Flow-through cavitation-assisted rapid modification of beverage fluids
IPC분류정보
국가/구분
United States(US) Patent
등록
국제특허분류(IPC7판)
C12G-001/09
A23L-002/44
A23L-002/50
A23L-002/70
C12H-001/16
출원번호
US-0605810
(2009-10-26)
등록번호
US-9474301
(2016-10-25)
발명자
/ 주소
Gordon, Roman
Gorodnitsky, Igor
Grichko, Varvara
출원인 / 주소
Cavitation Technologies, Inc.
대리인 / 주소
Kelly & Kelley, LLP
인용정보
피인용 횟수 :
0인용 특허 :
13
초록▼
A method and device for manipulating alcoholic and non-alcoholic beverages to obtain desirable changes in the beverages, comprising subjecting said beverages to a flow-through hydrodynamic cavitation process and continuing the application of such process for a period of time sufficient to produce a
A method and device for manipulating alcoholic and non-alcoholic beverages to obtain desirable changes in the beverages, comprising subjecting said beverages to a flow-through hydrodynamic cavitation process and continuing the application of such process for a period of time sufficient to produce a consumable product. In the case of wine, the method includes altering the composition and accelerating the conversion of ingredients to obtain wine with a superior homogeny, an extended shelf life and a mouth feel, flavor, bouquet, color and body resembling those of wine that was subjected to a traditional oak barrel maturation. The system provided implements the described method.
대표청구항▼
1. A process for accelerating aging and maturation of an alcoholic beverage fluid, comprising the steps of: providing a flowpath through a multi-stage, flow-through, hydrodynamic cavitation device, wherein each stage comprises one of a plurality of localized zones having a contraction of the flowpat
1. A process for accelerating aging and maturation of an alcoholic beverage fluid, comprising the steps of: providing a flowpath through a multi-stage, flow-through, hydrodynamic cavitation device, wherein each stage comprises one of a plurality of localized zones having a contraction of the flowpath configured to create cavitational vapor bubbles of volatile components in the alcoholic beverage fluid;pumping the alcoholic beverage fluid through a first localized zone having a radial multi-jet nozzle with a plurality of channels presenting the contraction of the flowpath in the first localized zone and an inlet cone disposed in front of the radial multi-jet nozzle directing the alcoholic beverage fluid to the plurality of channels in the radial multi-let nozzle;conveying the alcoholic beverage fluid through a second localized zone in which the fluid is conveyed through a working chamber having a guide cone featuring a spiral flow guide for each of the plurality of channels in the radial multi-let nozzle and a convergent cone co-axially aligned with the guide cone forcing the fluid to be guided by the spiral flow guides presenting the contraction of the flowpath in the second localized zone;guiding the alcoholic beverage fluid through a third localized zone in which the fluid is guided through to a vortex chamber, the vortex chamber having a first and a second disk, the first and second disks having curved flow guides, creating multiple curved flowpaths, and central holes that are co-axially aligned with one another, and an annular gap, around a cylinder-type body between the first and second disks presenting the contraction of the flowpath in the third localized zone, such that the fluid is forced through the curved flowpaths of the first disk, through the annular gap, and through the flowpaths of the second disk;generating an area of reduced fluid pressure in the alcoholic beverage fluid resulting from being pumped through the contraction of the flowpath in each of the plurality of localized zones, such contraction resulting in increased flow velocity which causes a reduction in fluid pressure;creating cavitational vapor bubbles of volatile components in the alcoholic beverage fluid resulting from the area of reduced fluid pressure, wherein the volatile components form vapors at the reduced fluid pressure;collapsing the cavitational vapor bubbles upon leaving each of the plurality of localized zones;mixing vapors of the volatile components with adjacent layers of less volatile components in a condensed alcoholic beverage fluid upon collapse of the cavitational vapor bubbles;simultaneously exposing the volatile components and the adjacent layers of less volatile components to sudden, localized increases in temperature and pressure upon collapse of the cavitational vapor bubbles;destroying enzymes, biologically active substances, yeast, and bacteria in the alcoholic beverage fluid during the exposing step so as to decrease activity of the enzymes and biologically active substances and to slow growth and multiplication of the yeast and bacteria; andinducing processes and chemical reactions between the vapors of the volatile components and the less volatile components to promote accelerated aging and maturation of the alcoholic beverage fluid. 2. The process of claim 1, further comprising the step of combining the alcoholic beverage fluid with an additive to improve taste, flavor, appearance, shelf life or stability of the beverage fluid. 3. The process of claim 1, wherein the providing step involves providing multiple, multi-stage, flow-through, hydrodynamic cavitation devices arranged in series and/or parallel. 4. The process of claim 1, further comprising the step of combining the alcoholic beverage fluid with a preservative including bisulfite, ascorbic acid, sulfur dioxide or potassium sorbate. 5. The process of claim 1, further comprising the step of repeating the pumping and conveying steps for a period of time sufficient to simulate conventional barrel aging of the alcoholic beverage fluid. 6. The process of claim 1, wherein the alcoholic beverage fluid comprises wine, beer, liquor, brandy, sake, or whisky. 7. The process of claim 6, wherein the alcoholic beverage fluid comprises wine or brandy and further comprising the step of exposing the alcoholic beverage fluid to a wood source. 8. The process of claim 1, wherein the alcoholic beverage fluid comprises wine and wherein the destroying step comprises the step of destroying yeast in the wine so as to stop fermentation and leave residual sugar in the wine. 9. The process of claim 8, further comprising the steps of adding a preservative to the wine so as to inhibit oxidation and growth of harmful bacteria and fungi, and fully dispersing the preservative throughout the wine during the mixing step. 10. The process of claim 1, wherein the generating, creating, and collapsing steps each comprise the step of: forming microbubbles in the alcoholic beverage fluid following collapse of the cavitational vapor bubbles, which microbubbles are nuclei for the creation of cavitational vapor bubbles in a subsequent localized zone. 11. The process of claim 10, wherein the creating and collapsing steps result in the pasteurization of the alcoholic beverage fluid. 12. A process for accelerating aging and maturation of wine, comprising the steps of: introducing the wine to an inlet on a multi-stage, flow-through, hydrodynamic cavitation device;adding a preservative to the wine so as to inhibit oxidation and growth of harmful bacteria and fungi;passing the wine through a flowpath in the hydrodynamic cavitation device, the flowpath having at least ten cavitation zones, wherein a disk multi-let nozzle comprises each of the at least ten cavitation zones along the flowpath, wherein a plurality of through channels are disposed across a surface of each disk multi-jet nozzle, wherein each channel includes expansions and contractions of its cross-sectional area along its length, wherein the cross-sectional area of each through channel of the disk multi-let nozzles obeys the formula: 1.0≦Sn+1/Sn≦1.1,where n is a counter equal to the number of a particular disk multi-let nozzle along the flowpath;exposing the wine to cavitation inducing features in each of the at least ten cavitation zones to create cavitational vapor bubbles of ethyl alcohol in the wine;collapsing the cavitational vapor bubbles between every two adjacent of the at least ten cavitation zones;mixing vapors of the ethyl alcohol with adjacent layers of liquid in a condensed wine upon collapse of the cavitational vapor bubbles;fully dispersing the preservative throughout the wine during the mixing step;simultaneously exposing the vapors of the ethyl alcohol and the adjacent layers of liquid to sudden, localized increases in temperature and pressure upon collapse of the cavitational vapor bubbles; andinducing processes and chemical reactions between the vapors of the ethyl alcohol and the adjacent layers of liquid to promote accelerated aging and maturation of the alcoholic beverage fluid. 13. The method of claim 12, wherein the exposing step comprises the steps of: generating an area of reduced fluid pressure in the wine resulting from being pumped through a contraction of the flowpath in each of the at least ten cavitation zones, such contraction resulting in increased flow velocity which causes a reduction in fluid pressure; andcreating cavitational vapor bubbles of the ethyl alcohol in the wine resulting from the area of reduced fluid pressure, wherein the ethyl alcohol forms vapors at the reduced fluid pressure. 14. The method of claim 12, wherein the collapsing step further comprises the step of forming microbubbles in the wine following collapse of the cavitational vapor bubbles, which microbubbles are nuclei for the creation of cavitational vapor bubbles in a subsequent cavitation zone. 15. The process of claim 12, further comprising the step of combining the wine with an additive to improve taste, flavor, appearance, shelf life or stability of the alcoholic beverage fluid. 16. The process of claim 12, wherein the introducing step involves introducing the wine to inlets on multiple, multi-stage, flow-through, hydrodynamic cavitation devices arranged in series and/or parallel. 17. The process of claim 12, further comprising the step of exposing the wine to a wood source. 18. The process of claim 12, wherein the preservative includes bisulfite, ascorbic acid, sulfur dioxide or potassium sorbate. 19. The process of claim 12, further comprising the step of repeating the passing and exposing steps for a period of time sufficient to simulate conventional barrel aging of the wine. 20. The process of claim 13, wherein the creating and collapsing steps result in the pasteurization of the wine. 21. A process for accelerating aging and maturation of an alcoholic beverage fluid, comprising the steps of: providing a flowpath through a multi-stage, flow through hydrodynamic cavitation device having at least two planes of symmetry, wherein each stage comprises one of a plurality of localized zones having a contraction of the flowpath configured to create cavitational vapor bubbles of volatile components in the alcoholic beverage fluid;pumping the alcoholic beverage fluid through a front disk multi-jet nozzle having a plurality of constricting and expanding channels to a first exterior working chamber having a first central guide cone and first radial multi-jet nozzles, such that the first central guide cone conveys the fluid to the first radial multi-jet nozzles;conveying the alcoholic beverage fluid through the first radial multi-jet nozzles to a first interior working chamber;directing the alcoholic beverage fluid from a perimeter to a center of the first interior working chamber through a pathway formed by a first central hemispherical body and a first flow guide disposed around the perimeter of the first interior working chamber;mixing the alcoholic beverage fluid in the first interior working chamber by a first top niche formed in the pole of the first central hemispherical body and by a first pair of toroidal vortex chambers;conveying the alcoholic beverage fluid through a central vortex chamber having a front disk, a cylindrical body, and a rear disk, wherein the fluid is conveyed from the center of the vortex chamber to a perimeter thereof by curved guides in the front disk, conveyed through superficial perimeter guides in the cylindrical body, and conveyed from the perimeter of the vortex chamber to the center thereof by curved guides in the rear disk;conveying the alcoholic beverage fluid through a second interior working chamber where the fluid is directed from a center to a perimeter of the second interior working chamber through a pathway formed by a second central hemispherical body and a second flow guide disposed around the perimeter of the second interior working chamber;mixing the alcoholic beverage fluid in the second interior working chamber by a second pair of toroidal vortex chambers and a second top niche formed in the pole of the second hemispherical body;conveying the alcoholic beverage to a second exterior working chamber through second radial multi-jet nozzles and directing the water from a perimeter to a center of the second exterior working chamber by a second central guide cone and a second perimeter radial cone; andconveying the alcoholic beverage through a rear disk multi jet nozzle, having a plurality of constricting and expanding channels, to an outlet of the hydrodynamic cavitation device.
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이 특허에 인용된 특허 (13)
Kozyuk, Oleg V., Device and method for creating hydrodynamic cavitation in fluids.
Dudar Klaus (Halle DDX) Seliger Ewald (Halle DDX) Hbner Gertraude (Halle DDX) Banse Wilhelm (Halle DDX), Process and apparatus for the acceleration of the ripening of spirits.
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