Method and apparatus for accelerating food oxidation rate

Abstract

A beverage aerator device comprises a microprocessor (10) and an MMW radio wave antenna including a polarized antenna array (16, 18). The antenna is operatively configured by the microprocessor to vary the field directions to control oxygen vibration during the aeration process.

Description

[0001] Method and apparatus for accelerating food oxidation rate

[0002] The present specification relates to a method and apparatus for accelerating beverage oxidation rate, particularly but not exclusive the oxidation rate of wine.

[0003] It is often desirable to aerating wine after uncorking to enhance its flavour and aroma. The traditional method is to decant the wine from the bottle into glass decanters so that the air (and in particular, oxygen) is introduced into the wine, and then allowing the wine to 'breath' so that the surface of the wine has contact with the atmosphere. Other known methods include agitators which swirl the wine decanter, and funnels which increase the amount of aeration. Nevertheless, these methods still require a certain amount of time to elapse before the wine is properly aerated.

[0004] US11802262 (Ya-Chung Yu et al) discloses a method of aerating wine which a foodstuff such as wine is irradiated with a first frequency for a first time period, and a second frequency for a second time period, the first frequency being the opposite phase of the second frequency. However, the speed and effectiveness of aeration can be improved, and further, some way of monitoring the aeration is desirable.

[0005] The object of the present invention is to provide for the effective and convenient aeration of a beverage, and alternatively or additionally to monitor the amount of aeration.

[0006] According to the present invention, there is provided a beverage aerator device according to either claim 1 or claim 7.

[0007] The invention will now be described, by way of example, with reference to the drawings, of which

[0008] Figure 1 is a diagrammatic view of the beverage aerator system;

[0009] Figure 2 is a perspective view showing the use of the beverage aerator device placed near glasses of wine;

[0010] Figure 3 is a diagrammatic view of the operation of the device;

[0011] Figure 4 is a diagrammatic view a detail of the device including white light source, colour sensor and antenna array; Figure 5: shows the output of the MMW radio antenna array; and

[0012] Figures 6 and 7 are plots showing the colour absorption of wine over time.

[0013] Referring to figure 1, the function parts of the system comprise a processor 10, a white light source 12, an RGB colour sensor 14, a front end MMW radio antenna 15 controlled by an antenna switch 19 connected to vertical and horizontal polarisation antennae 16, 18 (2).

[0014] The processor 10 controls the white light source 12 and antenna switch 19, and may control other aspects of the device. It also receives the output of the RGB colour sensor 14.

[0015] Referring to figure 2, in use the device 30 is placed on a surface together with some glasses of wine 35 which are to be aerated. For example, three glasses 35 may be arranged at approximately 10cm from the front end MMW radio antenna 15 of device 30, the device 30 including some indicia showing the direction in which radio waves will be emitted. The emitted radio waves aerate the wine as will be described more fully below. The operation of the device 30 may be controlled via a control panel 31, and a display 32 can provide feedback (such as when the aeration has completed). The white light source 12 transmits a beam of white light which hits the wine in one of the glasses 35 arranged in front to the device, and some of the reflected light 38 is returned to the colour sensor 14, so that the aeration of the wine can be monitored as will be described in more detail below. The front end MMW radio antenna 15 is not here visible, nor are the white light source 12 or colour sensor 14.

[0016] Referring to figure 3, the general operation of the device is as follows. The processor 10 (which may be a micro-controller unit) causes the white light source 12 to turn on, so that a beam of white light strikes the wine in the vessel. The colour sensor 14 detects the light frequencies reflected by the wine and this output is fed back to the processor 10 to determine the colour of the wine, and thereby determine the amount of oxidation (i.e. aeration) that has taken place. If further oxidation is required, the processor 10 instructs the polarised phase antenna array 20 to generate MMW radio waves and irradiate the wine. This process continues until the processor 10 ascertains from the colour of the wine (calculated from the signal received from the colour sensor 14) equates to the desired level of oxidation. The processor 10 then turns off the polarised phase antenna array 20, the white light source 12 and the colour sensor 14. The processor 10 may also indicate on the device, or send a signal to a smart device, indicating that the aeration process has been successfully completed.

[0017] Referring to figure 4, the white light source 12 may comprise LEDs of specific frequencies to make up something approximating white light, and / or the frequencies may be chosen to be particularly useful (in terms of absorbance or scattering) for sensitivity to particular compounds in the wine or other beverage (particular compounds whose concentration changes during the aeration process). Here, an IR LED is included together with red, green and blue LEDS. The colour sensor 14 includes ADC (analog-to-digital converter)

[0018] Referring to figure 5, the white Light Emitting Diode (LED) 12 emits broad-spectrum light while the colour sensor 14 receives part of the reflected beam from the white light source 12. The colour sensor 14 comprises silicon photodiodes array 40, which may include for example infra-red, red, green and blue wavelength detectors, that is bands of wavelengths in near-visible and visible light spectrum ranging from 300 nm to 750 nm. The activation of the white light source 12 is controlled by the MCU processor 10, and the signals from the colour sensor 14 is output via analog-to-digital converters (ADCs) to the MCU processor 10.

[0019] The processor 10, as well as controlling the white light source 12 and sampling the output of the colour sensor 14, uses this data as part of the logic (which will be described below) for controlling the MMW radio wave output. The processor 10 controls the MMW radio wave output by transmitting an Intermediate Frequency (IF) trigger signal to the MMW mixer / Voltage-Controlled Oscillator (VCO) 40 to change the frequency of the MMW radio wave output, and also transmits control signals to the MMW antenna. The MCU produces an IF trigger signal, which is an input voltage and depends on the colour sensor, to control the VCO to generate an MMF carrier frequency from 57GHz to 62GHz.

[0020] Referring to figure 5, the switching between the horizontal polarisation antenna 16 and the vertical polarisation antenna 18 will result in a first time period T1 where the MMW radio wave output is horizontally polarised, and a second time period T2 where the MMW radio wave output is vertically polarised, these time period alternating. The length of the time periods T1 and T2, and in particular their ratio, can be used to control the aeration process in particularly in response to the sensed colour data. More specifically, the MCU can control the interval of OOK modulation, for example, cycles HVVV, HVVVHVVV, and HVVVVVHVVVVV etc.

[0021] Vertical polarised MMW radio wave output causes oxygen molecules to oscillate perpendicularly to the surface of the wine, and thereby accelerates the interaction of the oxygen and tannins in the wine, ensuring thorough aeration and flavour development. Horizontal polarised MMW radio wave output directs the movement of oxygen molecules in a direction parallel to the surface of the wine. This has less effect on the oxidation of the wine, but allows the system to regulate the intensity and direction of the EM waves.

[0022] The processor 10 uses the sampled data from the colour sensor 14 to detect the wine colour from the glasses placed in front of the device. The Processor 10 then adjusts the parameters of the MMW radio wave output based on the wine colour.

[0023] The colour sensor 14 continuously monitors wine colour, and the processor 10 uses this data to dynamically adjusts parameters as the colour of the wine changes to precisely control of the oxidation process. When the correct aeration is achieved, as indicated by the sampled data from the colour sensor 14, the device switches the antennae (including the mixer and amplifier etc), white light source 12 and colour sensor 14 off.

[0024] Although the generation of alternating horizontally polarised and vertically polarised MMW radio wave output is conveniently effected by switching between horizontally polarised and vertically polarised antennae, it will be realised that varying horizontally polarised and vertically polarised MMW radio wave outputs could be achieved by alternative means such as switched or rotating filters, reflectors, and various phased array antennae.

[0025] In an alternative embodiment, the beverage aerator device may be supplied without the components of a white light source and colour sensor (and so not rely on feedback from the detected colour change), offering a simplified yet effective device for accelerating beverage oxidation. In this configuration, the processor directly controls the MMW radio wave antenna based on predetermined stored parameters, and / or user input. The absence of the white light source and colour sensor simplifies the device's operation and reduces complexity. The core principle behind this technology lies in the interaction between the emitted EM waves and the wine molecules. When the MMW front-end generates and directs polarized EM waves towards the wine surface, these waves induce specific vibrations and rotations in the oxygen molecules present in the wine. By manipulating the polarization and frequency of the EM waves using the microprocessor-based control mechanisms, the system can modulate the oxygenation process.

[0026] As molecules in the wine oxidise, the colour of the wine changes. The colour sensor continuously monitoring changes in the wine's colour spectrum, the sensor provides critical data that enables the microprocessor to assess the degree of oxidation that has taken place, and then dynamically optimize the EM wave parameters, including wavelength and power output. This dynamic adjustment ensures precise and consistent aeration tailored to the specific characteristics of the wine being oxidized.

[0027] To test this, the efficacy of the contactless EM wave wine aerator was demonstrated through comparative experiments. Visible Spectrophotometry was used to contrast the natural oxidation processes were with controlled EM wave oxidation at various time intervals, revealing a significant improvement in aeration efficiency.

[0028] Referring to figure 6 (case A), a 2020 Bordeaux Red Wine having a Main Grape of Cabernet Sauvignon (75%) was allowed to oxidise in the convention manner in a wine glass, with samples being taken using a cuvette. Spectrophotometry measured the wine's absorbance in the 300nm to 750nm wavelength range. The plots for absorption at 1 min (squares on thick solid line), 30 min (triangles on dashed line) and 60 min (circles on thin solid line) are shown. The data is also shown in the following table:

[0029] Referring to figure 7 (case B), the same wine oxidised by transmitting MMW waves as described above to the wine glass, again with samples being taken using a cuvette, and measuring absorption using Spectrophotometry in the same range. The plots for absorption at 1 second (squares on thick solid line), 30 seconds (triangles on dashed line) and 60 seconds (circles on thin solid line) are shown. Again, the data is also shown in the following table:

[0030] The two plots indicate that that substantially the same colour change occurs for both natural oxidation and oxidation using the present system, however the present system is around 60 times faster.

[0031] The utilization of MMW frequencies in the 60 to 62 GHz range ensures optimal penetration and interaction with the wine molecules, enhancing the speed and efficiency of the oxidation process. By fine-tuning the polarization of the EM waves using the antenna system and on-off keying (OOK) modulation, the aerator can selectively energize and align oxygen molecules to facilitate controlled oxidation without the risk of over-aeration or inconsistent results.

[0032] In this specification an apparatus / method / product "comprising" certain features is intended to be interpreted as meaning that it includes those features, but that it does not exclude the presence of other features.

[0033] Many variations are possible without departing from the scope of the present invention as defined in the appended claims.

Claims

Claims1. A beverage aerator device comprising: a microprocessor an MMW radio wave antenna, including a polarized antenna array, wherein the antenna is operatively configured by the microprocessor to vary the field directions to control oxygen vibration during the aeration process.

2. The beverage aerator device according to claim 1 wherein the polarised antenna array includes a first polarised antenna and a second polarised antenna, the polarisations being substantially orthogonal, the polarised antenna array being switchable, such that the microprocessor causes the first polarised antenna to be on for a first time period, and a second polarised antenna to be on for a second time period.

3. The beverage aerator device according to claim 1 wherein there is included a colour sensor, the processor uses the output of the colour sensor to monitor the aeration of the beverage, and control or vary the output of the MMW radio wave antenna to optimise the aeration of the beverage.

4. The beverage aerator device according to claim 3, further comprising: a white light source controlled by the microprocessor to illuminate the wine during the aeration process.

5. The beverage aerator device according to any previous claim, wherein the microprocessor controls the MMW radio wave output by modulating the frequency and polarization of the emitted waves based on feedback received from the colour sensor.

6. The beverage aerator device according to any previous claim further comprising: a control panel and a display, wherein the microprocessor provides feedback on the aeration process status via the display, and / or wherein a user can interact with the microprocessor through the control panel to initiate, monitor, or adjust the aeration process.

7. A beverage aerator device comprising: a microprocessor a MMW radio wave antenna a colour sensor wherein the processor uses the output of the colour sensor to monitor the aeration of the beverage, and control or vary the output of the MMW radio wave antenna to optimise the aeration of the beverage.

8. The beverage aerator device according to claim 7, wherein the device includes a white light source, reflected light from the white light source generating the input for the colour sensor.

9. The beverage aerator device according to either claim 7 or 8, wherein the MMW radio wave antenna includes a polarized antenna array, wherein the antenna is configured by the microprocessor to vary the field directions to control oxygen vibration during the aeration process.

10. The beverage aerator device according to claim 9 wherein the polarised antenna array includes a first polarised antenna and a second polarised antenna, the polarisations being substantially orthogonal, the microprocessor causing the first polarised antenna to be on for a first time period, and a second polarised antenna to be on for a second time period.

11. The beverage aerator device according to any of claims 7 to 10, further comprising a white light source controlled by the microprocessor to illuminate the wine during the aeration process.

12. The beverage aerator device according to any of claims 9 to 11, wherein the microprocessor controls the MMW radio wave output by modulating the frequency and polarization of the emitted waves based on feedback received from the colour sensor.

13. The beverage aerator device according to any of claims 7 to 12 further comprising: a control panel and a display, wherein the microprocessor provides feedback on the aeration process status via the display, and / orwherein a user can interact with the microprocessor through the control panel to initiate, monitor, or adjust the aeration process.

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