Micro bubble generating mechanism
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Solution Overview
Problem
Traditional red wine decanting methods are time-consuming and labor-intensive, failing to achieve rapid decanting and enhancing the drinking experience.
Innovation Solution
A novel micro bubble generating mechanism comprising a micro bubble generator body, a water molecule bubble generator, a high-speed rotating blade, an air pressure conversion mechanism, and a high-grade stainless steel high-density gauze, which generates micro-nano bubbles that enhance the oxygenation and activation of wine molecules.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Productivity
If a rotation or swing mechanism is arranged at the bottom of the liquor container to drive the liquor container to rotate or swing for decanting, then the decanting function is achieved, but the decanting process is time-consuming and labor-intensive
Solution Approach 1:
The patent replaces the traditional mechanical rotation/swing decanting mechanism with an ultrasonic vibration-based micro-bubble generation system. The ultrasonic vibrator generates high-frequency vibrations that create micro-bubbles in the liquor, achieving rapid decanting and aeration without the need for container rotation or swinging, thus dramatically reducing decanting time and labor input.
Solution Approach 2:
The patent utilizes ultrasonic vibration to induce phase transition effects in the liquor, generating micro-bubbles through cavitation and vibration. This phase transition approach allows rapid aeration and decanting by transforming the liquor's physical state at the molecular level, achieving fast decanting without traditional mechanical movement.
2Ease of operation
If traditional decanting methods are used, then the basic decanting function is achieved, but the drinking experience and comfort are not enhanced
Solution Approach 1:
The patent replaces traditional mechanical decanting with an ultrasonic vibration system that generates micro-bubbles, simultaneously achieving efficient decanting and enhanced drinking experience through molecular activation and aeration.
Solution Approach 2:
The patent changes the physical parameters of the liquor by introducing micro-bubbles and activating molecules through ultrasonic vibration. This parameter change enhances the liquor's aeration, molecular activity, and overall drinking experience while maintaining high decanting efficiency.
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 mechanism significantly improves the drinking experience by generating micro-nano bubbles that fully fuse with oxygen, activating small molecules, and enhancing the comfort and novelty of consuming red wine.
Implementation Method 1
is sheared by the high-speed rotating blade to form a lot of micron-scale and nano-scale bubbles
Implementation Method 2
liquid enters from the inlet into the water molecule bubble generator to generate a lot of nanobubbles
Implementation Method 3
the air pressure conversion mechanism and a high-grade stainless steel high-density gauze
Implementation Method 4
the high-grade stainless steel high-density gauze
Data Source
AI summary
The invention discloses a novel micro bubble generating mechanism, and relates to the technical field of wine treatment, the novel micro bubble generating mechanism comprises a micro bubble generator body, a water molecule bubble generator, a high-speed rotating blade, an air pressure conversion mechanism and a high-grade stainless steel high-density gauze, one end of the micro bubble generator body is provided with an inlet, and from one end to the other end of the micro bubble generator body itself there is provided with in sequence the water molecule bubble generator, the air pressure conversion mechanism and the high-grade stainless steel high-density gauze. Through the arrangement of the micro bubble generating mechanism, a traditional decanting mode is broken.