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 do an 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 do an 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 do an 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! i do an 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 ii do an machine reached stability, wine output after treatment will meet the requirements of the Ministry of Health. ii LIST OF TABLES. vii LIST OF FIGURES AND CHARTS. viii CHAPTER 1: INTRODUCTION .1 Definition of Alcohol .2 Definition of Aging wine .3 History of Aging wine .4 Safe alcohol and unsafe alcohol .2 The role of Alcohol Treatment .3 Some current methods for treating alcohol.4 The Urgency of Thesis .5 The Goals of Thesis.6 The meaning of science and practice of the project .7 Research subject and research area .10 Structure of Thesis.7 iii do an CHAPTER 2: RESEARCH OVERVIEW .2 Vietnamese’s Standard about alcohol .1 Vietnamese’s Standard about rice wine .2 Vietnamese’s Standard about wine .14 CHAPTER 3: THEORY FOUNDATION .3 Interaction between particles in Plasma.1 Effective cross section .2 Average free range .2 Create Hydrogen Peroxide.3 Generate * OH with strong oxidation .5 The toxins in wine .25 CHAPTER 4: MECHANICAL DESIGN .27 iv do an 4.1 Basic requirements for thesis .1 Starting from the working environment and using condition, the following basic requirements are required .2 Design parameters of the system .3 Plasma alcohol treatment scheme .2 Design of processing system .1 Mechanical design of processing area .2 Solution for using positive electrode material .3 Design wine treatment machine .4 Mica sheet for positioning the anode .5 Mica sheet for positioning the glass bottle .6 Mica sheet for positioning the glass bottles and inverters .7 Bottle of glass (include anode and cathode) .8 PPR Pipe system.9 Tank hold treated wine.2 Frequency and voltage adjustment circuit .45 CHAPTER 5: MANUFACTURE AND EVALUATION .61 CHAPTER 6: CONCLUSION AND SUGGESTION.65 vi do an LIST OF TABLES Table 2.1: The Vietnamese Standard 7043: 2013 for rice wine .2: The Vietnamese Standard 7045: 2013 for wine .35 vii do an LIST OF FIGURES AND CHARTS Figure 1.1: Chemical structure of alcohol .2: The Ancient Greeks and Romans were aware of the potential of aging .1: Natural Plasma and Artificial Plasma.2: Four states of matter .3: Ionization of Plasma .5: A case of methanol poison .6: Chemical structure of aldehyde .7: Chemical structure of furfural .2: Working principle of treatment area.3: Influence of UV light on DNA regeneration .4: Direct Plasma Radiation .5: Discharge between two poles outside the bottle system .6: Discharge between two poles, inside and outside the quartz tube .7: Discharge between two poles, inside and outside the bottle of glass .8: Wolfram round bar .9: Aluminum round bar .10: Brass round bar .11: Stainless steel round bar .12: Components of machine .13: Hopper contains wine .16: Mica sheet for positioning the anode.17: Mica sheet for positioning the bottles of glass .39 viii do an Figure 4.18: Mica sheet for positioning the bottles of glass and inverters .20: PPR pipes system.29: Frequency and voltage adjustment circuit .3: Front door drawing .4: Back door drawing.5: Mica sheet 1 drawing .6: Mica sheet 2 drawing .7: Mica sheet 3 drawing .10: Concentration of toxins in original rice wine .11: Concentration of toxins after treat one times .12: Concentration of toxins after treat two times .13: Concentration of toxins after treat three times .14: Result after using directly Plasma Radiation.15: Concentration of toxins in original rice wine .16: Concentration of toxins after treat at T=15 (minutes) U=50 (V) .17: Concentration of toxins after treat at T=30 (minutes) U=50 (V) .18: Concentration of toxins after treat at T=15 (minutes) U=80 (V) .19: Result after using Discharge between two poles outside the bottle of glass with various specifications .20: Concentration of toxins after treat at U=80 (V), T=1 (hour) .21: Result after using Discharge between two poles inside and outside the bottle of glass .63 ix do an 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.
Language: Report: English Vietnamese Oral presentation: English Vietnamese Dean Head of Department Advisor x do an CHAPTER 1: INTRODUCTION CHAPTER 1: INTRODUCTION 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].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].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, mouth- feel and taste of the wine in a way that may be more pleasing to the taster [28-29]. 1 do an CHAPTER 1: INTRODUCTION 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.