Beverage Light Irradiation to Reduce Sulfur Off-Flavors
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Solution Overview
Problem
Certain beverages exhibit unpleasant flavors due to sulfur-containing compounds, and existing methods fail to effectively reduce these compounds to improve taste.
Innovation Solution
Irradiate a liquid with UV-A light at specific wavelengths and doses for a defined period and temperature to reduce sulfur-containing compounds, followed by a flavoring process using charred and toasted wood staves.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Object-affected harmful factors
If conventional processing methods are used, then production time is reduced, but sulfur-containing compounds remain and taste is unpleasant
Solution Approach 1:
The patent replaces conventional mechanical/thermal processing methods with light irradiation (photonic field) to remove sulfur-containing compounds. Specifically, UV light at wavelengths of 254 nm and 365 nm is used to decompose sulfur compounds in the beverage, achieving effective removal without prolonged heating or mechanical processing that would extend production time.
Solution Approach 2:
The patent changes the physical-chemical parameters of the processing method by using specific wavelength light irradiation instead of conventional thermal or mechanical treatment. The irradiation dose is controlled at 100-10,000 J/L, with temperatures maintained between 15-55°C, allowing rapid decomposition of sulfur compounds within 1-48 hours, thus optimizing both effectiveness and production time.
2Object-affected harmful factors
If light irradiation is applied, then sulfur content is reduced and flavor is improved, but energy consumption increases
Solution Approach 1:
The patent applies light irradiation at specific wavelengths (254 nm and 365 nm) with controlled dosages of 100-10,000 J/L, which is sufficient to decompose sulfur-containing compounds without excessive energy input. The dual-wavelength approach targets different absorption characteristics of sulfur compounds, achieving effective removal with optimized energy consumption rather than using broad-spectrum high-energy irradiation.
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 method significantly reduces sulfur content in beverages, enhancing flavor profiles and improving taste, while potentially shortening production time compared to conventional methods.
Implementation Method 1
irradiating the liquid with a light with a dose of 50-watt hours per litre to 3,000-watt hours per litre for 1 hour to 96 hours
Data Source
AI summary
An improved process for producing beverage having favorable sensory characteristic such as smell, taste, etc. The process comprises irradiating the liquid with a light with a dose of 1-watt hours per litre to 3,000-watt hours per litre for 1 hour to 96 hours at a temperature of between 15° C. and 55° C. The process improves the taste of the beverage.