Low-Frequency Acoustic Treatment for Fermentation Flavor Control
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Solution Overview
Problem
Existing methods for acoustic treatment of food, such as ultrasonic and megasonic sound waves, can inactivate bacteria and enhance chemical reactions but often require specialized equipment and may be detrimental to flavor development, while methods using audible range acoustic waves or low-frequency vibrations do not effectively control flavor development during brewing, maturation, or fermentation.
Innovation Solution
Exposing food to sound with frequencies between 1 Hz and 400 Hz, preferably between 5 and 300 Hz, during brewing, maturation, or fermentation, using a system with a sensor and low-frequency transducer to control the acoustic treatment based on detected parameters like temperature, pH, or analyte content, to optimize flavor development and extend shelf-life.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If acoustic treatment is applied to cheese, then product quality and consumer acceptance are improved, but processing complexity and equipment requirements increase
Solution Approach 1:
The patent replaces traditional mechanical processing methods with acoustic field application. Sound waves are used to induce molecular vibrations and enhance mass transfer during cheese making, substituting mechanical mixing and processing with acoustic energy to achieve better product quality without complex mechanical systems
Solution Approach 2:
The patent changes physical parameters of the cheese-making process by introducing acoustic energy at specific frequencies and intensities. By controlling acoustic parameters (frequency, amplitude, duration) during curdling, coagulation, and aging, the process achieves improved texture and flavor development without requiring complex mechanical equipment
2Reliability
If acoustic treatment is applied to cheese, then flavor development and texture are enhanced, but production time and energy consumption increase
Solution Approach 1:
The patent employs periodic acoustic treatment cycles during cheese production. Sound waves are applied in controlled intervals during critical stages like curdling and aging, enhancing flavor development through repeated acoustic stimulation without requiring continuous processing, thus optimizing time efficiency
Solution Approach 2:
The patent utilizes phase transition effects of acoustic energy in the cheese matrix. Sound waves induce molecular vibrations that facilitate phase changes in protein and fat structures during aging, accelerating flavor development and texture formation without extending production time
3Productivity
If acoustic treatment is applied to cheese, then mass transfer and enzyme activity are enhanced, but equipment cost and operational complexity increase
Solution Approach 1:
The patent substitutes mechanical mixing and processing equipment with acoustic field generators. Sound waves directly enhance mass transfer and enzyme activity in the cheese matrix without requiring complex mechanical systems, reducing equipment cost and operational complexity while improving productivity
Solution Approach 2:
The patent introduces acoustic energy as an intermediary that facilitates mass transfer and enzyme activity. Sound waves act as a mediator between processing conditions and cheese components, enhancing molecular interactions and enzymatic reactions without requiring direct mechanical intervention or complex equipment
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
This method enhances flavor yield and extends the shelf-life of food products by effectively influencing bacteria and microbes, improving desirable flavors and nutritional components without the need for preservatives or heat treatment, while maintaining sensory characteristics.
Implementation Method 1
the application of an acoustic field to a mass of curd during the making of cheese
Implementation Method 2
Acoustic treatment of cheese: a review of the literature and proposed mechanism of action
Data Source
Figure 1
Figure 2
Figure 3A~3B
AI summary
Disclosed is a method of producing brewed, matured or fermented food, comprising: exposing the food to sound having a frequency of higher than 1 Hz and less than 400 Hz during brewing, maturation or fermentation. The method enables improved efficiency with respect to the yield of desirable flavors and flavor development control and ideally also prolonged shelf-life. Also disclosed are systems for performing said method and food products produced by said method.