Pipeline type ultrasonic treatment device for promoting aging of liquor

An ultrasonic treatment and pipeline technology, which is applied in the wine aging equipment and aging field, can solve the problems that the synergy between ultrasonic and temperature cannot be realized, the wine treatment effect cannot reach the optimal level, and it is not suitable for large-scale industrial applications. Improve the effective collision rate, arrange closely, and save floor space

Inactive Publication Date: 2011-06-15
SOUTH CHINA UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The above-mentioned patents can shorten the aging time of wine to a certain extent, but they cannot realize the synergistic effect of ultrasonic waves and temperature
Temperature is very important for the aging of wine, and it has a great influence on the change of sensory quality of wine during the aging process, and the suitable temperature range for different wine aging is also quite different, so the influence on temperature is ignored. Controlling and processing at room temperature will make the effect of ultrasonic treatment on wine unable to reach the optimal level
At the...

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  • Pipeline type ultrasonic treatment device for promoting aging of liquor
  • Pipeline type ultrasonic treatment device for promoting aging of liquor
  • Pipeline type ultrasonic treatment device for promoting aging of liquor

Examples

Experimental program
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Effect test

Embodiment 1

[0039]A pipe-type ultrasonic processing device for promoting the aging of wine, comprising a cylindrical processing chamber 1, an ultrasonic transducer 2 and a four-layer flow pipe; the flow pipe is located in the chamber 1, and the flow pipe adopts a coil type arranged in a manner such as figure 1 , 2 As shown in 3 and 3, the four-layer flow pipes are successively assembled by coil tubes 4 with diameters of 736mm, 612mm, 488mm and 364mm respectively, and are fixed by brackets 5, and two adjacent coil tubes 4 are connected by bends. The pipe 6 is connected; the size of the coil is φ32×2mm, the distance between adjacent coils 4 is 30mm, and the side and bottom of the processing chamber 1 are equipped with ultrasonic transducers 2 to form a circular ultrasonic emitting surface. In this way, the ultrasonic action field is more uniform, and the distance between the coil tube 4 and the ultrasonic emission surface is 31mm. The temperature control device 3 is used to control the te...

Embodiment 2

[0050] A pipe-type ultrasonic processing device for promoting the aging of wine, comprising a cylindrical processing chamber 1, an ultrasonic transducer 2 and a four-layer flow pipe; the flow pipe is located in the chamber 1, and the flow pipe adopts a coil type arranged in a manner such as figure 1 , 2 As shown in and 3, the four-layer flow pipes are successively assembled by coil tubes 4 with diameters of 876mm, 724mm, 572mm and 420mm respectively, and are fixed by brackets 5, and the two adjacent coil tubes 4 are connected by bends. The tube 6 is connected; the size of the coil is φ38×3mm, the distance between adjacent coils 4 is 36mm, and the side and bottom of the cavity 1 are equipped with ultrasonic transducers 2 to form a circular ultrasonic emitting surface, so that the ultrasonic The field is more uniform, the distance between the coil 4 and the ultrasonic emitting surface is 38mm, the treatment chamber 1 of the device is provided with a water inlet 7 and a water ou...

Embodiment 3

[0058] A pipe-type ultrasonic treatment device for promoting the aging of wine, comprising a cuboid processing chamber 1, an ultrasonic transducer 2, and twelve layers of flow pipes; the flow pipes are located in the chamber 1, and the flow pipes are arranged in a tubular arrangement Its arrangement is as Figure 4 , 5 As shown, 12 parallel tubes 4 with a length of 250 mm are arranged staggered up and down, and are fixed with brackets. A plurality of ultrasonic transducers 2 are installed on the bottom surface (as many as possible according to the installation requirements), forming 5 ultrasonic emitting surfaces. The distance between the tubes 4 and the ultrasonic emitting surfaces is 31mm, and the size of the tubes is φ32×2mm. The distance between the adjacent row tubes 4 is 30 mm. The treatment cavity 1 of the device is provided with a water inlet 7 and a water outlet 8, which is externally connected with circulating water. The inner water inlet 7 of the treatment cavity 1...

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Abstract

The invention discloses a pipeline type ultrasonic treatment device for promoting aging of liquor. The pipeline type ultrasonic treatment device is characterized by comprising a treatment chamber, ultrasonic transducers and a plurality of layers of circulation pipelines; the treatment chamber is provided with a water inlet and a water outlet; the circulation pipelines are positioned inside the treatment chamber; and the ultrasonic transducers are installed on the side surface and the bottom surface of the treatment chamber, and the side surface and the bottom surface of the treatment chamber to form an ultrasonic emission surface for ultrasonic treatment of the liquor in the circulation pipelines. The pipeline type ultrasonic treatment device provided by the invention combines the synergetic temperature effect and the propagation characteristics of ultrasonic wave, and can distinctly improve the taste and flavor of liquor. The device has simple structure, multiple forms, low production cost, continuous production, and safe and sanitary process, and is convenient for cleaning-in-place (CIP). Also, the device can be flexibly added into the original process, so as to facilitate industrial application.

Description

technical field [0001] The invention relates to the field of wine aging equipment and aging methods, in particular to a pipeline type ultrasonic treatment device and method for promoting wine aging. Background technique [0002] Generally speaking, the newly brewed wine has a slight evil smell, rough taste, insufficient aroma, more irritating, and less soft. The aging of alcohol, aldehydes, acids, esters and other substances in the wine will undergo a series of oxidations, esterification reactions and mutual associations between molecules, making the wine rich in aroma, sweet in taste, and soft in taste. There is a tendency to harmonize among various components, and the flavor quality is improved. [0003] The traditional natural aging process of wine is slow and requires a lot of storage containers and floor space. At present, some domestic technologies for accelerating the aging of wines have been disclosed, such as patents CN85103017, CN87101743, CN2116697, CN2379480, C...

Claims

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Application Information

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IPC IPC(8): C12H1/16
Inventor 李汴生蔡明迪阮征陈希
Owner SOUTH CHINA UNIV OF TECH
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