(Đồ án hcmute) 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

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
STUDENT’S ID NUMBER: 13144133
STUDENT’S NAME: NGUYEN THANH BINH
STUDENT’S ID NUMBER: 13144005
STUDENT’S NAME: LUONG HOANG QUI
STUDENT’S ID NUMBER: 13144104

SKL 0 0 4 8 6 8

Ho Chi Minh City, July 2017

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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

STUDENT’S ID NUMBER: 13144133
STUDENT’S NAME:

NGUYEN THANH BINH

STUDENT’S ID NUMBER: 13144005
STUDENT’S NAME:

LUONG HOANG QUI

STUDENT’S ID NUMBER: 13144104

Ho Chi Minh City, July 2017

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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

STUDENT’S ID NUMBER: 13144133
STUDENT’S NAME:

NGUYEN THANH BINH

STUDENT’S ID NUMBER: 13144005
STUDENT’S NAME:

LUONG HOANG QUI

STUDENT’S ID NUMBER: 13144104

Ho Chi Minh City, July 2017

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ACKNOWLEDGEMENT
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 the
project help us strengthen our knowledge and especially discover more about
something we never knew before like new technologies, new methods, and
particularly 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 at
university, 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 share
and we grow together.
So first of all, we deeply want to say thank you to all the lecturers in faculty of
Mechanical Engineering, and especially Assoc. Professor Tran Ngoc Dam who
advised us in this Thesis, he is always dedicated, helpful and especially always
inspire us about the road ahead in engineering field.
Secondly, from the bottom of our hearts we fully believe even though who we
are, where we are from, who we want to be, we will never forget where we were
born where we grow up, so we deeply want to say thank you to our parents very
much. 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 and
with the limitation about budget and equipment, and particularly our knowledge, we
believe we still have some drawbacks in this thesis. So we hope you understand
that, 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 are
always healthy and happy all your life.
We sincerely thank you!

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ABSTRACT
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 improve
people's living standard. Trends in the use of alcohol, beer in daily activities, in
festivals, 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 containing
methanol, is at an alarming rate, causing serious injury to people's health. In Lai
Chau, because of methanol, more than 80 people were hospitalized, nine of whom
died. 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 on
researching, designing and manufacturing a machine can reduce the toxic in alcohol
like: Methanol, Aldehyde, and Furfural…, and preserve alcohol longer.
In the market right now, they can use traditional ways or new technologies like
sonic to solve this problem but it’s quite expensive, low treatment efficiency and
unstable due to using microbiological, biochemistries, combining physical
chemistry method. So to mend these problems we want to create a machine base on
Plasma Technology with the lowest cost and highest result to meet and exceed the
customer’s expectation.
Using the high oxidations and electron dynamics from Plasma technology help
break the chemical bonds in methanol, aldehyde, furfural… Many options are
offered for optimal selection based on aesthetic criteria, performance, simple
operation and energy savings. The result is the power supply (0-220v), the plasma

chamber and the two electrodes produce plasma in which the anode is placed inside
the glass bottle, the cathode electrode of the aluminum plate. When supplying
voltage to 220v into the plasma chamber where the voltage is amplified up many
times from (0-220v) up to (20-50kv). With the high voltage between the negative
and positive poles producing shock waves, ultraviolet rays, and breaking chemical
bonds of the wine flow through the processing zone. After treated, alcohol is
provided directly to the user through the tap. From experimental testing, the

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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

1.10 Structure of Thesis.......................................................................................7
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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
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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

5.1.1

Hopper .................................................................................................46

5.1.2

Tank .....................................................................................................47
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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

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LIST OF TABLES
Table 2.1: The Vietnamese Standard 7043: 2013 for rice wine ...............................14
Table 2.2: The Vietnamese Standard 7045: 2013 for wine ......................................14
Table 4.1: Component’s Name .................................................................................35

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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
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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
Figure 5.21: Result after using Discharge between two poles inside and outside the

bottle of glass ............................................................................................................63
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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
Experimental assessment
4. Expected Results
A wine aging machine

A report
A manual
5. Delivery date:
6. Submission date:
7. Language:

Report:
Oral presentation:

Dean

English
English
Head of Department




Vietnamese 
Vietnamese 
Advisor

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CHAPTER 1: INTRODUCTION

CHAPTER 1: INTRODUCTION
1.1

Definition
1.1.1
Definition of Alcohol
In chemistry, an alcohol is any organic compound in which the hydroxyl
functional group (–OH) is bound to a saturated carbon atom. The term alcohol
originally referred to the primary alcohol ethanol (ethyl alcohol), the predominant
alcohol in alcoholic beverages [19].

Figure 1.1: Chemical structure of alcohol [19]
The suffix-ol appears in the IUPAC chemical name of all substances where the
hydroxyl group is the functional group with the highest priority; in substances
where a higher priority group is present the prefix hydroxyl- will appear in the
International Union of Pure and Applied Chemistry (IUPAC) name. The suffix -ol
in non-systematic names also typically indicates that the substance includes a
hydroxyl functional group and, so, can be termed an alcohol. But many substances,
particularly sugars (examples glucose and sucrose) contain hydroxyl functional
groups without using the suffix. An important class of alcohols, of which methanol
and ethanol are the simplest members, is the saturated straight chain alcohols, the
general 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. This
distinguishes wine from most other consumable goods. While wine is perishable
and capable of deteriorating, complex chemical reactions involving a wine's sugars,
acids and phenolic compounds (such as tannins) can alter the aroma, color, mouthfeel and taste of the wine in a way that may be more pleasing to the taster [28-29].

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CHAPTER 1: INTRODUCTION
1.1.3
History of Aging wine
 In Vietnam:
Before the French came to Vietnam during the colonial invasion and
colonization, the Vietnamese liquor production industry had a long history from the

feudalism. At that time, they also know how important of the aging wine to reduce
the toxic the poison in wine. And every region they also have the different names
represent for their regions, and the most common ingredient in wine is rice, sticky
rice, corn, cassava [20] …
 In the World:
- Once upon a time, The Ancient Greeks and Romans were aware of the
potential of aged wines. In Greece, early examples of dried "straw wines" were
noted for their ability to age due to their high sugar contents. These wines were
stored in sealed earthenware 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 in
the Mediterranean and gaining attention for their aging ability. Similarly, Riesling
from Germany 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 wine
industry's view on aging. One was the development of the cork and bottle which
allowed producers to package and store wine in a virtually air-tight environment.
The second was the growing popularity of wines such as Port, Madeira and

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CHAPTER 1: INTRODUCTION
Sherries. The added alcohol was found to act as a preservative, allowing wines to
survive long sea voyages to England, The Americas and the East Indies. Demand

for 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
and after drinking with dizzy, spinning, headache…
1.2
The role of Alcohol Treatment

Alcohol treatment methods have been studied and applied over the centuries
for the purpose of protecting public health against harmful chemicals. Some
harmful chemicals in alcohol:
+ Methanol: Alcohol (ethanol / ethylic acid) is converted to citric acid by the
human body and processed through our liver. In fact, no one uses pure methanol to
make wine, but for various reasons (especially profit), methanol is used to make
wine in many forms. Methanol is very toxic to humans, because our bodies
metabolize methanol to formaldehyde and then oxidize to formic acid and attack
the brain, eyes, optic nerves and other 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
the fermentation 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 a
portion of ethanol and low molecular impurities such as methanol, aldehydes and
low boiling 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].

About the harm, we glide through some of the most harmful toxins: Even
alcohol containing pure ethanol alone is a dangerous poison to the human body,
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CHAPTER 1: INTRODUCTION
depending on how much alcohol is consumed. Usually, a blood alcohol
concentration of 0.1% is drunk and causes mild toxicity, if the alcohol concentration
is between 0.2% and 0.4% is severe, when the blood alcohol concentration above 0,
5% of drinkers die from acute poisoning. In the long run, alcohol can cause
inflammation, peptic ulcers, gastrointestinal (gastrointestinal) hemorrhage, hepatitis,
cirrhosis, impotence in men, miscarriage, preterm birth, abnormalities of the fetus,
female [2]…
1.3

Some current methods for treating alcohol
1.3.1
Manual methods

Over a thousand years, Vietnam in particular and the world in general one of the
best ways to reduce the poisons in wine and make the wine taste better that is

preserve 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 to reduce poisons at this time. Take away 5-10% of the
original wine, as the toxins in the portion obtained at this time are very large, up to
1000 times higher than the amount reached after reaching the stable temperature [5].
+ When used to remove aldehyde, people can use filtration through clean
activated carbon. Because this coal has the effect of absorbing toxins, when alcohol
containing aldehyde is also filtered [6].
+ Another way is to rely on the temperature of the aldehyde. Aldehyde has a
low boiling point. Therefore, to reduce the level of aldehydes you can heat alcohol
can cause large amounts of aldehyde to evaporate, thus reducing the harm to the
body. The wine 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)
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CHAPTER 1: INTRODUCTION
+ Some other indicators have not met

+ The natural taste of alcohol disappears
1.4
The Urgency of Thesis
+ Statistics Department of Food Safety, the first 3 months of the country
recorded 3 cases of methanol alcohol poisoning, with 78 people crashed and 10
people died. Particularly, the case of alcohol poisoning in Lai Chau province in
February has killed 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 people suffering and one death. Most of the victims drink
alcohol is unknown source, retail business [1].
+ Doctor Nguyen Hung Long, deputy head of the Food Safety Department
said that in 2007 there were 328 large wineries producing 360 million liters / year,
320 small 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 of alcohol poisoning (5.3% per year) were recorded
nationwide due to the use of unsafe alcohol to 382 infected people (34.7 persons on
average and 6.8 persons per case) and 98 deaths (8.9 persons / year, 1.7 persons /
case on average). Most of the wines used in the poisoning cases are of unknown
origin, are not issued with standard product announcement certificates, are sold in
retail or sold by the consumer or by consumers themselves and cooked. Wines used
in 58 cases of poisoning: white wine was 12/58 cases (20.7%), white wines with
high content of methanol were 18/58 (31.0%), alcohol wine 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 to
alcohol habit such as liver, stomach, heart, etc. According to statistics from the
Institute of Mental Health the central level of Vietnam shows that the mentalalcohol dependence rate 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 environmentally

friendly alcohol is very urgent and necessary.
1.5
The Goals of Thesis
+ General goal: From the results of the research on plasma alcohol treatment
systems at the Department of Energy and Environment Research, with the goal

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CHAPTER 1: INTRODUCTION
bring the healthy and tasty wine to society, and also protect environment and save
the power.
+ Specific goal:
- 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 in
family 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 in
wine treatment, factors influencing the treatment. Examining technology to improve
processing efficiency.
+ The meaning of practice: This is a new treatment method, which in the
world 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 treatment with 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 lowtemperature plasma environment under normal pressure environments and the
market we choose this is rice wine.
+ Research area: The project will concentrate to examining, design, and
manufacturing a wine treatment machine by cold plasma gadget. After success in
family business, it will be applied for industry.
1.8
Research 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 which
comments are drawn. Refer to some clean water processors with Plasma technology
with similar structure and their price in the market.
+ Specific research methods:
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CHAPTER 1: INTRODUCTION
- Refer to the brochure for the design of clean water treatment plants using
plasma technology;
- Synthesis method: From the general information sources from the above
two methods, processing, proposing plans, operating principles, ancillary

equipment, implementing the model design
- Carry out experiments and analyze the results of the experiment to achieve
the desired results.
1.9
Results
1.9.1
Working principle
Applying plasma technology helps break chemical bonds by using higher
oxidants and electron dynamics. During the process, the air bubbles burst at high
temperature and high pressure and plus with the molecules move back and forth so
fast (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, thus
changing its physical characteristics by break the chemical bonds of toxins. Beside
that 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.
1.9.2
Design
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The dimensions of the machine: 950x550x1.
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Input voltage: 220V
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Output voltage: 1 - 50KV

Frequency: 1 - 100 KHz

Current power: 0 - 2A
1.9.3
Manufacture
The machine is portable, stable and suitable for homes with:

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1.10

Capacity 800 ml/h
Low cost
High efficiency
Non-chemical
Simply operation
Working hour: 24/24
Structure of Thesis

The structure of the graduation thesis consists of 6 chapters:
Chapter 1: Introduction.
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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

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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 career
that spanned more than 50 years, Charles Leonhardt innovated and designed
technology solutions which utilized ultrasonic energy. Those projects included work
in aviation, spacecraft controls and medical devices. He worked with various liquids
during his career which were carefully evaluated after exposure to ultrasonic

Figure 2.1: Sonic Founder [Internet]
energy.
After a successful career he retired and began making wines for his own pleasure
and consumption. He was urged to consider how ultrasonic energy could play a role
in making wine taste better [22].

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CHAPTER 3: THEORY FOUNDATION
After years of research and much experimentation he found a new and successful
application of ultrasonic energy. He filed for and was granted patents for the
process that now forms the cornerstone of our technology platform [22].

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CHAPTER 2: RESEARCH OVERVIEW
When Mike met Charlie they immediately forged a vision for how Charlie’s
technology and Mike’s consumer product and beverage marketing experience could
bring an entirely new technology to all the people who enjoy wine. They set out to
create that vision based on their shared passion [22].
Dionysus Technology Concepts Inc, (DTC) was formed and has licensed the
exclusive use of the patents for all consumer appliance applications, and is now on
the 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 beverage
professionals, skilled in all essential areas to assist in the process of bringing the
most exciting innovation to the wine industry in centuries [22].
The first prototype was created using a 3D printer. This 99% accurate print was
then used to integrate the components for the Sonic Decanter. Further component
integration and testing was performed to ensure the effectiveness of the Sonic

Decanter design [22].
2.1.2

Working principle

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

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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 food
industry due to its mild application but significant effects on the product. When
used on wine the Sonic Decanter promotes further extraction of flavors, aromas and
mouth 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 with
improved sensory characteristics and an improved open bottle ―shelf life‖ in a very
short time of treatment. Using the Sonic Decanter allows for a more energetic
reaction between the molecules and thus a more complete molecular change. In
addition, the natural gases including oxygen and sulfur dioxide (SO 2) are expelled
from the bottle, pH is reduced and other components are modified [22].

This results in an improvement in taste, aroma, mouth feel and an overall
enjoyment in the wine drinking experience.
2.1.3
Evaluation
 Advantage:
- No-chemical requirements
- Safe operations
 Disadvantage:
- Expensive
- Low efficiency
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