Ultrasonic Beverage Maturing Device With Omnidirectional Energy Exposure

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Solution Overview

Problem

Conventional aging processes for alcoholic beverages are costly and inefficient, with significant product loss due to evaporation and limitations in chemical reactions that enhance flavor and quality, necessitating a more effective method for maturing spirits.

Innovation Solution

An alcoholic beverage maturing device that includes a container with an ultrasonic energy device providing a wide range of exposure greater than 180 degrees, allowing for efficient application of ultrasonic energy to the beverage, thereby enhancing maturation processes.

Engineering Contradictions & Design Principles

VSEngineering Contradiction Analysis

1Reliability

If conventional oak barrel aging is used, then flavor and quality improvement is achieved through chemical reactions, but production cost increases significantly and product loss occurs due to evaporation

Engineering Contradiction:

Improveflavor and qualityVSAvoidproduct loss

Core Design Contradiction:

ReliabilityVSLoss of substance

Solution Approach 1:

The patent replaces the mechanical/physical aging process (barrel storage) with an ultrasonic energy-based system. The ultrasonic device generates cavitation and mechanical vibration effects that simulate and accelerate the chemical reactions normally occurring during long-term barrel aging, thereby reducing product loss while maintaining flavor and quality improvement.

Inventive Principle:

Principle #28Mechanics substitution (Replace mechanical system)

Solution Approach 2:

The patent changes the physical parameters of the aging process by introducing ultrasonic energy with specific frequencies and intensities. This creates cavitation bubbles and mechanical stress that accelerate oxidation and esterification reactions, allowing the same chemical transformations to occur in a fraction of the time with minimal evaporation loss.

Inventive Principle:

Principle #35Parameter changes

2Reliability

If conventional oak barrel aging is used, then chemical reactions for flavor enhancement occur, but production time extends over several years

Engineering Contradiction:

Improveflavor and qualityVSAvoidaging time

Core Design Contradiction:

ReliabilityVSLoss of time

Solution Approach 1:

The patent substitutes the slow natural aging process with ultrasonic energy treatment that accelerates chemical reactions. The ultrasonic cavitation and mechanical vibration effects promote rapid oxidation and esterification, achieving the same flavor enhancement in hours or days rather than years.

Inventive Principle:

Principle #28Mechanics substitution (Replace mechanical system)

Solution Approach 2:

The ultrasonic device operates with periodic cycles of energy application, creating repeated cavitation events that continuously drive chemical reactions forward. This periodic ultrasonic energy input accelerates the maturation process significantly compared to continuous passive barrel storage.

Inventive Principle:

Principle #19Periodic action

3Loss of time

If ultrasonic energy is applied to accelerate maturation, then aging time is reduced, but effective exposure of the beverage to ultrasonic energy must be maximized

Engineering Contradiction:

Improveaging timeVSAvoidultrasonic energy distribution

Core Design Contradiction:

Loss of timeVSDevice complexity

Solution Approach 1:

The patent divides the ultrasonic energy application into multiple transducers positioned at different locations within the container. This segmentation allows comprehensive coverage of the beverage volume, ensuring all portions receive effective ultrasonic exposure for accelerated maturation without requiring overly complex single-point energy delivery systems.

Inventive Principle:

Principle #1Segmentation

Solution Approach 2:

The patent positions ultrasonic transducers in three-dimensional space around the beverage container, creating omnidirectional energy exposure. This spatial distribution in multiple dimensions ensures uniform ultrasonic treatment throughout the volume, maximizing maturation efficiency while maintaining manageable device complexity.

Inventive Principle:

Principle #17Another dimension (Dimensionality change)

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 solution enables efficient maturation of alcoholic beverages by maximizing exposure to ultrasonic energy, potentially reducing costs and improving flavor and quality without the limitations of traditional aging methods.

Implementation Method 1

an ultrasonic energy device for subjecting the alcoholic beverage within the interior volume of the container to ultrasonic energy

Methodology Applied

Scientific EffectUltrasonic energy: Ultrasound

Implementation Method 2

subjecting the alcoholic beverages to ultrasonic energy

Methodology Applied

Scientific EffectCavitation: Cavitation

Data Source

PatentUS11649422B2Alcoholic beverage maturing device

Publication Date: 2023.05.16 GREEN RIVER SPIRITS CO LLC

AI summary

An alcoholic beverage maturing device is provided including a container and an ultrasonic energy device. The container defines an interior volume for holding an alcoholic beverage and the ultrasonic energy device is configured for subjecting the alcohol beverage within the interior volume of the container to ultrasonic energy. The ultrasonic energy device defines a range of exposure of ultrasonic energy to the interior volume of the container that is greater than 180 degrees in order to efficiently subject the alcoholic beverage contained therein to ultrasonic energy.