Light emitting fluid decanting device and method of light-treating a fluid
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Solution Overview
Problem
Traditional decanting methods for wine, distilled spirits, vinegars, juices, and coffee are inefficient, taking several hours and failing to achieve complete and precise flavor, as they do not effectively manage light exposure and oxidation, leading to premature aging and flavor loss.
Innovation Solution
A light emitting decanting device that uses a processor-controlled light emitting element to emit a narrowband wavelength of light, minimizing UV exposure and accelerating oxidation, combined with a velocity decanting technology to enhance oxygen exposure and chemical compound evaporation, allowing for rapid and precise flavor development.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Productivity
If traditional decanting methods are used, then wine is exposed to air for oxidation, but the process takes several hours and causes premature aging and flavor loss due to uncontrolled light exposure
Solution Approach 1:
The patent converts harmful UV light into beneficial narrowband light wavelengths (400-480nm) that accelerate decanting. By using LED elements that emit specific wavelengths, the system transforms potentially damaging broad-spectrum light into controlled light that promotes oxidation and evaporation of chemical compounds without causing lightstrike reactions or premature aging.
Solution Approach 2:
The patent changes the light parameter from broad-spectrum natural light to narrowband LED light with specific wavelengths (400-480nm). This parameter change allows the light to penetrate the wine and accelerate chemical reactions for decanting while avoiding the harmful effects of UV radiation and other wavelengths that cause oxidation damage and flavor degradation.
2Productivity
If broad-spectrum light is used for decanting, then oxidation is accelerated, but harmful UV wavelengths cause lightstrike reactions and flavor degradation
Solution Approach 1:
The patent applies local quality by using LED elements that emit light in specific wavelength ranges (400-480nm) rather than broad-spectrum light. This localized wavelength selection ensures that only beneficial wavelengths that promote oxidation are used, while harmful UV wavelengths and other damaging spectrum portions are excluded, preventing lightstrike reactions and flavor degradation.
Solution Approach 2:
The patent changes the light parameter from broad-spectrum to narrowband by using LED elements with specific emission wavelengths (400-480nm). This parameter change accelerates oxidation rates while avoiding harmful UV wavelengths that cause lightstrike reactions, thus improving productivity without generating harmful effects.
3Manufacturing precision
If decanting time is extended to improve flavor development, then more complete oxidation occurs, but the wine is exposed to harmful light for longer periods causing quality loss
Solution Approach 1:
The patent converts the need for extended decanting time into a rapid process by using narrowband LED light (400-480nm) that accelerates oxidation and evaporation of chemical compounds. The light promotes swift decanting and flavor development within minutes, eliminating the need for prolonged exposure that would otherwise cause quality loss from harmful light effects.
Solution Approach 2:
The patent changes the light parameter to narrowband wavelengths (400-480nm) that penetrate the wine and accelerate chemical reactions. This parameter change enables complete flavor development in minutes rather than hours, achieving high manufacturing precision without time loss from extended decanting.
4Ease of manufacture
If natural light sources are used for decanting, then the setup is simple, but the light contains harmful UV wavelengths that damage wine quality
Solution Approach 1:
The patent replaces natural light sources (sunlight, incandescent bulbs) with LED elements that emit narrowband light (400-480nm). This substitution eliminates harmful UV wavelengths while maintaining device simplicity. The LED-based system provides controlled, harmful-free light for decanting without complex filtering mechanisms, achieving ease of manufacture without compromising wine quality.
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 device enables rapid aging of wine and spirits in minutes, preserving flavor and quality by controlling light exposure and oxidation, reducing sulfite levels and unpleasant odors, while maintaining the intended personality of the beverage.
Implementation Method 1
a light emitting device that uses a processor-controlled light emitting element to emit a narrowband wavelength of light
Implementation Method 2
accelerating oxidation
Implementation Method 3
velocity decanting technology to enhance oxygen exposure
Implementation Method 4
allowing for rapid and precise flavor development
Data Source
AI summary
The present invention discloses a device for light-treating a fluid having base having an internal hollow portion for housing electronic components, a transparent medium on a top of portion of the base on which a fluid vessel rests, a light emitting element (LEE) for producing light located in the base and positioned toward the top portion of the based where the fluid vessel rests, a processor in communication with the LEE, a user interface for inputting characteristics about the fluid to be treated, wherein the processor, based on the input, controls at least one of the intensity or duration of the light produced by LEE. A system and method for treating a fluid is also disclosed.