Ultrasonic-gradient magnetic field synergic treatment device and method for edible liquids

Abstract

This invention provides an ultrasonic-gradient magnetic field synergistic treatment device and method for edible liquids, relating to the field of edible liquid processing technology. The device includes an ultrasonic treatment unit, a gradient magnetic field treatment unit, and a closed-loop enhanced circulation unit connecting the two. The ultrasonic treatment unit is used to cavitation the liquid; the gradient magnetic field treatment unit includes a magnetization channel and a magnetic field generating component, the magnetic field generating component being used to form a continuously varying magnetic field distribution along the liquid flow path within the magnetization channel; the closed-loop enhanced circulation unit is used to create a directional circulating flow of the liquid between the ultrasonic treatment unit and the gradient magnetic field treatment unit, ensuring that the liquid passes through the ultrasonic action area at least twice within one circulation cycle, thereby allowing the liquid to alternately receive ultrasonic and gradient magnetic field effects during circulation, forming a nonlinear cumulative synergistic treatment effect. This invention helps improve the uniformity and processing effect of edible liquids.

Description

Technical Field

[0001] This invention relates to the field of edible liquid processing technology, and more specifically, to an ultrasonic-gradient magnetic field synergistic processing device and method for edible liquids. Background Technology

[0002] In the field of processing and modification of edible liquids (such as dairy products, vegetable oils, fruit juices and functional beverages), ultrasonic technology and magnetic field treatment technology, as non-thermal physical processing methods, have important applications in improving the stability and sensory quality of liquids.

[0003] Ultrasonic processing primarily utilizes the cavitation effect generated when sound waves propagate through liquids. The instantaneous release of extreme physical energy breaks down the liquid's microstructure (such as macromolecular clusters, fat globules, or particles), placing it in an "activated state" with high surface energy and high reactivity. However, the ultrasonic cavitation process inevitably involves significant thermal effects. For heat-sensitive edible liquids, sustained high temperatures can easily lead to flavor degradation, nutrient oxidation, or off-flavors. Therefore, existing ultrasonic processing methods often have to limit processing power or shorten processing time, making it difficult to achieve the desired processing depth.

[0004] Meanwhile, magnetic field treatment can guide the directional reshaping of microstructures by the effect of magnetic field lines on polar molecules inside the fluid. However, most common magnetic treatment devices currently use uniform and constant static magnetic fields. The change in magnetization force experienced by the liquid when passing through the magnetic field is small, making it difficult to achieve deep and thorough magnetic modification of edible liquids in complex flow states.

[0005] A deeper problem lies in the limitations of the processing logic. While some systems combine ultrasound and magnetic fields, they are essentially linear series systems of "A+B," meaning the liquid first passes through the ultrasonic processing chamber, then flows through the magnetized pipe, and finally exits. In this linear path, the fluid, just "dispersed" and activated by ultrasonic cavitation, begins to undergo physical relaxation (i.e., state rebound) in its high-energy state before entering the magnetic field. This prevents the subsequent magnetic field from precisely targeting the liquid's optimal activation window.

[0006] Furthermore, existing technologies mostly employ ordinary circulation methods, resulting in random fluid movement within the cavity and significant processing short-circuiting, failing to guarantee that every fluid sample is fully magnetized in an activated state. This simple physical superposition lacks an effective coupling mechanism, failing to achieve nonlinear accumulation of processing effects. Addressing the stringent requirements for uniformity, efficiency, and long-term stability in edible liquid processing, there is an urgent need for an enhanced processing technology that can generate physical gradients through specific mechanical structures and force high-frequency, deep alternating coupling of the fluid, thereby achieving deep modification of the liquid's physicochemical properties while ensuring thermosensitive quality. Summary of the Invention

[0007] The present invention aims to solve at least one of the aforementioned technical problems existing in the prior art.

[0008] Therefore, the first aspect of the present invention provides an ultrasonic-gradient magnetic field synergistic processing device for edible liquids.

[0009] A second aspect of the present invention provides a method for ultrasonic-gradient magnetic field synergistic processing of edible liquids.

[0010] The present invention provides an ultrasonic-gradient magnetic field synergistic processing device for edible liquids, an ultrasonic processing unit having a processing cavity for containing liquids and an ultrasonic transducer disposed within the processing cavity, the ultrasonic transducer being used to form an ultrasonic main action area within the processing cavity to perform cavitation treatment on the liquid. The gradient magnetic field processing unit has a magnetization channel through which liquid flows and a magnetic field generating component disposed outside the magnetization channel. The magnetic field generating component includes multiple magnet units arranged alternately along the axial direction of the magnetization channel, with the magnetic poles of adjacent magnet units having opposite directions, so as to form a continuously varying magnetic field distribution along the liquid flow path in the magnetization channel, so that the liquid passes through multiple magnetic field action zones in sequence during the flow process. The closed-loop enhanced circulation unit includes a delivery pipeline and a return conduit. The delivery pipeline connects the processing chamber to the input end of the magnetization channel, and the return conduit connects the output end of the magnetization channel to the processing chamber. The closed-loop enhanced circulation unit is configured to create a directional circulating flow path for the liquid between the processing chamber and the magnetized channel, and to allow the liquid to pass through the main ultrasonic action area at least twice in one circulation cycle, so that the liquid is alternately subjected to ultrasonic cavitation and gradient magnetic field during the circulation process to form a nonlinear cumulative synergistic processing effect.

[0011] The ultrasonic-gradient magnetic field synergistic treatment device for edible liquids according to the above-described technical solution of the present invention may further have the following additional technical features: In the above technical solution, the magnetic field generating component further includes multiple magnetic isolation pads, which are disposed between adjacent magnet units to adjust the magnetic field distribution and form multiple magnetization regions with different magnetic field strengths and / or directions within the magnetization channel.

[0012] In the above technical solution, the delivery pipeline is connected to one side of the processing chamber, and the return conduit is connected to the other side of the processing chamber.

[0013] In the above technical solution, the ultrasonic transducer is positioned close to the connecting side of the return conduit so that the liquid returning to the processing chamber preferentially passes through the main ultrasonic action area.

[0014] In the above technical solution, the closed-loop enhanced circulation unit is equipped with a power pump for driving the liquid flow.

[0015] The above technical solution also includes a control system and a discharge pipeline. A discharge control valve is installed on the discharge pipeline. The control system is used to control the discharge after the liquid circulation reaches a preset time, flow rate, or number of cycles.

[0016] The above technical solution also includes a temperature control component, which includes a temperature sensor and a cooling unit for adjusting the temperature of the liquid inside the processing chamber.

[0017] The above technical solution also includes a finished product storage unit, which includes a finished product storage tank and a magnet assembly disposed outside it.

[0018] In the above technical solution, the magnet assembly includes a plurality of magnetic rings arranged alternately along the outer wall of the storage tank, with adjacent magnetic rings having opposite magnetic pole directions.

[0019] This invention provides a method for the coordinated treatment of edible liquids using ultrasound and gradient magnetic fields. The method involves treating the edible liquids using the apparatus described in any of the above technical solutions, and includes: S1. Perform ultrasonic cavitation treatment on the liquid; S2. The liquid flows through the magnetized channel and passes through multiple magnetic field action zones in sequence along the flow direction where the magnetic field direction and / or magnetic field strength changes, so that the liquid is subjected to dynamic gradient magnetic field action in the flow state. S3. The liquid is subjected to closed-loop enhanced circulation between the ultrasonic processing unit and the gradient magnetic field processing unit, and is alternately processed during the circulation process to form a nonlinear cumulative processing effect. S4. Output when the liquid reaches the set processing conditions.

[0020] In summary, due to the adoption of the above-mentioned technical features, the beneficial effects of the present invention are: This invention achieves deep, dynamic, and continuous magnetization through a structured gradient magnetic field. Its core lies in the magnetic field generating component, which uses multiple magnet units arranged alternately along the magnetization channel axis with opposite magnetic pole directions to construct a gradient distribution of magnetic field strength and direction that alternates frequently in physical space. During its flow, the edible liquid is forced to continuously traverse multiple magnetic field zones with opposite polarities, achieving deep cutting and reshaping of microscopic particles in a dynamic process. This effectively solves the technical pain point of insufficient fluid modification depth achieved by traditional static or uniform magnetic fields.

[0021] This invention utilizes a closed-loop enhanced circulation unit to construct a forced field coupling path. Through a specific spatial connection layout between the delivery pipeline, return conduit, and processing chamber, it forces the liquid returning from the magnetized channel to penetrate the main ultrasonic action area before entering the next cycle. This structural design physically eliminates processing dead zones and short-circuit losses within the processing chamber, ensuring that each serving of edible liquid receives a preset intensity of cavitation activation and gradient magnetization synergy within one cycle, resulting in extremely high processing uniformity.

[0022] This invention revolutionizes the processing mechanism through the nonlinear cumulative effect formed during the cyclic process, enabling a deep connection between the microscopic dispersing effect of ultrasonic cavitation and the directional reshaping of the gradient magnetic field on the time axis. The liquid alternately undergoes ultrasonic activation and dynamic gradient magnetization during circulation. This reciprocating path of "activation-directionalization-reactivation-deep directionalization" generates a cumulative processing effect that increases nonlinearly with the number of cycles, resulting in a modification depth far exceeding that of traditional serial linear processing systems.

[0023] This invention provides precise temperature control and stability assurance for the quality protection of edible liquids. Through an integrated temperature sensor and cooling unit, the heat effect generated by ultrasound is removed in real time, ensuring that the liquid undergoes efficient modification without thermal denaturation or off-flavors, thus preserving its original flavor and nutritional components. Furthermore, the finished product storage unit utilizes an external alternating magnetic ring design to provide a stable magnetic field environment for the treated liquid, effectively delaying natural demagnetization during storage and ensuring the long-term stability of the product's physicochemical properties.

[0024] Additional aspects and advantages of the invention will become apparent in the following description or may be learned by practice of the invention. Attached Figure Description

[0025] The above and / or additional aspects and advantages of the present invention will become apparent and readily understood from the description of the embodiments taken in conjunction with the following drawings, in which: Figure 1 This is a schematic diagram of the overall structure of an ultrasonic-gradient magnetic field synergistic processing device for edible liquids in one embodiment of the present invention; Figure 2 This is a partial structural schematic diagram of the ultrasonic processing unit and the cooling unit in one embodiment of the present invention; Figure 3 This is a simplified schematic diagram of the magnetic field distribution that changes along the liquid flow path formed by the magnetic field generating component in one embodiment of the present invention. Figure 4 This is a flowchart of a liquid treatment method using ultrasound-gradient magnetic field coordination for edible liquids in one embodiment of the present invention.

[0026] in, Figures 1 to 4The correspondence between the reference numerals and component names in the attached drawings is as follows: 1. Processing chamber; 2. Ultrasonic transducer; 3. Magnetization channel; 4. Magnetic field generating assembly; 5. Finished product storage tank; 6. Magnet assembly; 7. Control system; 8. Temperature sensor; 9. Cooling unit; 11. Raw material input pipeline; 12. Conveying pipeline; 13. Discharge control valve; 14. Discharge pipeline; 15. Feed pump; 16. Conveying pump; 31. Reflux conduit; 32. Reflux pump; 41. Magnet unit; 42. Magnetic shielding pad; 61. Magnetic ring; 62. Storage partition; 91. Cooling coil; 92. Cooling tank; 93. Cooling circulation pump. Detailed Implementation

[0027] To make the objectives, technical solutions, and advantages of this invention clearer, the invention will be described in detail below with reference to the accompanying drawings and specific embodiments. Obviously, the described embodiments are only a part of the embodiments of this invention, and not all of them. Based on the embodiments of this invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of this invention. It should be noted that, unless otherwise specified, the embodiments and features in the embodiments of this invention can be combined with each other. Furthermore, in the following description, directional terms such as "upper," "lower," "left," "right," "front," "rear," "inner," and "outer" are merely relative indications, used for the convenience of describing the invention and simplifying the description, and are not intended to indicate or imply that the device or element referred to must have a specific orientation, or be constructed and operated in a specific orientation, and therefore should not be construed as a limitation of the invention.

[0028] The following reference Figures 1 to 4 This invention describes an ultrasonic-gradient magnetic field synergistic processing apparatus and method for edible liquids, provided by some embodiments of the present invention.

[0029] Some embodiments of this application provide an ultrasonic-gradient magnetic field co-processing device for edible liquids.

[0030] like Figures 1 to 3 As shown, this invention discloses an ultrasonic-gradient magnetic field synergistic processing device for edible liquids. The device is designed to overcome the limitations of single-field processing or simple series processing in traditional physical processing. By constructing a novel "enhanced closed-loop loop" physical path, it achieves deep, nonlinear coupling between ultrasonic cavitation activation and gradient magnetic field directional reshaping. The core architecture of the device consists of an ultrasonic processing unit, a gradient magnetic field processing unit, and a closed-loop enhanced loop unit.

[0031] The ultrasonic processing unit is the activation core of the entire co-processing system. It has a processing chamber 1 for containing edible liquids and an ultrasonic transducer 2 disposed within the processing chamber 1. In practical applications, the processing chamber 1 is usually made of food-grade stainless steel to meet the hygiene standards for edible liquid processing. When energized, the ultrasonic transducer 2 generates high-frequency mechanical vibrations, forming a primary ultrasonic action area within a specific spatial range inside the processing chamber 1. This primary ultrasonic action area is the region with the highest concentration of acoustic energy, where the edible liquid undergoes a violent cavitation effect. Cavitation bubbles form and collapse instantaneously within microseconds, generating extremely high local instantaneous pressure and microjets. This extreme micromechanical action effectively breaks down the original complex microstructure of the edible liquid, such as dispersing large molecular clusters, fat globules, or protein aggregates, placing them in an "activated state" with high surface energy and high chemical activity, providing the optimal physical precursor environment for subsequent magnetization modification.

[0032] Regarding the specific configuration of the ultrasonic transducer 2, this invention provides various optional implementation strategies to adapt to different processing requirements. In some embodiments, such as... Figure 1 and Figure 2 As shown, the ultrasonic transducer 2 can be installed at the bottom of the processing chamber 1. This arrangement utilizes the upward propagation characteristics of ultrasound, easily forming a relatively uniform standing wave field after reflection from the liquid surface, and bottom installation facilitates heat dissipation and maintenance of the transducer. In other embodiments, the ultrasonic transducer 2 can also be side-mounted, for example, multiple ultrasonic transducers can be arrayed along the circumferential sidewall of the processing chamber 1 to create a fully covered ultrasonic main action area in the radial direction. This side-wall array scheme is particularly suitable for large industrial tanks with large processing volumes, and can significantly improve the activation efficiency of a single cycle. In still other embodiments, the ultrasonic transducer 2 can also adopt an insertion structure, with the ultrasonic amplitude transformer directly inserted into the central region of the processing chamber 1 through a sealing flange, thereby eliminating energy loss when the sound wave passes through the wall and achieving direct and efficient energy transfer. Regardless of the arrangement method, the core objective is to ensure that there is an ultrasonic main action area within the processing chamber that can efficiently capture and repeatedly activate the reflux liquid.

[0033] The gradient magnetic field processing unit is a key component for achieving deep magnetic orientation of edible liquids. It comprises a magnetized channel 3 through which the liquid flows and a magnetic field generating assembly 4 disposed outside the magnetized channel 3. The magnetized channel 3 is typically designed as a straight or spiral pipe section, with its wall thickness as thin as possible while meeting pressure requirements, and is made of non-magnetic or weakly magnetic materials to minimize shielding of magnetic lines of force. The magnetic field generating assembly 4 includes multiple magnet units 41 arranged alternately along the axial direction of the magnetized channel 3 (i.e., the extended flow direction of the liquid). In some embodiments, the magnet unit 41 is a gradient magnetic ring with a central hole. Figure 3To illustrate the magnetic field distribution that changes along the liquid flow path, the magnetic pole directions of adjacent magnet units 41 are strictly configured to be opposite, for example, arranged alternately in the sequence NS, SN, NS.

[0034] The technical principle behind this structured layout lies in the fact that, due to the opposite polarities of adjacent magnets, a non-uniform magnetic field distribution with highly dense magnetic field lines and frequent polarity reversals is formed within the magnetization channel 3. When the edible liquid flows forward along the magnetization channel 3, the ultrasonically activated particles inside the liquid no longer pass through a static or uniform magnetic field background, but are forced to sequentially traverse multiple magnetic field action zones with drastically changing gradients. This dynamic and continuous alternating magnetization process is equivalent to applying high-frequency physical "pulling" and "reshaping" forces to the microscopic particles, greatly overcoming the randomness of the thermal motion of the particles inside the fluid, causing a qualitative change in their magnetic orientation and microscopic arrangement. In other embodiments, the magnetic field generating component 4 also includes multiple magnetic isolation pads 42 disposed between adjacent magnet units 41. The magnetic isolation pads 42 are made of a material with extremely low magnetic permeability. By adjusting the thickness of the magnetic isolation pads 42, the steepness of the magnetic field gradient change can be precisely controlled, thereby forming multiple finely magnetized regions with completely different magnetic field strengths and directions within the magnetization channel 3 to adapt to the processing needs of edible liquids with different viscosities or polarities.

[0035] The closed-loop enhanced circulation unit is one of the core structures of this invention. It completely changes the simple serial logic of "ultrasound first, then magnetization" in traditional processes, elevating it to a deep "enhanced synergistic coupling". This unit includes a delivery pipe 12 and a return pipe 31. One end of the delivery pipe 12 is connected to the processing chamber 1, and the other end is connected to the input end of the magnetization channel 3; one end of the return pipe 31 is connected to the output end of the magnetization channel 3, and the other end is connected back to the processing chamber 1. In this invention, the closed-loop enhanced circulation unit does not perform ordinary random circulation, but is specially configured as a directional flow path capable of achieving "field coupling enhancement".

[0036] In one specific embodiment, to achieve the "enhanced circulation" emphasized by the inventors, the delivery conduit 12 is connected to one side of the processing chamber 1, while the return conduit 31 is connected to the other side of the processing chamber 1. Crucially, the ultrasonic transducer 2 is intentionally positioned close to the side connected to the return conduit 31. Based on this asymmetrical spatial arrangement, when the liquid treated by the gradient magnetic field returns to the processing chamber 1 through the return conduit 31, because its entry point is adjacent to the main ultrasonic action area generated by the ultrasonic transducer, the liquid, under the influence of inertia and pressure, is forced to preferentially and fully traverse this high-intensity cavitation zone before flowing through the processing chamber to the delivery conduit outlet on the opposite side. This physical path design structurally ensures that each time the liquid re-enters the processing chamber 1, it must undergo a high-intensity "secondary activation" immediately after being magnetized and oriented, thus alternately receiving ultrasonic cavitation and gradient magnetic field effects during the circulation process. In other words, the liquid passes through the main ultrasonic action area multiple times within one cycle. It should be noted that one cycle refers to the complete process after the liquid is first ultrasonically activated in the treatment chamber 1, and after multiple cycles to reach the preset time, flow rate, or number of cycles until the discharge is controlled. This reciprocating path of "activation-orientation-reactivation-depth orientation" forms a non-linear cumulative synergistic treatment effect inside the edible liquid, and its treatment depth and structural stability are far beyond what a single linear treatment can achieve.

[0037] Regarding the power source for driving the fluid, a power pump is configured on the closed-loop enhanced circulation unit. In some embodiments, such as... Figure 1 As shown, a delivery pump 16 and a return pump 32 can be installed on the delivery pipeline 12 and the return conduit 31, respectively, to achieve precise segmented control of the circulation flow rate and pressure. In other embodiments that pursue structural simplicity, a single power pump can be installed on only one section of the pipeline, and a one-way check valve can be installed on another section of the pipeline to drive the liquid to form a stable directional circulation path using pressure difference. In addition, for the needs of mass production, the control system 7 is electrically connected to the power pump and the discharge control valve 14 on the discharge pipeline 13. The control system 7 is configured to automatically open the discharge control valve 14 after the liquid circulation reaches a preset processing time, cumulative flow, or number of cycles. This digital control method enables the present invention to preset differentiated "non-linear cumulative depths" for different types of edible liquids (such as dairy products, vegetable oils, etc.), ensuring the consistency of product quality.

[0038] Considering the heat-sensitive nature of edible liquids, this device also integrates a high-precision temperature control component. During ultrasonic processing, the localized high temperatures released by cavitation bubble collapse, if not removed promptly, can severely damage the flavor, color, and nutritional components of the edible liquid. Therefore, a temperature sensor 8 is installed inside the processing chamber 1, and a cooling unit 9 is provided. In some embodiments, the cooling unit 9 includes a cooling coil 91 coiled on the inner wall of the processing chamber 1, which is connected to an external cooling tank 92 and a cooling circulation pump 93 via pipes. The control system 7 dynamically adjusts the operating frequency of the cooling circulation pump 93 based on real-time feedback data from the temperature sensor 8. Specifically, in one embodiment, the cooling coil 91 is arranged adjacent to, or even surrounds, the ultrasonic transducer 2, thereby establishing a first cooling barrier at the source of heat generation. This design can remove the thermal effects generated by ultrasound in real time, ensuring that the liquid remains within a preset safe temperature range throughout the entire process of multiple enhanced couplings, greatly preserving the original high quality of the edible liquid.

[0039] To further solidify the modified physical effects, this invention also includes a finished product storage unit. Studies have shown that edible liquids, after being magnetized and oriented, tend to demagnetize naturally and relax structurally after being removed from the magnetic field. The finished product storage unit of this invention includes a finished product storage tank 5 and a magnet assembly 6 disposed outside it. In some embodiments, the magnet assembly 6 includes a plurality of magnetic rings 61 and storage partitions 62 arranged alternately along the outer wall of the storage tank. The magnetic poles of adjacent magnetic rings 61 are opposite in direction, thereby forming a stable holding magnetic field in the internal space of the tank. When the liquid that has completed the nonlinear accumulation treatment enters the finished product storage tank 5, under the action of this stable magnetic field, the particle orientation of the liquid is effectively locked, significantly slowing down the rate of natural demagnetization and extending the life cycle of the product's physicochemical properties.

[0040] Based on the aforementioned unique device structure, other embodiments of the present invention also disclose a method for the synergistic treatment of edible liquids using ultrasound and gradient magnetic fields. This method is not merely a superposition of physical operations, but rather a rigorous and enhanced coupling process.

[0041] In step S1, the liquid undergoes ultrasonic cavitation treatment. After the edible liquid enters the treatment chamber 1, it is impacted by a high-energy sound field in the main ultrasonic action area. The cavitation effect breaks down the micro-clusters inside the liquid, transforming it into an activated state that is easily affected by the magnetic field.

[0042] In step S2, the liquid flows through the magnetized channel. Driven by directional force, the liquid passes through the magnetic field generating component 4 at a specific flow rate. Due to the alternating polarity of the magnet units 41, the flowing liquid sequentially traverses multiple magnetic field action zones in space where the magnetic field direction and / or magnetic field strength change drastically. The microscopic particles are subjected to high-frequency directional traction from the dynamic gradient magnetic field in the flow state.

[0043] In step S3, closed-loop enhanced circulation and nonlinear accumulation are achieved. This is the core of the process, where the liquid reciprocates between the ultrasonic processing unit and the gradient magnetic field processing unit. Through the aforementioned specific access point design, the liquid returning to the processing chamber is forced to pass through the main ultrasonic action area again. During this process, the fluid microstructure, which has just achieved initial orientation, is reactivated, eliminating the micro-stress that may be generated during the magnetization process, and then re-enters the magnetic field unit for deeper orientation. As the number of cycles increases, the modification effect produced by this "field-field synergy" is no longer linearly superimposed, but rather accumulates exponentially. By adjusting the circulation parameters through the control system 7, a deep and stable reshaping of the microstructure of the edible liquid can be achieved.

[0044] Finally, in step S4, when the nonlinear accumulation of edible liquid in the system reaches a preset depth (determined by time or number of cycles), the control system issues an instruction, and the processed qualified liquid is output through the discharge pipeline and enters the finished product storage unit for steady-state preservation.

[0045] In summary, this invention establishes a completely new processing mechanism for edible liquids through a fundamental reconstruction of the device structure. Its core lies not only in the use of ultrasound and gradient magnetic fields, but also in the forced alternating coupling of these two elements through a "reinforced circulation path," thereby inducing a nonlinear cumulative processing effect through structured design. This "structure-driven mechanism" strategy fundamentally differentiates this invention from traditional linear series systems in terms of technical approach, providing solid technical support for the physical modification of high-quality, highly stable edible liquids.

[0046] The above description is merely a preferred embodiment of the present invention and is not intended to limit the invention. Various modifications and variations can be made to the present invention by those skilled in the art. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of the present invention should be included within the scope of protection of the present invention.

[0047] In this specification, the illustrative expressions of the terms used do not necessarily refer to the same embodiments or examples. Moreover, the specific features, structures, materials, or characteristics described may be combined in any suitable manner in one or more embodiments or examples.

[0048] Any modifications, equivalent substitutions, or improvements made within the spirit and principles of this invention shall be included within the scope of protection of this invention.

Claims

1. A device for the coordinated processing of edible liquids using ultrasound and gradient magnetic fields, characterized in that, include: An ultrasonic processing unit has a processing chamber for containing liquid and an ultrasonic transducer disposed within the processing chamber. The ultrasonic transducer is used to form an ultrasonic main action area within the processing chamber to perform cavitation treatment on the liquid. The gradient magnetic field processing unit has a magnetization channel through which liquid flows and a magnetic field generating component disposed outside the magnetization channel. The magnetic field generating component includes multiple magnet units arranged alternately along the axial direction of the magnetization channel, with the magnetic poles of adjacent magnet units having opposite directions, so as to form a continuously varying magnetic field distribution along the liquid flow path in the magnetization channel, so that the liquid passes through multiple magnetic field action zones in sequence during the flow process. The closed-loop enhanced circulation unit includes a delivery pipeline and a return conduit. The delivery pipeline connects the processing chamber to the input end of the magnetization channel, and the return conduit connects the output end of the magnetization channel to the processing chamber. The closed-loop enhanced circulation unit is configured to create a directional circulating flow path for the liquid between the processing chamber and the magnetized channel, and to allow the liquid to pass through the main ultrasonic action area at least twice in one circulation cycle, so that the liquid is alternately subjected to ultrasonic cavitation and gradient magnetic field during the circulation process to form a nonlinear cumulative synergistic processing effect.

2. The ultrasonic-gradient magnetic field synergistic processing device for edible liquids according to claim 1, characterized in that, The magnetic field generating component also includes multiple magnetic isolation pads, which are disposed between adjacent magnet units to adjust the magnetic field distribution and form multiple magnetization regions with different magnetic field strengths and / or directions within the magnetization channel.

3. The ultrasonic-gradient magnetic field synergistic processing device for edible liquids according to claim 1, characterized in that, The delivery pipeline is connected to one side of the processing chamber, and the return conduit is connected to the other side of the processing chamber.

4. The ultrasonic-gradient magnetic field synergistic processing device for edible liquids according to claim 3, characterized in that, The ultrasonic transducer is positioned near the connection side of the return conduit so that the liquid returning to the processing chamber preferentially passes through the main ultrasonic action area.

5. The ultrasonic-gradient magnetic field synergistic processing device for edible liquids according to claim 1, characterized in that, The closed-loop enhanced circulation unit is equipped with a power pump for driving the liquid flow.

6. The ultrasonic-gradient magnetic field synergistic processing device for edible liquids according to claim 1, characterized in that, It also includes a control system and a discharge pipeline. The discharge pipeline is equipped with a discharge control valve. The control system is used to control the discharge after the liquid circulation reaches a preset time, flow rate, or number of cycles.

7. The ultrasonic-gradient magnetic field synergistic processing device for edible liquids according to claim 1, characterized in that, It also includes a temperature control component, which includes a temperature sensor and a cooling unit for regulating the temperature of the liquid inside the processing chamber.

8. The ultrasonic-gradient magnetic field synergistic processing device for edible liquids according to claim 1, characterized in that, It also includes a finished product storage unit, which includes a finished product storage tank and a magnet assembly disposed outside thereon.

9. The ultrasonic-gradient magnetic field synergistic processing device for edible liquids according to claim 8, characterized in that, The magnet assembly includes multiple magnetic rings arranged alternately along the outer wall of the storage tank, with adjacent magnetic rings having opposite magnetic pole directions.

10. A method for the synergistic treatment of edible liquids using ultrasound and gradient magnetic fields, characterized in that, The method for processing edible liquids using the apparatus according to any one of claims 1 to 9 includes: S1. Perform ultrasonic cavitation treatment on the liquid; S2. The liquid flows through the magnetized channel and passes through multiple magnetic field action zones in sequence along the flow direction where the magnetic field direction and / or magnetic field strength changes, so that the liquid is subjected to dynamic gradient magnetic field action in the flow state. S3. The liquid is subjected to closed-loop enhanced circulation between the ultrasonic processing unit and the gradient magnetic field processing unit, and is alternately processed during the circulation process to form a nonlinear cumulative processing effect. S4. Output when the liquid reaches the set processing conditions.

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