WO2008119987A1 - Mesure de propriétés de boissons - Google Patents

Mesure de propriétés de boissons Download PDF

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Publication number
WO2008119987A1
WO2008119987A1 PCT/GB2008/001141 GB2008001141W WO2008119987A1 WO 2008119987 A1 WO2008119987 A1 WO 2008119987A1 GB 2008001141 W GB2008001141 W GB 2008001141W WO 2008119987 A1 WO2008119987 A1 WO 2008119987A1
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WO
WIPO (PCT)
Prior art keywords
conduit
beverage
optical
light
electrode
Prior art date
Application number
PCT/GB2008/001141
Other languages
English (en)
Inventor
Jolyon R. Tidmarsh
Original Assignee
Futuretec Technologies Limited
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Futuretec Technologies Limited filed Critical Futuretec Technologies Limited
Publication of WO2008119987A1 publication Critical patent/WO2008119987A1/fr

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Classifications

    • G—PHYSICS
    • G01—MEASURING; TESTING
    • G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
    • G01N21/00—Investigating or analysing materials by the use of optical means, i.e. using sub-millimetre waves, infrared, visible or ultraviolet light
    • G01N21/17—Systems in which incident light is modified in accordance with the properties of the material investigated
    • G01N21/25—Colour; Spectral properties, i.e. comparison of effect of material on the light at two or more different wavelengths or wavelength bands
    • G01N21/31—Investigating relative effect of material at wavelengths characteristic of specific elements or molecules, e.g. atomic absorption spectrometry
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B67—OPENING, CLOSING OR CLEANING BOTTLES, JARS OR SIMILAR CONTAINERS; LIQUID HANDLING
    • B67D—DISPENSING, DELIVERING OR TRANSFERRING LIQUIDS, NOT OTHERWISE PROVIDED FOR
    • B67D1/00—Apparatus or devices for dispensing beverages on draught
    • B67D1/08—Details
    • B67D1/12—Flow or pressure control devices or systems, e.g. valves, gas pressure control, level control in storage containers
    • B67D1/1247—Means for detecting the presence or absence of liquid
    • G—PHYSICS
    • G01—MEASURING; TESTING
    • G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
    • G01N21/00—Investigating or analysing materials by the use of optical means, i.e. using sub-millimetre waves, infrared, visible or ultraviolet light
    • G01N21/17—Systems in which incident light is modified in accordance with the properties of the material investigated
    • G01N21/47—Scattering, i.e. diffuse reflection
    • G01N21/49—Scattering, i.e. diffuse reflection within a body or fluid
    • G01N21/53—Scattering, i.e. diffuse reflection within a body or fluid within a flowing fluid, e.g. smoke
    • G01N21/532—Scattering, i.e. diffuse reflection within a body or fluid within a flowing fluid, e.g. smoke with measurement of scattering and transmission
    • G—PHYSICS
    • G01—MEASURING; TESTING
    • G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
    • G01N21/00—Investigating or analysing materials by the use of optical means, i.e. using sub-millimetre waves, infrared, visible or ultraviolet light
    • G01N21/17—Systems in which incident light is modified in accordance with the properties of the material investigated
    • G01N21/59—Transmissivity
    • G—PHYSICS
    • G01—MEASURING; TESTING
    • G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
    • G01N33/00—Investigating or analysing materials by specific methods not covered by groups G01N1/00 - G01N31/00
    • G01N33/02—Food
    • G01N33/14—Beverages
    • G—PHYSICS
    • G01—MEASURING; TESTING
    • G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
    • G01N33/00—Investigating or analysing materials by specific methods not covered by groups G01N1/00 - G01N31/00
    • G01N33/02—Food
    • G01N33/14—Beverages
    • G01N33/146—Beverages containing alcohol

Definitions

  • This invention relates to the measurement of the properties of beverages flowing through conduits.
  • the present invention is concerned with measuring the properties of a beverage such as beer or made-up drink flowing through a dispensing system.
  • electrodes for different purposes may be provided at various locations. For example, measurements may be taken at one location to determine when there is excessive gas in the beverage line, indicating that a supply container such as a beer keg needs changing; and at another location to analyse the quality of the beverage. There is a risk that there may be interference between different electrical sources, and that there will be ground loop effects. Such factors may give false readings, meaning for example that beverage of an inappropriate quality may get through, kegs will be changed over prematurely, or that false alarms will be given.
  • Cavitation means that cavities or bubbles are forming in a beverage that is being pumped or by being passed through obstructions.
  • the level of cavitation can also provide an indication of the quality of the beverage.
  • cavitation manifests itself as a result of flow turbulence and air ingestion; in product terms it can result in excessive foam on beer, commonly referred to as fob.
  • the pump is close to the stored beverage and vacuum/low pressure cavities are unlikely to be induced.
  • the beverage is hand-pumped and thus, cavitation is more likely to occur / is of significance with such hand pumped beverages.
  • Flow turbulence should be normalised for a particular dispense line. Air ingestion is not really cavitation, but symptoms are similar. The main effect of air ingestion is loss of capacity arising from incorrect flow volumes, although the presence of air/other gases is also indicative of over pressure in any effervescence inducing gas present or faulty pipework, pumps or fittings.
  • Cavitation gives rise to a loss in capacity; the pump can no longer build the same head (pressure) and the pump's efficiency drops. It is preferred that beverage flowing through a dispense line flows through the piping at a constant velocity. Obstructions can change the flow velocity of this liquid, and any time the flow velocity is changed, the pressure is changed with other effects. Additionally, since cavitation gives rise to cavities or bubbles in the beverage that is pumped, consequential effects of cavitation include noise, vibration, and damage to many of the components arising from the collapse of the cavities or bubbles as they pass into the higher regions of pressure.
  • fob is not necessarily clearly determined by electrical conductivity tests. It is known that the quality of a beer may be determined by some seasoned beer drinkers by the colour of the beer. Whilst the colour of a drink may vary within acceptable or predetermined boundaries, several drinks, in particular fruit juice and colas, colour may readily indicate a poor quality beverage or, indeed, a contaminated line.
  • the present invention seeks to provide a solution to the above problems.
  • the present invention seeks to provide an improved beverage dispensing system which can overcome or ameliorate the above problems.
  • a method of characterising a beverage by assessment of the optical characteristics of the beverage flowing through a conduit, wherein there is provided a light source and a light receiver; the light source and light receiver being spaced apart by an optical path length within the conduit the method comprising the step of transmitting light from the light source and measuring a characteristic of the light received by the light receiver only during flow of the beverage through the conduit.
  • the optical transmitters may be wavelength specific to assist in the determination of hue, saturation and value.
  • the optical transmitter and optical receivers are arranged about the walls of one portion of the conduit, conveniently being diametrically opposed.
  • the optical transmitter can conveniently comprise a collimated light source, such as a light emitting diode (LED).
  • the optical receiver can comprise a photodiode. The LED can operate on a timed basis, to reduce power consumption and to increase their longevity - a typical "warm-up" time of lms or less is negligible and can easily be accounted in the taking of measurements.
  • the light source can also comprise a solid state laser; there may be one or more optical receivers which can be positioned to determine not only transmissivity, but also angular deviation or backscattering of the collimated beam.
  • This can be USCd 1 for example, in an assessment of the cavitation of the beverage whereby to determine an amount of backscattered light which can be indicative of particles and/or gases which contribute to fob.
  • colour is conveniently defined in terms of the hue, saturation, value (hsv) colour model, that describes how humans naturally respond to and describe colour.
  • Hue is specifically described by the dominant wavelength and is readily described as the dimension of colour we experience when we look at colour: red, purple, blue, etc..
  • Colour also changes according to two other characteristics; lightness-darkness and saturation. How light or dark a colour is referred to either as a colour's lightness or intensity value; saturation refers to the dominance of hue in the colour.
  • a simple light detector which can detect light over several wavelength can be employed whereby to provide a simple system operable to enable simple analysis of the absorption characteristics of the beverage to be determined.
  • a method of characterising a beverage by assessment of an optical characteristic and assessment of the electrical conductivity of the beverage flowing through a conduit, wherein there is provided a light source and a light receiver; the light source and light receiver being spaced apart by an optical path length within the conduit and first electrode means within the conduit and second electrode means within the conduit in proximity to the first electrode means, wherein an electrical current source is connected to the first and second electrode means; the method comprising the step of transmitting light from the light source and measuring a characteristic of the light received by the light receiver and the step of causing an electrical current to flow between the first and second electrode means, and the electrical current is measured.
  • the optical sensors are placed between two electrodes whereby to provide a compact sensor operable to be placed within a flow conduit of the beverage supply line, with minimal disturbance to the supply line.
  • the optical transmitter and optical receivers comprise spaced apart elongate members and may each define part of the flow conduit.
  • the optical transmitters may be wavelength specific to assist in the determination of hue, saturation and value.
  • the first electrode means comprises a first electrode and the second electrode means comprises second and third electrodes disposed on opposite sides of the first electrode wherein the second electrode is disposed up- stream of the first electrode and the third electrode is disposed down-stream of the first electrode. It has been found that the second and third electrodes shield the first electrode from external influences, and substantially reduce or eliminate the effects of ground loops or other electrical current sources electrically connected to the conduit.
  • each electrode is an elongate conductive member, such as a metallic tube.
  • the first, second and third electrodes may each extend across a diameter of the conduit, being spaced apart along the axis of the conduit and preferably being parallel to each other.
  • the electrodes are placed in a parallel spaced relationship, one of which may be coincident with a centre of axis of the cylindrical sensor section.
  • the first and the second electrode means may comprise other electrodes in addition to the respective first electrode, and the second and third electrodes.
  • the first electrode means and second electrode means are connected to a source of alternating current, preferably a low impedance signal source. Typically, this could be, for example, around a 30 kHz source with a rated RMS value of 10 ⁇ A.
  • the first electrode means may be connected to a high input impedance amplifier and the total RMS current is measured. From this the conductivity of the beverage can be measured. It will be appreciated that the optical transmissivity/other measured optical characteristic and/or electrical conductivity may not be indicated as such.
  • the system could be suitably calibrated and provide a warning if the respective characteristics have certain values or any one characteristic achieves a certain value.
  • the system may work with data indicative of, or dependent upon, the optical and electrical characteristics of the beverage, the actual value of the measured indicators as such may not be relevant in all circumstances.
  • the beverage being dispensed can be a beer provided from a barrel or keg, for example, or a ready-to-drink beverage commonly termed as a "soft drink” such as a cola or lemonade.
  • a soft drink such as a cola or lemonade.
  • the system whether optical only or optical and electrical can eb provided in a small unit, easily placed within a beverage dispense system.
  • the present invention provides a method of assessing an optical characteristic and measuring the conductivity of a beverage flowing through a conduit, wherein there is provided first electrode means within the conduit and second electrode means within the conduit in proximity to the first electrode means, a electrical current source is connected to the first and second electrode means to cause an electrical current to flow between the first and second electrode means, and the electrical current is measured; wherein the method comprises the steps of detecting beverage flow, assessing an optical characteristic and connecting the electrical current source to the first and second electrode means for a relatively short period of time during beverage flow.
  • the step of detecting beverage flow may be enabled from a pump control line or by a sensor within the supply conduit.
  • Figure 1 shows a first embodiment according to the invention
  • FIG. 1 another embodiment according to the invention.
  • Figures 2a & b show, respectively, plan and cross sectional views of a further embodiment
  • Figure 2c shows a transmission versus wavelength plot for two beverage brands between 300 and 700 nm wavelengths
  • Figure 3 comprises a chart comparing optical transmissivity versus electrical conductivity for a selection of liquids typically used in a beverage supply line
  • Figure 4 shows a further aspect to the invention
  • Figure 5 illustrates how a measured parameter can vary with temperature for two different beverages
  • Figure 6 shows a variation of the arrangement disclosed in Figure 4.
  • Figure 7 shows the arrangement of Figure 6 with a layer of biofilm present within the sensor.
  • Figure 1 shows a first embodiment of the invention wherein there is an optical measurement system comprising a beverage flow conduit with an optical transmitter OT disposed on the wall of the conduit.
  • the wall may have an aperture to enable the transmitter to comprise part of the wall of the conduit; alternatively the wall comprises a window operable to allow passage of required wavelengths of light from the transmitter to an optical receiver OR, similarly disposed within or upon the wall of the conduit.
  • the receiver can determine how much transmitted light has been absorbed. This can be determined in terms of the total amount of light or in relation to a range of wavelengths.
  • the light source is energised during flow.
  • Flow of the beverage can be determined through control electrical signals associated with a pump means or by a flow sensor within the conduit.
  • the light source comprises an LED light source at a nominal wavelength of operation of 428nm.
  • Other LEDs operating at different wavelengths can be used, for example, a 370nm LED may be more suitable. Different wavelengths are capable of providing different information with regard to a product.
  • the transmissivity of a beverage can be determined.
  • Figure 2 shows a second embodiment of the invention wherein there are two receivers ORl & OR2:
  • ORl measures the amount of light transmitted across the path length between the transmitter and the receiver.
  • Receiver OR2 is placed such that it can determine a value for back scattered radiation.
  • the back scattered light may be of a specific wavelength range. This information can be used in determination of the amount of cavitation within the beverage, which can be indicative of an amount of fob or, in the case of some beers, the amount of sediment within the beverage.
  • the optical receiver may comprise one unit yet is able to determine an amount of back scattered light.
  • Two or more light sources may be used in conjunction with a single detector, which light sources may be of different wavelengths and arranged about the test space in different orientations or may be collocated or of a single wavelength and arranged about the test space in different orientations. Normal and diffracted/refracted light signals obtained from the light sources can be used to determine information about the beverage. Note that it would also be possible to provide source-detector pairs. Source-detector pairs are conveniently operated on a time multiplexed basis. The LEDs may have difference wavelengths that enable colour information to be provided.
  • Figures 2a & 2b show, respectively, plan and cross sectional views of a further embodiment.
  • Figure 3 shows characteristics of a beverage which can be determined and how they relate to types of beverage or other fluid such as a line cleaner fluid. Simultaneous measurement of the optical transmission/reception and electrical conductivity of a beverage can provide robust indications whereby to differentiate between a variety of beverages, where there are only a small number of known beverages, for which the electrical and optical characteristics are known. Under certain conditions, it would be possible to determine the identity of a branded beer, for example. With regard to public houses and the like, the risk of damage to a reputation for selling incorrect beer would be very much reduced if continuous testing was employed.
  • Figure 4 is a diagrammatic view of a further embodiment showing first electrode 1 , second electrode 2 and third electrode 3 in the form of parallel steel tubes each extending across a diameter of a conduit 4 for carrying a beverage which will flow in the direction of arrow 5, the three electrodes being spaced along the axis of the conduit.
  • the first electrode is connected to one side of a source of alternating current, and the second and third electrodes are connected to the other side of the source.
  • Most of a typical beer line is insulated in an actively cooled dispense line such that the entire dispense line is maintained at a temperature significantly lower than the room ambient temperature, e.g. 3 degrees C.
  • the final section of the line usually within the dispense font, or the last 10cm or so before it, is usually not cooled. As a result, the temperature of the beverage within this section usually rises towards room temperature between dispense events.
  • the conductivity of a beverage has been found to be a function of the temperature of the beverage. Furthermore, it has been found that the conductivity versus temperature characteristic varies between different types of beverage, e.g. between different brands of beer. The same behaviour may apply to other parameters that can be measured. Figure 5 illustrates how a measured parameter can vary with temperature.
  • a "fingerprint" of the beverage can be collected. Conveniently this is determined or another parameter of a beverage at two or more temperatures. Information so determined can then be used to differentiate between different brands of lager or two different types of beverage, for example. Furthermore, it may be possible to use this measurement to determine the condition of the brand being dispensed, and to indicate whether it is fit for consumption.
  • the invention can provide a system and method of obtaining data which is characteristic of a beverage which is cooled and dispensed through a dispensing line, comprising the steps of measuring a parameter of the beverage at a first point in the dispensing line, and measuring the same parameter of the beverage at a second point in the dispensing line where the temperature of the beverage is different from the temperature at the first point.
  • the beverage is suitably beer, as would be dispensed at a public house.
  • the first point may be in a cooled portion of the dispensing line, and the second point may be in a portion of the dispensing line which is not cooled, for example adjacent the point of dispensing.
  • the values of the parameters at the two points may be compared with stored values characteristic of the beverage, or a function may be calculated using the parameter values, which is compared with a stored value of the function.
  • the values of the parameters are thus used, directly or indirectly, to determine whether the beverage is substantially of the type and / or quality intended.
  • the quality of draught dispense beverages is influenced by the cleanliness of the dispense lines. Since beer is a food, a biofilm will grow on any surface in contact with the beer. Over time, the biofilm will form a hard, brittle, protective coating over itself. To reduce the build up of biofilm, line cleaning must be carried out regularly. However, line cleaning is a laborious and wasteful process. The industry recommendation is that lines should be cleaned every 10 days or so. However, it is widely known that lines are frequently not cleaned correctly, and that the interval between cleaning may be extended to save costs, for example to 28 days or more. It is desirable to be able to measure the amount or presence of bio film growth, since this can be used to indicate when the dispense line is truly "dirty" and needs cleaning.
  • a method of directing light, preferably ultraviolet light or light with a high ultraviolet content at the surface of a conduit through which beverage food product is passed is provided.
  • Fluorescence of the biofilm can be employed to determine the degree of biofilm present, since biofilm is known to fluoresce. Detection of the fluorescence can be performed by turning off the UV light source and measuring the longer wavelength produced b the biofilm fluorescence and determining a decay time, which would provide an indication of the degree of biofilm. Alternatively, a wavelength sensitive photodetector could be employed
  • a method of determining the extent of film built up on the inside of a conduit through which a beverage is flowing comprising the step of measuring fluorescence from and conductivity of biofilm within the conduit at a location closely adjacent the inside surface of the conduit.
  • the measurement of conductivity may be carried out using surface electrodes which project from the inside surface of the conduit by a short distance, for example of the same order as the thickness of film that will be built up.
  • the conduit When the conduit is clean, there will be no biofilm to fluoresce and the conductivity adjacent the surface of the conduit will be substantially the same as the bulk conductivity of the beverage in the conduit. As the biofilm builds up, it will fluoresce when irradiated with suitable wavelength light and it will cover the surface electrodes and so that a conductivity measurement will indicate a conductivity of the biofilm, rather than the conductivity of the bulk beverage.
  • the bulk conductivity of the beverage is also measured by electrodes disposed in the bulk of the beverage. This may be at a position in the conduit which where the surface measurements are being carried out, or at least one where the temperature and flow conditions will be substantially the same.
  • the measurement of the surface conductivity is carried out using three or more electrodes, in the manner described earlier, wherein there is provided first electrode means within the conduit and second electrode means within the conduit in proximity to the first electrode means, an electrical current source is connected to the first and second electrode means to cause an electrical current to flow between the first and second electrode means, and the electrical current is measured; wherein the first electrode means comprises a first electrode and the second electrode means comprises second and third electrodes disposed on opposite sides of the first electrode.
  • Figure 6 shows a variation of the arrangement disclosed in Figure 4, in which there are three electrodes 6, 7 and 8 provided on the inside surface 9 of the conduit 4.
  • the inner electrode 6 is connected to one side of a source of alternating current, and the outer electrodes 7 and 8 are connected to the other side of the source.
  • Figure 7 shows the same arrangement, but with a layer 10 of biofilm built up on the inner conduit wall 9. There will be some biofilm growth on the central electrodes 1, 2 and 3 which measure the bulk conductivity, but this is omitted for clarity.
  • electrical conductivity analysis is only performed whilst the beverage is flowing.
  • current is only supplied to the electrode means for a predetermined period whilst the beverage is flowing.
  • the electrode means may be energised for periods of short duration such as about 100 ms during beverage flow.
  • a reliable method of finger-printing a beverage for use by pubs, other retail outlets, and brewers/drinks producers alike to ensure a consistent quality of product.
  • the principal method of detecting which drinks brand is being served is to assign it a "fingerprint". This is based on a selection of pieces of information which may include one or more of the following: electrical conductivity - optical transmissivity at approximately 400nm
  • optical transmissivity at approximately 500nm optical transmissivity at approximately 600nm.

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  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Physics & Mathematics (AREA)
  • Biochemistry (AREA)
  • Analytical Chemistry (AREA)
  • General Health & Medical Sciences (AREA)
  • General Physics & Mathematics (AREA)
  • Immunology (AREA)
  • Pathology (AREA)
  • Food Science & Technology (AREA)
  • Engineering & Computer Science (AREA)
  • Medicinal Chemistry (AREA)
  • Spectroscopy & Molecular Physics (AREA)
  • Investigating Or Analysing Materials By Optical Means (AREA)
  • Investigating Or Analyzing Materials By The Use Of Electric Means (AREA)

Abstract

Cette invention concerne la mesure de propriétés de boissons qui s'écoulent à travers des conduites. Elle concerne des procédés de caractérisation d'une boisson par l'évaluation des caractéristiques optiques de la boisson qui s'écoule à travers une conduite (4), dans lesquels se situent une source lumineuse (OT) et un récepteur de lumière (OR), la source lumineuse et le récepteur de lumière étant espacés l'un de l'autre par une longueur de chemin optique à l'intérieur de la conduite, le procédé comprenant les étapes consistant à transmettre de la lumière à partir de la source lumineuse et à mesurer une caractéristique de la lumière reçue par le récepteur de lumière seulement pendant l'écoulement de la boisson à travers la conduite. L'invention concerne de plus des systèmes de caractérisation d'un écoulement de boisson à travers une conduite (4) par l'évaluation d'une caractéristique optique, le système comprenant une conduite, dans lequel se situent une source lumineuse (OT) et un récepteur de lumière (OR), la source lumineuse et le récepteur de lumière étant espacés l'un de l'autre par une longueur de chemin optique à l'intérieur de la conduite, le système comprenant des moyens pour évaluer au moins une caractéristique de la lumière reçue par le récepteur de lumière lors de l'écoulement de la boisson à travers la conduite.
PCT/GB2008/001141 2007-03-30 2008-03-31 Mesure de propriétés de boissons WO2008119987A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
GBGB0706322.5A GB0706322D0 (en) 2007-03-30 2007-03-30 Fluid property measurement
GB0706322.5 2007-03-30

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WO2008119987A1 true WO2008119987A1 (fr) 2008-10-09

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