Sonication Chamber Design for Consistent Beverage Flavour Extraction
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Solution Overview
Problem
Traditional methods for flavouring beverages, such as long maturation in wooden barrels, are inefficient and inconsistent due to the variable extraction of organoleptic components from solid biological particles, leading to unpredictable flavour profiles.
Innovation Solution
A method using an in-line sonication chamber with a sonotrode that closely aligns with the chamber walls to ensure consistent sonication of a suspension of solid biological particles in a beverage, releasing desired organoleptic components while minimizing the extraction of undesirable ones, employing controlled sonication energy and frequency to achieve a consistent flavour profile.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Productivity
If the distance between the sonotrode active surface and the opposite wall of the sonication chamber is increased, then the chance of encountering multiple solid biological particles by sound waves is increased, but the consistency of flavour profile is reduced and undesirable organoleptic components may be extracted
Solution Approach 1:
The patent applies local quality by creating a confined sonication zone within the chamber where the sonotrode operates. By limiting the sonication chamber dimensions so that the distance from the sonotrode active surface to the opposite wall is less than 3 centimetres, the system ensures that sound waves act on a controlled, localized portion of the suspension, preventing over-extraction and maintaining flavour consistency.
2Quantity of substance
If the amplitude of the sound wave is increased to ensure sufficient energy reaches further solid biological particles, then the chance of extracting organoleptic components is increased, but undesirable harsh flavours are extracted
Solution Approach 1:
The patent applies partial action by providing just sufficient sonication energy to extract desired organoleptic components from solid biological particles without excessive energy input that would cause harmful effects. The controlled chamber dimensions ensure that sound waves provide adequate energy for extraction while preventing over-extraction of undesirable components.
3Reliability
If traditional long maturation periods are used in wooden barrels, then flavour development is achieved, but the process is inefficient and inconsistent
Solution Approach 1:
The patent applies periodic action through the use of ultrasonic sound waves that oscillate at high frequencies to extract organoleptic components from solid biological particles. This periodic vibration provides a reliable and consistent extraction mechanism that significantly reduces the time required compared to traditional long maturation periods, while maintaining flavour development reliability.
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
This approach ensures a consistent and desirable flavour profile by effectively releasing specific organoleptic compounds from solid biological particles, avoiding the extraction of harsh flavours and maintaining the beverage's quality.
Implementation Method 1
a sonotrode configured to sonicate the matter as it passes through the sonication chamber
Implementation Method 2
Sonicating the suspension typically causes the release of one or more organoleptic components from the biological particles
Data Source
AI summary
The present invention provides an apparatus and method for processing a beverage. The apparatus comprises: an input, an output, a sonication chamber defined in a flow path between the input and the output, a pump configured to move a suspension through the sonication chamber towards the output, and a sonotrode configured to sonicate the matter suspension as it passes through the sonication chamber. At any position in the sonication chamber, a wall of the sonication chamber is provided within less than 3 centimetres of the position.