Audio Frequency Resonance for Barrel Liquid Agitation
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Solution Overview
Problem
Existing sonic aging processes for alcoholic beverages in barrels face challenges such as cavitation at ultrasonic frequencies and insufficient acoustic energy at lower audio frequencies, which hinder effective acceleration of the aging process.
Innovation Solution
An apparatus and method that efficiently couple vibration energy in the audio frequency range (20 Hz to 1000 Hz) into an in-barrel liquid by determining the resonant frequencies of the barrel and using a transducer to transmit vibration energy directly to the barrel, thereby avoiding cavitation and ensuring effective agitation of the liquid.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Productivity
If ultrasonic vibrations are applied to accelerate aging, then the physical and chemical changes are hastened, but cavitation occurs which is detrimental to the maturation process
Solution Approach 1:
The patent changes the frequency parameter from ultrasonic range to audio frequency range (20-1000 Hz), specifically targeting resonant frequencies of the barrel. This parameter change eliminates cavitation while maintaining effective agitation for accelerated aging.
Solution Approach 2:
The patent uses mechanical vibration at audio frequencies to agitate the liquid in the barrel. By applying vibration energy at the resonant frequencies of the barrel, effective agitation is achieved without the harmful cavitation effects of ultrasonic vibrations.
2Object-affected harmful factors
If audio frequency vibrations are used to avoid cavitation, then harmful effects are reduced, but insufficient acoustic energy is introduced into the liquid to have appreciable effect on aging
Solution Approach 1:
The patent applies mechanical vibration at audio frequencies that match the resonant frequencies of the barrel. This resonance condition amplifies the vibration energy transfer to the liquid, achieving effective agitation without cavitation.
Solution Approach 2:
The patent employs sensors to detect the resonant frequencies of the barrel and uses this feedback information to adjust the vibration frequency. This ensures maximum energy transfer efficiency to the liquid while avoiding cavitation.
3Reliability
If traditional aging methods are used, then the beverage matures properly, but the process takes years which is too long
Solution Approach 1:
The patent applies mechanical vibration at resonant frequencies to accelerate the physical and chemical processes of aging. This enables the same maturation quality to be achieved in a fraction of the traditional time required.
Solution Approach 2:
The patent changes the physical parameters of the aging environment by introducing controlled vibration energy at audio frequencies. This parameter change accelerates the aging process while maintaining the quality of maturation.
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
The solution effectively accelerates the aging of whisky or wine by introducing targeted vibration energy that enhances physical and chemical changes within the beverage, achieving accelerated aging with minimal equipment and power requirements.
Implementation Method 1
a transducer capable of producing vibration energy within the audio frequency range in response to a signal input
Implementation Method 2
the container has determinable resonant frequencies in the audio frequency range
Implementation Method 3
vibration energy produced by the transducer at a resonant frequency of the liquid container is efficiently transmitted through the container wall to the responsive liquid in the container
Data Source
AI summary
A method is provided for more effectively agitating a vibration responsive liquid in a container to enhance the qualities of the liquid. Vibration energy that is within the audio frequency spectrum and that corresponds to one or more resonant frequencies of the liquid filled container is coupled to the wall of the container. One or more vibration responsive sensors deployed in or on a container containing the vibration responsive liquid are used to determine the container's resonant frequencies. The method is particularly used in the aging of alcoholic beverages.