An extreme acceleration of the process of aging spirits to obtain aged liquors includes circulating the spirits through a cavitation zone within a controlled cavitation reactor and exposing the spirits therein to high energy cavitation induced shockwaves. Sources of flavor and color such as charred wood chips may be added to the spirits to provide the color and flavor of liquors aged for years in traditional charred oak barrels. The method and apparatus of the present invention obtains the same conversion of undesirable alcohols, flavor extraction, and color as years of aging in an oak barrel but does so in a matter of minutes or hours. The apparatus and method also can be used in conjunction with traditional aging techniques and methods and the total aging time is still reduced dramatically.

A food processing apparatus includes a reaction tank having an internal space for storing a reactant that is in a liquid state and that is used for food, a cooler that cools a reactant stored in the reaction tank, and a catalytic reactor disposed in the internal space. The catalytic reactor includes a reaction tube, a light source disposed in the interior of the reaction tube, and a heat insulator disposed between the reaction tube and the light source. The outer surface of the reaction tube is provided with a photocatalyst. The reaction tube allows light radiated from the light source to pass therethrough. The reaction tube has a first end, and the first end is closed so as to serve as a bottom surface of the reaction tube. The interior of the reaction tube is filled with a dry gas.

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

The present invention provides a system for accelerating the food oxidation rate, comprising a control unit, a baseband circuit, a radio-frequency circuit and an array of antennas. The control unit is used to generate a digital control signal of a spectrum waveform. The baseband and radio-frequency circuits generate analog signal of millimeter-wave according to the control signal of a spectrum waveform. The baseband circuit and the array of antennas emit the analog signal of millimeter-wave toward the food, wherein the analog signal of millimeter-wave has a plurality of first frequency signals and a plurality of second frequency signals, and the first frequency signals and the second frequency signals are alternately arranged and spaced from each other and comprise a plurality of sinusoidal waveforms.

The present invention provides a method for preparation of alcoholic beverages obtained from vacuum distilled products. Further, the present invention provides a device useful for carrying out the method.

An apparatus for cutting electromagnetic force, converting same and maintaining stable properties includes a rotational member in a housing. The housing includes an environment control device and at least one permanent magnet on an inner surface of the housing. The environment control device and the housing are electrically connected to an electric source. The environment control device includes a thermostat, a pressure controller, an emission unit for emitting ultrasound, and an illumination unit for emitting light. The thermostat, the pressure controller, the emission unit, and the illumination unit are electrically connected to the electric source. The thermostat is electrically connected to a cooling unit which flows low temperature gas to at least one conductive ball to suddenly decrease a temperature of each. The rotational member is connected to each one ball. The rotational member controls a rotation of each ball.

The present invention provides a system for accelerating the food oxidation rate, comprising a control unit, a baseband circuit, a radio-frequency circuit and an array of antennas. The control unit is used to generate a digital control signal of a spectrum waveform. The baseband and radio-frequency circuits generate analog signal of millimeter-wave according to the control signal of a spectrum waveform. The baseband circuit and the array of antennas emit the analog signal of millimeter-wave toward the food, wherein the analog signal of millimeter-wave has a plurality of first frequency signals and a plurality of second frequency signals, and the first frequency signals and the second frequency signals are alternately arranged and spaced from each other and comprise a plurality of sinusoidal waveforms.

An improved method of maturation of an unaged or partially aged distilled spirit, the method comprising: exposing the spirit to at least one catalytic material consisting of a group selected from: iron oxide nanoparticles, alumina-supported Fe(II) complexes, Pd/C, multiwalled carbon nanotubes, carbon xerogels, carbon based solid acid catalysts, SO.sub.4.sup.2−/TiO.sub.2/γ-Al.sub.2O.sub.3, an element selected from the group consisting of: columns 4-12 transition metals except for Fe, column 13 boron group, Si, and mixtures thereof; wherein throughout the exposing, the spirit is not being distilled, and the exposing is allowed until level of at least one maturation congener in the spirit attains predetermined desired congener level/s in the spirit.

Apparatus and a method to allow application of an electromagnetic field to a product for a period of time to alter a condition of the product. The condition change may be to speed up an occurring process and/or change quality of the experience of subsequent use of the product. The apparatus includes a support and a container in which the product is located. The support includes one or more modules for generation of a pulsed electromagnetic field (PEMF) and the support and hence modules are connected to control means to control the generation of the PEMF and are positionable with respect to the product to allow the product to be exposed to the generated PEMF.

Ultraviolet irradiation of fluids for the purposes of disinfection, sterilization and modification of a target organic compound found within the fluids. The target compound in the fluids can have an absorption spectra with an ultraviolet wavelength ranging from 230 nm to 360 nm. The absorption spectra includes a first and second set of wavelengths corresponding to absorption peaks and absorption valleys in the absorption spectra, respectively. A-set of ultraviolet radiation sources irradiate the fluids. The set of ultraviolet radiation sources operate at a set of peak wavelengths ranging from 230 nm to 360 nm with a peak full width at half maximum that is less than 20 nm. The set of peak wavelengths are proximate to at least one wavelength in the second set of wavelengths corresponding to the absorption valleys in the absorption spectra with a variation of a full width half maximum of the absorption valley.