(Đồ án tốt nghiệp) developing a reduce toxic particle in wine by using plasma technology

HO CHI MINH CITY UNIVERSITY OF TECHNOLOGY AND EDUCATIONFACULTY OF MECHANICAL ENGINEERING DEPARTMENT OF MACHINERY MANUFACTURING TECHNOLOGY DEVELOPING A REDUCE TOXIC PARTICLE IN WINE BY US

HO CHI MINH CITY UNIVERSITY OF TECHNOLOGY AND EDUCATION

FACULTY OF MECHANICAL ENGINEERING DEPARTMENT OF

MACHINERY MANUFACTURING TECHNOLOGY

DEVELOPING A REDUCE TOXIC PARTICLE IN

WINE BY USING PLASMA TECHNOLOGY

HO CHI MINH CITY UNIVERSITY OF TECHNOLOGY AND

EDUCATION FACULTY OF MECHANICAL ENGINEERING DEPARTMENT OF MACHINERY MANUFACTURING TECHNOLOGY

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BACHELOR THESIS

DEVELOPING A REDUCE TOXIC PARTICLE IN WINE BY

USING PLASMA TECHNOLOGY

ADVISOR: ASSOC PROF TRAN NGOC DAM STUDENT’S NAME: TRAN HUU TINH

HO CHI MINH CITY UNIVERSITY OF TECHNOLOGY AND

EDUCATION FACULTY OF MECHANICAL ENGINEERING DEPARTMENT OF MACHINERY MANUFACTURING TECHNOLOGY

*******************

BACHELOR THESIS

DEVELOPING A REDUCE TOXIC PARTICLE IN WINE BY

USING PLASMA TECHNOLOGY ADVISOR: ASSOC PROF TRAN NGOC DAM STUDENT’S NAME: TRAN HUU TINH

Graduation Thesis is always the biggest step for every student in any universities

in the world We are not the exception After four years at university, that is theproject help us strengthen our knowledge and especially discover more aboutsomething we never knew before like new technologies, new methods, andparticularly how to work with others people in the group

Actually we were from the same high school and went to the same university –

Ho Chi Minh City University of Technology and Education At the time we were atuniversity, we have never thought we would go to the same school and particularly

we would complete graduation thesis together It was amazing we care, we shareand we grow together

So first of all, we deeply want to say thank you to all the lecturers in faculty ofMechanical Engineering, and especially Assoc Professor Tran Ngoc Dam whoadvised us in this Thesis, he is always dedicated, helpful and especially alwaysinspire us about the road ahead in engineering field

Secondly, from the bottom of our hearts we fully believe even though who weare, where we are from, who we want to be, we will never forget where we wereborn where we grow up, so we deeply want to say thank you to our parents verymuch That is the place we get the motivation and determination to go ahead

Even though we always try our best, but we fully confess in the short time andwith the limitation about budget and equipment, and particularly our knowledge, webelieve we still have some drawbacks in this thesis So we hope you understandthat, and give us your fabulous advices, to help us improve this thesis

Finally, we deeply wish Assoc Professor Tran Ngoc Dam and all of you arealways healthy and happy all your life

We sincerely thank you!

Globalization and international economic integration have opened up a new era

of the development of the world in general and Vietnam in particular The process

of renovation and development of the economy in recent years has helped improvepeople's living standard Trends in the use of alcohol, beer in daily activities, infestivals, in work relations are increasing and the rapid increase in wine and beer

in the market has led to the target consumption of wine, beer per capital / person /year increase

From the beginning of 2017, alcohol poisoning, particularly alcohol containingmethanol, is at an alarming rate, causing serious injury to people's health In LaiChau, because of methanol, more than 80 people were hospitalized, nine of whomdied In Ha Giang, 86 people were hospitalized due to alcohol abuse

It’s just a few examples about alcohol poisoning, so this thesis will focus onresearching, designing and manufacturing a machine can reduce the toxic in alcohollike: Methanol, Aldehyde, and Furfural…, and preserve alcohol longer

In the market right now, they can use traditional ways or new technologies likesonic to solve this problem but it’s quite expensive, low treatment efficiency andunstable due to using microbiological, biochemistries, combining physicalchemistry method So to mend these problems we want to create a machine base onPlasma Technology with the lowest cost and highest result to meet and exceed thecustomer’s expectation

Using the high oxidations and electron dynamics from Plasma technology helpbreak the chemical bonds in methanol, aldehyde, furfural… Many options areoffered for optimal selection based on aesthetic criteria, performance, simpleoperation and energy savings The result is the power supply (0-220v), the plasmachamber and the two electrodes produce plasma in which the anode is placed insidethe glass bottle, the cathode electrode of the aluminum plate When supplyingvoltage to 220v into the plasma chamber where the voltage is amplified up manytimes from (0-220v) up to (20-50kv) With the high voltage between the negativeand positive poles producing shock waves, ultraviolet rays, and breaking chemicalbonds of the wine flow through the processing zone After treated, alcohol isprovided directly to the user through the tap From experimental testing, the

machine reached stability, wine output after treatment will meet the requirements of the Ministry of Health

CONTENTS

ACKNOWLEDGEMENT i

ABSTRACT ii

LIST OF TABLES vii

LIST OF FIGURES AND CHARTS viii

CHAPTER 1: INTRODUCTION 1

1.1 Definition 1

1.1.1 Definition of Alcohol 1

1.1.2 Definition of Aging wine 1

1.1.3 History of Aging wine 2

1.1.4 Safe alcohol and unsafe alcohol 3

1.2 The role of Alcohol Treatment 3

1.3 Some current methods for treating alcohol 4

1.3.1 Manual methods 4

1.3.2 Technological methods 4

1.4 The Urgency of Thesis 5

1.5 The Goals of Thesis 5

1.6 The meaning of science and practice of the project 6

1.7 Research subject and research area 6

1.8 Research Methods 6

1.9 Results 7

1.9.1 Working principle 7

1.9.2 Design 7

1.9.3 Manufacture 7

CHAPTER 2: RESEARCH OVERVIEW 9

2.1 Sonic Techonology 9

2.1.1 History 9

2.1.2 Working principle 11

2.1.3 Evaluation 12

2.2 Vietnamese’s Standard about alcohol 14

2.2.1 Vietnamese’s Standard about rice wine 14

2.2.2 Vietnamese’s Standard about wine 14

CHAPTER 3: THEORY FOUNDATION 16

3.1 Plasma Introduction 16

3.2 Basic Definitions 17

3.2.1 Ionize 17

3.2.2 Ionized energy 17

3.2.3 Ionization 18

3.3 Interaction between particles in Plasma 20

3.3.1 Effective cross section 20

3.3.2 Average free range 20

3.3.3 Collision frequency 20

3.3.4 Elastic collision 20

3.3.5 Inelastic collision 21

3.4 Oxidation process 21

3.4.1 Create ozone 21

3.4.2 Create Hydrogen Peroxide 22

3.4.3 Generate * OH with strong oxidation 22

3.5 The toxins in wine 22

3.5.1 Methanol 22

3.5.2 Aldehyde 24

3.5.3 Furfural 25

CHAPTER 4: MECHANICAL DESIGN 27

4.1 Basic requirements for thesis 27

4.1.1 Starting from the working environment and using condition, the following basic requirements are required 27

4.1.2 Design parameters of the system 27

4.1.3 Plasma alcohol treatment scheme 27

4.2 Design of processing system 28

4.2.1 Mechanical design of processing area 28

4.2.2 Solution for using positive electrode material 32

4.3 Design wine treatment machine 34

4.4 Properties’ components 37

4.4.1 Hopper 37

4.4.2 Electrical valve 37

4.4.3 Pipes system 38

4.4.4 Mica sheet for positioning the anode 38

4.4.5 Mica sheet for positioning the glass bottle 39

4.4.6 Mica sheet for positioning the glass bottles and inverters 39

4.4.7 Bottle of glass (include anode and cathode) 40

4.4.8 PPR Pipe system 40

4.4.9 Tank hold treated wine 41

4.4.10 Frame 41

4.4.11 Front door 42

4.5 Technical drawings 43

4.6 Plasma’s circuit 44

4.6.1 Pulse circuit 44

4.6.2 Frequency and voltage adjustment circuit 45

CHAPTER 5: MANUFACTURE AND EVALUATION 46

5.1 Manufacture 46

5.1.3 Front door 47

5.1.4 Back door 48

5.1.5 Mica Sheet 1 48

5.1.6 Mica Sheet 2 49

5.1.7 Mica Sheet 3 49

5.1.8 Electrodes 50

5.2 Evaluation 52

5.2.1 Solution 1 52

5.2.2 Solution 2 57

5.2.3 Solution 4 61

CHAPTER 6: CONCLUSION AND SUGGESTION 64

6.1 Conclusion 64

6.2 Suggestion 64

REFERENCES 65

LIST OF FIGURES AND CHARTS

Figure 1.1: Chemical structure of alcohol 1

Figure 1.2: The Ancient Greeks and Romans were aware of the potential of aging 2

Figure 2.1: Sonic Founder 9

Figure 2.2: Sonic product 11

Figure 2.3: Ultrasonic method 12

Figure 3.1: Natural Plasma and Artificial Plasma 16

Figure 3.2: Four states of matter 16

Figure 3.3: Ionization of Plasma 17

Figure 3.4: Methanol structure 23

Figure 3.5: A case of methanol poison 23

Figure 3.6: Chemical structure of aldehyde 24

Figure 3.7: Chemical structure of furfural 25

Figure 4.1: Block diagram 27

Figure 4.2: Working principle of treatment area 28

Figure 4.3: Influence of UV light on DNA regeneration 29

Figure 4.4: Direct Plasma Radiation 29

Figure 4.5: Discharge between two poles outside the bottle system 30

Figure 4.6: Discharge between two poles, inside and outside the quartz tube 31

Figure 4.7: Discharge between two poles, inside and outside the bottle of glass 32

Figure 4.8: Wolfram round bar 32

Figure 4.9: Aluminum round bar 33

Figure 4.10: Brass round bar 33

Figure 4.11: Stainless steel round bar 34

Figure 4.12: Components of machine 35

Figure 4.13: Hopper contains wine 37

Figure 4.14: Electrical valve 37

Figure 4.15: Pipes system 38

Figure 4.16: Mica sheet for positioning the anode 38

Figure 4.17: Mica sheet for positioning the bottles of glass 39

Figure 4.18: Mica sheet for positioning the bottles of glass and inverters 39

Figure 4.19: Glass bottle 40

Figure 4.20: PPR pipes system 40

Figure 4.21: Tank 41

Figure 4.22: Frame 41

Figure 4.23: Front door 42

Figure 4.24: Assembly drawing 43

Figure 4.25: Exploding drawing 44

Figure 4.26: Treatment area 44

Figure 4.27: Pulse circuit 44

Figure 4.28: Duty cycle 45

Figure 4.29: Frequency and voltage adjustment circuit 45

Figure 5.1: Hopper drawing 46

Figure 5.2: Tank drawing 47

Figure 5.3: Front door drawing 47

Figure 5.4: Back door drawing 48

Figure 5.5: Mica sheet 1 drawing 48

Figure 5.6: Mica sheet 2 drawing 49

Figure 5.7: Mica sheet 3 drawing 49

Figure 5.8: Electrodes drawing 50

Figure 5.9: Frame drawing 51

Figure 5.10: Concentration of toxins in original rice wine 52

Figure 5.11: Concentration of toxins after treat one times 53

Figure 5.12: Concentration of toxins after treat two times 54

Figure 5.13: Concentration of toxins after treat three times 55

Figure 5.14: Result after using directly Plasma Radiation 56

Figure 5.15: Concentration of toxins in original rice wine 57

Figure 5.16: Concentration of toxins after treat at T=15 (minutes) U=50 (V) 58

Figure 5.17: Concentration of toxins after treat at T=30 (minutes) U=50 (V) 59

Figure 5.18: Concentration of toxins after treat at T=15 (minutes) U=80 (V) 60

Figure 5.19: Result after using Discharge between two poles outside the bottle of glass with various specifications 61

Figure 5.20: Concentration of toxins after treat at U=80 (V), T=1 (hour) 62

CAPSTONE PROJECT PROPOSAL

Student 1:…Tran Huu Tinh ……… Student ID: ……13144133……

Student 2:…Nguyen Thanh Binh ……… Student ID: ……13144005……

Student 3:…Luong Hoang Qui ……… Student ID: ……13144104……

1 Title of Capstone Project:

Researching reduce toxic in wine by Plasma technology

2 Responsibility:

2 litter, Diameter ø400

3 Main Content:

Examining the natural detoxification process of alcohol

Design and manufacture of wine aging machines

7 Language: Report: English  Vietnamese

Dean Head of Department Advisor

x

Figure 1.1: Chemical structure of alcohol [19]

The suffix-ol appears in the IUPAC chemical name of all substances where thehydroxyl group is the functional group with the highest priority; in substanceswhere a higher priority group is present the prefix hydroxyl- will appear in theInternational Union of Pure and Applied Chemistry (IUPAC) name The suffix -ol

in non-systematic names also typically indicates that the substance includes ahydroxyl functional group and, so, can be termed an alcohol But many substances,particularly sugars (examples glucose and sucrose) contain hydroxyl functionalgroups without using the suffix An important class of alcohols, of which methanoland ethanol are the simplest members, is the saturated straight chain alcohols, thegeneral formula for which is CnH2n+1OH [19]

1.1.2 Definition of Aging wine

The aging of wine is potentially able to improve the quality of wine Thisdistinguishes wine from most other consumable goods While wine is perishableand capable of deteriorating, complex chemical reactions involving a wine's sugars,acids and phenolic compounds (such as tannins) can alter the aroma, color, mouth-feel and taste of the wine in a way that may be more pleasing to the taster [28-29]

CHAPTER 1: INTRODUCTION 1.1.3 History of Aging wine

Before the French came to Vietnam during the colonial invasion andcolonization, the Vietnamese liquor production industry had a long history from thefeudalism At that time, they also know how important of the aging wine to reducethe toxic the poison in wine And every region they also have the different namesrepresent for their regions, and the most common ingredient in wine is rice, stickyrice, corn, cassava [20] …

- Once upon a time, The Ancient Greeks and Romans were aware of thepotential of aged wines In Greece, early examples of dried "straw wines" were noted fortheir ability to age due to their high sugar contents These wines were stored in sealedearthenware amphorae and kept for many years In Rome, the most sought after wine –Falernian and Surrentin – were prized for their ability to age for decades [20]

Figure 1.2: The Ancient Greeks and Romans were aware of potential of aging [20]

- By the 16th century, sweeter and more alcoholic wines were being made inthe Mediterranean and gaining attention for their aging ability Similarly, Riesling fromGermany with its combination of acidity and sugar were also demonstrating their ability

to age [20]

- In the 17th century, two innovations occurred that radically changed the wineindustry's view on aging One was the development of the cork and bottle which allowedproducers to package and store wine in a virtually air-tight environment The second wasthe growing popularity of wines such as Port, Madeira and

CHAPTER 1: INTRODUCTION

Sherries The added alcohol was found to act as a preservative, allowing wines tosurvive long sea voyages to England, The Americas and the East Indies Demandfor matured wines had a pronounced effect on the wine trade [20]

1.1.4 Safe alcohol and unsafe alcohol

 Safe alcohol: The Concentration of poisons like Methanol, Aldehyde,Furfural… satisfy the Vietnamese’s standard about using alcohol and after drinking without dizzy, spinning, headache…

 Unsafe alcohol: The Concentration of poisons like Methanol, Aldehyde,furfural… too high to compare with the Vietnamese’s standard about using alcohol andafter drinking with dizzy, spinning, headache…

1.2The role of Alcohol Treatment

 Alcohol treatment methods have been studied and applied over the centuriesfor the purpose of protecting public health against harmful chemicals Some harmfulchemicals in alcohol:

+ Methanol: Alcohol (ethanol / ethylic acid) is converted to citric acid by thehuman body and processed through our liver In fact, no one uses pure methanol to makewine, but for various reasons (especially profit), methanol is used to make wine in manyforms Methanol is very toxic to humans, because our bodies metabolize methanol toformaldehyde and then oxidize to formic acid and attack the brain, eyes, optic nerves andother soft tissue parts like kidneys and liver [10]

+ Aldehyde: Causes shock (alcohol), causing the circulation and digestive system to function, high blood pressure and headaches [13]

+ Furfural: Is a poison that can cause cancer, disabilities in the fetus [13]

 Rice wine is one of the most popular alcohol drinking in Vietnam and here is thefermentation processes:

2 (C6H10O5) + H2O yeast starch (C12H22O11) hydrolysis [2]

2n (C6H12O6) yeast alcohol 4n (C2H5OH) + 2nCO2 [2]

Alcohol distillation process:

+ The first part of the distillation process is called alcohols consisting of aportion of ethanol and low molecular impurities such as methanol, aldehydes and lowboiling esters [2]

+ Alcohol is mainly ethanol [2]

+ Final alcohol containing furfural, esters and higher alcohols of 3C and above have a higher boiling point than ethanol [2]



1.3 Some current methods for treating alcohol

Over a thousand years, Vietnam in particular and the world in general one of thebest ways to reduce the poisons in wine and make the wine taste better that ispreserve the wine in oak with the perfect conditions temperature, moisture, light…But nowadays they still have other ways to do that [3]:

+ Reduced methanol right in the distillation process, as we all know,methanol is a volatile compound that evaporates at low temperatures During distillation,from the very beginning of heating the wine pot, the temperature increases gradually and

to about 60 degrees, the impurities begin to evaporate and condense The best way toreduce poisons at this time Take away 5-10% of the original wine, as the toxins in theportion obtained at this time are very large, up to 1000 times higher than the amountreached after reaching the stable temperature [5]

+ When used to remove aldehyde, people can use filtration through cleanactivated carbon Because this coal has the effect of absorbing toxins, when alcoholcontaining aldehyde is also filtered [6]

+ Another way is to rely on the temperature of the aldehyde Aldehyde has alow boiling point Therefore, to reduce the level of aldehydes you can heat alcohol cancause large amounts of aldehyde to evaporate, thus reducing the harm to the body Thewine should be soaked, buried underground for as long as possible [6]

1.3.2 Technological methods

By using Sonic Technology, Vietnam in particular and the world in general create a machine can solve these problems but some drawbacks still hiding [22]:+ The aldehyde index is not <5mg / l alcohol 1000

+ No methanol index of <300 mg / l alcohol 1000

+ Not removed furfural (furfural index must be zero)

CHAPTER 1: INTRODUCTION

+ Some other indicators have not met

+ The natural taste of alcohol disappears

1.4The Urgency of Thesis

+ Statistics Department of Food Safety, the first 3 months of the countryrecorded 3 cases of methanol alcohol poisoning, with 78 people crashed and 10 peopledied Particularly, the case of alcohol poisoning in Lai Chau province in February haskilled 10 people and 68 people have been poisoned Whereas in 2016 no recorded cases

of methanol poisoning By 2015 there will be 2 cases of methanol poisoning, 5 peoplesuffering and one death Most of the victims drink alcohol is unknown source, retailbusiness [1]

+ Doctor Nguyen Hung Long, deputy head of the Food Safety Departmentsaid that in 2007 there were 328 large wineries producing 360 million liters / year, 320small Volume of less than 1 million liters per year, self-produced households estimated at

250 million liters per year In the period from 2007 to the end of March 2017, 58 cases ofalcohol poisoning (5.3% per year) were recorded nationwide due to the use of unsafealcohol to 382 infected people (34.7 persons on average and 6.8 persons per case) and 98deaths (8.9 persons / year, 1.7 persons / case on average) Most of the wines used in thepoisoning cases are of unknown origin, are not issued with standard productannouncement certificates, are sold in retail or sold by the consumer or by consumersthemselves and cooked Wines used in 58 cases of poisoning: white wine was 12/58cases (20.7%), white wines with high content of methanol were 18/58 (31.0%), alcoholwine was 8 / 58 cases (13.8%), alcohol poisonous trees poisoned 13/58 cases (22.8%)[9]

+ According to World Health Organization (WHO), alcohol is the cause of

31 attacks, Kill 33 rapes, 18% traffic accidents and 60 different diseases related toalcohol habit such as liver, stomach, heart, etc According to statistics from the Institute

of Mental Health the central level of Vietnam shows that the mental-alcohol dependencerate accounts for 5-6% of mental patients and is still on the rise [9]

+ For the above reasons, research into the application of plasma technology

to the treatment of alcohol to create the safe alcohol, low-cost and environmentallyfriendly alcohol is very urgent and necessary

1.5 The Goals of Thesis

+ General goal: From the results of the research on plasma alcohol treatmentsystems at the Department of Energy and Environment Research, with the goal

CHAPTER 1: INTRODUCTION

bring the healthy and tasty wine to society, and also protect environment and save the power

- Quality: The wine after treatment will be enough standard before consuming

- Structure: The system is logically arranged for easily maintain and install

- Design: Simple design can bring the comfort and convenience for the customer

- Aesthetics: Shining, stunning, look impressive in the first time

- Economic value: The first step, we can increase the cost for aging wine infamily business Then we can apply for wine production in industry with the low cost

- Time value: Reduce the time for aging wine

1.6 The meaning of science and practice of the project

+ The meaning of science: Evaluate the efficiency of the plasma model inwine treatment, factors influencing the treatment Examining technology to improveprocessing efficiency

+ The meaning of practice: This is a new treatment method, which in theworld today is very interested in science This is the policy that scientists need to do, dare

to think of… The success of the project can bring a brand new start for wine treatmentwith the low cost, high efficiency and protect environment by domestic technology,Vietnamese technology

1.7 Research subject and research area

+ Research subjects: The project will focus on how to make a temperature plasma environment under normal pressure environments and the market wechoose this is rice wine

low-+ Research area: The project will concentrate to examining, design, andmanufacturing a wine treatment machine by cold plasma gadget After success in familybusiness, it will be applied for industry

1.8Research Methods

+ Methodological basis:

- Method of document analysis: Reference books, textbooks, journals,materials and simulation design documents on water treatment process from instructor(Pro Tran Ngoc Dam)

- Practical survey: Conducting water treatment experiments from whichcomments are drawn Refer to some clean water processors with Plasma technology withsimilar structure and their price in the market

+ Specific research methods:

- Carry out experiments and analyze the results of the experiment to achieve the desired results.

1.9Results

1.9.1Working principle

Applying plasma technology helps break chemical bonds by using higheroxidants and electron dynamics During the process, the air bubbles burst at hightemperature and high pressure and plus with the molecules move back and forth sofast (created by electron dynamic), a high frequency, high voltage signal is applied

to the electrode for a time sufficient to increase negative ions in the compound, thuschanging its physical characteristics by break the chemical bonds of toxins Besidethat with UV ray, H*, O*, H2O2 are created by plasma, it helps kill the virus,bacteria in wine, help the wine taste better and cleaner

CHAPTER 1: INTRODUCTION

Chapter 2: Research Overview

Chapter 3: Theory foundation

Chapter 4: Mechanical design

Chapter 5: Manufacture and evaluation

Chapter 6: Conclusions and recommendations

CHAPTER 2: RESEARCH OVERVIEW

CHAPTER 2: RESEARCH OVERVIEW

2.1 Sonic Techonology

2.1.1 History

There are many available methods for treating wine such as: preserving the wine

in oak, using filtration through clean activated carbon to reduce aldehyde…However, those methods have limitations [22]

The best method that be used at this time is Sonic technology During a careerthat spanned more than 50 years, Charles Leonhardt innovated and designedtechnology solutions which utilized ultrasonic energy Those projects included work

in aviation, spacecraft controls and medical devices He worked with various liquidsduring his career which were carefully evaluated after exposure to ultrasonic

Figure 2.1: Sonic Founder [Internet]

CHAPTER 3: THEORY FOUNDATION

After years of research and much experimentation he found a new and successfulapplication of ultrasonic energy He filed for and was granted patents for the processthat now forms the cornerstone of our technology platform [22]

CHAPTER 2: RESEARCH OVERVIEW

When Mike met Charlie they immediately forged a vision for how Charlie’stechnology and Mike’s consumer product and beverage marketing experience couldbring an entirely new technology to all the people who enjoy wine They set out tocreate that vision based on their shared passion [22]

Dionysus Technology Concepts Inc, (DTC) was formed and has licensed theexclusive use of the patents for all consumer appliance applications, and is now onthe eve of launching our Sonic Decanter to the public [22]

Figure 2.2: Sonic product [22]

DTC has organized a team of technology, marketing, wine and beverageprofessionals, skilled in all essential areas to assist in the process of bringing themost exciting innovation to the wine industry in centuries [22]

The first prototype was created using a 3D printer This 99% accurate print wasthen used to integrate the components for the Sonic Decanter Further componentintegration and testing was performed to ensure the effectiveness of the SonicDecanter design [22]

2.1.2 Working principle

During the traditional time-intensive aging process of wine, reactions of variousmolecules occur in the wine Molecules change due to the interaction between eachother In wine aging only low level reactions occur during the natural process [22]

CHAPTER 2: RESEARCH OVERVIEW

However, with application of ultrasound energy the molecules tend to interact,attach, and change their molecular properties

Ultrasound is a well understood method, which is already widely used in the foodindustry due to its mild application but significant effects on the product Whenused on wine the Sonic Decanter promotes further extraction of flavors, aromas andmouth feel from interactions among phenolics and anthocyanins which results in

Figure 2.3: Ultrasonic method [22]

smoother more integrated mouth feel and a smooth, flavorful lingering finish [22].When using the Sonic Decanter, wine becomes a more homogeneous liquid withimproved sensory characteristics and an improved open bottle ―shelf life‖ in a veryshort time of treatment Using the Sonic Decanter allows for a more energeticreaction between the molecules and thus a more complete molecular change Inaddition, the natural gases including oxygen and sulfur dioxide (SO2) are expelledfrom the bottle, pH is reduced and other components are modified [22]

This results in an improvement in taste, aroma, mouth feel and an overallenjoyment in the wine drinking experience

CHAPTER 3: THEORY FOUNDATION

CHAPTER 2: RESEARCH OVERVIEW

2.2 Vietnamese’s Standard about alcohol

2.2.1 Vietnamese’s Standard about rice wine

The Vietnamese Standard 7043: 2013 was prepared by the TCVN / TC / F9TCVN National Standardization Technical Committee, the Directorate forStandards and Quality, Ministry of Science and Technology [7]

Table 2.1: The Vietnamese Standard 7043: 2013 for rice wine

Methanol content, g / l ethanol 100° not more 0.5

Higher alcohol content, in terms of methyl-2 propanol-1, mg / l

5ethanol 100°, not greater than

The aldehyde content, calculated according to acetaldehyde,

5

mg / l ethanol 100°, is not greater

Esters content, calculated according to ethyl acetate, mg / l

13ethanol 100°, is not greater

The total acidity, by acetic acid, mg / l ethanol 100 °, is not

15greater

2.2.2 Vietnamese’s Standard about wine

The Vietnamese Standard 7045: 2013 was prepared by the TCVN / TC / F9TCVN National Standardization Technical Committee, the Directorate forStandards and Quality, Ministry of Science and Technology [8]

Table 2.2: The Vietnamese Standard 7045: 2013 for wine

Wine Vietnamese’s Standard

Methanol content, mg / l ethanol 100o, not more (for red wine) 400

14

CHAPTER 2: RESEARCH OVERVIEW

Ethanol content (alcohol) at 20 ° C,% by volume, not less 8.5

CHAPTER 3: THEORY FOUNDATION

CHAPTER 3: THEORY FOUNDATION

3.1 Plasma Introduction

Figure 3.1: Natural Plasma and Artificial Plasma [Internet]

Plasma is one of the four fundamental states of matter, while the others are solid,liquid, and gas Unlike these three states of matter, plasma does not naturally exist

on the Earth under normal surface conditions, and can only be artificially generatedfrom neutral gases The term was first introduced by chemist Irving Langmuir in the1920s [16] [23]

Figure 3.2: Four states of matter [Internet]

If ionization occurs by receiving energy from external material streams, such asfrom electromagnetic radiation, then the plasma is also referred to as the coldplasma For example, for gas discharges, electrons shot from cathode to ionize someneutralizing molecules The newly separated electrons move rapidly in the electric

CHAPTER 3: THEORY FOUNDATION

plasma In the composition of this type of plasma there are positive ions, negativeions, electrons and neutral molecules [16] [23]

Figure 3.3: Ionization of Plasma [16]

If ionization occurs due to thermal collisions between molecules or atoms at hightemperatures, plasma is also referred to as hot plasma As the temperature rises,electrons are separated from the atom, and if the temperature is quite high, all theatoms are ionized At very high temperatures, the atoms are extremely ionized,leaving only the nuclei and electrons separated from the nuclei [16] [23]

Due to the special properties of plasma (electron dynamics of electron beams,

UV rays generated, charged particles) at low temperatures applied to drinking watertreatment, surface treatment in plasma applications for surface treatment, plasmagenerated in the form of atmospheric plasma jet is injected directly onto the plasticsurface The electrons at the positive electrode will be released into the plastic filmcreating a smooth layer where the ink spots will be covered to create a good bondbetween the ink and the plastic film In addition, low temperature plasmatechnology is also used to sterilize dental instruments, as well as other medicaldevices [17]

3.2 Basic Definitions

3.2.1 Ionize

Ion or Electron is an atom or group of atoms that is lost or acquired by one ormore electrons A negative ion, when it acquires one or more electrons, is calledanion or a negatively charged electrode, and a positively charged ion when it losesone or more electrons, known as cation or electric charge The process of makingions or electrolytes is called ionizing or electrochemical [11-12]

3.2.2 Ionized energy

The ionic energy of an atom or molecule is the energy needed to separate an

electron from that atoms or molecules in the basic state In a more general way, the

CHAPTER 3: THEORY FOUNDATION

nth ionization energy is the energy needed to separate the electron after the first

electron elimination (n-1) The basic state is the state in which an atom is not

influenced by any external field That is, a metal atom in its basic state has the form

of gas, and its electron configuration is also the basic configuration: it follows the

Pauli principle, the principle of firmness, and the Hund rule [11-12]

3.2.3 Ionization

3.2.3.1 Ionization degree

Ionizing degree is the ratio between the concentration of charged particles and

the concentration of gaseous particles in the environment

  ne,i

n0

β: Ionization degree

ne,I : Concentration of charged particles

n0 : Concentration of gas particles in the environment

Let the plasma be strong about ionization [22]     eo

ei : Effective cross-sectional area, characterized by the interaction between

electrons and ions

eo : Effective cross-section, which characterizes the interaction between

electrons and particles

From the point of view of thermodynamics there are two types of equilibrium

plasma and unbalance plasma:

- Plasma balances (or isothermal plasma) are in that the particles have thesame temperature, which is neutralized by electricity because the charged particles losetheir charge due to ionization, which does not require energy from the outside

- Unbalanced plasma (or plasma anomaly): does not neutralize electricity,but the neutralization is not that great, it does need energy from outside if it does notreceive energy from the side In addition, the plasma itself will lose [11-12]

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3.2.3.3 Debye radius

Consider any particle: there will be a spherical charge generated around theparticle, the thickness of which depends on the heat and the particle concentration.The thickness of the contact layer must allow it to contain a sufficient number ofother particles, capable of shielding the particle The radius of that sphere is calledthe Debye radius [11-12]

CHAPTER 3: THEORY FOUNDATION

the sphere of the Debye radius must be large enough But if the radius of Debye is

too large to be able to shield, then it is no longer called plasma So the plasma must

meet the following conditions:

The Debye radius has to be much smaller than the size of the domain containing

that set D << L [4]

3.3 Interaction between particles in Plasma

3.3.1 Effective cross section

Effective cross-sections characterize the collision process between particles The

collision between two particles when encountered occurs if the distance between the

two centers is less than or equal to a certain minimum distance This minimum

distance is the effective radius of the collision If the spherical-shaped particles have

radii r1, r2, the collision will occur when the particles are spaced less than r1 + r2

[11-12]. Then,

3.3.2 Average free range

The average free grain distance is defined as the total distance of the grain

between the two collisions divided by the total number of particles [11-12]

20

CHAPTER 3: THEORY FOUNDATION

3.3.5.1 Inelastic collision type 1

A collision changes the properties of one or more particles Due to inelasticcollisions, processes such as ionization, excitation, separation, fusion, etc canoccur

In a non-elastic type 1 collision when excited or ionized, part of the kineticenergy of the particle is transferred to the potential energy of the other [11-12]

3.3.5.2 Inelastic collision type 2

When a potential collision of a particle of excitation passes to another particle inthe form of kinetic energy or kinetic energy, the excited particle will return to itsbasic state after the particle collision [11-12]

If the particle accelerates collisions with the electron, it will provide electronickinetic energy If they collide with an atom or ion, they will be irritated or ionized.The inelastic type 2 collagen produces more rapid particles in the plasma

3.4 Oxidation process

3.4.1 Create ozone

Ozone is a molecule composed of three negatively charged oxygen atoms Theozone molecules are very unstable so it is easy to return to its original form overtime, following the following reaction mechanism [11-12]:2O3 →3O2

Basically, an ozone molecule is just one oxygen molecule associated withanother oxygen atom under high voltage conditions

Here the plasma's energy source separates the oxygen molecules from the waterinto free oxygen atoms, which together with oxygen molecules form ozone (O3)

CHAPTER 3: THEORY FOUNDATION

With the above mentioned, ozone is used for many purposes Ozone is mainlyused in wastewater treatment and drinking water filtering (for sterilization)

3.4.2 Create Hydrogen Peroxide

Hydrogen Peroxide is used as disinfectant, bacteria in water, and especially toremove odors

The process of creating O3 under the effect of plasma will produce H2O2:

O3 + H2O → H2O2+ O Then

H2O2 is separated again to form the original OH:

H2O2 → 2*OHOriginal * OH after formation will participate in the oxidation reaction of organiccompounds in the water to be treated

3.4.3 Generate * OH with strong oxidation

Hydrochloric acid is generally considered a "cleanser" because it reacts withmany pollutants and often plays the role of the first step in removing thesesubstances

The oxidation-based oxidation of hydroxyl *OH-active radicals is generatedduring processing

Hydrogen x OH is the strongest oxidizing agent among the oxidizing agentsknown to date The oxidation of the hydroxyl radical * OH is 2.8 volts, the highestamong the common oxidizing agents

Due to the strong oxidizing effect of *OH compared to traditional bactericidalagents (compounds of chlorine), apart from the ability to thoroughly destroycommon bacteria, they can also kill micro-organisms Bacterial and viral pathogensthat chlorine cannot kill [11-12]

+ Create OH from Ozone

OH- + O3 → O2- + HO2

O2- +O3→O3-+O2

O3- + H+→ *OH + O2+ Create *OH from H2O

H2O → *OH + H++ Create *OH from H2O2

CHAPTER 3: THEORY FOUNDATION

once produced chiefly as a byproduct of the destructive distillation of wood Today,industrial methanol is produced in a catalytic process directly from carbonmonoxide, carbon dioxide, and hydrogen [26]

Methanol is the simplest alcohol, being only a methyl group linked to a hydroxylgroup It is a light, volatile, colorless, flammable liquid with a distinctive odor verysimilar to that of ethanol (drinking alcohol) However, unlike ethanol, methanol ishighly toxic and unfit for consumption At room temperature, it is a polar liquid, and

is used as an antifreeze, solvent, fuel, and as a denaturant for ethanol It is also usedfor producing biodiesel via transesterification reaction[26]

Figure 3.4: Methanol structure [26]

Methanol when drunk is metabolized first to formaldehyde and then to formicacid or formate salts These are poisonous to the central nervous system and mayresult in blindness, coma, and death Because of these toxic properties, methanol isfrequently used as a denaturant additive for ethanol manufactured for industrialuses This addition of methanol exempts industrial ethanol (commonly known as

"denatured alcohol" or "methylated spirit") from liquor excise taxation in the USand some other countries [25]

Figure 3.5: A case of methanol poison [Internet]

Methanol has a high toxicity in humans As little as 10 mL of pure methanol,ingested, is metabolized into formic acid, which can cause permanent blindness bydestruction of the optic nerve Thirty mL is potentially fatal, although the medianlethal dose is typically 100 mL (i.e 1–2 mL/kg body weight of pure methanol) The

CHAPTER 3: THEORY FOUNDATION

reference dose for methanol is 2 mg/kg/day Toxic effects begin hours afteringestion, and antidotes can often prevent permanent damage Because of itssimilarities in both appearance and odor to ethanol (the alcohol in beverages), it isdifficult to differentiate between the two (such is also the case withdenaturedalcohol, adulterated liquors or very low quality alcoholic beverages)[25]

An aldehyde is an organic compound containing a functional group with thestructure −CHO, consisting of a carbonyl center (a carbon double-bonded tooxygen) with the carbon atom also bonded to hydrogen and to an R group, which isany generic alkyl or side chain The group—without R—is the aldehyde group, alsoknown as the formyl group Aldehydes are common in organic chemistry Manyfragrances are aldehydes[21]

Figure 3.6:Chemical structure of aldehyde [21]

Aldehydes have properties that are diverse and that depend on the remainder ofthe molecule Smaller aldehydes are more soluble in water, formaldehyde andacetaldehyde completely so The volatile aldehydes have pungent odors Aldehydesdegrade in air via the process of autoxidation[21]

The two aldehydes of greatest importance in industry, formaldehyde andacetaldehyde, have complicated behavior because of their tendency to oligomerize

or polymerize They also tend to hydrate, forming the geminal diol.Theoligomers/polymers and the hydrates exist in equilibrium with the parentaldehyde[15]

Aldehydes are readily identified by spectroscopic methods Using IRspectroscopy, they display a strong νCO band near 1700 cm−1 In their 1H NMRCO band near 1700 cm−1 In their 1H NMRspectra, the formyl hydrogen center absorbs near δH = 9, which is a distinctive partH = 9, which is a distinctive part

CHAPTER 3: THEORY FOUNDATION

of the spectrum This signal shows the characteristic coupling to any protons on thealpha carbon [15]

Some aldehydes are substrates for aldehyde dehydrogenase enzymes whichmetabolize aldehydes in the body There are toxicities associated with somealdehydes that are related to neurodegenerative disease, heart disease, and sometypes of cancer[15]

Furfural is an organic compound produced from a variety of agriculturalbyproducts, including corncobs, oat, wheat bran, and sawdust The name furfuralcomes from the Latin word furfur, meaning bran, referring to its usual source Asidefrom ethanol, acetic acid and sugar it is one of the earliest renewable chemicals [27]Chemically, furfural is an aldehyde of furan It is a colorless oily liquid with the

odor of almonds, which quickly darkens when exposed to air

Figure 3.7:Chemical structure of furfural [27]

Furfural's physical properties are summarized in the table at top right Furfuraldissolves readily in most polar organic solvents, but is only slightly soluble in eitherwater or alkanes

Chemically, furfural participates in the same kinds of reactions as otheraldehydes and other aromatic compounds Indicating its diminished aromaticityrelative to benzene, furfural is readily hydrogenated to the corresponding