Sulfur Dioxide Reduction in Fermented Beverages for Aluminum Packaging
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Solution Overview
Problem
The production of hydrogen sulfide in acidic beverages containing sulfur dioxide when stored in aluminum containers results in an undesirable taste due to corrosion of the aluminum, which is not effectively addressed by existing thicker coatings that can also affect flavor.
Innovation Solution
Decrease the concentration of sulfur dioxide in the beverage through chemical processes such as micro-oxygenation, hydrogen peroxide addition, or increasing pH, and use of antioxidants like phenolics and aldehydes to bind sulfur dioxide, thereby reducing hydrogen sulfide formation.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Object-generated harmful factors
If a thicker coating is applied to the interior walls of the aluminum container, then hydrogen sulfide production is reduced, but flavors are scalp from the beverage
Solution Approach 1:
The patent extracts and removes sulfur dioxide from the beverage through aeration and chemical processes before packaging in aluminum containers. This eliminates the root cause of hydrogen sulfide formation without requiring thicker coatings, thereby preserving beverage flavors while preventing the harmful effect.
Solution Approach 2:
The patent changes the chemical parameters of the beverage by adjusting pH levels and using chemical agents to bind sulfur dioxide. By modifying these parameters, the beverage becomes less reactive with aluminum, reducing hydrogen sulfide production without affecting flavor.
2Reliability
If sulfur dioxide is used as a preservative in the beverage, then anti-oxidative and anti-microbial properties are improved, but hydrogen sulfide production increases
Solution Approach 1:
The patent converts the harmful interaction between sulfur dioxide and aluminum into a beneficial process by using aeration and chemical agents to bind sulfur dioxide before it can react with aluminum. This maintains the preservative effectiveness of sulfur dioxide while preventing hydrogen sulfide formation.
Solution Approach 2:
The patent performs preliminary actions by aerating the beverage and adding chemical agents before packaging in aluminum containers. This preliminary treatment binds sulfur dioxide and prevents its subsequent reaction with aluminum, eliminating hydrogen sulfide production while maintaining preservative properties.
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
Reduces hydrogen sulfide formation by controlling sulfur dioxide levels, preserving the beverage taste, and enhancing consumer acceptance.
Implementation Method 1
exposing the fermented beverage to oxygen wherein the oxygen initiates oxidation processes (some indirect or through intermediary radicals) that can end with ethanol being oxidized to acetaldehyde that reacts with SO2
Implementation Method 2
The chemical process may comprise adding hydrogen peroxide to the fermented beverage
Implementation Method 3
The chemical process may comprise exposing the fermented beverage to an aldehyde-containing material
Implementation Method 4
A pH of the fermented beverage may be increased. A pH of the fermented beverage may be greater than or equal to 3.5 wherein an amount of molecular sulfur dioxide is decreased and a chemical solution of a system defined by the fermented beverage within an aluminum-bearing container is altered wherein the pH is such that an aluminum of the aluminum-bearing container is at least partially passivated
Data Source
AI summary
Packaging a fermented beverage in an aluminum-bearing or containing vessel includes controlling a concentration of sulfur dioxide within the fermented beverage. The concentration of the sulfur dioxide is decreased by subjecting the fermented beverage to a chemical process in batch or in-line and prior to filling the vessel or after filling the vessel.