bar As shown in Table 1, contraction of cork

was avoided.

Example 1

  The following experiments were conducted to demonstrate

  the advantages obtained by the present invention. In these experiences

  In this case, natural cork was heated in pieces of 10 cm x 10 cm x cm in an autoclave for 60 min at temperatures of 100, 120 and 130 C, respectively. The pressures corresponding to

  temperatures are shown in the following Table 2.

TABLE 2

Temperature (C) Pressure (bar)

- 100 1,033

1,461

2,055

2,754

  To check the degree or depth of penetration of the steam into the internal structure of the cork, the pieces of cork were cut with a knife and the distance from the surface of the cork was measured. The results of the measurements are indicated in

  The following Table 3 and Figure 3 attached.

TABLE 3

  Temperature (C) Depth of penetration (mm)

0.5

5.0

120 10.0

20.0

  As can be seen from Table 3 above and

  Figure 3 shows the degree of penetration exponentially

  with the temperature of the steam.

Example 2

  A cork plug recognized as a plug was ground using a known grain size Liege grinding machine ordinarily used to form compressed cork to form a sample of cork pieces. 4 g of the cork sample were placed in pieces in a gauze bag (15 cm × cm). The bag containing the cork sample is placed in the middle

  the cork load in the container 1. The treatment was carried out

  deodorization using the apparatus of Figure 2.

  In the treatment, the vessel 1 was rotated with successive variation of the angle of inclination. The steam was circulated through the cork in vessel 1 at a rate of 20 l / h and 1 / h, respectively. The deodorization treatment was performed for 30 min, 60 min, and 90 min after reaching the predetermined conditions, i.e., the temperature in the vessel was 120 C and the pressure was 1 bar. After the

  treatment, the residual amount of TCA was determined by

  slice the cork sample, extracting the TCA from the slices with n-pentane and measured by gas chromatography. The results of the measurements are shown in Table 4

following and in Figure 4.

TABLE 4

  Duration Steam flow (20 / h) Steam flow (40 l / h), 25,18,22,24,28,19, 30, 5,4,6,6,5,6,8,6,5 (ng / g) 32.32 (ng / g) 30 min Average 25.5 Average 5.3 Standard Deviation 4.99 Standard Deviation 1.77

CV (%) 22.8% CV (%) 33.4%

  Separation 89.7% Separation 97.8%

  7.8,8,11,9,13,12,13,13,1,5; 1.3; 1.6; 2.8; 2.8; 1.6;

  12 (ng / g) 1.7; 2.7; 1.5; 3.0 (ng / g) min Average 10.5 Mean 2.1 Standard deviation 2.51 Standard deviation 0.68

CV (%) 23.9% CV (%) 32.4%

* Separation 95.7% Separation 99.1%

7,9,8,7,8,8,10,7,9,

  (ng / g) min Average 8.3 Average not determined Standard deviation 1.16

CV (%) 14.0%

  Separation 96.6% Separation 100% As can be noted, the present invention achieves

  successfully the object and the benefits sought.

  It is understood that the invention is not limited to

  preferred embodiments described above as illustrative

  and that those skilled in the art can make various modifications

  without departing from the scope and spirit of the invention.

Claims (29)

  1. Process for the deodorization of Liege, characterized in that it comprises the step of treating said cork by steam stripping in order to eliminate a substance at the origin   an unpleasant odor in said cork, the temperature and the -   vapor pressure for the deodorizing treatment being chosen so as to penetrate the vapor molecules into the internal structure of the cork.   2. Process for removing a substance causing a   unpleasant odor in said cork, characterized in that takes the following steps: -   a first step of placing said cork in a container, a second step of supplying steam to said container to produce a vapor stream at a given temperature and pressure, which temperature and pressure is   chosen to penetrate the vapor molecules into the structure   the internal distillation of the cork and to provoke steam distillation in the internal structure of the cork, a third step of evacuating said vessel from said vapor which has passed through the cork and contains the   substance causing the unpleasant odor.   3. Process for the deodorization of cork according to claim 1 or 2, characterized in that said substance to   the origin of the unpleasant odor is 2,4,6-trichloroanisole.   4. Process for the deodorization of cork according to claim 1 or 2, characterized in that said substance causing the unpleasant odor is 2,4,6-trichlorophenol which   is a precursor of 2,4,6-trichloroanisole.   5. Process for the deodorization of cork according to claim 2, characterized in that it further comprises the following steps:   cutting said cork into pieces of predetermined size undermined   preheating said cut cork at a certain temperature   maintaining and maintaining the said temperature and the said pressure during deodorization.   6. Process for the deodorization of the liege according to claim 5, characterized in that said temperature is from minus 100 0C.   7. Process for the deodorization of cork according to claim 5, characterized in that said pressure is from minus 1 bar (760 mmHg).   8. Process for the deodorization of Cork according to La   claim 2, characterized in that said second step comprises   further takes the agitation of said container.   9. A method for deodorizing Liege according to claim 8, characterized in that said stirring step comprises the rotation or oscillation of said container or their combination. 10. Process for the deodorization of cork according to claim 8, characterized in that said stirring step   comprises stirring said cork in said container.   11. Process for the deodorization of cork according to claim 2, characterized in that it further comprises a   cooling step of said cork in said container.   12. Process for the deodorization of cork according to the   claim 11, characterized in that said cooling step   The following steps are included: maintaining said cork in said container by stopping   Supplying steam and thus subjecting it to cooling   natural environment, production of a warm atmosphere, supply of said hot atmosphere indoors   said container when cooling efficiency by cooling natural decay has decreased.   13. Apparatus for the deodorization of cork by   Vapor trainer, characterized in that it comprises a   positive for the production of a vapor stream at a temperature of   and at a given pressure which are selected to cause steam distillation in the internal structure of said cork to remove a substance causing an odor   unpleasant contained in said cork.   14. Apparatus for the deodorization of cork,   characterized in that it comprises: a first device (1) intended to contain said Liege (2),   a second device for providing steam of a gen-   steam generator (3) to form a vapor stream from an inlet port to an outlet port of said first device, said   steam in said vapor stream being maintained at a temperature of   given pressure and pressure to extract from said cork a substance causing an unpleasant odor, a third device (6) for discharging through said outlet of said first device (1) the steam with the   substance causing an unpleasant odor.   Apparatus for the deodorization of cork according to claim 13 or 14, characterized in that said substance   the origin of an unpleasant odor is 2,4,6-trichloroanisole.   16. Apparatus for the deodorization of cork according to claim 13 or 14, characterized in that said substance causing an unpleasant odor is 2,4,6-trichlorophenol, which   is a precursor of 2,4,6-trichloroanisole.   17. Apparatus for the deodorization of cork according to claim 13 or 14, characterized in that said cork is   cut into pieces of a predetermined size.   18. Apparatus for the deodorization of cork according to La   Claim 14, characterized in that said vapor is   heated to the temperature of said cut cork.   19. Apparatus for the deodorization of Cork according to the   Claim 14, characterized in that said steam is   brought to a certain pressure.   20. Apparatus for deodorizing Liege according to claim 18, characterized in that said temperature and   Said pressure is maintained during deodorization.   21. Apparatus for the deodorization of cork according to claim 18, characterized in that said temperature is from minus 100 C.   22. Apparatus for the deodorization of cork according to claim 19, characterized in that said pressure is from minus 1 bar (760 mmHg).   23. Apparatus for the deodorization of cork according to claim 14, characterized in that said first device has a longitudinal shape in the direction of supply of the steam. Apparatus for the deodorization of cork according to claim 14; characterized in that said second device   further comprises a device for agitating said first device.   operative part. 25. Apparatus for the deodorization of the liege according to the   Claim 24, characterized in that said agitation device   includes a device for rotating or oscillating   said first device or combination thereof.   26. Apparatus for the deodorization of cork according to the   Claim 24, characterized in that said agitation device   is located in the first device and includes a   for the agitation of said cork in said first device.   27. Apparatus for deodorizing the liege according to claim 14, characterized in that said third device further comprises a device for cooling said cork in said first device.   28. Apparatus for the deodorization of cork according to the   Claim 27, characterized in that said cooling device   dissement comprises: a device for producing a hot atmosphere and a device for supplying said hot atmosphere inside said first device while maintaining the rotation   and oscillating said first device.   29. Apparatus according to claim 28, characterized in that a cooling device initially performs the   cooling of the cork by natural cooling and said   positive hot atmosphere supply is activated to provide said hot atmosphere when the cooling efficiency   in the natural cooling is lowered.