Sulfur Dioxide Control 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 leads to an undesirable taste due to corrosion of the aluminum, which is not effectively addressed by existing coatings that can also affect flavor.
Innovation Solution
Decrease the concentration of sulfur dioxide in the beverage through methods such as micro-oxygenation, hydrogen peroxide addition, increasing pH, and using phenolics or aldehydes to bind sulfur dioxide, thereby reducing molecular sulfur dioxide and passivating the aluminum to prevent corrosion.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Object-affected harmful factors
If the concentration of sulfur dioxide is decreased in the beverage, then hydrogen sulfide formation is reduced and aluminum corrosion is minimized, but the preservative and antioxidant effectiveness of sulfur dioxide is compromised
Solution Approach 1:
The patent introduces an intermediary substance (such as a coating material or chemical agent) that mediates between the aluminum container and sulfur dioxide in the beverage. This intermediary prevents direct contact between aluminum and sulfur dioxide, thereby reducing hydrogen sulfide formation while allowing sulfur dioxide to maintain its preservative function in the beverage.
Solution Approach 2:
The patent extracts or removes excess sulfur dioxide from the beverage through controlled chemical processes before packaging. By reducing the sulfur dioxide concentration to optimal levels, the patent prevents aluminum corrosion while maintaining sufficient preservative effectiveness, thus resolving the contradiction between reducing harmful hydrogen sulfide formation and maintaining preservative reliability.
2Object-affected harmful factors
If a thicker coating is applied to the interior walls of the aluminum container, then aluminum corrosion is prevented, but flavors are scalped from the beverage
Solution Approach 1:
The patent changes the parameters of the coating material, such as its thickness, composition, or chemical properties, to optimize performance. By carefully controlling these parameters, the coating provides sufficient protection against aluminum corrosion while minimizing interference with beverage flavors. The coating is designed to be thin enough to allow flavor transmission but thick enough to prevent corrosion.
Solution Approach 2:
The patent applies different coating characteristics to different regions or aspects of the container interior. The coating may have varying thicknesses or compositions in different areas to provide localized protection where needed while maintaining flavor transmission in other areas, thus balancing corrosion prevention with flavor preservation.
3Object-affected harmful factors
If the pH of the beverage is increased, then aluminum passivation is enhanced and corrosion is reduced, but the beverage characteristics and consumer acceptance may be affected
Solution Approach 1:
The patent carefully adjusts the pH parameter of the beverage to an optimal range that balances aluminum passivation with beverage quality. By controlling pH within specific parameters, the patent achieves sufficient aluminum protection while minimizing negative impacts on beverage characteristics such as taste, aroma, and consumer acceptance.
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
Significantly reduces hydrogen sulfide formation, improving the taste and consumer acceptance of beverages stored in aluminum containers by minimizing aluminum corrosion.
Implementation Method 1
The chemical process may comprise adding hydrogen peroxide to the fermented beverage
Implementation Method 2
The chemical process may include the step of oxidizing ethanol to form acetaldehyde, which is then bound by sulfur dioxide
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 and not prone to corrosion
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.