System and Method for Processing Liquid Beverages Using an Electromagnetic Field Containing AC and DC Components

Abstract

The present invention relates to a method and system for treating liquid beverages with electromagnetic fields containing AC and DC components to promote antioxidant and fat / lipid burning metabolism, reduce the toxic effects of alcohol, and improve mouthfeel and flavor. In particular, the present invention relates to a method and system for pulsing DC biased time-varying frequency pulsed electromagnetic waves to alcoholic and non-alcoholic beverages. The method and system of the present invention can simultaneously provide different treatment effects to the beverages.

Description

Related applications

[0001] This non-provisional application claims priority to Provisional Application No. 63 / 116,976, filed on 23 November 2020, the published contents of which are incorporated herein by reference. [Technical Field]

[0002] The present invention relates, overall, to a system and method for processing non-alcoholic and alcoholic beverages using pulsed electromagnetic fields containing AC and DC components to simultaneously produce multiple beneficial processing effects. These beneficial processing effects include antioxidant effects, promotion of fat / lipid burning metabolism, reduction of alcohol toxicity, and improvement of taste and flavor. [Background technology]

[0003] As more people become health-conscious and affluent, their demands for beverage quality extend beyond just taste. Consumers want beverages, especially alcoholic drinks, to be healthy, or at least harmless, without compromising the enjoyment of their taste and quality.

[0004] On average, adults consume more liquids than solid foods per day. Typically, a person consumes about 2 liters of liquids per day, far more than the amount of solid food they consume. These liquids mainly come from beverages and typically include water, tea, coffee, fruit juice, wine, and spirits.

[0005] For the sake of physical health, nutritionists and healthcare professionals consistently encourage consumers to consume more foods and beverages containing antioxidants to neutralize the adverse health effects of radicals generated during cellular metabolism and from external sources of pollution. The positive health effects of antioxidants have been well-proven and recognized in nutritional and medical practice. Therefore, many beverage manufacturers add artificial vitamin C and other antioxidant plant components to their drinks and tout their antioxidant effects. However, even with the addition of vitamins and antioxidant components, many beverages consumed daily still exhibit oxidative properties when detected by an oxidation-reduction potential (ORP) meter with an Ag / AgCl reference cell. To provide consumers with health benefits without changing their beverage consumption habits, there is always a need for methods or devices that can convert beverages from oxidative to antioxidant.

[0006] Reducing body fat is another important parameter for maintaining good health. Health-conscious consumers prefer foods or beverages that can help reduce body fat without the need for medication. Currently, most working adults have sedentary desk jobs. Their lifestyle involves little to no physical labor. Therefore, obesity is a serious problem in modern society and is difficult to change. More precisely, the real health problem is not just weight gain, but the reduction of body fat / lipids. Unless people change their lifestyles and reduce fat through regular exercise, the health problems caused by excess body fat will persist, continuing to impose ever-increasing health costs on society. To date, there are no drug-free beverages on the market that can help burn body fat / lipids through consumption. It would be desirable if processed beverages could better promote body fat metabolism in sedentary lifestyles.

[0007] Beverages possessing desirable health properties such as antioxidant and fat-reducing effects, as described above, should ideally be tasty, even if they do not surpass untreated beverages. If the taste and aroma of treated beverages are diminished or compromised, consumers will be either turned away or unable to be attracted, thus failing to achieve the objective of improving consumer health.

[0008] It is also desirable that the same processing method and apparatus be applicable to non-alcoholic beverages and alcoholic beverages, especially distilled spirits with a high alcohol content.

[0009] Alcoholic beverages are generally considered unhealthy, but some studies report that moderate wine consumption may have positive health effects on some individuals. This may not be due to the health benefits of alcohol itself, but rather to the antioxidants contained in wine. That said, while wine certainly contains antioxidants, the ORP of all wines still shows oxidative properties, although they are less oxidative than high-alcohol spirits. It would be beneficial if wine and high-alcohol spirits could be treated to transform their oxidative properties into antioxidant properties.

[0010] Alcohol is physiologically known to cause liver damage. When alcohol enters the bloodstream through the intestinal wall, the first organ it reaches is the liver. Liver enzymes break down alcohol into acetaldehyde, which is then converted to harmless acetic acid. In this process, the liver enzymes reduce the activation energy of the alcohol-to-acid conversion reaction, but still expend free energy to convert alcohol to harmless acetic acid. If the body's energy supply is insufficient, alcohol is not converted completely to acetic acid, but incompletely, resulting in an excess of weakly toxic acetaldehyde. The accumulation of acetaldehyde can damage the liver and lead to alcoholic fatty liver disease and other liver health problems. If additional energy (for example, in the form of additional bond vibration energy) can be stored in the beverage after processing, the processed beverage can facilitate and speed up the conversion of alcohol to acid, reducing aldehyde accumulation and thus causing less damage to the liver.

[0011] In addition to the demand for improving the health benefits of beverages, processed alcoholic beverages should preferably have a better mouthfeel and taste than unprocessed beverages, or at least not deteriorate in terms of mouthfeel and taste, in order to make alcoholic beverages more appealing and to encourage the consumption of healthier alcoholic beverages that minimize the negative health effects of alcohol. In this way, it is desirable to attract and encourage people to drink healthier beverages that have antioxidant and fat metabolism-promoting functions and cause less damage to the liver.

[0012] In the realm of alcoholic beverages, higher quality alcoholic beverages typically refer to those that reduce the tannins of wine and the burning sensation in the throat of high-alcohol spirits. Currently, reducing the tannins of wine and the burning sensation in spirits is usually achieved by aging in oak barrels for several years or even decades. In the controlled aging and storage environment of oak barrels, complex polymerization reactions occur between tannic acid monomers, wine proteins, alcohol, and polyphenol molecules, reducing tannins and the burning sensation. However, this polymerization naturally takes several years, and if this process could be shortened to minutes, or even seconds, through artificial means, it would be revolutionary for the wine industry.

[0013] Similarly, older spirits (e.g., whiskey aged in wooden barrels) are smoother or less throat-burning than younger whiskey. This smoothness is highly preferred by consumers and consequently commands a higher price. A 25-year-old whiskey can cost tens or even hundreds of times more than a whiskey aged 12 years or less. However, achieving this smoothness typically requires several decades of aging in oak barrels. The same applies to other types of spirits. However, once a spirit is removed from the barrel and bottled, it is impossible to alter or further improve the taste, throat-burning sensation, or smoothness of the bottled, high-alcohol spirit. In other words, high-alcohol beverages (e.g., whiskey) cannot be further aged once removed from oak barrels. This is common knowledge in the distillation industry. Therefore, it is assumed that bottled whiskey or high-alcohol spirits may allow for further reduction of throat-burning sensation to simulate the effects of aging.

[0014] With low-alcohol beverages (such as wine and some Asian spirits), a burning sensation in the throat is usually not a problem. However, the tannins in young wines create an unpleasant, rough mouthfeel when drinking. Some young bottled wines can be further aged in the cork, but it takes several years for these tannins to decrease.

[0015] Astringency is also a typical problem for beverages made from plant leaves or fruits (such as tea, coffee, and herbal tea). To suppress such astringency, it is common to add other flavors (such as sweeteners or acidulants) to non-alcoholic beverages. However, adding sugar or chemical substances to beverages is unhealthy. It is desirable to reduce the astringency of beverages without the need for unhealthy inhibitors while maintaining the same taste and flavor.

[0016] To address the aforementioned needs and desires to improve the quality of alcoholic and non-alcoholic beverages, many efforts have been made. However, they can only achieve one of the desirable attributes and cannot obtain all attributes at once. Also, they all require a long time to produce only one of each effect.

[0017] The ultrasonic treatment disclosed in US 7220439B2 uses ultrasonic mechanical waves to accelerate the combination of components by promoting decomposition or increasing the permeability of the cell walls of oak, grapes, or other components. However, it has no effect on changing the antioxidant property of beverages or changing the ORP of beverages from oxidizing to antioxidant. Such treatment is mainly used to extract components in grapes, malt, oak, or beverages faster during the production of wine or whiskey, rather than after bottling. The taste may be improved by better extraction, but reducing the burning sensation or astringency is not the main purpose of the treatment.

[0018] The pulsed electric field (PEF) treatment disclosed in CN 1256421C increases the permeability of the cell walls of oak, grains, grapes, and other components by applying a high voltage at the kV level, and extracts components in beverage raw materials faster. Its effect is similar to ultrasonic treatment, and these two methods may be used in combination. The electric field applied in this way may be a pulsed mode with a fixed frequency to increase the extraction efficiency. However, similarly, it has no function or ability to change the ORP of beverages from oxidizing to antioxidant.

[0019] The electromagnetic coil electric field treatment disclosed in CN 2305406 Y uses a high-frequency electromagnetic signal to generate a magnetic field emitter by means of a radiation post. In order for the radiation post to be able to emit a signal, the frequency needs to be above megahertz. The circuit described in this patent does not generate a time-varying frequency signal. In this prior art, beverages are treated by a weak external AC fixed-frequency electric field. By using such an arrangement and based on the description of this patent, the taste of beverages can be improved to a certain extent, but it takes several hours to become significant. Such a method also cannot convert beverages from oxidative to antioxidative. This patent does not mention reducing the burning sensation and astringency in the taste either.

[0020] There are also other technologies that teach using time-varying electromagnetic waves instead of the above fixed-frequency waves, but in these technologies, an inductance coil is still used (for example, US Patent Application No. US 2017 / 02552439 A1). Although it improves the reduction of astringency to a certain extent, it cannot similarly change the antioxidant performance or reduce the burning sensation in the throat.

[0021] The air blow treatment is another prior art method that uses air introduced by a vortex, agitation, or a Venturi injector and entrains the air into the beverage due to the inverse relationship between flow pressure and flow velocity. As air is entrained, the release rate of the aroma increases, and the olfactory sense of the aroma becomes better compared to still beverages. The released aroma affects and confuses the sensory system of the taste buds, causing an illusion of improved taste. However, once the aroma molecules are rapidly released during the air blow, the aroma significantly decreases immediately after the air blow. In this process, the ORP of the beverage may become more oxidative, and the burning sensation of high-alcohol beverages or the astringency of wine does not decrease.

[0022] The direct current (DC) electrolysis treatment is mainly used only for producing alkaline water. Alkaline water is generated on the cathode side of the separation membrane for DC electrolysis of water. Due to the OH - concentration in the cathode region, a high pH occurs. As a result, the OH -The ionization increases, converting the ORP of water into an antioxidant, but this comes with an alkaline pH. Alkaline water is undesirable in terms of taste for beverages. Similarly, previous patent applications have taught generating oxidative radicals on the anode side using a very low DC voltage of less than 3V and a milliampere current, solely to alter the taste of wine. These applications do not mention the effect on high-alcohol spirits, or the ability to reduce astringency, burning sensation, or fat metabolism.

[0023] Adding chemical substances (e.g., bicarbonates) directly produces a negative ORP shift effect, but it also alters the pH and taste of the beverage. It is ineffective in reducing the burning sensation in high-alcohol beverages or the astringency of wine. Generally, the addition of chemical substances alters the chemical properties and taste of beverages and is therefore undesirable.

[0024] The present invention provides a beverage processing system and method that can simultaneously deliver desired beneficial effects to liquid beverages, regardless of the type of beverage, including, but not limited to, antioxidant effects, promotion of fat burning metabolism, reduction of alcohol toxicity, and improvement of palatability and flavor. [Overview of the project] [Problems that the invention aims to solve]

[0025] Since the present invention was developed to meet the above needs, the main objective of the present invention is to provide a beverage processing system and method for simultaneously imparting multiple processing effects to a beverage in a single process without impairing the enjoyment of the taste and quality of the beverage (especially alcoholic beverages).

[0026] Another object of the present invention is to provide a system and method that simultaneously imparts multiple processing effects to a beverage, which is more economical and convenient than prior art processes and systems.

[0027] Another object of the present invention is to provide a system and method for simultaneously imparting multiple immediately achievable processing effects to a beverage. [Means for solving the problem]

[0028] The present invention satisfies these and other objectives and advantages by providing a system for processing liquid beverages using an electromagnetic field containing alternating current (AC) and direct current (DC) components. This system A device for generating DC-biased time-varying frequency pulsed electromagnetic waves containing a biased DC component, A power supply for providing power to the device, A processing chamber containing the liquid beverage to be processed, The device comprises one or more capacitive emitter pairs arranged in a predetermined pattern and provided to be in direct contact with the liquid beverage to be processed, wherein two adjacent capacitive emitters are spaced a predetermined distance apart and each pair is electrically coupled to the first and second output terminals of the device, The aforementioned device is configured to generate a pulsed capacitive electric field having electric field strength between capacitive emitters by applying a DC bias time-varying frequency pulsed electromagnetic wave to the liquid beverage to be processed. By providing the liquid beverage to be treated with a time-varying frequency and pulsed AC wave current containing a biased DC component, a negative oxidation-reduction potential (ORP) shift is generated in the liquid beverage, and the pH of the liquid beverage is maintained at a nearly constant level through the cooperative action of the electric field strength of the pulsed capacitive electric field and the biased DC component.

[0029] According to the present invention, a time-varying frequency and a pulsed AC wave current, and the DC component of the generated electric field may be provided to energize the liquid beverage to be treated in order to cause one or more treatment effects in the beverage to be treated. The treatment effects are: 1) To reduce the burning sensation in the throat of the liquid beverage being processed, 2) To reduce the astringency of the treated beverage, 3) Ingestion of the processed liquid beverage enhances the metabolism of burning body fat / lipids, 4) In the presence of alcohol components, reduce the effects of harmful toxins in the liquid beverage being treated, 5) In the presence of alcohol components, it promotes the maturation effect of the liquid beverage being treated. This includes, but is not limited to, one or more of the following.

[0030] In some cases, the system may include multiple emitter pairs, which may be arranged in a predetermined pattern within the processing chamber and either in direct contact with the liquid beverage to be processed, or mounted in a row in a position where the emitters are in direct contact with the liquid beverage to be processed. The emitters may be provided as plates or rods arranged to be electrically coupled in parallel with the first and second output terminals of the device generator. Preferably, the emitters extend over substantially the entire length of the processing chamber.

[0031] In some cases, multiple emitter pairs may be provided as intermediate discharge emitters arranged in parallel rows. Each emitter may have a portion of its emitter surface covered with a conductive coating, and the coated emitter surface may be oriented in one direction and positioned between uncoated emitter surfaces. The advantage of intermediate discharge emitters is that they reduce power consumption and improve efficiency.

[0032] In one embodiment of the present invention, two adjacent capacitive emitters may be spaced a short distance apart to allow for the generation of a capacitance effect between the emitters. This distance may be less than 10 mm, and preferably less than 6 mm.

[0033] In one specific embodiment of the present invention, a device for generating DC-biased time-varying frequency pulsed electromagnetic waves may include an AC wave generator for generating AC electromagnetic waves having a time-varying frequency over a desired scanning time, and a DC bias unit electrically coupled in series with the AC wave generator. The DC bias unit may be configured to generate a DC output that is transmitted to the AC wave generator in order to generate DC-biased time-varying frequency pulsed electromagnetic waves containing a biased DC component.

[0034] In another embodiment of the present invention, the apparatus for generating a DC-biased time-varying frequency pulsed electromagnetic wave includes an AC wave generator for generating an AC electromagnetic wave having a time-varying frequency over a desired scanning time, the AC wave generator being programmed to generate an unbalanced time-varying frequency waveform to generate a DC-biased time-varying frequency pulsed electromagnetic wave containing a pure DC component.

[0035] Advantageously, the system of the present invention may further include an ORP meter for monitoring and measuring the ORP of the liquid beverage to be processed in real time, a cooler for cooling the liquid beverage to be processed, and / or a stirrer for homogenizing the liquid beverage to be processed.

[0036] To determine the degree of energy supply from the liquid beverage to be processed, the system according to the present invention may further include an FTIR spectrometer for scanning multiple consecutive beverage samples taken from the liquid beverage to be processed to obtain multiple FTIR spectra, and by mapping and analyzing these FTIR spectra, the maximum vertical change in peak height of the same absorbance peak is obtained to determine the degree of energy supply, preferably the degree of non-thermal energy supply from the liquid beverage to be processed.

[0037] Preferably, the device for generating DC-biased time-varying frequency pulsed electromagnetic waves may be configured to generate DC-biased time-varying frequency pulsed electromagnetic waves that include a biased DC component, and said electromagnetic waves • A waveform selected from square wave, sine wave, rectangular wave, or triangular wave, • A frequency of approximately 100Hz to 1,000,000Hz, preferably 500Hz to 10,000Hz, • Scanning frequency of 1Hz to 1000Hz, preferably 10Hz to 100Hz, • The maximum peak voltage of the biased DC component is less than half of the maximum AC peak voltage. It has one or more of the following.

[0038] Another aspect of the present invention is, A step of generating a DC-biased time-varying frequency pulsed electromagnetic wave containing a biased DC component, The process includes the step of applying a DC-biased time-varying frequency pulsed electromagnetic wave to a liquid beverage to be processed to provide a time-varying frequency and pulsed AC wave current that includes a biased DC component, The present invention provides a method for treating a liquid beverage using an electromagnetic field containing alternating current (AC) and direct current (DC) components, wherein a time-varying frequency and pulsed AC wave current containing a biased DC component is transmitted to one or more pairs of capacitive emitters arranged in a predetermined pattern and provided to be in direct contact with the liquid beverage, thereby generating a pulsed capacitive electric field having electric field strength between the capacitive emitters, generating a negative oxidation-reduction potential (ORP) shift in the liquid beverage to be treated, and maintaining the pH of the liquid beverage to be treated at a nearly constant level through the cooperative action of the electric field strength of the pulsed capacitive electric field and the biased DC component.

[0039] According to the present invention, this method may further include the steps of measuring the conductivity of a liquid beverage and selecting an emitter suitable for processing the liquid beverage, and / or determining the degree of energy supply (preferably the degree of non-thermal energy supply) to the liquid beverage to be processed as feedback control of the beverage processing.

[0040] In one preferred embodiment of the present invention, the determination step is: The steps include taking multiple consecutive samples from the liquid beverage to be processed, The steps include obtaining multiple FTIR spectra representing multiple consecutive samples, The steps include: mapping and analyzing multiple FTIR spectra for the same absorbance peak (for example, the absorbance peak of an OH bond) to collect information on the peak height of the same absorbance peak; The step includes determining the maximum vertical change in peak height based on the lowest and highest peak heights of the same absorbance peak in multiple FTIR spectra, The maximum vertical change in peak height reflects the degree of energy supply from the liquid beverage being processed.

[0041] In some cases, the method of the present invention further includes the step of monitoring and measuring the ORP of the liquid beverage being processed in real time as feedback control of the beverage processing.

[0042] Processes and systems obtained by conventional technologies are usually designed to solve one specific problem and are insufficient to solve multiple related problems. In contrast, the systems and methods of the present invention are more flexible, can solve multiple problems and obtain the desired beverage processing effect simultaneously, thereby significantly reducing the size of the system and processing costs. According to the present invention, generating a pulsed capacitive electric field using DC bias time variation is a unique method that generates an antioxidant effect (i.e., a negative shift in ORP) in liquid beverages without significantly changing the pH, because the beverage is simultaneously subjected to the combined effects of the capacitive electric field and pulsed AC and DC components. After processing the beverage in this manner, various processing effects can be effectively obtained. Importantly, the beverage has REDOX (reduction / oxidation) energy that can be used for the enzyme REDOX reaction, and in particular, REDOX energy can promote the conversion of alcohol to acetic acid in alcoholic beverages.

[0043] The concepts and structure of the present invention will be described below with reference to the drawings, and the objectives, features, advantages, and technical effects of the present invention will be further explained. The drawings are for illustrative purposes only and do not limit the present invention in any way. [Brief explanation of the drawing]

[0044] The following detailed explanation will refer to the drawings. In the drawings, the same reference numerals throughout the figures represent the same components. [Figure 1] This is a schematic diagram of an exemplary structure of a beverage processing system configured according to the first embodiment of the present invention, where the emitters are arranged in a "small-spaced emitter pair" configuration. [Figure 2] This is an alternative structure for the emitter configured according to the second embodiment of the present invention, in which the emitter is arranged in an "intermediate discharge emitter array" configuration. [Figure 3]Another alternative structure for the emitter configured according to the third embodiment of the present invention, wherein the emitter is in a "large-spacing emitter pair" arrangement. [Figure 4A] This is an exemplary structure of a device for generating DC-biased time-varying frequency pulsed electromagnetic waves containing a biased DC component according to the present invention. [Figure 4B] This is the waveform generated by the structure shown in Figure 4A. [Figure 5A] This is another exemplary structure of a device for generating DC-biased time-varying frequency pulsed electromagnetic waves containing a biased DC component according to the present invention. [Figure 5B-5C] These are the pure waveform and the DC-biased waveform, respectively, generated by the structure shown in Figure 5A. [Figure 6A-6B] The vertical change in FTIR OH-binding peak intensity for two different bulk water samples is plotted. [Figures 7A-7B] The vertical change in FTIR OH-binding peak intensity for treated and untreated whiskey samples is plotted. [Modes for carrying out the invention]

[0045] Although the present invention has been described in preferred embodiments, systems for processing liquid beverages using electromagnetic fields containing AC and DC components can be manufactured in many different configurations, sizes, forms, and materials.

[0046] As used herein, the term “liquid beverage” may mean both liquid non-alcoholic beverages and alcoholic beverages.

[0047] As used herein, the term “capacitive emitter” may mean an element capable of supplying energy to a liquid beverage by a pulsed capacitive electric field generated across a pair of capacitive emitters using superimposed time-varying frequency electromagnetic waves.

[0048] As used herein, the terms “immediate” or “instant” may also mean the time required to produce a significant processing effect in a single step, which is typically 0.5 to 5 minutes per liter of beverage. The time required varies considerably depending on differences in beverage components, such as alcohol content, tannic acid content, and raw materials.

[0049] As used herein, the term “negative ORP shift” may mean that the ORP of a liquid beverage shifts to a more negative ORP reading after processing according to the present invention. For example, a stepwise shift from +300mV to 0mV and then to -200mV is a negative ORP shift.

[0050] As described later, the present invention can provide a variety of desired processing effects simultaneously and instantly, regardless of the type of beverage.

[0051] Even if an aged alcoholic beverage is of very high quality, free from burning sensations and astringency, its ORP (Oxygen-Related Protein) still requires oxidation and cannot promote fat burning metabolism. The alcoholic beverage treated according to the present invention makes high-quality alcoholic beverages even healthier.

[0052] The same system of the present invention can be applied to the processing of different types of beverages (alcoholic beverages and non-alcoholic beverages including water), and various processing effects can be achieved simultaneously and instantly. This reduces the operational and manufacturing costs of beverage processing.

[0053] For many years, it has been recognized that the burning sensation in the throat from bottled spirits (such as whiskey) cannot be changed any further. This invention is a groundbreaking one that can further improve the taste of bottled spirits such as whiskey, brandy, and Chinese Meng Tai liquor, and reduce the burning sensation.

[0054] One unique feature of this invention is the use of ORP as a feedback control parameter to produce desired beverage quality. By optimizing beverage quality using the ORP feedback control parameter and enabling the processing of bottled spirits and wines, it becomes possible to instantly create your own spirits, wines, and cocktails at home or in food and beverage (F&B) establishments, without having to wait for years or decades for natural aging or storing them in large oak barrels with controlled environments. This represents an innovative business solution for pubs, restaurants, or F&B establishments.

[0055] Compared to untreated beverages, the present invention can significantly extend the shelf life of beverages. This includes maintaining good antioxidant properties, burning sensation, astringency, and flavor after treatment. Shelf life is an important consideration for household, commercial, and industrial applications.

[0056] Wine treated with this invention, if not completely consumed, will retain its good taste for more than two months after being stored in a corked bottle (without vacuum sealing, but kept in a refrigerator). This is extremely convenient for light wine beverages. If the same method is applied to untreated wine, the remaining untreated wine may become sour and "spoil" in just a few days.

[0057] The system of the present invention is a small unit suitable for home use as it does not require much space, or it may be scaled up for use in commercial F&B stores or large-scale industrial applications.

[0058] Figures 1-5C and the corresponding descriptions below relate to methods and systems for generating the various processing effects described above by processing liquid beverages. Figures 6A-7B and the corresponding descriptions below relate to methods for detecting and determining the degree of non-thermal energy supply to a liquid beverage being processed as feedback control for beverage processing.

[0059] Referring here to the drawings, Figure 1 shows a system 100 configured according to a first embodiment of the present invention. In this embodiment, system 100 is a closed-loop circuit and comprises equipment 110 for generating DC bias time-varying frequency pulse electromagnetic waves. Equipment 110 includes an alternating current (AC) wave generator 112 and a DC bias unit 114 which is a constant DC power supply for providing a DC component to the AC wave generator 112.

[0060] The system 100 further comprises a processing chamber 120 for containing the liquid beverage 125 to be processed, and the processing is intended to produce the various processing effects described above. The processing chamber 120 may be open or closed. Multiple capacitive emitter pairs are connected in parallel with the device 110 and immersed in the liquid beverage 125 contained in the processing chamber 120. The emitters may be mounted in a line along a piping system circulating the liquid beverage 125 and may be in direct contact with the liquid beverage 125. As shown in Figure 1, the capacitive emitter 122 of the emitter pair is electrically coupled to the first output terminal 113 of the device 110, and the capacitive emitter 121 of the emitter pair is electrically coupled to the second output terminal 115 of the device 110. The emitters 121 and 122 are positioned close together to allow interaction between them, so that the RLC (resistance, inductance, and capacitance) components of the entire circuit are dominated by the capacitive effect, generating a capacitive electric field with electric field strength across emitters 121 and 122 for processing the liquid beverage 125. The capacitive effect is essential for negative ORP shift and / or other processing effects.

[0061] The processing chamber 120 can be made of a non-ferrous material, preferably a non-metallic material. If a metal chamber is used, the inner surface of the chamber must be electrically insulated to prevent absorption of electromagnetic fields by the metal material.

[0062] The arrangement of emitters 121, 122 and their position in the liquid beverage 125 is crucial for obtaining beneficial processing effects. It is essential to generate a very high time-varying electromagnetic field gradient without affecting the safe use of the operator or consumer. To solve this problem, within a safe operating voltage of less than 60V, emitters 121, 122 are preferably spaced very close together, a few millimeters (mm), which is called a "small-spacing emitter pair" arrangement. The smaller the spacing, the shorter the processing time for the beverage. However, if a longer processing time for the beverage is acceptable, the spacing between two adjacent emitters can be increased, while ensuring that the capacitive effect still exists. Furthermore, emitters 121, 122 are in direct contact with the liquid beverage 125 being processed, preferably extending along the entire length of the processing chamber 120. The liquid beverage flows along the spacing of the emitter pair because it is processed by a pulsed capacitive electric field.

[0063] Figure 2 shows another emitter arrangement called an "intermediate discharge emitter array" arrangement. As shown in the figure, multiple emitter pairs are provided as intermediate discharge emitters 221, 222 arranged in parallel rows within the processing chamber 220. Each intermediate discharge emitter 221, 222 has a portion of its emitter surface covered with a conductive coating, and the coated emitter surface 223 is oriented in one direction and positioned between uncoated emitter surfaces 224. The coated emitter surface 223 can occupy only half of the entire emitter surface or any appropriate length, and in the intermediate discharge emitter array arrangement, the intermediate discharge emitters 221, 222 are not connected by wires. Because the energy required for discharge is low, the wave preferentially discharges only on the coated emitter surface 223. Unlike closely spaced emitter pair configurations where the wave current can only discharge once between emitter pairs, this intermediate discharge emitter array configuration allows for a several-fold increase in the number of waves that discharge and re-enter the emitter. With intermediate discharge emitters 221 and 222, the same amount of wave current from the same emitter pair enters and re-enters the emitter surface many more times, depending on the number of intermediate discharge emitters 221 and 222. Therefore, to achieve the same processing effect, the energy input is significantly reduced in this configuration.

[0064] The number of intermediate discharge emitters 221, 222 may be any number, as long as the size of the processing chamber 220 allows and does not interfere with installation.

[0065] Typically, in small-spacing emitter pair configurations and intermediate discharge emitter array configurations, two adjacent emitters are spaced at a distance D of less than 10 mm, preferably less than 6 mm, to generate a capacitive electric field suitable for processing beverages with conductivity less than 500 μS / cm.

[0066] For beverages with high conductivity, a so-called "large-spacing emitter pair" arrangement is used, where adjacent emitters are spaced relatively far apart, and the emitters are preferably designed to have a small surface area. An example of such an arrangement as an alternative to a small-spacing emitter pair arrangement is shown in Figure 3, which shows a pair of emitter probes 321 and 322 spaced far apart by a large distance D1 and housed in a processing chamber 320. The distance D1 is greater than 10 mm, preferably 12 mm or more. As the emitter surface area decreases and the emitter spacing increases, the current between emitters decreases, and when combined with a constant current transformer of appropriate size, it is possible to process beverages with high conductivity of 6000 μs / cm.

[0067] According to the present invention, capacitive emitters are made from low-wear materials such as gold, platinum-plated titanium, niobium, or any combination thereof. Other coating materials such as iridium oxide, ruthenium oxide, and titanium oxide are also suitable for use as emitter materials when provided in the processing chamber. Boron-doped diamond can be used to process beverages containing perchlorides, including, but not limited to, coconut water, mineral water, and salted beverages. When platinum-plated or conductive metal oxide coated electrodes are used, these types of beverages produce hypochlorite or chlorine gas due to the DC ion current generated by the DC component of a time-varying frequency pulsed electromagnetic field in the beverage. With doped diamond electrodes, the chlorine generation overpotential at the surface of the diamond electrode is very high. This prevents the generation of chlorine or hypochlorite when processing chlorine-containing beverages.

[0068] Semi-consumable materials such as graphite, graphene, and silicon-ferrous metals can also be used as emitter materials, provided that the slow-dissolving nature of the material is acceptable to the user and does not pose any health problems.

[0069] In this invention, when dissolved magnesium or zinc ions are used for a specific consumption purpose, a rapidly consumable material such as magnesium, zinc, or other metals can be used.

[0070] The shapes of the emitters 121, 122, 221, 222, 321, and 322 may be various two- or three-dimensional geometric shapes to suit the available space within the device 110, and may include, but are not limited to, grid shapes, plates, bars, rods, concentric cylinders, coaxial tubes, single or multilayer structures, or repeating pairing layers.

[0071] The relative surface area between the emitters of an emitter pair can be adjusted to produce different effects for different types of beverages. For beverages requiring more oxidation, a smaller surface area ratio between the two emitters is preferable, and vice versa.

[0072] The emitter size can be changed according to the beverage charge volume, ORP, and target processing requirements for reducing burning sensation and astringency.

[0073] The AC wave generator 112 is electrically coupled to a power source and configured to generate AC electromagnetic waves with a time-varying frequency for a desired operating time. As shown in Figures 1 and 4A, the AC wave generator 112 is electrically coupled in series with a DC bias unit 114. The DC bias unit 114 is configured to generate a DC output having a predetermined DC bias voltage. The DC output is transmitted to the AC wave generator 112 to generate DC bias time-varying frequency pulsed electromagnetic waves containing a biased DC component. Generally, the DC bias voltage is lower than the time-varying pulse voltage and may be variable or fixed. Therefore, the DC bias voltage can be adjusted to suit different field processing requirements.

[0074] Preferably, the time-varying frequency electromagnetic wave generated in the present invention may have a frequency in the range of 100 Hz to 1,000,000 Hz, preferably in the range of 500 Hz to 10,000 Hz, a scanning frequency in the range of approximately 1 to 1,000 Hz, preferably in the range of 10 Hz to 100 Hz, and has a root-mean-square output of current in the range of 0.5 amperes to 300 amperes, and is used in applications ranging from homes to large-scale industrial use. Figure 4B shows the waveform generated by the device 110 in Figure 4A. The waveform may be square, triangular, rectangular, sinusoidal, or random in shape, but it should be understood that it is preferably square.

[0075] The DC bias unit 114 can be selected from a switch-mode DC power supply, a rechargeable DC battery, or an AC-DC rectifier power supply. Using a rechargeable DC battery as the DC bias unit 114 can produce an extremely pure DC output, making it particularly suitable for several applications that require an extremely pure DC source.

[0076] Figures 5A-5C show possible alternatives to the device 110. The illustrated device 210 includes an AC wave generator 212 for generating AC electromagnetic waves having a time-varying frequency over a desired scanning time. In this embodiment, the AC wave generator 212 is programmed to generate an unbalanced time-varying frequency waveform to produce a DC-biased time-varying frequency pulsed electromagnetic wave containing a pure DC component. Figure 5B shows the form of a pure AC electromagnetic wave, and Figure 5C shows the waveform containing a pure DC component generated by the device 210.

[0077] Another alternative to the apparatus 110 may include an AC wave generator that drives one or more inductance coils to generate AC electromagnetic waves having a time-varying frequency over a desired scanning time, and a DC electrolytic device. In this embodiment, the inductance coils may be located inside or outside the processing chamber, but the chamber must be nonmetallic to prevent shielding of the electromagnetic field inside the processing chamber.

[0078] Referring again to Figure 1, the system 100 further comprises a beverage reservoir 140 for sending the liquid beverage 125 to the processing chamber 120, and an ORP meter 130 configured to monitor and measure the ORP of the liquid beverage 125 in real time as ORP feedback to achieve the best and most optimal processing. The ORP meter is of the Ag / AgCl reference cell type. Once the negative ORP shift of the liquid beverage slows down and approaches the most negative ORP, it indicates that the optimal processing has been achieved and processing should be stopped. Obviously, the exact optimal ORP reading will differ between different types of beverages, and even between different batches of the same type of beverage. The optimal taste also varies from person to person. Therefore, the user can first determine the optimal ORP reading by tasting the processing results to their liking, and then use the above ORP reading for subsequent processing.

[0079] Since the ORP reading of the ORP meter 130 is visible to the user, ORP feedback can be controlled manually. Alternatively, the user can set a desired ORP termination value, and when the predetermined ORP value is reached, the system 100 can automatically stop processing. In addition to ORP feedback, when processing large quantities of the same beverage, processing can also be controlled by a timer for ease of use. To better implement ORP feedback or timer control of processing, a circulation pump 160 is provided to circulate the liquid beverage 125 between the beverage reservoir 140 and the processing chamber 120 within the system 100, thereby better mixing and circulating the beverage in the processing chamber 120.

[0080] A stirrer (e.g., a magnetic stirrer, not shown) may be provided in the processing chamber 120 and / or the beverage reservoir 140 and is used to promote homogenization of the beverage to be processed 125. The magnetic stirrer operates by rotating a small magnetic bar in the beverage when it receives a rotating magnetic field generated by an external arrangement of rotating polarity inductance coils. By other methods known in the art, a rotating magnetic field can be generated by alternately exciting multiple inductance coils. For example, it can be excited by a fixed DC or AC current. The effect of the rotating magnetic field contributes to better mixing of the beverage, and the rotating magnetic field also contributes to the formation of water molecule clusters. This can generate a weak negative antioxidant shift in ORP, and the stirring effect also improves the release of aromas in the beverage. Therefore, a magnetic stirrer is useful when incorporated into the processing system of the present invention.

[0081] One feature of the present invention is the determination of the degree of energy supply to a liquid beverage being processed. The degree of energy supply to a liquid beverage indicates whether the beverage has been sufficiently processed to a desired energy level, and can therefore be used as feedback control for beverage processing. Figures 6A and 6B schematically illustrate the basic principle of determining the degree of energy supply (preferably the degree of non-thermal energy supply) of water using samples of bulk water A and bulk water B.

[0082] Determining the degree of non-thermal energy supply to bulk water A involves the following: Five consecutive samples are taken from bulk water A, and then these five samples are scanned sequentially to obtain their respective FTIR spectra. These FTIR spectra are then all mapped, and their OH bond absorbance peaks are analyzed to gather information regarding the OH bond absorbance peak heights. The vertical change Δh between the lowest and highest peak heights of the OH bond absorbance peaks in the five FTIR spectra is determined, and this parameter Δh represents the active / dynamic state of the OH bond vibrational energy of water. The same procedure is applied to bulk water B, and the vertical change Δh between the lowest and highest peak heights of the OH bond absorbance peaks is plotted in Figure 6B.

[0083] It is clear that bulk water B has a larger vertical change Δh than bulk water A, indicating that the OH bond vibrational energy of bulk water B is higher than that of bulk water A. The greater the fluctuation between the lowest and highest peak heights, the more active the immediate dynamic changes are in different parts of the water due to the attractive forces of the OH bonds and the interactions between water molecules.

[0084] Figures 7A and 7B show the FTIR spectra of whiskey before and after processing with the system 100 of the present invention, obtained by following the measurement procedure for bulk water described above.

[0085] Specifically, three samples are taken from untreated whiskey that has not undergone any processing or been subjected to any external changes (e.g., temperature) using a 1 ml pipette, and scanned with an FTIR spectrometer. Each of the three samples from the untreated whiskey shows different OH bond absorbance peaks, as shown in the left panel of Figure 7A. After the whiskey has been treated with the pulsed electric field and DC component of the System 100 of the present invention, three samples are collected from the treated whiskey using a 1 ml pipette and scanned with an FTIR spectrometer. Each of the three samples from the treated whiskey also shows different OH bond absorbance peaks, as shown in the left panel of Figure 7B. Again, the vertical change Δh in Figures 7A and 7B is determined. It is clear that the vertical change Δh in Figure 7B is much larger than the vertical change Δh in Figure 7A, indicating that this whiskey is indeed significantly energized by the System 100 of the present invention.

[0086] In addition to the OH bond, other bond peaks exhibiting similar behavior exist, but they are not as prominent as the OH bond peaks because their bond vibrational energy states may not be as dynamic as those of the OH bond vibrations. However, the same mapping, analytical principles, and methods can still be applied to determining the energy supply of other types of bonds, such as C=O, CH, and C=H.

[0087] The method of determining the degree of energy supply in a beverage by mapping and analyzing the excitation of OH bonds using FTIR spectroscopy can be used externally as a separate unit for feedback control measurements of non-thermal molecular bond energy excitation, or it can be integrated into the entire processing system 100 of the present invention. Alternatively, multiple FTIR spectrometers can be used to scan multiple samples simultaneously and can be modified to suit online analytical measurements of automated sampling.

[0088] Referring again to Figure 1, the cooler 150 is installed in the system 100 to solve the heat generation problem during processing, especially in the case of high conductivity, in which case the temperature of the liquid beverage 125 may rise, and if the processing is left unattended, overheating may occur. Since the rise in beverage temperature (especially in the case of wine) is undesirable, the cooler 150 is provided to cool the liquid beverage 125 after processing. The cooler 150 can be installed to cool the beverage stored in the reservoir 140 or the beverage flowing through the piping system. Since the available space in household appliances is limited, a compact thermoelectric cooler can be selected to cool the beverage after processing.

[0089] Figure 1 shows a system 100 in which a liquid beverage 125 is processed fluidly. In particular, a pump 160 and associated piping are installed to circulate the liquid beverage 125 contained in the processing chamber 120. The liquid beverage 125 may also be processed under static conditions using the system of the present invention. In the static case, no pump or associated piping system is required, and the static liquid beverage 125 is contained in the processing chamber 120 and processed. An ORP meter 130 is attached to the processing chamber 120, and the ORP meter 130 may be covered with a cooler jacket, or other cooling systems suitable for cooling the cooler may be employed as needed.

[0090] Processing parameters related to the conductivity of beverages This invention can process a wide range of beverages, from vodka with a very low conductivity of 10 μS / cm, to whiskey and brandy with conductivity of 30-60 μS / cm, water / tea / coffee with conductivity in the hundreds, wine with conductivity of 2000-4000 μS / cm, and coconut water with very high conductivity of 6000 μS / cm. Because the range of conductivity varies so widely, and the DC component between the emitter surface and the time-varying capacitive electric field is in close proximity, the current change between emitters can differ by up to 600 times when using the same processing chamber and emitter configuration. According to this invention, the conductivity of beverages can be manually classified according to the type of beverage, particularly suitable for home use, or by manually measuring the conductivity reading. Automatic classification is also possible by using a conductivity sensor.

[0091] Typically, beverages with a conductivity of less than 500 μS / cm can be grouped with processing chambers in a small-spacing emitter pair configuration designed for low-conductivity beverages, as shown in Figures 1 and 2. Beverages with a conductivity exceeding 500 μS / cm can be processed in processing chambers in a large-spacing emitter pair configuration, as shown in Figure 3.

[0092] However, even within the conductivity range of 5 to 500 μS / cm, the current variation for different types of beverages is significant. This invention solves this problem by using a constant-current power supply that automatically adjusts the output voltage to maintain a constant current supplied to the AC wave generator. Such a constant current supply ensures that the wave generator does not melt and continuous processing is guaranteed, even if the conductivity of the beverage changes. Furthermore, it becomes possible to use a larger-sized constant-voltage power supply, provided it can withstand the maximum current generated during processing of the highest conductivity.

[0093] The appropriate power supply used in the present invention is preferably within the following range in order to effectively cover the processing functions. • When the conductivity of various beverages is limited to a certain narrow range, a constant voltage power supply of less than 60V can be used. This constant power supply voltage and the resulting current load will not overload the power supply or over-process the beverages. Preferably, a constant current power supply is used to control the current output so as not to exceed a preset limit in response to changes in the conductivity of the beverage. The power supply may be a pulse switching rectifier type using a silicon full-wave or half-wave bridge rectifier, an inductance coil-wound transformer rectifier, or a simple DC power supply from a dry cell or wet cell. The power supply may be air-cooled or oil-cooled.

[0094] In the present invention, multiple processing chambers can be arranged in combination with the above-described multiple emitter arrangements, and such combinations can be provided in a single system of the present invention to share the same single device 110 for generating DC bias pulse waves. This is particularly advantageous when it is necessary to process many different types of beverages with large variations in conductivity.

[0095] ORP Feedback Control As described above, ORP readings are used to confirm the optimal processing results for beverages, such as wine and high-alcohol content distilled spirits according to the present invention. Optimal processing results mean the following: • The ORP value of the beverage is close to that of the strongest antioxidant. • The feeling of burning is reduced to almost the optimal level. • The taste and aroma of the beverage spread more effectively, providing a more comprehensive flavor and aroma.

[0096] By applying the treatment of the present invention to a beverage, more polymerization of water, alcohol, aldehyde, acetic acid, and ester molecules is induced, forming more electron-donating polymers and clustered molecules. Polymers and clustered molecules with fewer unpolymerized alcohol molecules contribute significantly to reducing throat burning and astringency. In these polymerization processes, particularly the rearrangement of water molecule clusters, more electron-donating cluster polymers are generated, so the ORP reading of the beverage shows greater negative or antioxidant properties.

[0097] Typically, in the initial stages of processing alcoholic beverages, the beverage's ORP can shift very quickly to a negative ORP reading due to antioxidants. However, as processing continues, the OH components... - and H + The continuous generation of ions also produces oxidation byproducts, including acetic acid and esters. At this stage, if there are no polyphenols, tannic acids, or alcohols with sufficient activity to polymerize with the acid and high bond vibration energy, an excess of acid occurs. The excess acid affects the rate of the negative ORP shift, delaying the negative shift. After reaching the most negative ORP potential, the ORP begins to reverse and shift towards the positive oxidation ORP direction. At this stage, the production of excess acid alters the taste of the alcoholic beverage, making it too diluted or too sour, exhibiting the typical characteristics and taste of over-aged wine or beverages excessively exposed to oxygen gas.

[0098] Considering the processing behavior described above, an ORP meter 130 is provided to monitor ORP changes in real time. Once the negative ORP shift of the beverage slows down and approaches the most negative ORP potential, it indicates that the optimal processing of the present invention has been achieved, and the processing process should be stopped. Clearly, the exact optimal ORP reading will differ between different types of beverages, and even between different batches of the same type of beverage. The optimal taste also varies from person to person. Therefore, the user can first determine the optimal ORP reading by tasting the processed result to their liking, and then use the above ORP reading for subsequent processing without having to taste the beverage again.

[0099] As described above, since the ORP reading is visible to the user, ORP feedback can be controlled manually. Alternatively, the user can set a desired ORP termination value, and when the optimal ORP value is reached, the system 100 of the present invention can automatically stop the processing process. In addition to ORP feedback, when processing large quantities of the same beverage, the processing can also be controlled by a timer for ease of use. Therefore, ORP feedback enables the best and most optimal processing of beverages.

[0100] Measurement of non-thermal excitations of molecular vibrational energy in beverages Energy is known to exist in multiple forms, but all forms fall within the framework of Gibbs free energy. Enthalpy (thermal energy) and entropy (non-thermal energy) are two elements in the concept of Gibbs free energy. Thermal energy is the most common form and can be detected and measured with a thermometer, while non-thermal entropy energy cannot. Entropy is non-thermal energy characterized by the excitation of molecular bond energies. Entropy energy includes bond vibration and rotational kinetic energies, including chemical / concentration gradient energy. In the case of water or water-containing beverages, the OH bond vibration energy is a critical excitation, but such excitations cannot be detected by thermal or temperature measurements. The presence of entropy influences many aspects of chemical reactions, especially many biochemical processes / reactions.

[0101] Many studies and technical works detect the coupling vibrational energy states of water and other substances using Fourier transform infrared (FTIR) spectroscopy, but they do not address how to correctly apply this to determining the dynamic coupling vibrational states of static bulk liquids, or when bulk liquids undergo external excitation, such as the entropy treatment described in this invention.

[0102] While conventional FTIR spectrometers can detect absorbance peaks of OH bonds, traditional teaching and methods using a single scan of the FTIR spectrum cannot determine whether the OH bond vibrational energy of a liquid sample has been supplied or reached its maximum energy level.

[0103] In certain applications, particularly large-scale industrial applications in beverage processing, it is necessary and advantageous to detect, from the perspective of entropy energy, whether a beverage has been sufficiently processed to a desired energy level.

[0104] The system and method of the present invention can be used to advantageously detect and determine the degree of energy supply to water or a beverage, and to use it as feedback control for processing, or to determine whether the processing has reached a desired processing level. In particular, the present invention teaches the detection of excited states of coupled vibrational energy by mapping and analyzing multiple FTIR spectra of samples obtained from the same beverage for the same absorbance peak, and more importantly, the detection and measurement of the level of non-thermal excitation as described above.

[0105] In prior art technical research papers and publications, typically one sample is used and plotted on an FTIR absorbance or transmittance graph, with only one OH peak present for this measurement purpose in the wavenumber range of + / - 3300 to 3600. Conventional teachings of single-line / single-peak representations of FTIR spectra typically show only one spectral line as a logical or conceptual representation for each temperature, failing to show the actual OH bond vibrational energy state and failing to reflect the activity or dynamics of the sample. There is no teaching in the beverage industry or prior art about mapping methods using variations in vertical peaks in FTIR curve spectra. Prior art also does not mention detecting non-thermal energy supply in water or beverages by sequentially scanning multiple samples taken from the same bulk liquid. Rather, prior art teaches that the OH peak of water may broaden with changes in D2O / H2O concentration, or that the OH peak may produce only a single response when subjected to external input. However, prior to the present invention, there was no concept or teaching that the OH bond peak of water itself is so unstable that it cannot be represented by a single absorbance peak value or a single FTIR scan, even without changes in external state / energy.

[0106] This invention proposes mapping the OH bond vibrational energy states of water or beverages to multiple FTIR spectra, either under static conditions or when excited by external energy. When multiple consecutive samples are taken from the same bulk water and scanned using FTIR spectra, even under static conditions, the OH bond peak absorbance of the water or beverage sample changes, indicating the instability of the entropy energy properties. This is because the OH bond peak absorbance value of water is unstable and fluctuates. This method allows for the tracing of OH peak intensity trajectories. Scanning more consecutive samples with FTIR allows for the detection and mapping of more peaks. By mapping the peak intensity trajectories, typically linear vertical lines of peaks can be observed. Alternatively, with some different excitation methods, if the peak trail is in a more random order, the contours / boundaries of the peak points can be mapped.

[0107] The vertical change in absorbance peak height / intensity can reflect a change in the vibrational state of the bonded vibrational energy. To determine the vertical change in absorbance peak height, at least two samples are needed to identify the upper and lower limits of the absorbance peak height. More than two spectra are preferable for a more accurate determination of the change, and more than five spectral peaks are preferable. If, after obtaining the first few peaks, all spectral peaks from subsequent FTIR scans fall within the upper and lower limits established by the first few samples, it indicates that the OH bond energy state of the water or beverage for determination fluctuates within the range limited by these upper and lower limits. More precisely, the dynamic state of the water bond energy should be indicated not by a single peak intensity value, but by a range of absorbance peak intensity values. A larger vertical change in absorbance peak indicates greater variability in the water and beverage, and a higher active / excited state of the water and beverage. Typically, five or more spectral scans are sufficient to determine the upper and lower limits of absorbance. However, more samples always yield more accurate results.

[0108] Referring to Figure 6, if only one spectrum is obtained from each of bulk water samples A and B, it is possible to obtain the incorrect interpretation that bulk water sample A has a higher entropy energy state than bulk water B. However, according to the determination method of the present invention, it is clear that bulk water B has a higher OH bond vibration energy than bulk water A and is in a more active / dynamic state than bulk water A, because bulk water B shows a greater change in the vertical peak.

[0109] Furthermore, it should be understood that while bulk water B has a higher absorbance peak value than bulk water A, this only indicates a higher absorbance of the IR wave and does not necessarily mean that bulk water B is in a more active / random oscillation state than bulk water A. Only the larger fluctuations defined by the highest and lowest absorbance peak heights can reflect immediate, more active dynamic changes in the attractive forces of the OH bonds and the interactions between water molecule bonds in different parts of the bulk water.

[0110] By measuring the range of the absorbance peak of the OH bond, a baseline for untreated water can be established. Changes in the absorbance peak value of untreated water indicate that there are changes in the absorbance peak value of the OH bond even without energy input or changes in ambient conditions. This differs from the conventional teaching that the absorbance peak value of only one OH bond represents the entire bulk water. Clearly, the more samples collected and tested (e.g., pipette drops), the better the range of variation in the absorbance peak value of the OH bond can be established.

[0111] The above-described method for mapping and analyzing OH bond peaks to determine the excitation level of bond vibrational energy can be applied to different types of liquid beverages, including ultrapure water, distilled water, tap water, groundwater, seawater, alcoholic beverages, and many other types of solutions and liquids. Such a method for determining the energy level of a liquid is particularly useful for effectively processing beverages according to the present invention.

[0112] It has been remarkably discovered that the system and method of the present invention can simultaneously and instantly impart various desired beneficial processing effects to beverages, regardless of the type of beverage. The processing effects are: 1) To generate a negative ORP in a liquid beverage to be treated, where the pH is maintained at a nearly constant level. 2) To reduce the burning sensation in the throat of the liquid beverage being processed, 3) To reduce the astringency of the liquid beverage to be processed, 4) Ingesting the processed liquid beverage enhances the metabolism of body fat burning, 5) When an alcohol component is present, reducing the action of harmful toxins in the liquid beverage to be treated; 6) When an alcohol component is present, promoting the aging effect of the liquid beverage to be treated; including, but not limited to, these.

[0113] This generates a negative ORP shift. The oxidation-reduction potential (ORP) is considered a parameter representing the ability of a chemical / biochemical system to oxidize (lose electrons) or reduce (gain electrons). A positive value represents an oxidized state, and a negative value represents a reduced state.

[0114] Even for low-conductivity alcoholic beverages, to generate a negative ORP shift, the beverage is subjected to the combined effect of a pulsed capacitive electric field and a biased DC component applied by the system of the present invention.

[0115] First, the liquid beverage to be treated is exposed to a pulsed AC time-varying electromagnetic field to vibrate the O-H bonds of water, alcohol, polyphenols, and / or other molecules containing O-H bonds, hydrogen bonds, or polar bonds. By correctly combining the time-varying frequency range, duty cycle, applied voltage, and current, such bond vibrations are activated and can be detected by a large change in the variation of the O-H bond vibration absorbance peak in the FTIR (Fourier transform infrared) spectrum. Along with the high bond vibrations, the cluster arrangements of water molecules, polyphenols, and alcohol molecules are rearranged, and the polymerization of such hydrogen bond and polar bond compounds is promoted. In other respects, the free energy of the beverage is improved. Correspondingly, the hydration encapsulation behavior of H + and OH - ions by water molecule clusters changes. Water and alcohol can be written as (H2O) n - or (C2H5OH) n - and water clusters (H2O) n or alcohol clusters (C2H5OH) n , or ((H2O) n’ +(C2H5OH) n” ) nClusters and negatively charged ((H2O) n’ +(C2H5OH) n” ) n The cluster mixture exhibits a stronger electron-donating tendency, where n is any integer such as 1, 2, 3, 4, etc.

[0116] Next, in order to generate a negative ORP shift simultaneously with polymerization, the DC component, which is introduced in a pulsed manner into the AC time-varying electromagnetic ion wave current, plays the role of generating the negative ORP shift. The rate of the negative ORP shift is directly proportional to the increase in the DC component current, but the DC current does not exceed the AC current. In this invention, since no film or barrier is required between the emitter pair, a balanced amount of H + and OH - Ions are introduced into the water by the DC component current. Therefore, there is no significant change in the pH of the beverage, but more H + and OH - Ions can be introduced into water. As a result, when a negative ORP shift occurs in the beverage, the pH of the beverage is maintained at a nearly constant level.

[0117] Under normal circumstances, if a DC component current of 1 ampere per second flows through the fluid, then 6.24 × 10⁻¹⁴ 18 This generates electron charges in the water. - and H + The number of ions increases, accompanied by a rearrangement of water clusters. More electron-containing water or alcohol clusters are formed, and the ORP gradually shifts to more negative readings, but there is no significant change in the pH of the beverage.

[0118] However, more OH - and H +Although a balanced amount is generated, ORP or pH will not shift unless there is an influence from the capacitive electric field of pulsed AC time-varying electromagnetic waves that generates electron-donating cluster arrays. Similar to DC electrolysis without a membrane, there is no change in pH or ORP. According to the present invention, the strength of the capacitive electric field of pulsed AC time-varying electromagnetic waves is proportional to the DC component, resulting in the desired negative ORP antioxidant performance of the beverage. Therefore, one feature of the present invention is that the antioxidant ORP shift occurs only when the DC bias time-varying electromagnetic wave generator, the generation of a capacitive electric field across the emitter by coupling the generator with a capacitive emitter, and the DC bias are correctly combined. Another feature of the present invention is that although the treatment of the present invention generates a negative ORP shift, the pH of the treated beverage remains almost unchanged. This is desirable because changes in pH usually result in changes in the chemical properties and taste of the beverage, which can be found in conventional chemical additive methods.

[0119] The addition of alkaline chemicals (e.g., NaOH) reduces the amount of OH in water. - While it is possible to directly increase the number of electron-donating ions to generate an electron-donating antioxidant effect, this affects pH and has undesirable effects on beverages. This contradicts the objective of the present invention, which does not require the intervention of any chemical additives.

[0120] More importantly, after the treatment according to the present invention, the beverage is supplied with energy and its internal energy increases, and this internal energy can be stored in the beverage for a certain period of time before reaching the bloodstream, as will be demonstrated in the simulation tests described later.

[0121] Reduces the burning sensation of high-alcohol distilled spirits. The burning / tingling sensation from high-alcohol spirits is due to the vanilloid receptor VR-1 in the throat membrane picking up single alcohol molecules and sending signals to the human brain as "heat" signals. Longer aging times in barrels of spirits cause alcohol monomers to polymerize with other alcohols, polyphenols, aldehydes, and acetic acid to form larger alcohol polymers. These larger polymers do not react well with VR-1, resulting in fewer signals being picked up by VR-1, and consequently, a reduced "heat" sensation or perception.

[0122] Inside the barrel, the polymerization occurs due to the chemical energy difference between alcohol molecules, water, aldehydes, and acetic acid. However, because the chemical energy difference is very small, the polymerization reaction proceeds slowly, and it takes several years or even decades for the aging process to bring about improvements in taste and the effects of reduced heat and smoothness. However, once the distilled spirit is removed from the barrel and bottled, there is no further change in the quality and properties of the beverage, as there is no new chemical energy from the materials inside the barrel or from the outside.

[0123] The process of the present invention is an improvement in this respect, as it allows for further energy input to distilled spirits even after bottling. As bottled distilled spirits (e.g., whiskey) flow through the processing chamber of the system of the present invention, they are affected by a capacitive electric field generated by the AC component and the biased DC component, thereby supplying energy and activating and vibrating the OH, hydrogen, and polar bond energies of the component molecules of the distilled spirits. This provides the free energy necessary for the polymerization of alcohol, which can be stored for a certain period of time, so that polymerization can continue even when the distilled spirits are bottled or not in an aging environment.

[0124] The DC component and ionic current generated by the time-varying electromagnetic field produce secondary effects on the emitter surface. These include further oxidation of alcohols to aldehydes, then to acetic acid, and finally to esters. These new compounds produced during further oxidation also provide compounds necessary for further polymerization. This enables further aging of bottled whiskey and other high-alcohol spirits.

[0125] Reduces the astringency of beverages. Astringency is another problem in beverages including wine, tea, coffee, or other herbal plant-based drinks. Conventional techniques to reduce astringency in beverages typically require a long time; for example, wine can be aged for several years or even decades in oak barrels to allow for complex polymerization of tannic acid monomers, wine proteins, alcohol, and polyphenol molecules, thereby reducing astringency.

[0126] Similar to the reduction of throat burning sensation, beverages treated with the present invention become capable of immediate polymerization processes, particularly the polymerization of tannic acids and proteins or other organic compounds in grapes. These polymerization processes, especially the rearrangement of water clusters, generate more electron-donating cluster polymers, so the astringency of beverages is reduced in a very short time without the addition of inhibitors. For example, iced lemon tea retains its sweetness even with less sugar. After treatment with the present invention, the astringency of wine, especially young and bottled wines, is significantly reduced within a few minutes.

[0127] Increase your body fat burning metabolism For a fat-burning metabolic effect to occur, liquid beverages must have a high level of free energy, which is stored so that the body can initiate fat burning metabolism. Glycolysis of glucose requires low energy to initiate energy production and always occurs preferentially over fat or protein metabolism. Fat burning metabolism is a more complex process and requires higher energy. This situation occurs only when glucose is depleted or the body's free energy increases to a higher level to initiate fat burning, for example, after a long, slow walk or jog. When the body is at rest, fat burning metabolism usually does not occur, or if it does, it is minimal, which can lead to fat accumulation.

[0128] In conventional technology, time-varying electromagnetic waves induced by an external inductance coil that is not in direct contact with the beverage cannot increase the free energy level of the beverage, and the rate at which the beverage's vibrations increase is too slow to produce immediate results.

[0129] Unlike conventional technology, the system of the present invention does not use any inductance coils, and a very tightly packaged emitter pair is immersed in the beverage and in direct contact with it. With the appropriate frequency range, duty cycle, and balance of DC and AC components of the generated capacitive electric field, oscillations of the OH coupling can be generated almost instantly. More importantly, the generated energy can be stored in the liquid beverage for a certain period of time before being completely dissipated into the surrounding environment, realizing the effects of fat burning metabolism and other processing effects described herein.

[0130] The improvement in the fat-burning metabolic effect of liquid beverages through the treatment of the present invention will be demonstrated in the examples described later.

[0131] Reduce harmful toxic effects after drinking alcohol. When alcohol enters the bloodstream through the intestinal wall, it first reaches the liver. The liver recognizes alcohol as a toxin and breaks it down in the following two-step process. [ka]

[0132] If the reaction is complete and produces acetic acid, it is harmless because acetic acid is non-toxic. However, the reaction can be incomplete if there is insufficient available dehydrogenase or if the supply of free energy for the reaction is insufficient to completely produce the final product, acetic acid. Such incomplete conversion can lead to the accumulation of acetaldehyde, which is harmful to the liver.

[0133] As described above, the treatment of the present invention increases the free energy of an alcoholic beverage by increasing the polar coupling vibrational energy that can be stored for a certain period of time. We have also discovered that the treated beverage can promote the conversion of acetaldehyde to acetic acid, which will be explained in the simulation tests described later.

[0134] Aging effect of alcoholic beverages Currently, once alcoholic beverages are removed from barrels and bottled, they cannot mature further due to the lack of barrel materials or a supply of new chemical energy from the outside; therefore, the quality and properties of the beverage do not change any further. The synergistic action of DC components and pulsed capacitive electric fields on ionic currents in water increases the internal energy of vibration and rotation of water clusters and dissolved ions. After treatment with the DC-biased time-varying frequency pulsed electromagnetic waves of the present invention, this increased energy is stored in the beverage. Such excited energy has a long-lasting residual effect, which can last for several weeks depending on energy loss or dissipation within the system. This enables further maturation of bottled whiskey and other high-alcohol-content distilled spirits, thereby improving the quality or properties of alcoholic beverages removed from their aging storage environment.

[0135] Experimental Test Example 1. Simulation test of the antioxidant effect of treated water The amount of gastric acid (HCl) secreted per day is approximately 1.5 L, and the average pH of gastric acid is approximately 2.5. The amount of water consumed by an adult per day is approximately 1.5 to 2 L. Therefore, in the simulation test, 200 mL of HCl with a pH of 2.21 was mixed with 200 mL of water treated by the system of the present invention and compared with untreated water.

[0136] The acidic water that passed through the stomach was neutralized by NaHCO3 secreted from the duodenum, resulting in a pH of approximately 8. This was simulated by adding 55 mL of NaHCO3 to return the pH to 8.

[0137] Next, the ORP of treated and untreated water was measured using an ORP meter to confirm whether the water still possessed antioxidant properties before reaching the intestinal tract and being absorbed into the bloodstream.

[0138] The results are shown in Table 1. [Table 1]

[0139] The test results revealed that the treated water maintained an antioxidant state at the end of the test, while the untreated water remained oxidized throughout the entire test process.

[0140] Example 2. Fat-burning metabolic effect of the treated beverage One way to determine whether the human body is undergoing carbohydrate metabolism or fat burning metabolism is to measure the amount of CO2 in exhaled breath. This can be done by detecting CO2 in a hospital's metabolic testing laboratory. The basic principle is that when carbohydrates / glucose are burned, more CO2 is released per mole of inhaled oxygen, but in the case of fat burning metabolism, the amount of CO2 in exhaled breath is low. Simplified glucose and fat oxidation are shown below. When glucose is oxidized C6H 12 O6 + 6O2 → Example 2 + 6H2O + energy • RQ (Reaction Quotient) = Example 2 / 6O2 = 1.0 When fat is oxidized · C 16 H 32 O2 + 23O2 → Example 2 + 16H2O + energy • RQ=1 Example 2 / 23O2=0.7

[0141] Therefore, the result was the amount of CO2 produced, which decreased for each oxygen molecule consumed.

[0142] Since the amount of inhaled O2 is almost constant with each breath, measuring the CO2 in exhaled breath allows us to determine whether it is glucose oxidation metabolism or fat oxidation metabolism.

[0143] In this example, a portable Lumen® metabolic CO2 sensor was used for test validation purposes, rather than using a hospital metabolic laboratory. The measurements provided by the Lumen metabolic CO2 meter were scaled from 1 to 5. A reading closer to 1 indicates higher fat burning metabolism, while a reading closer to 5 indicates higher carbohydrate burning metabolism. A detailed explanation of the Lumen sensor can be found on the website https: / / www.lumen.me / how-it-works.

[0144] As shown in Table 2 below, test samples were collected from multiple subjects before and after consuming the specified beverage.

[0145] The test results for a typical sample are shown in Table 2. [Table 2]

[0146] Before consuming water and coffee treated with the system of the present invention, the body remained seated, and the LumenCO2 sensor reading was 5, indicating carbohydrate metabolism. After consuming the treated water or coffee, the LumenCO2 sensor reading was 4 or 3, indicating that more fat burning metabolism occurred.

[0147] After consuming untreated water and coffee, the LumenCO2 reading remained at 5, indicating no change in metabolism and that the body was still metabolizing carbohydrates.

[0148] All test samples showed the same trend, demonstrating the fat-burning metabolic effect obtained by the treatment of the present invention.

[0149] Example 3. Simulation test to reduce toxic acetaldehyde in the liver. To simulate the aforementioned conversion of alcohol to acetaldehyde and then to acetic acid, dehydrogenase obtained from vinegar mother was added to untreated whiskey and whiskey treated with the system of the present invention. The focus of the simulation test was to determine the trend of the reaction conversion. The amount of enzyme from vinegar mother used in this simulation test was low to simulate a situation where the dehydrogenase was insufficient.

[0150] Whiskey generally has a high alcohol content. To better reflect actual drinking conditions, Johnnie Walker Red Label whiskey was used as a sample.

[0151] The test results are shown in Table 3 below. [Table 3]

[0152] The test results are as follows: a) The acetaldehyde level (ppm) increased from 174 ppm in whiskey without added dehydrogenase to 185 ppm in the same whiskey with added dehydrogenase, simulating the liver condition when consuming untreated whiskey. This increase in acetaldehyde indicates that toxic acetaldehyde accumulated when the whiskey was untreated and dehydrogenase was insufficient. b) When the same amount of dehydrogenase was added to the treated whiskey, the toxic acetaldehyde decreased from 174 ppm to 150 ppm. This result indicates that the toxic acetaldehyde in the treated whiskey was reduced in the liver. c) The difference in acetaldehyde between untreated and treated whiskey was 35 ppm (185-150 ppm). The 35 ppm reduction in acetaldehyde content strongly demonstrates that the treatment effect of the present invention contributes to increasing free energy and promoting the conversion reaction of alcohol to acetic acid in the liver, thereby reducing the adverse toxic effects of alcoholic beverages on health.

[0153] Therefore, the present invention provides a system and method for treating non-alcoholic and alcoholic beverages using an electromagnetic field containing AC and DC components, which is very simple, relatively inexpensive, more environmentally friendly than the prior art, and can effectively provide a variety of beneficial treatment effects at once. The above treatment effects include the following: 1) Converting oxidative alcoholic beverages into antioxidants to create healthier alcoholic beverages is unique, and in particular, converting high-alcohol distilled spirits into antioxidants is new to this industry. 2) The ability to maintain the antioxidant properties of a beverage until it enters the bloodstream after ingestion. 3) The ability to promote fat burning metabolism without the use of drugs or chemical additives is unknown in any prior art. 4) The ability to reduce the harmful accumulation of acetaldehyde in the liver by promoting the complete conversion of alcohol to acetic acid, rather than remaining at an incomplete intermediate reaction from alcohol to acetaldehyde. 5) To date, it has not been achieved to simultaneously improve the quality of a beverage and provide various beneficial processing effects in a single treatment. 6) It can further reduce the burning sensation and improve the beverage quality of bottled, high-alcohol-content distilled spirits. This is a departure from industry standards. 7) The immediate processing time, which produces all desired effects within a few minutes, is unique. Typical processing times, especially for alcoholic beverages, require several years. 8) Such immediate processing enables processing that requires immediate processing time in homes, commercial F&B stores, and industrial users. The same single system of the present invention can be configured to process many types of beverages, from low-conductivity vodka and whiskey to water / tea / coffee, and high-conductivity wine, fruit juice, and coconut water. The conductivity range is 10 μS / cm to 6000 μS / cm. 9) The antioxidant ORP of treated alcoholic and non-alcoholic beverages is maintained for extended shelf lives, and the reduction of bitterness and burning sensation is permanent.

[0154] Any given aspect, feature, or parameter preference and choice of the present invention should be considered to be disclosed in combination with any and all other aspects, features, and parameter preferences and choices of the present invention, unless otherwise indicated in the context.

[0155] The embodiments described herein are intended as illustrative systems and methods, but it will be understood by those skilled in the art that the present invention is not limited to the exemplified embodiments. Those skilled in the art will anticipate many other possible variations and modifications by common sense without departing from the scope of the present invention, but these variations and modifications should fall within the scope of the present invention.

Claims

1. A device for generating DC-biased time-varying frequency pulsed electromagnetic waves containing a biased DC component, A power supply for supplying power to the aforementioned device, A processing chamber containing a liquid beverage to be processed, which is either static or in a flowing state, One or more capacitive emitter pairs arranged in a predetermined pattern and provided to be in direct contact with the liquid beverage to be processed, wherein two adjacent capacitive emitters are spaced a predetermined distance apart and each capacitive emitter pair is electrically coupled to the first and second output terminals of the device, Equipped with multiple emitter pairs, The apparatus is configured to apply the DC bias time-varying frequency pulse electromagnetic wave to the liquid beverage to be processed to generate a pulse capacitive electric field having electric field strength between the capacitive emitters. A system for processing a liquid beverage using an electromagnetic field containing alternating current (AC) and direct current (DC) components, wherein the liquid beverage to be processed is supplied with a time-varying frequency and pulsed AC wave current containing the biased DC component, thereby generating a negative oxidation-reduction potential (ORP) shift in the liquid beverage to be processed, and the pH of the liquid beverage to be processed is maintained substantially constant by the cooperative action of the electric field strength of the pulsed capacitive electric field being treated and the biased DC component, and the plurality of emitter pairs are arranged in the processing chamber in a predetermined pattern and are in direct contact with the liquid beverage to be processed, or are mounted in a line at a position where the emitters are in direct contact with the liquid beverage to be processed.

2. The system according to claim 1, characterized in that the time-varying frequency, the pulsed AC wave current, and the DC component of the generated electric field are provided to supply energy to the liquid beverage to be treated in order to cause one or more processing effects in the liquid beverage to be treated.

3. The aforementioned processing effect is, 1) To reduce the burning sensation in the throat of the liquid beverage to be treated, 2) To reduce the astringency of the liquid beverage to be treated, 3) Ingestion of the treated liquid beverage enhances body fat / lipid burning metabolism, 4) In the case of alcohol components, to reduce the effects of harmful toxins in the liquid beverage to be treated, 5) In the presence of alcohol components, to promote the maturation effect of the liquid beverage to be treated. The system according to claim 2, characterized in that it includes one or more of the following.

4. The system according to claim 1, wherein the emitter is provided as a plate or rod arranged to be electrically coupled in parallel with the first and second output terminals of the device, and extends over substantially the entire length of the processing chamber.

5. The system according to claim 1, wherein the plurality of emitter pairs are provided as intermediate discharge emitters arranged in parallel rows, a portion of the emitter surface of each emitter is covered with a conductive coating, the coated emitter surfaces are oriented in one direction and positioned between uncoated emitter surfaces.

6. The system according to any one of claims 1 to 5, characterized in that the distance between the two adjacent capacitive emitters is less than 10 mm.

7. The system according to any one of claims 1 to 5, wherein the apparatus includes an AC wave generator for generating AC electromagnetic waves having a time-varying frequency over a desired scanning time, and a DC bias unit electrically coupled in series with the AC wave generator, the DC bias unit being configured to generate a DC output transmitted to the AC wave generator in order to generate DC bias time-varying frequency pulse electromagnetic waves containing a biased DC component.

8. The system according to any one of claims 1 to 5, wherein the apparatus includes an AC wave generator for generating AC electromagnetic waves having a time-varying frequency over a desired scanning time, and the AC wave generator is programmed to generate an unbalanced time-varying frequency waveform to generate DC-biased time-varying frequency pulsed electromagnetic waves containing a pure DC component.

9. The system according to any one of claims 1 to 5, further comprising an ORP meter for monitoring and measuring the ORP of the liquid beverage to be processed in real time.

10. The system according to any one of claims 1 to 5, further comprising an FTIR spectrometer for scanning a plurality of consecutive beverage samples taken from the liquid beverage to be treated to obtain a plurality of FTIR spectra, and determining the degree of energy supply of the liquid beverage to be treated by mapping and analyzing the plurality of FTIR spectra to obtain the maximum vertical change in the peak height of the same absorbance peak.

11. The system according to any one of claims 1 to 5, further comprising a cooler for cooling the liquid beverage to be processed and / or a stirrer for homogenizing the liquid beverage to be processed.

12. The device is configured to generate a DC-biased time-varying frequency pulsed electromagnetic wave containing a biased DC component, and the DC-biased time-varying frequency pulsed electromagnetic wave is - A waveform selected from square wave, sine wave, or triangular wave, • Frequencies ranging from approximately 100 Hz to 1,000,000 Hz, - Scanning frequency from 1 Hz to 1000 Hz, The system according to any one of claims 1 to 5, characterized in that it has one or more of the following: the maximum peak voltage of the biased DC component which is less than half of the maximum AC peak voltage.

13. A step of generating a DC-biased time-varying frequency pulsed electromagnetic wave containing a biased DC component, The steps include applying the DC bias time-varying frequency pulse electromagnetic wave to a liquid beverage to be processed, which is in a static or flowing state, to provide a time-varying frequency and pulse AC wave current including the biased DC component, The step includes monitoring and measuring the ORP of the liquid beverage to be processed in real time, A method for treating a liquid beverage using an electromagnetic field containing alternating current (AC) and direct current (DC) components, wherein the time-varying frequency and pulsed AC wave current, including the biased DC component, is transmitted to one or more pairs of capacitive emitters arranged in a predetermined pattern and provided in direct contact with the liquid beverage to be treated, thereby generating a pulsed capacitive electric field having electric field strength between the capacitive emitters, generating a negative oxidation-reduction potential (ORP) shift in the liquid beverage to be treated, and maintaining the pH of the liquid beverage to be treated at a substantially constant level through the cooperative action of the electric field strength of the pulsed capacitive electric field and the biased DC component.

14. The method according to 13, characterized by including the step of measuring the conductivity of the liquid beverage to be treated and selecting an emitter suitable for treating the liquid beverage to be treated.

15. The method according to 13, characterized in that it includes a step of determining the degree of energy supply to the liquid beverage to be processed as feedback control for beverage processing.

16. The aforementioned decision step is, The steps include taking multiple consecutive samples from the liquid beverage to be treated, The steps include obtaining multiple FTIR spectra representing each of the multiple consecutive samples, The steps include: mapping and analyzing the multiple FTIR spectra for the same absorbance peak to collect information regarding the peak height of the same absorbance peak; The step includes determining the maximum vertical change in the peak height based on the minimum and maximum peak heights of the same absorbance peak, The method according to 15, characterized in that the maximum vertical change of the peak height reflects the degree of energy supply to the liquid beverage being processed.

17. The method according to 16, characterized in that the absorbance peak of the OH bond is mapped and analyzed.

18. The method according to any one of claims 13 to 17, characterized in that the time-varying frequency and pulsed AC wave current, and the DC component of the generated electric field are provided to supply energy to the liquid beverage to be treated in order to cause one or more treatment effects in the liquid beverage to be treated.

19. The aforementioned processing effect is, 1) To reduce the burning sensation in the throat of the liquid beverage to be treated, 2) To reduce the astringency of the liquid beverage to be treated, 3) Ingestion of the treated liquid beverage enhances body fat / lipid burning metabolism, 4) In the case of alcohol components, to reduce the effects of harmful toxins in the liquid beverage to be treated, 5) In the presence of alcohol components, to promote the maturation effect of the liquid beverage to be treated. The method according to 18, characterized by including one or more of the above.

20. The method according to any one of claims 13 to 17, characterized in that the distance between two adjacent capacitive emitters is less than 10 mm.

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