System and method for controlled liquid food or beverage product generation

Abstract

Systems for controlled heating and / or agitation of liquid food or beverage products are disclosed. A dispenser (400) for producing a food or beverage liquid product from a frozen content (120) in a receptacle (110, 1700) includes a chamber configured to hold the receptacle containing the content, and a dilution liquid inlet configured to supply a dilution liquid to an interior of the receptacle. The dispenser further includes a perforator (1720) configured to perforate the receptacle (1700) and form a product outlet for the liquid product from the receptacle, and an agitator configured to impart motion to the receptacle (110, 1700) and / or the content in the receptacle, the motion increasing a flow path followed by at least a portion of the dilution liquid from the liquid inlet to the product outlet relative to a flow path followed by the portion of the dilution liquid from the liquid inlet to the product outlet in the absence of the imparted motion when the dilution liquid is supplied.

Description

[0001] This application is a divisional application of Chinese patent application filed on April 12, 2017, with national application number 201780036465.4 (PCT application number PCT / US2017 / 027149) entitled "System and method for producing controlled liquid food or beverage products".

[0002] Related applications

[0003] This application relates to and claims priority to U.S. Patent Application No. 15 / 351,911, filed November 15, 2016, entitled “Methods of Controlled Heating and Agitation for Liquid Food or Beverage Product Creation,” and U.S. Patent Application No. 15 / 352,245, filed November 15, 2016, entitled “Systems for Controlled Heating and Agitation for Liquid Food or Beverage Product Creation,” each of which is a continuation to U.S. Patent Application No. 15 / 347,591, filed November 9, 2016, entitled “Systems for and Methods of Controlled Liquid Food or Beverage Product Creation,” filed June 16, 2016, entitled “Systems for and Methods of Creating Liquid Food and Beverage Product from a…”, claimed under 35U.SC §119(e). Priority is claimed in U.S. Provisional Patent Application No. 62 / 350,928, entitled “Portion-Controlled Receptacle”, and U.S. Provisional Patent Application No. 62 / 380,170, filed August 26, 2016, entitled “Systems for and Methods of Creating Liquid Food and Beverage Product from a Portion-Controlled Receptacle”, and U.S. Patent Application No. 15 / 347,591 is a continuation-in-part of U.S. Patent Application No. 15 / 265,379, filed September 14, 2016, entitled “Systems for and Methods of Agitation in the Production of Beverage and Food Receptacles from Frozen Contents”, and priority is claimed in U.S. Patent Application No. 15 / 265,379 pursuant to 35 U.S. SC § 120.15 / 265,379 is a continuation-to-file of U.S. Patent Application No. 15 / 185,744, filed June 17, 2016, entitled “Systems for and Methods of Providing Support for Displaceable Frozen Contents in Beverage and Food Receptacles”—now U.S. Patent No. 9,487,348. U.S. Patent Application No. 15 / 185,744 claims priority under 35 U.S.SC §119(e) to U.S. Provisional Patent Application No. 62 / 344,212, filed June 1, 2016, entitled “Systems for and Methods of Providing Support for Displaceable Frozen Contents in Beverage and Food Receptacles”, and said U.S. Patent Application No. 15 / 185,744 is filed April 14, 2016, entitled “Method of and System for Creating a Consumable Liquid Food or Beverage Product from Frozen Liquid”. The application continues in part to U.S. Patent Application No. 15 / 099,156, entitled “Contents”, and claims priority to that U.S. Patent Application No. 15 / 099,156 pursuant to 35 U.S.SC § 120. Technical Field

[0004] The technical field generally relates to systems and methods for producing liquid food and / or beverage products from frozen contents in a controlled manner, and more particularly to systems and methods for controlling the melting of frozen contents into liquid and controlling the evaporation of liquid into gas. The technical field also generally relates to systems and methods for providing supports for movable frozen contents in beverage and food receivers, and more particularly to platforms supporting frozen contents within the receiver to assist in moving the frozen contents from a first position within the receiver to a second position within the receiver. The technical field also generally relates to systems and methods for providing supports for movable frozen contents in beverage and food receivers, and more particularly to platforms supporting frozen contents within the receiver to assist in moving the frozen contents from a first position within the receiver to a second position within the receiver. The technical field also generally relates to methods and systems for producing consumable liquid food or beverage products from frozen contents, and more particularly frozen liquid packaged in a receiver, wherein the receiver is designed to be contained by a machine-based dispensing system to facilitate the melting and / or dilution of the frozen liquid contents, and the production of immediately consumable food or beverage from the frozen liquid contents. Frozen liquid contents may be derived from food or beverage concentrates, extracts, and / or other consumable fluids with or without nutrients. Background Technology

[0005] Current or existing machine-based coffee brewing systems and coffee packaged in filter cartridges allow consumers to make supposedly freshly brewed beverages by the touch of a button, without requiring additional processing steps such as measurement, filter handling, and / or the messy disposal of used coffee grounds. These machine-based systems typically utilize a receiver—which holds dry solids or powders (such as dry coffee grounds, tea leaves, or cocoa powder)—and a filter media to prevent unwanted solids from migrating into the user's cup or glass, along with some type of cover or lid. The receiver itself is typically thin-walled, allowing it to be perforated with a needle or other mechanism to allow solvent (e.g., hot water) to be injected into it. In practice, the receiver is inserted into the machine, and when the machine's cover is closed, the receiver is punctured to create an inlet and an outlet. The hot solvent is then delivered to the inlet, added to the receiver, and the brewed beverage is discharged through the filter to the outlet.

[0006] Such systems often encounter problems in maintaining the freshness of the contents in the receiver, the brewing intensity from finite-sized packaging, and / or the inability to easily recycle the large quantities of filter receivers with used abrasive / blades generated each year.

[0007] For example, when the dry solids are finely ground coffee, the problem of maintaining freshness arises. This problem is largely caused by the unintended oxidation of key flavor compounds in the coffee grounds, a problem exacerbated by the very large surface area of ​​the ground coffee against its surroundings. While some manufacturers may attempt to address this using modified atmosphere packaging (MAP) methods (e.g., introducing a non-oxidizing gas instead of ambient air), their efforts are often largely unsuccessful for a number of reasons. For instance, freshly roasted whole-bean coffee or ground coffee releases a large amount of carbon dioxide, thus requiring a pre-packaging step to allow the coffee grounds to be "degassed" before packaging, preventing the receiver from expanding or opening outwards due to the pressure generated within the receiver (which would give the receiver a spoiled product appearance). Additionally, this carbon dioxide expulsion carries away and depletes the rich, fresh coffee aromas from the ground coffee. Furthermore, the combination of coffee beans and grounds has an oxygen content of approximately 44%, which can intrinsically affect the flavor and aroma of the coffee after the roasting process.

[0008] Another drawback of these receivers containing dry solids or powder is that they cannot produce a wide range of beverage potency and serving sizes from a given package size. If brewed according to the SCAA (Specialty Coffee Association of America) brewing guidelines, holding 10 grams of ground coffee in a container will only yield about 2 grams of actual brewed coffee compound. Furthermore, when diluted in a 10-ounce cup of coffee, this results in a total dissolved solids (TDS) concentration of approximately 0.75. TDS (always expressed as a percentage) is a measure of the combined amount of inorganic and organic matter contained in a liquid in molecular, ionized, or particulate colloidal suspension. Therefore, for many consumers, a cup of this is often perceived as a very weak cup of coffee. Conversely, some brewers can over-extract the same 10 grams of coffee grounds to produce a higher TDS; however, the extra dissolved solids extracted are often irritating to the taste and can ruin the flavor integrity of the coffee. Adding soluble / instant coffee is often used to mitigate this drawback. In addition, most brewers designed for extraction do not provide the pressure and temperature to remove all the necessary compounds from the ground product, thus often wasting up to 25% of good coffee and frequently producing a cup of coffee that is weaker or smaller than desired.

[0009] Turning to the issue of recycling, the presence of coffee grounds, tea leaves, and / or other residual waste (e.g., used filters left inside the receiver) after brewing often makes the receiver unsuitable for recycling. Consumers can remove the cover and rinse away the residual material from the used receiver, but this is time-consuming, messy, wasteful of water, and / or wastes valuable soil nutrients that could be recycled into the agricultural ecosystem. Therefore, most consumers don't bother recycling in exchange for such imperceptible ecological benefits. Recycling can also be affected by the type of thermoplastic materials used in certain receivers. For example, to minimize the loss of freshness as discussed above, some manufacturers have opted for materials with excellent vapor barrier properties, such as laminated membrane materials with an inner layer of ethylene-vinyl alcohol (EVOH) copolymer. Combinations of different thermoplastic materials in such laminated membranes (which may be some combination of EVOH, polypropylene, polyethylene, PVC, and / or other materials) are unsuitable for recycling.

[0010] Despite the aforementioned drawbacks, many different machine-based systems still exist on the market that produce beverages from single-serve capsules. These have become very popular with consumers, primarily because they offer the convenience of making an acceptable (but not necessarily excellent) cup of coffee, often leading consumers to switch from café-quality instant coffee for the convenience of a single-serve home brewing cup.

[0011] In addition to single-serving capsule products, there are frozen products, such as coffee extracts and juice concentrates, which are currently packaged in large containers and cans (e.g., 2 liters) for producing multiple servings from a single container. However, preparing beverages from these frozen extracts or concentrates is often inconvenient and time-consuming. For example, some coffee products must be slowly melted before use, often taking several hours or days. The final product needs to be stored in a refrigerator to maintain its safety if less than all servings are consumed subsequently. Furthermore, for heat-loving beverages such as coffee and tea, the melted extracts must be properly heated afterwards. Many of these products lack storage stability; for example, coffee grounds contain a high proportion of solids, which are a result of hydrolyzed wood and are prone to decomposition and spoilage. Consequently, even at refrigeration temperatures, the flavor and quality of these bulk frozen products can deteriorate within hours. Moreover, the methods for forming the final consumable beverage are often not automated, making them prone to over- or under-diluting, resulting in an inconsistent user experience. Summary of the Invention

[0012] The technologies and systems described herein include integrated systems that allow for the dispensing of a wider variety of food and beverage products than currently available partially controlled brewing systems. In some embodiments, the system includes a multi-functional and versatile dispenser that works in conjunction with a multi-content frozen receiver. This receiver contains pre-prepared concentrates and extracts in a frozen state within a sealed MAP gas environment. Because the food or beverage contained within remains in a preserved state, they are present in an FDA-safe form. Furthermore, the frozen liquid contents are preserved at peak levels of flavor and aroma without the use of conventional preservatives or additives.

[0013] On the other hand, dispensers can prepare these foods and beverages in hot or cold form by utilizing specific receivers containing frozen liquid contents. Integrated systems including dispensers and receivers can safely serve, for example, coffee, tea, cocoa, soda, soup, nutritional supplements, vitamin water, medications, energy supplements, lattes, cappuccinos, Indian tea lattes, to name just a few. During product dispensing, the receivers are rinsed substantially clean by the dispensing system, removing residue, leaves, filter powder, or crystals, thus making them suitable for recycling.

[0014] As mentioned above, the techniques and systems described herein improve the overall quality and taste of coffee, tea, and other beverages that consumers can easily obtain at home, and in some embodiments, eliminate the need for brewing. Embodiments of the packaging systems and dispensers described herein effectively and efficiently handle frozen liquid contents. For example, the embodiments given herein address how to detach frozen liquid contents from the inner surface of the receiver or how to perforate the receiver, how to create a flow path to an outlet point in the receiver, how to effectively melt frozen liquid contents without generating unacceptable internal pressure or spray, how to obtain a final beverage at the desired temperature and concentration, and / or how to best prepare the receiver for recycling.

[0015] The disclosed subject matter includes several embodiments of constructing a receiver for insertion into a dispenser. Each receiver includes frozen liquid contents and has a top space. The receiver includes an opening and a cavity for receiving and storing the frozen liquid contents, wherein the receiver is perforated. The receiver includes a closure formed above the opening of the receiver for sealing the frozen liquid contents within the cavity of the receiver, wherein the receiver is configured for insertion into a dispensing device or system configured to produce a consumable liquid beverage from the frozen liquid contents in the receiver, such that the frozen liquid contents are extracted through a perforation created by the device in the receiver.

[0016] In some examples, the receiver includes an airtight material constructed to preserve the freshness and aroma of the frozen liquid contents. The receiver and closure may be made of recyclable materials, allowing them to be recycled once a consumable liquid food or beverage is produced. The receiver may also be made of edible materials, allowing it to dissolve and be consumed after use. The frozen liquid contents contained within the receiver can be selected from, for example, frozen coffee extract, frozen tea extract, frozen lemonade concentrate, frozen vegetable concentrate, frozen animal broth or ingredients, frozen liquid dairy products, frozen alcohol products, frozen syrups, and frozen fruit concentrates, or any combination thereof. Because the contents are frozen liquids, and therefore frozen liquid contents, they only need to be melted into a consumable beverage or food in liquid form. It does not need to be extracted and generate waste byproducts, and no filter is required within the receiver.

[0017] In some examples, the receiver is configured such that it can be perforated before insertion into the device, after insertion into the device, or both. The receiver may include an unfilled area, such as a top space between the frozen liquid contents and the closure, wherein this area is configured to include an inert or reducing reactive gas in place of the atmosphere in the receiver. This area also allows the frozen liquid contents to move within the receiver to allow for the creation of flow paths for diluting / melting liquids to flow around the frozen liquid contents during product preparation.

[0018] In some examples, the frozen liquid contents and receiver are provided in a controlled portion arrangement. The controlled portion arrangement may include a single-volume size. The controlled portion arrangement may also include a batch-volume size for producing multiple portions from a single or multiple injections of liquid.

[0019] In some examples, packages, receivers, containers, etc., are configured to receive heated liquids or other forms of heat through perforations to accelerate the liquefaction and dilution of frozen liquid contents. The package may be configured to receive externally applied heat before or simultaneously with the introduction of the melting / diluting fluid to accelerate the melting of the frozen liquid contents within the receiver.

[0020] In some examples, the receiver may include an end portion having a bistable or disposable deformable dome shape to facilitate perforation of the receiver without interfering with the frozen liquid contents due to movement into the top space. The frozen liquid contents may also be formed to include a through-hole in its body, allowing liquid in the injection container to flow through the through-hole to the outlet point of the receiver.

[0021] The disclosed subject matter includes a process for producing liquid food or beverage from a package containing frozen liquid contents. The process includes providing frozen liquid contents in a sealed container, wherein the container is configured to store the frozen liquid contents. In this embodiment, the process always includes melting the frozen liquid contents in the sealed container to generate a molten liquid. The process includes perforating the sealed container at a first location to allow dispensing the molten liquid from the container to produce a consumable liquid food or beverage.

[0022] In some examples, melting frozen liquid contents includes perforating the sealed container at a second location to allow the injection of heated liquid or other forms of heat into the container to melt and dilute the frozen liquid contents within the sealed container. Melting frozen liquid contents may include externally applying heat or electrical frequency energy to or within the sealed container via injected liquid, gas, or vapor to melt the frozen liquid contents into a consumable liquid form.

[0023] The disclosed subject matter includes a packaging system for using packaged frozen liquid contents to directly produce liquid food or beverages from the frozen liquid contents. The system includes frozen liquid contents and a receiver defining a cavity for receiving and storing the frozen liquid contents. The system also includes a cap for forming a sealing closure with the receiver, the cap being perforated to allow the injection of liquid, gas, or vapor into the cavity to melt and dilute the frozen liquid contents therein, wherein the receiver is perforated to allow the melted and / or diluted frozen liquid contents to be dispensed from the receiver in the form of a consumable liquid beverage.

[0024] In addition to food and beverage packaging systems, the systems and techniques described herein include apparatus for melting and / or diluting frozen liquid contents stored within the packaging system (wherein the frozen liquid contents of the package are made from food and beverage concentrates, extracts, and other consumable fluid types with or without nutrients), and various methods for delivering these melted and / or diluted contents for immediate consumption. For example, the techniques described herein allow consumers to conveniently and spontaneously generate single or multiple servings of consumable beverages or liquid-based foods directly from the receiver, resulting in products with desired freshness, potency, volume, temperature, texture, etc. To achieve this, frozen liquid contents made from concentrates, extracts, and other consumable fluid types, and preferably rapidly frozen liquid contents, can be packaged in airtight, MAP (Modular, Partially Applied), fully barrier, and residue-free filter-free recyclable receivers. Furthermore, the receiver is designed to be contained and used by a machine-based dispensing system to facilitate the melting and / or dilution of the contents and deliver a product with desired characteristics (including flavor, aroma intensity, volume, temperature, color, and texture), allowing consumers to consistently and conveniently experience levels of exceptional taste and freshness unattainable by any other means currently used. Unlike current single-serving coffee makers that produce a final product through brewing processes (e.g., extracting soluble products from solid coffee grounds), the disclosed method produces a product by melting and diluting frozen extracts or concentrates produced by earlier manufacturing processes, which can be carried out under ideal conditions in a factory environment to capture and preserve flavor.

[0025] In one aspect of the invention, a dispenser for producing a liquid food or beverage product from frozen contents in a receiver includes a chamber configured to hold the receiver and a non-dilution heater configured to heat at least one of the receiver when held in the chamber and the frozen contents within the receiver when held in the chamber. When the receiver is held in the chamber, the non-dilution heater does not add liquid to the interior of the receiver. The dispenser also includes a reservoir configured to contain liquid, wherein the reservoir includes a reservoir outlet configured to extract liquid from the reservoir. The dispenser further includes a product outlet configured to extract the liquid food or beverage product from the receiver when the receiver is held in the chamber; and a controller and a computer-readable storage device including instructions, when executed by the controller, to selectively perform at least one of: heating the receiver and at least one of the frozen contents within the receiver using the non-dilution heater, and extracting liquid from the reservoir through the reservoir outlet.

[0026] In another aspect of the invention, a method for producing a molten food or beverage liquid product from a receiver containing frozen liquid contents includes receiving a receiver in a chamber of a dispenser. The receiver defines a closed internal volume containing the frozen liquid contents. The method further includes identifying a characteristic of at least one of the receiver and the frozen liquid contents by selectively performing at least one of the following, and melting at least a portion of the frozen liquid contents to produce the molten food or beverage liquid product: at least heating at least one of the receiver while it is held in the chamber and at least one of the frozen liquid contents within the receiver while it is held in the chamber, without adding liquid to the interior of the receiver while it is held in the chamber; supplying a diluent liquid to the interior of the receiver; and applying movement to at least one of the receiver and the frozen liquid contents. Selectively performing at least one of heating, supplying the diluent liquid, and applying movement is based on the identified characteristic. The method further includes perforating the receiver and dispensing the molten food or beverage liquid product from the receiver.

[0027] In another aspect of the invention, a method of producing a molten food or beverage liquid product from a receiver containing frozen liquid contents includes receiving the receiver in a dispenser. The receiver defines a closed internal volume containing the frozen liquid contents. The method further includes identifying characteristics of at least one of the receiver and the frozen liquid contents, and removing the frozen liquid contents from the receiver into a chamber. The method further includes melting at least a portion of the frozen liquid contents to produce the molten food or beverage liquid product by selectively performing at least one of the following: heating the frozen contents without combining a liquid with the frozen liquid contents; combining a diluent with the frozen liquid contents; and applying movement to the frozen liquid contents. Selectively performing at least one of heating, combining a diluent, and applying movement is based on the identified characteristics. The method further includes dispensing the molten food or beverage liquid product.

[0028] In another aspect of the invention, a dispenser for producing a food or beverage liquid product from frozen contents in a receiver includes a chamber configured to hold the receiver, the receiver defining a closed internal volume containing the frozen liquid contents; and a dilution liquid inlet configured to supply dilution liquid to the internal volume of the receiver while the receiver is held in the chamber. The dispenser also includes a perforator configured to perforate the receiver and form a product outlet for the food or beverage liquid product; and an agitator configured to apply movement to at least one of the receiver and the frozen liquid contents in the receiver, such movement, when the dilution liquid is supplied, increases the flow path from the dilution liquid inlet to the product outlet relative to the flow path from the dilution liquid inlet to the product outlet followed by at least a portion of the dilution liquid without the applied movement.

[0029] In one aspect of the invention, a dispenser for producing a food or beverage liquid product from frozen contents in a receiver, the dispenser comprising: a chamber configured to hold the receiver defining a closed internal volume containing the frozen liquid contents; and a perforator configured to perforate the receiver and remove at least a portion of the frozen liquid contents from the receiver into a melting vessel. The dispenser further includes an agitator and a non-dilution heater, the agitator configured to apply movement to at least one of the melting vessel and the frozen liquid contents within the melting vessel, and the non-dilution heater configured to heat at least one of the melting vessel and the frozen contents within the melting vessel. The non-dilution heater does not add liquid to the interior of the receiver while the receiver is held in the chamber. The dispenser further includes a product outlet configured to dispense the food or beverage liquid product.

[0030] These technologies encompass numerous combinations and arrangements of packaging, method, and apparatus features characterized by functions relating to holding frozen liquid contents, constructing frozen liquid contents in one or another form, melting and / or diluting frozen liquid contents, and imparting to them the desired properties described above for consumption. In some embodiments, a sealed receiver containing frozen liquid contents is inserted into a machine. The machine then perforates the sealed receiver and injects heated liquid, gas, or vapor into it to melt and dilute the frozen liquid contents. The machine also perforates the receiver to allow dispensing of the melted and / or diluted frozen liquid contents from the receiver into an auxiliary container in the form of a consumable liquid beverage. Other possible variations of each of these functions will be described in more detail below, including utilizing the negative energy of the frozen liquid contents as a food or beverage coolant to produce cold or iced drinks, rather than using a refrigeration process to remove heat from the supplied diluted liquid, gas, or vapor.

[0031] As described in more detail below, some embodiments of the receiver include a platform disposed between the frozen liquid contents and the end layer. The platform is configured to contact the needle when the end layer is pierced by the needle of the dispensing device, causing it to displace in a manner that creates a flow path from the inlet perforation to the outlet perforation. Thus, the frozen contents and the platform have a first position and a second position within the receiver, which can be supplemented by space not occupied by the frozen contents. Optionally, the end layer includes a recess complementary to the shape of the platform, and the platform is disposed within the recess. In some embodiments, the recess in the end layer may be a deformable or collapsible dome. In some embodiments, the receiver is tapered, and one or more perforators creating inlets and / or outlets in the receiver can push the platform away from the end layer. The needle or perforator moving the platform can inject or dispense liquid into the receiver, or both.

[0032] In some embodiments, the platform is a generally flat disc or plate. In some embodiments, the platform is at least one of recessed or protruding relative to the end layer. In some embodiments, the platform conforms to the structure of the end layer to reduce the space between the end layer and the platform. In some embodiments, the platform may be corrugated or textured, or may have protrusions extending into the interior of the receiver. In some embodiments, the platform may be annular or composed of multiple holes, each smaller than a needle, such that its weight is significantly reduced without diminishing its ability to facilitate the displacement of frozen liquid contents. The platform may be made of any rigid or semi-rigid material suitable for food contact or that can be made suitable for food contact, including, for example, plastics or metals such as steel, stainless steel, or aluminum. Some embodiments of the platform may include more than one material in its composition, for example, aluminum coated on each side and a suitable plastic cover coated along its edges. In one embodiment, the platform complements the material of the receiver such that the receiver is single-stream recyclable. For example, the platform may be a plastic of a different type than the receiver's plastic while maintaining compatibility from a recycling perspective. Furthermore, the platform and receiver may be different metals or alloys that are compatible from a recycling perspective or can be easily removed using standard mixed-stream recycling operations. Additionally, envision a combination of a plastic and metal platform and a receiver, where the amount of plastic in one component is small enough not to impair the ability to recycle the metal portion. Besides enhancing the food safety of the platform's base material, the coating could also possess properties that improve its release characteristics and / or help reduce the level of friction between the platform and frozen contents, such as Teflon or a Teflon-coated aluminum tray.

[0033] The platform may be adhered to the end layer of the receiver or constrained in its movement so that it does not move while the receiver is filled with subsequently frozen liquid. In this case, the piercing of the needle presses against or breaks the fixing or constraining point. Fixing or constraining means may include, for example, adhesive patches, continuous or intermittent heat sealing, spot welding, crimping, interference fits, and / or similar means. In some embodiments, the platform is constrained only in one portion, such that the constraint acts as a hinge allowing the platform to pivot when contacted by the needle. The constraint may include a geometric fit between the platform and the receiver, which may be broken by pressure. For example, the sidewall of the receiver may include a smaller inverted or recessed feature that locks the platform in place because the diameter of the platform is slightly larger than the diameter of the receiver based on the concave location. The receiver and / or platform may bend under pressure from the piercer or other pressure source, pushing at least a portion of the platform past the locking feature and away from the end layer. In yet another embodiment, the platform includes an overflow tube. The overflow tube has at least one channel that allows flow to be transferred from a first side of the platform to a second side of the platform.

[0034] In one aspect of the invention, the receiver includes a sidewall extending from a first end of the receiver to a second end of the receiver, an end layer disposed at the first end of the receiver, and a closure disposed at the second end of the receiver. The sidewall, end layer, and closure define a sealed cavity of the receiver. The receiver includes frozen contents disposed within the sealed cavity of the receiver and a movable platform disposed within the sealed cavity of the receiver and in contact with at least a portion of the adjacent end layer of the frozen contents.

[0035] In one aspect of the invention, a receiver includes: a sidewall having a tapered portion that increases in size from a first end of the receiver to a second end of the receiver; and an end layer disposed at the first end of the receiver. The end layer is defined by a sheet without openings, and the sidewall and the end layer define a cavity of the receiver. The second end of the receiver defines an opening. The receiver also includes solid cryo-liquid contents disposed within the cavity of the receiver and a perforated closure formed on the opening of the receiver to seal the receiver. The solid cryo-liquid contents, at least a portion of the sidewall, and at least a portion of the perforated closure define an empty space in the receiver free of solid cryo-liquid contents, and the receiver is configured to be inserted into a dispensing device. The end layer of the receiver may be perforated by a needle hole disposed within the dispensing device. The solid cryo-liquid contents have a first position and a second position within the cavity. In the first position, the solid cryo-liquid contents substantially conform to the entire end layer of the receiver. In the second position, the solid cryo-liquid contents are displaced away from the end layer of the receiver and into the empty space, and at least a portion of the empty space remains unoccupied by the solid cryo-liquid contents.

[0036] In one embodiment, the receiver includes an airtight material configured to maintain the freshness and aroma of the solid-frozen liquid contents.

[0037] In another embodiment, the receiver and the closure each include recyclable material, making the receiver and the closure recyclable.

[0038] In another embodiment, the receiver is filterless.

[0039] In yet another embodiment, the receiver comprises aluminum.

[0040] In one embodiment, the sidewalls, end layers, and perforated closure define a single chamber.

[0041] In another aspect of the invention, a method of generating a molten liquid product from a receiver containing frozen liquid contents includes providing a receiver containing frozen liquid contents. The receiver has an end layer disposed at one end of the receiver, and the frozen liquid contents are substantially in contact with the entire end layer of the receiver. The frozen liquid contents and the receiver define a void region within the receiver where there are no frozen liquid contents. The method further includes disposing the receiver containing frozen liquid contents in a chamber of a dispenser, perforating the end layer of the receiver with a first perforation, and detaching the frozen liquid contents from the end layer and displacing the frozen liquid contents into the void region. The method further includes causing the dispenser to melt the frozen liquid contents in the receiver to generate a molten liquid product and capture the molten liquid product from the receiver.

[0042] In one embodiment, the method further includes perforating the receiver at at least one location different from the perforation in the end layer.

[0043] In another embodiment, the receiver is filterless.

[0044] In another embodiment, the receiver further includes a sidewall and a perforated closure. The sidewall extends from an end layer to a second end of the receiver at a first end, and the sidewall and end layer define a cavity in the receiver. The second end of the receiver defines an opening, and the perforated closure is formed on the opening, wherein the sidewall, end layer, and perforated closure define a single chamber.

[0045] In another embodiment, causing the dispenser to melt the frozen liquid contents includes: causing the dispenser to puncture the receiver at a second location using a second needle, the second location being different from the puncture in the end layer; and causing the dispenser to inject liquid above the freezing temperature of the frozen liquid contents into the receiver via a channel of the second needle to melt and dilute the frozen contents in the receiver.

[0046] In yet another embodiment, causing the dispenser to melt the frozen liquid contents includes initiating a process in which the dispenser melts the frozen liquid contents by at least one of: (a) applying heat to the outer surface of the receiver, and (b) adding diluent liquid to the interior space of the receiver.

[0047] In another aspect of the invention, a method of producing a molten liquid product from a receiver containing frozen liquid contents includes receiving the receiver containing frozen liquid contents in a chamber of a dispenser. The receiver has an end layer disposed at one end of the receiver, and the frozen liquid contents are substantially in contact with the entire end layer of the receiver. The frozen liquid contents and the receiver define a void region within the receiver free of frozen liquid contents. The dispenser is perforated with a first perforation into the end layer of the receiver. The method further includes detaching the frozen liquid contents from the end layer and displacing the frozen liquid contents into the void region. The dispenser melts the frozen liquid contents in the receiver to produce a molten liquid product, and the dispenser dispenses the molten liquid product from the receiver.

[0048] In one embodiment, because the dispenser perforates the end layer of the receiver with a first perforation, the frozen liquid contents are dislodged from the end layer and displaced into the void region.

[0049] In another embodiment, the frozen liquid contents are completely melted before the molten liquid product is dispensed.

[0050] In another embodiment, melting of the frozen liquid contents includes heating the first needle after perforating the end layer.

[0051] In yet another embodiment, the method further includes perforating the receiver at at least one location different from the perforation in the end layer.

[0052] In yet another embodiment, the receiver is filterless.

[0053] In one embodiment, melting the frozen liquid contents includes: the dispenser perforating the receiver with a second needle at a second location different from the perforation in the end layer; and the dispenser heating the second needle.

[0054] In another embodiment, the dispenser melts the frozen liquid contents by at least one of: (a) applying heat to the outer surface of the receiver; and (b) adding diluent liquid to the interior space of the receiver.

[0055] In another embodiment, the method further includes the dispenser identifying characteristics of the frozen liquid contents of the receiver. Optionally, identifying characteristics of the frozen liquid contents of the receiver includes the dispenser reading optical codes on the outer surface of the receiver. Optionally, identifying characteristics of the frozen liquid contents of the receiver includes the dispenser reading the shape of the receiver.

[0056] In one embodiment, the method further includes: a desired temperature at which the dispenser receives the molten liquid product; and a desired volume of the molten liquid product received by the dispenser. The dispenser selectively applies heat to the outer surface of the receiver and selectively adds diluent liquid to the interior of the receiver based on the characteristics of the identified frozen liquid contents, the desired volume of the liquid product for molten liquid, and the desired temperature.

[0057] In another aspect, a receiver includes: a sidewall having a tapered portion whose dimensions increase from a first end of the receiver to a second end of the receiver; and an end layer disposed at the first end of the receiver. The end layer is defined by a sheet without openings, and the sidewall and the end layer define a cavity of the receiver. The second end of the receiver defines an opening. Solid frozen liquid contents are disposed in the cavity of the receiver, and a perforated closure is formed on the opening of the receiver to seal the receiver. The solid frozen liquid contents, at least a portion of the sidewall, and at least a portion of the perforated closure define an empty space in the receiver free of solid frozen liquid contents. The receiver is configured for insertion into a dispensing device, and the end layer of the receiver is perforated by a needle hole disposed within the dispensing device. The solid frozen liquid contents have a first position and a second position within the cavity. In the first position, the solid frozen liquid contents are close to the end layer of the receiver. In the second position, the solid frozen liquid contents are displaced from the end layer of the receiver and enter the empty space. In the second position, at least a portion of the empty space remains unoccupied by the solid frozen liquid contents.

[0058] In one embodiment, when the solid frozen liquid contents are in the first position, the vacant space defined by the solid frozen liquid contents, portions of the sidewalls, and portions of the perforated closure is equal to or greater than about half of the total volume defined by the sidewalls, end layers, and perforated closure.

[0059] In another embodiment, the solid frozen liquid contents are sufficiently hard at a temperature between about 0°F and about 32°F, such that the force applied by the needle of the dispensing device moves the solid frozen liquid contents from a first position to a second position.

[0060] In another embodiment, the receiver further includes a platform disposed between the solid frozen liquid contents and the end layer. The platform is configured to contact the needle when the end layer is pierced by the needle of the dispensing device. Optionally, the end layer includes a recess complementary to the shape of the platform, and the platform is disposed within the recess.

[0061] In yet another embodiment, the platform is a generally flat disc. Alternatively, the platform is at least one of recessed or protruding relative to the end layer. Even further alternatively, the platform is corrugated.

[0062] In another embodiment, the platform includes an overflow pipe. The overflow pipe has at least one channel that allows flow to be transferred from a first side of the platform to a second side of the platform.

[0063] In one embodiment, the tapering portion of the sidewall is a continuous cone shape.

[0064] In another embodiment, the tapered portion of the sidewall includes a first tapered portion and a second tapered portion. The first tapered portion tapers to a greater extent than the second tapered portion. The first tapered portion is located proximal to the end layer, while the second tapered portion is located distal to the end layer. Optionally, the height of the solid frozen liquid contents is below the transition point between the first and second tapered portions.

[0065] Therefore, the features of the disclosed subject matter have been broadly outlined to facilitate a better understanding of the subsequent detailed description and the contribution of the devices and techniques disclosed herein to the art. Additional features of the disclosed devices and techniques will, of course, be described below. It should be understood that the wording and terminology used herein are for descriptive purposes and should not be considered limiting. Furthermore, any of the foregoing aspects and embodiments may be combined with any of other aspects and embodiments, and still remain within the scope of the invention. Attached Figure Description

[0066] The various objectives, features, and advantages of the disclosed technology can be more fully understood when considered in conjunction with the following detailed description of the disclosed subject matter, in which the same reference numerals denote the same elements.

[0067] Figures 1A-1G Several embodiments of receiver geometry and frozen liquid contents are shown, which are constructed and packaged in different forms to allow the desired flow of liquid through the frozen liquid contents.

[0068] Figures 2A-2DSeveral embodiments are shown, illustrating how, according to some embodiments, a dilution system adds liquid to or delivers liquid from frozen liquid contents by piercing the package and controllingly heating the package from the outside (resulting in melting and dilution).

[0069] Figure 3 A method for melting frozen liquid contents using an alternative heat source instead of a melting / diluting liquid, according to some embodiments, is shown.

[0070] Figures 4A-4D An exemplary machine-based device is shown that can adapt to various receiver geometries according to some embodiments.

[0071] Figure 5 A range of exemplary package options and receiver shapes that can be accepted by machine-based devices according to some embodiments are shown.

[0072] Figure 6 and Figure 7 Two types of receivers with the same end geometry and height but different sidewall profiles are shown, according to some embodiments.

[0073] Figure 8 and Figure 9 Two types of sidewall notches in the receiver (which can be used to speed up liquefaction and for product identification features) are shown according to some embodiments.

[0074] Figures 10A-10E Five possible needle geometries that can be used for piercing receivers according to some embodiments are shown.

[0075] Figure 11 Centrifugal motion is shown according to some embodiments to accelerate the liquefaction of frozen liquid contents.

[0076] Figure 12A and Figure 12B A spring-loaded needle is shown according to some embodiments.

[0077] Figures 13A-13D The process of producing food or beverage from frozen liquid contents according to some embodiments is illustrated.

[0078] Figure 14A A side sectional view of a receiver having an inner platform according to some embodiments is shown.

[0079] Figure 14B A side sectional view of a receiver having an inner platform and detached frozen liquid contents is shown according to some embodiments.

[0080] Figure 14CA liquid frozen contents platform according to some embodiments is shown.

[0081] Figure 14D A liquid frozen contents platform with an overflow pipe is shown according to some embodiments.

[0082] Figure 15A A side sectional view of a receiver according to some embodiments is shown.

[0083] Figure 15B Illustrations are shown according to some embodiments Figure 15A Detail A: Side sectional view.

[0084] Figure 16 A side sectional view of a receiver having a platform with an overflow pipe, according to some embodiments, is shown.

[0085] Figure 17 A side sectional view of a receiver having a platform with an overflow pipe, according to some embodiments, is shown.

[0086] Figure 18 A side sectional view of a receiver having a ring platform according to some embodiments is shown, the ring platform being designed and sized to fit onto a protruding portion of a protrusion on the end layer of the receiver.

[0087] Figure 19 A side sectional view of a receiver having a dome-shaped end layer according to some embodiments is shown.

[0088] Figure 20A and 20B The operation of a receiver with a dome-shaped end layer according to some embodiments is illustrated.

[0089] Figure 21 A side cross-sectional view of a receiver having a flat end layer and partially melted frozen contents, according to some embodiments, is shown.

[0090] Figures 22A-22D Various features for improving the rigidity of a platform for maintaining frozen contents are shown according to some embodiments.

[0091] Figure 23 A platform with hybrid tabs protruding from the surface of the platform is shown according to some embodiments.

[0092] Figure 24 A lower side view of a frozen contents mixing platform for preparing an engagement perforator is shown according to some embodiments.

[0093] Figure 25 The connection between a perforator and a frozen contents mixing platform according to some embodiments is shown.

[0094] Figure 26 A perforator is shown on the exterior of a receiver according to some embodiments, which is prepared to engage a frozen contents lifting platform inside the receiver.

[0095] Figure 27 The connection between a perforator and a frozen contents mixing platform according to some embodiments is shown.

[0096] Figure 28 The partial melting of frozen contents on a frozen contents mixing platform, according to some embodiments, is shown.

[0097] Figure 29A and Figure 29B The diagram illustrates internal and external channels of a perforator that allow liquid flow, according to some embodiments.

[0098] Figures 30A-30D Various perforators with channels or shapes for allowing liquid flow through or through the perforator are shown according to some embodiments.

[0099] Figure 31 A side sectional view of a receiver with a raised lip edge according to some embodiments is shown.

[0100] Figure 32 A side sectional view of a receiver according to some embodiments is shown.

[0101] Figure 33 A side sectional view of a receiver according to some embodiments is shown.

[0102] Figure 34 A side sectional view of a receiver according to some embodiments is shown.

[0103] Figures 35A-35B A portion of a dispenser system according to some embodiments is shown.

[0104] Figures 36A-36B A portion of a dispenser system according to some embodiments is shown.

[0105] Figures 37A-37E A portion of a dispenser system according to some embodiments is shown.

[0106] Figures 38A-38E A portion of a dispenser system according to some embodiments is shown.

[0107] Figures 39A-39B A portion of a dispenser system according to some embodiments is shown.

[0108] Figure 40 This is a cross-sectional view of a system for heating the frozen liquid contents of a receiver using radio frequency dielectric heating, according to an embodiment of the present invention.

[0109] Figure 41 This is an isometric view of a cavity cover according to an embodiment of the present invention, the cavity cover including two fluid delivery needles and a central electrode for ohmic heating.

[0110] Figure 42 According to an embodiment of the present invention Figure 41 A cross-sectional view of the first embodiment of the ohmic heating system.

[0111] Figure 43 According to an embodiment of the present invention Figure 41 A cross-sectional view of a second embodiment of the ohmic heating system.

[0112] Figure 44 This is an isometric view of a cavity cover according to an embodiment of the present invention, the cavity cover including two fluid delivery needles and two electrodes for ohmic heating.

[0113] Figure 45 According to an embodiment of the present invention Figure 44 A cross-sectional view of an ohmic heating system.

[0114] Figure 46 This is an isometric view of a heating system according to an embodiment of the present invention, wherein the bottom of the rotating cavity is open, and the heating system uses microwave energy to heat the contents of a frozen liquid.

[0115] Figure 47 According to an embodiment of the present invention Figure 46 An isometric view of the bottom of the rotating cavity (shown as closed).

[0116] Figure 48 According to an embodiment of the present invention Figure 46 A cross-sectional view of the heating system.

[0117] Figure 49 This is a graph showing the dielectric loss factors of water and ice.

[0118] Figure 50 This is an isometric view of an infrared heating system according to an embodiment of the present invention.

[0119] Figure 51 This is an isometric view of two helical wound electrodes according to an embodiment of the present invention.

[0120] Figure 52 yes Figure 51 A second isometric view of the two spirally wound electrodes.

[0121] Figure 53 This is an isometric view of two rectangular electrodes according to an embodiment of the present invention.

[0122] Figure 54 A portion of a dispenser system according to some embodiments is shown. Detailed Implementation

[0123] In the following description, numerous specific details are set forth regarding the systems and methods with respect to the disclosed subject matter and the environments in which such systems and methods may operate, in order to provide a full understanding of the disclosed subject matter. However, it will be apparent to those skilled in the art that the disclosed subject matter can be implemented without such specific details, and that certain features well-known in the art have not been described in detail to avoid complicating the disclosed subject matter. Furthermore, it should be understood that the embodiments described below are exemplary, and it is conceivable that other systems and methods exist within the scope of the disclosed subject matter.

[0124] The various technologies described herein provide for packaging one or more frozen food or beverage liquids using a filterless receiver, and how to efficiently transform the frozen liquid contents into high-quality, flavorful food or beverage products. A single-chamber filterless receiver can be designed such that a machine-based system can be adapted to the receiver, and facilitates the melting and / or dilution of the frozen liquid contents to conveniently and promptly produce a consumable liquid beverage or food product with the desired flavor, potency, volume, temperature, and texture directly from the frozen liquid contents without brewing. For simplicity, the frozen food or beverage liquid may be referred to as "frozen liquid contents."

[0125] In some embodiments, the liquid frozen to produce frozen liquid contents can be any frozen liquid substance, which in some embodiments may be derived from so-called extracts, such as products obtained by removing certain soluble solids using a solvent. For example, an extract can be produced using water to remove certain desired soluble solids from coffee grounds or tea leaves. Somewhat confusingly, certain liquid extracts with high solids content are often referred to as concentrated extracts. In this context, the use of the term "concentrated" may or may not be entirely accurate, depending on whether the high solids content is due to solids extraction purely through solvent extraction or through an auxiliary step of concentration—whereby the solvent is removed from the liquid using some means (e.g., by reverse osmosis or by evaporation or refrigeration using heating) to improve its potency or strength.

[0126] In contrast to a “brewing machine” (which is a system for producing beverage products by extracting or dissolving solids (e.g., separately in a factory where the grinding material / leaf, etc., can be processed in batches), the device described herein that facilitates beverage production is not a brewing machine. Instead, it utilizes a dispensing function to melt and / or dilute beverages from previously brewed frozen liquid contents.

[0127] The liquid used to make frozen liquid contents can also be a pure concentrate (e.g., a product obtained solely by removing water or other solvents from a consumable compound, such as juice or soup), to produce a juice concentrate or soup concentrate. In some embodiments, water can be removed from milk to produce a concentrated milk. High TDS values ​​and / or concentrations may be desired to reduce transportation costs and shelf space, or for convenience, for the potency and versatility of the product produced by dilution, or for increased shelf life due to enhanced antimicrobial activity, for example, due to reduced water activity. These details are intended to illustrate variations, but any liquid food or beverage product (regardless of how it is produced and regardless of its solids content) falls within the scope of this disclosure.

[0128] In some embodiments, the frozen liquid contents may be one of coffee or tea extracts, lemonade, juice, soup, liquid dairy products, alcohol, syrup, viscous liquid, or any frozen liquid food. The frozen liquid contents may be substances with or without nutritional value, may be naturally or artificially flavored, and may or may not be packaged with preservatives, etc. The frozen liquid contents may constitute carbohydrates, proteins, dietary minerals, and other nutrients that provide energy or metabolism. The frozen liquid contents may include additives (such as vitamins, calcium, potassium, sodium, and / or iron), or may be enhanced with additives. The frozen liquid contents may include preservatives, such as antimicrobial additives, antioxidants, and synthetic and / or non-synthetic compounds. Examples of preservative additives may include lactic acid, nitrates and nitrates, benzoic acid, sodium benzoate, hydroxybenzoate, propionic acid, sodium propionate, sulfur dioxide and sulfites, sorbic acid and sodium sorbate, sodium ascorbate, tocopherol, ascorbate, butylated hydroxytoluene, butylated hydroxyanisole, gallic acid and sodium gallate, deoxidizers, disodium EDTA, citric acid (and citrates), tartaric acid and lecithin, ascorbic acid, phenolase, rosemary extract, hops, salt, sugar, vinegar, alcohol, diatomaceous earth and sodium benzoate, etc. It should be understood that the listed additives are intended to be within the scope of the techniques described herein, and the specifically referenced additives are merely exemplary, and may also include their derivatives and other compounds.

[0129] Frozen liquid contents or substances may or may not have suspended solids and may include insoluble solids. In some embodiments, concentrates, extracts, or other consumable fluid forms used to make frozen liquid contents may include additives that are completely dissolved in a solvent prior to freezing. In some embodiments, frozen liquid contents may also include a large quantity of composition that is not dissolved in the frozen liquid contents during packaging but is dissolved by a machine-based system during the production of a beverage or food with the desired properties.

[0130] Figures 1A-1ESeveral embodiments are illustrated of how frozen liquid contents can be structured and packaged to allow a desired pressurized or gravity-fed diluent flow to be obtained via a machine-based system by a receiver holding the frozen liquid contents. In addition to facilitating heat transfer to the frozen liquid contents, the diluent can effectively generate turbulent motion, thereby accelerating melting in various ways within the scope of the techniques described herein. Within the receiver, the frozen liquid contents can be frozen into any useful shape or size.

[0131] exist Figure 1A The image shows a cross-sectional view of receiver 110 (with the sealing cap not in place), wherein the receiver defines a cavity for packaging frozen liquid contents 120. The frozen liquid contents 120 can be frozen in situ by filling the receiver with liquid and then freezing the liquid, or the frozen contents can be frozen into a specific shape and then placed in the receiver. In this case, the frozen liquid contents are shown as exiting the bottom portion of the receiver to leave a gap for an outlet needle perforation, and pathways are formed around the outer surface of the frozen liquid contents within the receiver to generate a desired flow of melted / diluted liquid through the receiver and around the frozen liquid contents to produce a beverage with the desired flavor, strength, volume, texture, and temperature. Figure 1B Another embodiment is shown in which the frozen liquid contents have been molded into a shape configured to fit the outside of the receiver and subsequently loaded such that the pre-molded shape defines a through-hole 130 in its body and a release portion 132 below for accommodating an outlet needle perforation to provide the desired liquid flow through the outlet needle perforation without obstruction or back pressure. Figure 1C Multiple blocks of frozen liquid contents 140-180 are shown, these blocks having a variety of shapes and sizes with large gaps between them to provide desired liquid flow through and around the receiver. In some embodiments, the frozen liquid contents within the sealed receiver may include multiple concentrates and compositions. For example, frozen liquid contents 140 and 150 may contain lemonade concentrate, while frozen beverage concentrates 160, 170, and 180 may include tea concentrate, resulting in "Arnold Palmer".

[0132] Figure 1D and Figure 1E An embodiment of an alternatively shaped receiver 115 is shown, which includes a bottom portion having a dome 195 (bistabilized or otherwise). Figure 1DIn the image, receiver 115 is shown in its initial state, at which point the frozen liquid contents are added and frozen in place, and it has a frozen dome structure 195 at the bottom, wherein the dome structure is in an initial or initial position of expanding outward from the receiver. Figure 1E The diagram illustrates the state of receiver 115 after dome 195 has been displaced to a second position guided inward into the receiver cavity, causing the liquid frozen liquid contents 190 to shift upward into the top space, restoring or "exchanging" the space or gap between the inner bottom of the receiver and the bottom portion of the frozen liquid contents. This displacement ideally creates space at the bottom of the receiver for the outlet perforated needle and also creates a flow path for any melting / diluting liquid to pass around the outside of the frozen liquid contents.

[0133] Figure 1F A receiver 196 with a multifaceted shape is shown. In this embodiment, receiver 196 includes portions 196A-196E of different shapes. In some embodiments, the process of filling, melting, and diluting the frozen liquid contents can generally be independent of the size or shape of the receiver. In some embodiments, certain design considerations can be considered regarding the use of geometry that can, for example, facilitate and contribute to the unrestricted release of the frozen liquid contents, accommodate needle perforation, allow the formation of gaps around the frozen liquid contents to form ready-made flow paths for diluting the liquid, etc. For example, one or more of these design considerations can be satisfied by positive (non-locking) draft in the sidewalls of the receiver that contact the frozen liquid contents. Draft can be achieved, for example, by tapering the sidewalls of the receiver outward from the bottom to the top of the receiver (e.g., the diameter of the receiver becomes larger closer to the top of the receiver). This produces a positive draft, such that it creates gaps around the sides of the frozen liquid contents as it pushes the frozen liquid contents away from the bottom of the receiver (e.g., this avoids mechanical locking of the frozen liquid contents against the sides of the receiver). This positive draft can be used to create a natural flow path for diluted liquids to travel through the receiver, for example, the liquid flows from the inlet needle perforation in the receiver to the outlet needle perforation.

[0134] Figure 1G A receiver 197 is shown with a cap 198, which includes a pull tab 199 removable by the consumer. The pull tab 199 can be removed to facilitate the use of a straw or similar device with the receiver 197. As another example, the pull tab 199 can be removed to facilitate the introduction of diluent fluid into the receiver 197.

[0135] Figure 2AA perspective view of a receiver (including a shaped sealing closure, such as cap structure 118) is shown, in which cap structure 118 may include a puncture hole 210, thereby allowing a diluent fluid (which may also serve as a melting agent) to be introduced into the receiver in some embodiments. Cap structure 118 may include tabs 119 for allowing manual removal of the cap to access the frozen liquid contents, where perforation of the cap is not required in some cases. The cap structure may be made of the same material as the receiver to better support efforts toward single-stream recovery. The cap structure may be made with sufficient gauge thickness to adequately withstand internal pressures generated by, for example, melting / diluting liquids, which can increase and decrease with forces generated by the containment system. For example, vibrations, centrifugation, or rotating platforms that facilitate melting, or the flow rate of the injected diluent fluid, will affect the pressures applied to the cap, seal, and receiver. Furthermore, perforations made by the containment system may affect the pressures generated on the hermetically sealed seal, cap, and receiver. The cover can be attached to the receiver by any suitable technique (e.g., heat sealing or crimping, radial folding, acoustic welding), and this function can be achieved by any mechanism or form of the cover that seals the internal cavity and acts as a barrier to prevent the migration of gas or moisture.

[0136] Figure 2B An alternative embodiment of a piercing cap including two perforations 215 is shown. Figure 2C A bottom puncture hole 220 is shown to allow the diluted liquid to exit the sealed receiver. However, these examples are intended to be illustrative, as one or more puncture holes can be formed at any location on the receiver. Puncture holes can be formed in specific locations to dispense solvents, diluents, liquids (such as water), gases, or vapors for the desired melting and dilution environment and ultimately, in a timely manner, produce the desired beverage. Puncture holes can have any size as needed, for example, to allow dispensing of oversized solids (frozen or insoluble solids) from the receiver. In some variations, perforations can be made to allow frozen structures of a specific size to escape and dispense from the receiver to produce a fluid, frozen, slushy, or smoothie-like beverage. Additionally, multiple puncture holes may be advantageous for providing ventilation to the receiver when melting / diluting fluids are introduced into it.

[0137] Figure 2DAn embodiment with four puncture holes (230-233) is shown, located near the periphery of receiver 270, for allowing liquid to enter through cap 250 of receiver 260, which is loaded top-down into a machine-based system. As shown in this embodiment, a puncture hole 240 may be provided near the center of the receiver cap to allow molten and diluted frozen liquid contents to exit the receiver. In this figure, the frozen liquid contents (not shown) are frozen within the dome-shaped bottom of an inverted receiver to allow a desired flow environment where the liquid is redirected through the tapered sides of the receiver to the outlet puncture. In this example, the molten and diluted liquid can flow from the receiver into a second receiver for consumption by one or more nozzles provided by the receiving device.

[0138] In some embodiments, frozen liquid contents contained in these receivers are better preserved when degassed or deoxygenated (including the use of a degassed or deoxygenated solvent (e.g., water) during extraction where appropriate). In some embodiments, the liquid used to make the frozen liquid contents may be frozen at peak quality in terms of freshness, flavor, taste, and nutrition. In some embodiments, such as for coffee-based beverages, the frozen liquid contents are rapidly frozen immediately after extraction during peak flavor to preserve optimal taste, aroma, and overall quality, and then dispensed in a frozen state to retain their flavor and aroma. For example, espresso concentrates can be preserved and may be ground within 0–36 hours after roasting, brewed immediately after grinding, and taste best when deoxygenated water is used during brewing. By rapidly freezing liquid concentrates, extracts, or other consumable fluids immediately after brewing during peak flavor, the peak flavor, optimal taste, aroma, and overall quality of the extract can be captured. Furthermore, by using MAP technology (as further described herein) to encapsulate the rapidly frozen liquid in an airtight and recyclable receiver, and specifying that the frozen liquid contents remain frozen during subsequent storage and delivery to the end consumer, the fresh flavor can be maintained virtually indefinitely. In some embodiments, the frozen liquid contents can be frozen by removing heat from selected and controlled portions of the receiver, thereby facilitating the removal of any adhesion (bonding) that may occur between the frozen liquid contents and the sides of the receiver. For example, in some embodiments, the liquid contents are placed in the receiver, and heat is removed to allow the liquid to begin freezing at its top surface and then downwards. This reduces adhesion between the frozen liquid contents and the interior of the receiver sidewalls.

[0139] In some embodiments, packaging may be performed prior to freezing if the quality of the contents can be maintained by other FDA food safety methods (e.g., syrups used to make carbonated beverages). In some embodiments, the frozen liquid contents may be frozen during dispensing and never melted, or melted once or multiple times. Dispensing and holding the receiver at temperatures below the freezing point of the frozen liquid contents can improve quality preservation and the safety of the nutrient-rich food, but this is not necessary in all embodiments. In some embodiments, the beverage concentrate is rapidly frozen and kept frozen in its receiver until it is ready to be melted and / or diluted just before it is prepared for consumption.

[0140] In some embodiments, the cryo-liquid contents may also be packaged as multiple cryo-liquid contents constructed in a layered and / or mixed manner. In some embodiments, the cryo-liquid contents may be constructed in any shape or multiple geometries, as long as the contents can fit within the cavity volume of the receiver while retaining unfilled areas and can be repositioned for performing certain puncture operations through the containment system. In some embodiments, the cryo-liquid contents may be crushed or softened to increase the surface area of ​​the cryo-liquid contents, thereby increasing the melting rate.

[0141] In some embodiments, the liquid comprising the frozen liquid contents may be frozen after being measured into the receiver. In some embodiments, the fluid used to generate the frozen liquid contents may be frozen before being delivered to the receiver, for example, by pre-freezing in a mold, extruding, freezing and cutting to a certain size, or otherwise depositing in the receiver as a frozen solid of some desired shape. This can be done in accordance with the dimensions of the receiver having a tapered portion, such that the frozen liquid contents do not interfere with the designated area of ​​the receiver for puncture. For example, the frozen liquid contents may be shaped to be moved away from the puncture area because its diameter is larger than the diameter of the top, bottom, or other first or second end of the receiver, such as... Figure 1A As shown in the diagram. In other words, the frozen liquid contents may be produced in a first stage or a separate step, and then received, inserted, and sealed in a receiver that can be contained by a machine-based dispensing system. In some embodiments, the liquid beverage concentrate is received as a slurry or liquid, frozen, and sealed sequentially or together in the receiver. In some embodiments, the frozen liquid contents have potency, shape, and size, and are structured within the receiver such that the machine-based system can easily melt and / or dilute the frozen liquid contents, transforming the contents into a consumable liquid with the desired flavor, potency, volume, temperature, and texture.

[0142] In some embodiments, a receiver for holding / storing frozen liquid contents using the techniques described herein includes a cup-shaped portion having a continuous, closed bottom portion, continuous sidewalls extending from the bottom portion, and a sealable top opening defined by the continuous sidewalls, which taper outwards as they extend away from the bottom portion. This wall is unaffected by filters or other internal features that could interfere with certain puncture holes, displacement of frozen liquid contents, and flow.

[0143] In some embodiments, the receiver includes a cavity for storing the frozen liquid contents. The package in which the frozen liquid contents are sealed (referred to hereafter as the "receiver") may be further described as a tube, cup, package, pouch, box, container, capsule, etc. The receiver can be of any shape, style, color, or combination and can be designed to enhance the liquefaction environment in conjunction with the dispensing device. The package can be flexible, have a defined shape, or a combination thereof. For aesthetic or functional reasons, such as to complement box detection or motion-driven functions applied to the box, the walls of the receiver can be recessed and / or protruding to provide different box sizes while keeping certain interface dimensions constant. Similarly, color and / or shape can be used to convey information to the dispenser.

[0144] For example, Figure 6 and 7 Two types of receivers, 610 and 710, are shown, having the same end geometry and height but different sidewall profiles. The different curved sidewalls create different internal volumes and top spaces that can be used to freeze liquid contents, but their end diameters and overall heights are the same.

[0145] In some embodiments, the outer surface of the receiver is colored or coated with a material designed to enhance the absorption of infrared energy, which can be used to heat and / or melt the frozen liquid contents. In some embodiments, when viewed in cross-section from either the first or second end, the sidewalls of the receiver will be star-shaped or other non-circular shapes, for example, with a peripheral surface area much larger than that of a smooth cylinder or cone, thereby facilitating faster proportional heating and melting of the frozen concentrate. This can effectively promote melting in many ways, including increasing the surface area for heat transfer through the receiver to the frozen liquid contents, creating a more turbulent environment within the receiver to accelerate melting, or guiding the liquid out of the outlet perforation to facilitate higher rates of heat transfer within the receiver.

[0146] In some embodiments, such as Figure 8 and Figure 9As shown, there is a “keying feature” 620 or 621, which can help promote internal turbulence during melting and diluting of frozen liquid contents, and can also be used to identify the contents or product line used to fill the receiver.

[0147] In some embodiments, the receiver includes a closure for sealing the receiver to help maintain the MAP gas environment. In this case, a variety of methods can be used to achieve an airtight seal between the cap and the receiver, including but not limited to patching, adhesive, corking, heat sealing, crimping, etc. In some embodiments, the closure may be designed to be manually removable, for example, having a pull tab on the cap as previously described, so that the frozen liquid contents can be used in other ways if a machine-based system for preparing consumable beverages is unavailable. In some embodiments, the device may require manual perforation rather than machine-assisted perforation before the receiver is loaded into a machine-based dispensing system.

[0148] Frozen liquid contents can be packaged in materials that provide gas migration control. For example, the receiver can be made of an impermeable material to create a durable storage package for maintaining the freshness and aroma of the packaged frozen liquid contents. For example, the receiver can be made of an aluminum substrate or other metallic materials and, if desired, is typically prepared with an FDA-approved coating for food contact. As another example (e.g., if recycling capability is not a critical issue), the receiver can include a multilayer barrier film (including, for example, an EVOH plastic layer). In some embodiments, if the receiver is made of metal, it will preferably be made of a material with high thermal conductivity (such as aluminum) to support faster heat transfer, especially when heating the diluent is not the primary means of melting the frozen liquid contents. In some embodiments, the packaging can include edible packaging materials that can be dissolved and consumed. In some embodiments, the receiver and its closure are made of impermeable, recyclable materials, such that the waste receiver, including the closure and other packaging features, can be recycled as a whole.

[0149] In some embodiments, the frozen liquid contents are packaged with, without, or with limited top space. As mentioned above, top space refers to any excess atmosphere within the sealed receiver, optionally located between the top portion of the frozen liquid contents and the cap or closure portion of the receiver. Furthermore, any top space within the packaged receiver can advantageously be filled with a MAP gas (such as argon, carbon dioxide, nitrogen, or other gaseous compounds known to be less chemically reactive than air or oxygen). In some embodiments, the top or outermost layer or cladding of the frozen liquid contents can be layered with a frozen, degassed water coating (which can act as a preservative barrier). In some embodiments, the frozen liquid contents are vacuum-sealed in a flexible receiver. In some embodiments, the frozen liquid contents are packaged in the receiver in a manner that minimizes the surface area of ​​the contents in contact with the atmosphere (particularly oxygen, but also any gas that carries away aroma).

[0150] In some embodiments, the receiver is internally coated with a material that significantly reduces the force required to detach the frozen liquid contents from the sides or bottom of the receiver, facilitating the movement of the frozen liquid contents away from or by means of the perforating needle, and creating an unrestricted pathway for melting and / or diluting the liquid around the outer surface of the frozen liquid contents until the outlet perforation. In some embodiments, the bottom of the receiver includes a dome structure (bistabilized or otherwise) that expands downward away from the bottom of the receiver during filling and freezing of the liquid contents, and then flips upward to its second stable position after freezing to keep the frozen liquid contents away from the bottom of the receiver, thereby facilitating the flow of the needle perforation and / or diluting liquid around the outer surface of the frozen liquid contents to the outlet perforation. In some embodiments, the dome is flipped at the factory before the product is shipped to the consumer. In some embodiments, the dome is flipped by the consumer just before use, or by a machine as part of the insertion and needle perforation. In some embodiments, the dome is flipped by a machine. These embodiments are merely examples and are not cited to limit the receiver's functionality or features that may contribute to the detachment of the frozen liquid contents or the production of the beverage. Additionally, in the above examples, the frozen liquid contents are displaced upwards into the top space via a perforated needle or dome. However, in other embodiments, the frozen liquid contents may be displaced in different directions (e.g., downwards or laterally) into the unfilled area of ​​the receiver, and this is still within the scope of the invention. Similarly, the shape and size of the frozen liquid contents may facilitate rupture by a needle penetrating the bottom or top of the receiver.

[0151] In some embodiments, frozen liquid contents may be packaged and structured in a receiver having a specific size and shape such that the receiver can be contained in a currently available system or a machine-based dilution system designed to extract solutes or brew coffee to produce a beverage with desired flavor, potency, volume, temperature and texture.

[0152] In some embodiments, the packaging of the frozen liquid contents includes additional barriers or auxiliary packaging that protect the frozen concentrate from melting or exposure to ultraviolet light during dispensing. For example, packaging the frozen liquid contents in a receiver further packaged in a carton adds an insulating layer and thereby mitigates temperature loss or melting of the frozen liquid contents, for example, when temperature loss or melting is not desired.

[0153] In embodiments of this technology, an apparatus for producing food or beverage from frozen liquid contents advantageously includes a filterless receiver, which differs from existing available filter receivers, such as those exemplified in U.S. Patent No. 5,325,765. The filterless receiver, for example, (1) completely removes the frozen liquid contents during melting and / or dilution and subsequent transport, and (2) uses a homogeneous structural material, making the receiver ideally suited for recycling.

[0154] In some embodiments, the receiver is configured to be housed by a machine-based system and to receive liquid dispensed therefrom, in order to further facilitate the melting and / or dilution of frozen liquid contents into a consumable liquid product having the desired range of properties.

[0155] In some embodiments, the receiver may be large enough to contain the molten contents and all added diluent from the machine-based system, and can be consumed directly from the receiver to the final product. Perforations for adding the diluent may be adapted for subsequent use with a pipette or other means to allow direct consumption from the receiver compared to dispensing the diluted and / or molten contents into an auxiliary container.

[0156] In some embodiments, the receiver having frozen liquid contents is provided in a controlled portion arrangement, wherein the controlled portion arrangement may include a single-serving form or a batch-serving form for producing multiple servings. In some embodiments, the machine-based system may accommodate receivers or multiple receivers in any manner, shape, or form to facilitate the melting and dilution of the frozen liquid contents. In some embodiments, the machine-based system may accommodate a variety of receiver types and sizes to accommodate a wider range of product possibilities.

[0157] In some embodiments, the receiver may be perforated by either the consumer or the machine-based system. For example, a consumer may remove the patch before the receiver is received by the machine-based system to expose the perforation in the receiver. Alternatively, the machine-based system may use various methods, including pressure that causes the receiver to break or a piercing needle, to perforate the sealed receiver.

[0158] In some embodiments, the package may become perforated only upon exposure to higher temperatures or mechanical action. For example, the package may be made of a sponge-like material, allowing frozen liquid contents to permeate upon heating. In an alternative example, the frozen liquid contents are melted or liquefied by this action to allow a machine-driven needle to penetrate the receiver and contents with less force.

[0159] As described above, a perforation can be a single hole. In some embodiments, multiple perforations may be provided at multiple locations within the receiver. Generally, since filtering of the molten frozen liquid contents is not required, the perforations described herein are intended for introducing molten / diluted liquid, gas, or vapor, or for allowing the molten frozen liquid contents to exit the receiver. In some embodiments, the receiver is perforated, and a pusher or the like is introduced to remove the entire frozen liquid contents from the receiver before melting and dilution. In some embodiments, the perforation may be staged—in the dispensing process, one perforation is formed first, followed by one or more other perforations in stages at different intervals. Machine-based systems may displace the frozen liquid contents, or consumers may displace the frozen liquid contents, removing them from the package, and only loading the frozen liquid contents into the system. In some embodiments, the receiver is perforated by a machine-based system at locations that allow the entire frozen liquid contents to exit the receiver before or after melting, to avoid wasting any beverage product and to remove any recyclable contaminants from the receiver. In some embodiments, the frozen contents are extruded from the receiver. In other embodiments, a perforator pushes the frozen contents from the receiver. A blade can be used to remove the lid, or alternatively, pressure can be used to break the lid and remove it from the box.

[0160] For embodiments in which all or part of the frozen liquid contents are transferred from the receiver to a separate chamber (i.e., a melting vessel), all the various techniques for preparing the final food or beverage product associated with preparation in the receiver are equally applicable, and the final product can be dispensed from the vessel. For example, the separate chamber can be heated, agitated (as described below), and receive the expanded liquid in the same manner as proposed for heating, agitating the diluted liquid, and injecting the diluted liquid into the receiver. For clarity, embodiments of the invention are described based on performing product preparation actions on a receiver containing the contents, but performing these operations on a separate chamber is also within the scope of the invention.

[0161] Perforation can be performed before, after, or during freezing and / or diluting the frozen liquid contents. In some embodiments, the frozen liquid contents are melted and exit the receiver before being diluted with a dispensed diluent to obtain the desired beverage. In some examples of this technology, the frozen liquid contents can be diluted with the dispensed liquid before being dispensed to a subsequent or auxiliary receiver. In some embodiments, the frozen liquid contents are melted and diluted simultaneously. For example, in some embodiments, liquid can be introduced into a receiver containing the frozen liquid contents to melt and / or dilute the frozen liquid contents simultaneously or together.

[0162] While pushing pressurized liquid around or through the frozen liquid contents within the receiver can effectively accelerate the melting rate, there are other methods to achieve the same result and increase the speed of the process. Figure 3 A method for producing a desired beverage is illustrated, which does not use pressurized liquid to simultaneously melt and / or dilute frozen liquid contents. Frozen liquid contents 310 are encapsulated in a perforated receiver. The receiver 320 is perforated and housed by a machine-based system, and the frozen liquid contents are liquefied via a melting component, such as an external heat source. The process of producing a consumable liquid product from frozen liquid contents using the techniques described herein can be implemented through an initial step of providing the contents in a sealed receiver for storage. The receiver is housed by a machine-based system that applies heat via an external heat source to the receiver for melting frozen food or beverage into a consumable liquid food or beverage form, wherein the sealed closure is perforated to allow direct dispensing of the consumable liquid beverage from the sealed closure.

[0163] In some embodiments, the negative energy contained in the frozen liquid contents absorbs excess heat from the diluted liquid, gas, or vapor used to produce consumable food or beverages, serving as a method to facilitate obtaining cold beverages from a dispenser without requiring a refrigeration system within the dispenser. This embodiment relates to beverages intended to be provided with cold, melted, and diluted frozen liquid contents, carefully managed using external heat, energy contained within the liquid at ambient temperature, and relative motion between the melted / diluted liquid and the frozen liquid contents to enhance liquefaction, with the goal of minimizing the overall temperature of the final product.

[0164] Further reference Figure 3The molten beverage contents 330 leaving its receiver are diluted with additional liquid via a machine-based system in an auxiliary step, either by dilution or with the desired diluent. The undiluted molten contents can be dispensed before, after, or simultaneously with the addition of different liquids for dilution. This may include capturing the molten beverage contents in a liquid reservoir that mixes the two liquids before dispensing them together via the machine-based system. Upon dispensing, the auxiliary receiver 340 receives the molten contents and diluent at the appropriate time.

[0165] In some embodiments, the auxiliary receiver for collecting the melted / diluted contents may include any receiver known for holding liquid food or beverages. The auxiliary receiver may be a container, thermos flask, mug, cup, flat-bottomed glass, bowl, and / or the like. The auxiliary receiver may or may not be included in the auxiliary packaging. Note: An example of this could be a consumer product package containing a soup bowl of ready-to-eat rice or noodles sold with a receiver for frozen liquid soup concentrate, which is combined to make a bowl of soup after the frozen liquid contents have melted and / or diluted and discharged into the auxiliary packaging. Alternatively, the auxiliary receiver may be provided separately to the consumer.

[0166] In some embodiments, consumers may require beverages containing undiluted frozen liquid contents. For example, the frozen liquid contents may already possess suitable flavor, volume, and potency. For instance, the frozen liquid contents may already be at the desired TDS level for consumption, such as espresso or hot chocolate, and only need to be melted and dispensed at the desired temperature and texture. For example, a machine-based system may melt the frozen liquid contents by placing a heat-conducting receiver against a coil heater, by irradiating it with infrared light, or by impacting the receiver with heated gas or vapor against its exterior, and then piercing the receiver after the contents have reached the desired temperature. Furthermore, the frozen liquid contents can be conveniently dispensed from the machine-based system into subsequent containers. In some examples, the cap is removed before or after melting and heating for direct consumption from the receiver.

[0167] Figures 4A to 4D Exemplary machine-based devices capable of accommodating various different receivers are illustrated according to some embodiments. The system can be, for example, a melting system. The receivers can include, for example, various different filterless receivers with different sizes and shapes, each holding a certain amount of frozen liquid contents. The device can be configured to perform melting, dilution, and delivery functions to produce beverages or food with desired properties, as described herein.

[0168] exist Figure 4AIn this system 400 (also referred to herein as a “dispenser”), a cassette 430 is included into which receivers of different sizes and / or shapes can be loaded. Once a single receiver is loaded, the cassette 430 slides into place, with the receiver passing through a clearance tunnel 435 until it is centered on the main system body 410. Instructions for use of the melting system 400 can be communicated to the user via a display 420. The solvent (e.g., water) used to melt / dilute the frozen liquid contents of the receiver is stored in a holding tank 440 until needed.

[0169] Reference Figure 4B and Figure 4C Once the receiver is properly positioned to interact with the system, the needle support arm 450 is moved toward the receiver using any known means, for example only, including a motor 451 (including electrically or gas-driven variants) and / or a screw 452, until the needle 457 pierces the closed end of the receiver. Piercing the receiver using a manual lever is also within the scope of this invention. The needle may be shaped to include a protruding tip that allows it to be inserted into the receiver at a depth and angle to shred, break, or detach a portion of the frozen liquid contents to facilitate a flow path to the outlet point. The needle 457 may rotate in a helical motion at a certain depth to aid in perforation of the receiver and / or the frozen liquid contents. Alternatively, the needle may retract to a second depth within the receiver or completely retract from the receiver after piercing to relieve initial dispensing pressure or provide an unobstructed perforation outlet. The needle may be heated before or during insertion into the receiver. A heated probe can be inserted into the receiver through one of the piercing holes to accelerate the melting of the dispensed contents. Depending on the receiver design and its contents, the second needle support arm 455 is movable toward the receiver to pierce the bottom of the receiver using a similar motor 454 and drive screw 455. Depending on the product selected and the required process, a heater (such as a plate heater or an IR heat source (not shown)) can be used to preheat or melt the frozen liquid contents. When needed, a conduit (not shown) can be used to pass the molten / diluted liquid stored in the holding tank 440 through a heat exchanger (not shown) to pass through the needle 457 and into the receiver that is now being pierced. The molten liquid can then be drained from the receiver through the needle 456. In one embodiment, the piercing needle 457 can inject hot liquid, vapor, gas, or any combination thereof directly into the cartridge as a means of aerating the liquefied product, for example, to produce a foamy texture for coffee-based dairy products such as cappuccinos and lattes. In one embodiment, the needle inserted into the cartridge may not include an outlet structure and is purely for stabilizing the cartridge.

[0170] In some embodiments, the cavity of the dispenser for receiving receivers of different sizes may alternatively have a perforator that is retractable based on the shape of the receiver being received. The perforator (which may be a needle, cutter, blade, crusher, etc.) can be retractable using any known mechanical means (e.g., a pivot for rotating the perforator away from the receiver to avoid piercing the receiver, a telescopic mechanism for sliding the perforator to avoid obstructing the insertion of the receiver, a screw mechanism driven by a stepper motor, etc., to raise or lower the perforator as needed, a spring-driven device, a flexible tube “dispensed” by a coil or roll and retracted to that position after use, or other alternatives). In some embodiments, the perforator may be moved by a motor or solenoid. In some embodiments, the perforator may move linearly, while in other embodiments, the perforator may move through some more complex path, such as a circular path around the perimeter of the opening. In some embodiments, the circular path may trace a complete circle to completely release a portion of the cap. In other embodiments, the circular path may trace a smaller than a complete circle to leave a small “hinge” in the cap, thereby holding the cap to the receiver and preventing the cap from falling off.

[0171] In some embodiments, the fixed or adjustable piercing device may be spring-loaded as a means of preventing damage to the piercing device or dispenser in the event that the frozen contents obstruct the piercing of the needle. The dispenser may detect the spring-loaded pressure when obstructed by the receiver or its frozen contents. Spring loading and release may also be used to initiate sequential events involving the melting and dilution process, such as triggering or terminating heating, agitation, or diluent supply. In some embodiments, the needle may be attached to a flexible tube to provide a channel that can move and adjust with movement, for example, to accommodate planned agitation of the receiver, as a means of enhancing the liquefaction of the frozen contents.

[0172] In some embodiments, the perforator is made of a heat-stable polymer. In other embodiments, the perforator is made of one or more metals (e.g., stainless steel or aluminum). In some embodiments, regardless of the construction material, the perforator resists physical degradation when exposed to temperatures between about -40°F and about 300°F. In other embodiments, the perforator resists physical degradation when exposed to temperatures between about 0°F and about 250°F. The characteristics of the various embodiments of the perforator used on the outlet side of the dispenser and the characteristics of the various embodiments of the perforator used on the inlet side of the dispenser are equally applicable to each other.

[0173] like Figures 10A-10E As shown, the needle's dispensing or venting port or drain may be located at its point 1001 (as in 1000A), or elsewhere and as in Figure 10A axial alignment as in the middle, or as in Figure 10C and 10DThe side 1004 is in fluid communication with the axial passages 1005 and 1006, allowing the liquid injected into the receiver to be guided away from the center of the frozen liquid contents, which may facilitate movement or rotation of the frozen liquid contents relative to the sidewalls of the receiver. Considerations regarding needle strength and durability can be made as follows: Figure 10B The cross-shaped 1003 needle structure 1000B solves this problem. Example 10E can be used to easily pierce the closed end of the receiver first with the tip 1007, and then use the dome-shaped end 1008 to abut against the contents of the frozen liquid without puncturing, while the melted / diluted liquid drains from the side holes 1009 of the needle, wherein those side holes are located near the inner surface of the closed end of the receiver. The rotating helical section of the piercing needle can be used, like an Archimedes pump, to guide the flow of the outflowing fluid.

[0174] Figure 4D An embodiment of other devices is shown, including those with boxes or capable of holding various receiver sizes and shapes to allow for use with a wide variety of beverages, soups, etc., in conjunction with melting equipment.

[0175] Figure 5 It shows a tape cassette that can be made by a machine (e.g., Figure 4A The cartridge 430 contains a range of receivers of various sizes and shapes. Using different cartridges, each interchangeable with the original but with different aperture sizes and shapes, the brewer can accommodate an unlimited number of different receivers. Those skilled in the art will recognize that, in some embodiments, the process of filling, melting, and diluting the frozen liquid contents can generally be unaffected by the size or shape of the receiver.

[0176] A melting system can use any heat source, motion, or combination thereof to accelerate the liquefaction of frozen liquid contents. Therefore, a melting system can include a variety of heat sources and / or motions. Electromagnetic radiation (e.g., radio frequency energy, microwave energy, etc.), heated coils, hot air, thermoelectric plates, heated liquid pools, steam, chemical reactions, etc., are all examples of possible heat sources that can accelerate the melting rate. Additionally, motion can be introduced using a centrifuge. Motion can be one or more of the following: rotation, rocking, swirling, rotating or linear reciprocating—including back-and-forth and / or up-and-down (e.g., rocking) agitation, or a vibrating platform or the like, as a means of accelerating the melting rate. In another embodiment, perforation and pressure caused by the injected liquid can cause the frozen liquid contents within the receiver to rotate and move to create the desired environment for liquefaction. However, those skilled in the art will recognize that various other physical principles and mechanisms can therefore be used to accelerate liquefaction. As described herein, manual or automatic (electronic) machine-based methods can be used to accelerate the melting of frozen liquid contents and to increase the temperature using various forms of motion, electrical / electromagnetic energy, and / or heating. In such examples, perforated needles can be given a range of motion, allowing them to perform or complement a series of movements. For instance, in a centrifuge system, the needles can rotate together with the receiver.

[0177] System 400 includes internal electronic components, memory, and a suitable controller, and has programmed instructions for automatically producing the desired food and / or beverage. System 400 can be instructed by a user via a display or other known methods, such as wireless instructions from a handheld device.

[0178] The finished food or beverage supply can be prepared from the receiver's frozen liquid contents at the consumer's desired temperature and via a method suitable for direct consumption by the consumer. In one embodiment, the frozen liquid contents are melted and diluted with a cold or ambient temperature liquid, such that the frozen liquid contents are melted and heated to a minimum for use in beverages typically consumed cold, such as juice, iced coffee, soda, etc.

[0179] In a specific example, such as in Figure 11As shown, a receiver with tapered sides 520 is pierced at the top and bottom, and a liquid at ambient temperature is injected via the top piercing needle 1000D. As the liquid is injected into the receiver, the machine-based device rotates, applies torque, and engages with the receiver, causing the liquid 1101 in the receiver to flow out from the outlet perforation formed by the bottom piercing needle 1000B. Therefore, the diluent liquid can interact with the frozen liquid contents 190 within the receiver for a longer duration, and more heat exchange is provided between the frozen contents and the diluent liquid. The outflow of the liquid can be effectively controlled by the inflow of water (which pushes water out when the cartridge approaches or reaches its capacity) or by reducing or stopping the agitation motion. Optionally, the bottom piercing needle 1000B causes the frozen liquid contents to exit from the bottom of the receiver.

[0180] exist Figure 11 In some embodiments shown, the dispensing system includes a motor or other known mechanism for rotating the receiver 520 about a rotation axis. In conjunction with the receiver's radius and geometry, the rotation about the axis imparts rotational motion to the liquid, overcoming the conventional pull of gravity on the liquid, thereby causing the liquid to move along the side of the receiver and away from the bottom of the receiver 1101. A puncture hole formed by the needle 1000B is positioned in the empty space created by the liquid movement.

[0181] In some embodiments, the inertia of the rotating liquid holds the liquid against the sidewall of the receiver until new liquid is added to the receiver to force out the desired product or the rotational speed is reduced. In other words, the motion applied to the receiver and / or the frozen liquid contents increases the flow path of the liquid from the liquid inlet (via the top piercing needle 1000D) to the liquid outlet (via the bottom piercing needle 1000B). Without motion, the injected liquid tends to follow a direct path from inlet to outlet; with motion applied, the injected liquid travels along the outer wall of the receiver to the outlet. In such embodiments, the flow rate of the liquid entering the receiver partially controls the amount of time the molten frozen contents remain in the receiver. This residence time affects the temperature exchange between the frozen contents and the diluent liquid, and ultimately affects the temperature of the outflowing liquid product. In some embodiments, the flow rate and pressure of the diluent liquid supplied to the receiver affect the amount of liquid propelled through the outlet perforation to facilitate a clean, uniform flow out of the receiver by overcoming the displacement force exerted by the rotational motion applied to the receiver. In some embodiments, the motor or other mechanism for driving the receiver to rotate is positioned such that it is not an obstruction to the supplied or discharged liquid. For example, belt or gear systems are used to drive the receiver about an axis without requiring the motor or other mechanism to be positioned above or below the receiver.

[0182] Other examples of agitation / applied motion are described herein, and these examples are all within the scope of the invention. These other types of agitation also increase the residence time of the liquid in the receiver and similarly increase the flow path of the liquid through the receiver from the liquid inlet to the liquid / product outlet. Advantageously, the liquid injected into the receiver continues to flow within the receiver during agitation, and so as to persist for a longer period relative to the absence of agitation. This improves heat transfer between the injected liquid and the frozen contents.

[0183] In embodiments where the frozen liquid contents are displaced away from the bottom of the receiver, this displacement can be accomplished by a dome-shaped needle 1000E. In some embodiments, the displacement by the dome-shaped needle is combined with the flipping of the dome (bistabilized or otherwise) described above. In this case, the dome assumes a new stable position, bending inward toward the inside of the receiver, and keeping the frozen contents away from the bottom of the receiver. This occurs even if the dome-shaped needle 1000E does not remain in contact with the receiver. In some embodiments, the dome-shaped needle 1000E is pushed against the bottom of the receiver, and a small displacement is produced by bending or plastic deformation of the receiver material. In some embodiments, a hysteresis effect occurs to pierce the bottom of the receiver with the needle. This can simply occur by applying sufficient force to the needle to break the closed end of the dome-shaped end.

[0184] In some embodiments, assisted puncture of the head 1007, such as in Figure 10E As shown, the dome-shaped needle 1000E protrudes. This piercing head easily creates an initial puncture, which is more readily extended through the dome-shaped surface 1008 of the needle, allowing the needle to move further into the receiver and expand space around the periphery of the frozen liquid contents. In some embodiments, the protrusion of the piercing head 1007 of the needle is cylinder-driven. In some embodiments, this movement creates a slight tear in the closed end of the receiver, allowing the dome-shaped end 1008 to expand the tear and easily penetrate. Simultaneously, the piercing head 1007 can immediately retract into the needle body.

[0185] In some embodiments, components of the machine-based system for dilution may include a liquid reservoir or multiple liquid reservoirs. In some embodiments, the machine-based system may be connected to a piping system that dispenses the diluent from a larger liquid reservoir or from a suitable water piping system (e.g., a filtered water supply system connected to a building's water source). The diluent liquid may be water; however, any liquid (including carbonated liquids, dairy liquids, or combinations thereof, including any nutritious or non-nutritional liquids suitable for human consumption) may be used to dilute frozen liquid contents into the desired composition. In some embodiments, the liquid for dilution may be carbonated to produce a soft drink, and the machine-based system may include a carbonation component. In some embodiments, the diluent liquid may be heated to a certain temperature or pressurized to melt the frozen liquid contents with room temperature or cooling fluid to produce a chilled or iced beverage. In some examples, the device includes a refrigerated compartment for storing receivers that can automatically load the receivers to the location where the beverage is to be produced without human interaction with the receivers. The foregoing examples may be combined with a user interface (i.e., a human-machine interface) on the machine to load the desired receivers in vending applications.

[0186] In some embodiments used to produce a desired product requiring dilution, the diluent is heated and / or allowed to flow so as to timely produce a consumable liquid product with the desired flavor, potency, volume, temperature, and texture from the frozen liquid contents. In some embodiments, the diluent may also act as a melting component. In some embodiments, the diluent is heated and / or allowed to flow such that it supplements any melting component (e.g., an electric heater) to timely produce a consumable liquid product with the desired properties.

[0187] In some embodiments, water is heated into steam within the dispenser and serves as a means of external heating the receiver or as an outlet path for the melted / diluted fluid. In some embodiments, this external heating may be used at different levels (quantities) or locations based on various possible objectives. For example, these objectives may include, but are not limited to: (a) melting only the outer layer of the frozen liquid contents to allow for easier displacement away from the closed end of the receiver; (b) partially melting most of the frozen liquid contents as a supplement to cryogenic water for melting / diluting, particularly for juices and other beverages requiring lower temperatures for the final product; (c) completely melting the frozen liquid contents as a means of dispensing undiluted melted liquid from the receiver; (d) assisting in heating the melted / diluted beverage once it leaves the receiver through the outlet channel into a drinking cup, mug, or other container to heat the final beverage to a more desirable temperature; and (e) heating one of the needles used for piercing the receiver to facilitate easier piercing into the frozen liquid contents. In some embodiments, the steam used for these purposes may be replaced by hot air or other heated gases (either generated internally within the dispenser body or externally using electricity or some combustible fuel, such as natural gas). The use of steam or hot gas allows for a higher level of control in the heating / melting of frozen liquid contents, which may be particularly important when cold beverages or food products are required as final consumer goods. The process also envisions a means for carefully metering / controlling the amount of steam or hot gas added to the total energy balance.

[0188] In some embodiments, the receiver loaded into the dispenser is heated before the bottom of the receiver is pierced. This allows the frozen liquid contents to remain in contact with the bottom and sidewalls of the receiver, thereby improving heat transfer to the frozen liquid contents. In this embodiment, the bottom of the receiver is pierced after a selected time has elapsed, or after the receiver has reached a selected temperature. The additional delay in the closure end / bottom perforation of the receiver is designed to allow a certain amount of melting / diluting fluid to enter the receiver and adequately surround the frozen contents, thereby filling any air gaps between the sidewalls and the displaced frozen contents before the outlet perforation occurs. Doing so allows heat to continue to be effectively transferred from the receiver to the liquid and frozen contents without the insulating effect of air gaps.

[0189] In one embodiment, such as in Figure 13AAs shown, a filterless receiver 1310 having a frozen liquid content 1320 and a top space 1306 is placed in a dispenser's support tray 1302 and a heatable receiver 1301. The dispenser is designed to receive the receiver such that the sidewalls of the receiver 1310 are in close contact with the walls of the receiver 1301, and the receiver's flange is supported by the tray 1302. When the dispenser's cover 1303 is closed by the user, the dispenser captures the receiver and positions it within the tightly fitting tray 1302 and receiver 1301. The receiver can be heated using any of the techniques disclosed herein, and the close contact between the receiver wall and the receiver sidewalls allows the dispenser to effectively heat the contents of the receiver.

[0190] Reference Figure 13B During the closure of the receiver cover 1303, one or more spring-loaded supply pins 1304 perforate the top cover of the receiver, and one or more discharge pins 1200 perforate the bottom of the receiver. Actuation of the pins can be powered by the manual force of the user closing the receiver of the dispenser, or alternatively, one or both of these actions can be performed by a controlled actuator. (As in...) Figure 13B As shown, these needles can also be made compliant by means of a spring mechanism that limits the force applied by the needles when they attempt to pierce the frozen contents 1320.

[0191] Reference Figure 10E In some embodiments, the blunt tip 1008 on the discharge needle 1000E displaces the frozen liquid contents of the receiver away from the closed bottom of the receiver and into a tapering top space, where it is supported by the same discharge needle with the blunt tip. In one embodiment, the blunt tip discharge needle utilizes a T-shaped channel 1009 having an opening in the sidewall of the needle closer to the bottom of the receiver to allow dual discharge flows without interference from the supported frozen liquid contents, thereby emptying / draining the receiver. In different embodiments, the outlet needle is as follows Figure 12A and 12B Part of the assembly shown. The needle assembly is anchored to a portion of the dispenser frame 1201 and includes a perforator 1203, a compression spring 1202, a dome-shaped needle housing 1204, and a fluid collection tray 1205. When the needle assembly 1200 first perforates the closed end of the receiver, the perforator 1203 abuts against and seals the needle housing 1204 to prevent fluid from leaving the receiver. Next, the perforator 1203 is pushed upward by the spring 1202, opening a channel inside the needle housing 1204, allowing fluid to leave the receiver and be collected by the tray 1205, and then dispensed into the user's cup.

[0192] Simultaneously, the sharp tip of the spring-loaded supply needle 1304 perforates the receiver's cap and sits against the recently displaced frozen contents 1320, where further perforation may be halted due to interference between the needle tip and the top surface of the frozen liquid contents. The dispenser's heatable receiver 1301 controllably heats and melts the frozen liquid contents of the receiver, thereby softening the recently repositioned frozen liquid contents within the receiver, preparing the frozen liquid contents for further melting and / or dilution. In some embodiments, a measured portion of the liquid is injected into the receiver simultaneously with needle insertion to help transfer heat from the receiver through gaps created as the frozen contents shift away from the receiver's bottom (and potentially, sidewalls), thereby accelerating the melting process.

[0193] In some embodiments, the injection of liquid into the receiver is delayed until, as the frozen liquid contents soften due to heating, the supply needle moves further into the frozen liquid contents of the receiver under the influence of spring pressure behind it. This action further melts and / or dilutes the frozen liquid contents. In some embodiments, the contents then controllably flow out of the double T-shaped channel 1009 of the blunt discharge needle 1000E. In other embodiments, the discharge needle flows along its... Figure 12A The flow path shown is closed, thus preventing contents from being discharged until the supply needle reaches the target area. Figure 13C The selected deployment depth is shown in the diagram. Similarly, the injection of liquid is delayed to prevent receiver rupture and / or spillage.

[0194] As the dispenser continues to melt and dilute the contents of the frozen liquid, the supply needle extends fully to its position via spring action. Figure 13D The fully extended length shown does not contact the bottom of the receiver. The supply needle can supply fluid within the required temperature and volume range, such as food or beverage in the receiver. In some embodiments, such as Figure 10C and 10DAs shown, these needles 1000C, 1000D have one or two "L"-shaped internal channels with discharge orifices that can guide the incoming fluid to a degree tangential to the sidewall of the receiver. This geometry is designed to controllably agitate the frozen liquid contents of the receiver to provide better mixing, a cleaner used cup, and accelerate melting through this mechanical agitation. This agitation within the stationary receiver can be rotational in any direction or tumbling in a constantly varying turbulent action, as designed by the needle's outlet and the flow control valve of the dispenser. Additionally, in some embodiments, liquid is supplied to the supply needle in an alternating manner to introduce back-and-forth motion, rotational motion, or other turbulent action. This liquid supply can be achieved using a multi-port valve controlled by the dispenser system. Still other embodiments include supply needles with a cross-sectional shape (e.g., as described elsewhere herein) that engage the top of the frozen liquid contents. The supply needles are electrically powered and directly agitate the frozen liquid contents within the receiver.

[0195] Optionally, the locking mechanism keeps the spring compressed until a certain criterion is met, for example, a certain amount of heat has been applied to the receiver to sufficiently soften and liquefy the frozen contents, allowing the needle to pierce the contents. In another embodiment, during initial deployment, heat in the form of gas, liquid, or vapor is supplied through the supply needle. The supply of gas, liquid, or vapor continues until the needle is fully extended or until other criteria are met.

[0196] In some embodiments, variations in the melting element or multiple melting elements and the dilution element or multiple dilution elements are programmable and adjustable to produce a wider range of characteristics for producing beverages and liquid foods. For example, lowering the temperature of the pressurized liquid used for dilution will lower the temperature of the consumable liquid product produced by machine-based systems and equipment.

[0197] In one specific exemplary embodiment for illustrative purposes only, a frozen 1-ounce coffee extract with a TDS of 12 can be packaged in a receiver and contained via a machine-based system that accelerates the melting of the frozen liquid contents by delivering heated water to the receiver, thereby melting and diluting its contents with 7 ounces of water at 200 degrees Celsius to produce a single 8-ounce serving of hot coffee beverage with a TDS of 1.5 at the desired temperature. In some embodiments, other metering techniques, such as BRIX, can be used instead of TDS. Alternatively, with adjustable dilution settings, the frozen coffee extract can be melted and diluted with only 1 ounce of water to produce a 2-ounce espresso-like beverage with a TDS of approximately 6 at the desired temperature. Furthermore, the receiver can be heated only so that the frozen extract hardly melts, allowing it to be added to consumer-served liquids, such as milk for cooling or freezing lattes or other frozen beverages such as juice, iced coffee, or tea.

[0198] In some embodiments, variables defining the frozen liquid contents (e.g., temperature, volume, shape, size, proportion, etc.) can also be adjusted during the manufacture of the liquid for freezing the frozen liquid contents to better facilitate the preparation of the desired food or beverage by a machine-based system with limited machine settings / controls. For example, freezing a larger volume of a lower-efficiency fluid as the basis for the frozen liquid contents in a given receiver can be used to produce a beverage at a lower temperature, all other things being equal.

[0199] As part of the technology described herein, machine-based systems are also contemplated to include sensor technology that can automatically adjust the settings of melting and / or diluting components to produce the desired beverage or liquid food product. Perforation characteristics can also be programmable or automatically established using sensor technology, which helps confirm receiver type, size, contents, bottom position, and other properties. This sensor technology can also be used to prevent the application of certain settings. For example, a frozen soup concentrate receiver can prevent consumers from implementing settings that would lead to over-diluting and product waste. As another example, a frozen soup concentrate receiver can prevent consumers from implementing settings that would overheat, for example, orange juice concentrate. In some embodiments, this sensor technology helps produce the desired product and eliminates human error. In some embodiments, this sensor method is implemented using specific geometries formed in the receiver. For example, as... Figure 8 and Figure 9 As shown, a notch of a specific length can be physically or optically sensed by the dispensing machine, and this measurement is used to convey information about the contents of the receiver, thereby allowing the dispensing machine to automatically select the correct melting / dilution process. Figure 8 and Figure 9 The physical modifications to the receiver shape illustrated in the example can also assist in mixing the diluted liquid injected into the receiver, thereby helping to accelerate the liquefaction of the frozen liquid contents.

[0200] In some embodiments, melting and / or dilution controls can be established or programmable using barcode instructions or other visual data systems on the receiver to achieve a product that meets individual consumer preferences. Machine-based systems can use appropriate sensors to detect and read barcodes, data symbols, QR codes, patterns, external markings, RFID tags, magnetic strips, or other machine-readable tags. In some embodiments, at least one criterion of the receiver or frozen liquid contents establishes or prevents adaptation to the machine-based system settings to produce the desired product. These criteria may include, but are not limited to, weight, color, shape, texture, and temperature. In some embodiments, the machine-based system may include thermocouples to detect the temperature of the frozen liquid contents and / or its receiver and automatically adjust its settings to produce a beverage with the desired flavor, strength, volume, temperature, and texture. This may include disabling dilution functions and engaging melting components that do not dispense liquid. Furthermore, consumers can input precise desired characteristics, such as temperature or potency, and the machine-based system can combine this with available sensor technologies to obtain the desired parameters.

[0201] Additionally, machine-based systems can be designed to produce desired beverages and liquid foods from various receiver styles, receiver sizes, and frozen liquid contents. In some embodiments, machine-based systems may include mechanical functions to differentiate and limit the controls and settings used for beverage production.

[0202] Furthermore, machine-based systems may include the mechanical functions necessary for producing products for different receivers and types of frozen liquid contents. In some embodiments, the frozen liquid contents may be crushed or softened by the machine-based system to increase the surface area of ​​the frozen liquid contents, thereby increasing the melting rate. This mechanical function may be manually activated by the consumer or automatically triggered by a sensor. For example, this document has considered the potential problems that may arise from detaching the receiver wall from the frozen liquid contents, and making it difficult to puncture the receiver where it is in contact with the frozen liquid contents. In some embodiments, the machine may identify a specific frozen receiver type by using sensed criteria (e.g., weight or temperature) to distinguish the frozen receiver from other frozen receivers, and mechanically adjust the receiver so that it can be punctured at a specific location where no frozen liquid contents are in contact with the receiver. This may include flipping the receiver upside down.

[0203] In some embodiments, machine-based systems melt and dilute frozen liquid contents by flowing or pushing a specific amount of liquid (which may be heated and pressurized) through a receiver to completely melt and dilute the frozen liquid contents to the desired flavor, strength, volume, temperature, and texture. In conjunction with this embodiment, the machine-based system may include additional melting components, such as a receiver heater or a heated piercing needle, to help produce a desired consumable liquid that the consumer does not wish to dilute. In some embodiments, the flowing liquid melts the entire frozen liquid contents to eliminate waste and, as part of the melting or dilution process, rinses the receiver of any residue or contaminant, ensuring that the receiver, made of homogeneous material, is free of abrasives, residues, or filters, and thus transformed into a form that can be easily recycled. In some embodiments, specifically for recycling, the manufacturer may impose a deposit requirement for each receiver to encourage returning the receiver to the point of sale for a refund of the deposit.

[0204] In some embodiments, frozen food or beverage liquids are packaged to handle flowing diluted liquids without spillage. Again, the particular apparatus may involve freezing food or beverage liquids into specific geometries, structures, and proportions to provide the necessary flow path from the receiver to its outlet.

[0205] For clarity, exemplary embodiments of different aspects of the system have been described with respect to the type and design of the receiver, the nature of the frozen liquid contents, the means for melting and / or diluting the frozen liquid contents, and the delivery mechanism applied to the resulting liquid to produce a food or beverage that is readily consumable with the desired flavor, potency, volume, temperature, and texture. It will be apparent to those skilled in the art that these diverse choices regarding receiver type, the form and characteristics of the frozen liquid contents, the mechanisms for melting and / or diluting the frozen liquid contents, and the means for delivering the liquefied contents can be combined in many different ways to produce a pleasing end product with specific characteristics that can be conveniently enjoyed by the consumer.

[0206] As is clear from the above description, embodiments of the present invention provide a filterless single-chamber mixing vessel containing frozen liquid contents that allow the production of a variety of food and beverage products. The receiver is maintained as a sealed environment (optionally including an oxygen barrier) that preserves the final product or its concentrated form in a frozen state until the user decides to produce a product. Furthermore, even after perforation through one or more inlet or outlet holes, the receiver substantially maintains a sealed mixing chamber, wherein a product is produced by mixing one or more fluids with the frozen liquid contents while also providing a controlled fluid outlet. When inserted into any of the dispenser embodiments described herein or other known single-serving beverage maker / brewing systems, the receiver functions as a filterless single-chamber mixing vessel by receiving a melted and / or diluted liquid (e.g., water), which melts and / or combines with the frozen liquid contents to produce the desired product. This use of the receiver embodiments described herein allows existing beverage maker / brewing systems to be used as dispensers without system modification, thus allowing the user the flexibility to use his or her existing system as a dispenser or brewer.

[0207] In some embodiments, the dispenser controls the heating and agitation of the diluent liquid and / or the timing, process, amount, and manner of adding the diluent liquid to the receiver and / or frozen liquid contents to control the melting and / or dissolution of the frozen liquid contents. Optionally, the dispenser controls the temperature of the diluent liquid added to the receiver and / or the final product. In some embodiments, the dispenser causes at least a portion of the frozen liquid contents to transition from a freezing stage to a liquid phase while reducing or preventing the liquid and / or solid phases from transitioning to a gas phase. For example, the dispenser may expose the receiver and / or frozen liquid contents to a non-diluting heat source (i.e., a heat source different from the heat source that dilutes any melted frozen liquid contents by injecting liquid into the interior of the receiver) at a rate or flow rate that melts the frozen liquid contents without causing the resulting liquid to boil. Similarly, the dispenser may control the total amount of non-diluting heat supplied to the receiver and / or frozen liquid contents during a multi-step food or beverage production process to achieve an intermediate average temperature of the contents. When the dispenser subsequently supplies a predetermined amount of diluent liquid at a known temperature into the interior of the receiver, the diluent liquid and contents combine to form a product of the desired temperature and volume.

[0208] As described herein, embodiments of the dispenser may determine certain characteristics of the receiver, frozen liquid contents, and / or the final intended food or beverage product based on a machine-readable tag. Similarly, as described herein, implementations of the dispenser include sensors to collect data on the current state of the receiver and / or its contents. Furthermore, the dispenser may include sensors to determine the temperature of the diluted liquid being heated and / or the environment. Based on the characteristics collected from the machine-readable tag and the available sensor information, the dispenser adjusts the heating, agitation, and dilution actions described herein to obtain the desired heating profile and a final product with the desired characteristics. For example, while supplying heat and agitation to the receiver, the dispenser may monitor the temperature of the receiver and adjust the supplied heat to ensure that the receiver temperature remains below a predetermined value (e.g., below boiling or below a temperature at which the mass of the contents would decrease). In yet another example, the dispenser may supply heat intermittently with or without agitation, pausing during heating to allow the entire contents of the receiver to equilibrate with or without agitation during the pause. This is done to improve the accuracy of temperature readings about the entire receiver contents and to increase the likelihood of “hot spots” forming in the receiver. Similarly, the dispenser can control the frequency of agitation (e.g., adjust the speed of vibration, reciprocating motion, etc.) based on the characteristics of the receiver, the frozen liquid contents, and / or the final intended food or beverage product.

[0209] In addition to monitoring the temperature of the receiver and / or its entire contents, the dispenser can also monitor the pressure inside the receiver. For example, before applying heat to the receiver, the dispenser can use a needle to puncture the receiver, the needle having a lumen in fluid communication with a pressure sensor. Then, during the heating step, the dispenser can adjust the rate at which heat is applied to the receiver based on the detected increase in pressure within the receiver. In an alternative example, the dispenser can position a transducer (e.g., a stress gauge or displacement gauge) in contact with a portion of the receiver's exterior. The transducer (such as a capacitive displacement sensor) can detect the increase in pressure within the receiver based on the portion of the receiver protruding during heating.

[0210] For example, based on detection information identifying that the receiver contains frozen orange juice contents with high TDS, the dispenser can heat the entire contents of the receiver to a relatively cool, average temperature that would prevent the formation of a partially melted "sludge." The dispenser can then add an appropriate amount of ambient temperature diluent to produce cooled orange juice of suitable concentration. In this example, the dispenser softens the frozen liquid contents to allow for easy mixing of the contents and diluent, but without overheating the contents. This method utilizes the relatively low freezing point of the high TDS contents to provide a cooling effect on the incoming ambient diluent. Any or all steps of this process may include agitation.

[0211] In some embodiments, sufficient open space is maintained within the mixing chamber of the receiver to allow the frozen liquid contents to be displaced into the open space of the chamber without interfering with liquid inlets and outlets (e.g., needles) and / or the inflow and outflow of liquid. In some embodiments, the frozen liquid contents in the receiver occupy less than half of the total volume of the mixing chamber of the receiver. In other embodiments, the frozen liquid contents occupy more than half of the total volume of the mixing chamber.

[0212] As described above, in some embodiments, the cryo-liquid contents are dislodged from the bottom of the receiver by the action of a needle. The tapered sidewalls of the receiver facilitate the release of the cryo-liquid contents from the bottom portion of the receiver. The tapered sidewalls also provide a flow path around the cryo-liquid contents after the contents have been displaced into the previously referred to empty space of the receiver. Another factor affecting the amount of force required to dislodge the cryo-liquid contents is the size of the cryo-liquid contents themselves. Relatively small cryo-liquid contents will contact a relatively small inner surface area of ​​the chamber, thus reducing the amount of force required to dislodge the contents compared to larger cryo-liquid contents.

[0213] Controlling the size of the cryo-liquid contents provides additional benefits. For example, by maintaining the size of the cryo-liquid contents within a selected range or below a specific threshold, embodiments of the invention ensure that the cryo-liquid contents are completely melted before the entire volume of the diluent has passed through the receiver. In such embodiments, after the cryo-liquid contents have melted, the fluid passing through the receiver cleans the interior of the receiver and the product outlet flow path, leaving it clean and residue-free. This improves the recyclability of the receiver and reduces contamination of the product outlet flow path. Furthermore, by maintaining the size of the cryo-liquid contents within a certain range or below a certain threshold, it is possible to ensure that the final product reaches the appropriate temperature range for the specific product.

[0214] Simultaneously, considering the size of the frozen liquid contents and the amount of diluent used, controlling the concentration of the frozen liquid contents (e.g., measured by TDS and / or Brix) allows one to ensure the appropriate final product strength. For the same final product, using the same diluent and melt liquid, a relatively larger frozen liquid contents require a lower concentration compared to a relatively smaller frozen liquid contents. The desired final product concentration also determines the concentration of the frozen liquid contents; for example, a 2-ounce espresso with a final TDS of 6 will require a more concentrated frozen liquid contents than an 8-ounce coffee with a final TDS of 1.25. Furthermore, in some embodiments, the concentration of the frozen liquid contents is high enough that the size of the frozen liquid contents can be small enough to allow the outlet needle from the dispenser or known brewer to penetrate the frozen liquid contents, thereby allowing the needle to enter the open space above the frozen liquid contents without being disturbed by the contents. Therefore, some embodiments of the receivers disclosed herein have a size and shape adapted to known single-serve brewing systems with known outlet needle perforation depths. Because these dimensions are known, these embodiments have a frozen liquid content of such concentration that it allows the content to contact substantially the entire end layer of the receiver while having a content height less than the piercing depth of a needle. Thus, based on the known dimensions and characteristics of known single-serving brewing systems, embodiments of the invention are tailored for use with said known single-serving brewing systems.

[0215] As mentioned above, some embodiments described herein include a receiver having a frozen liquid content disposed within a receiver cavity, the frozen liquid content contacting the bottom (end layer) of the receiver. In these embodiments, a perforation at the bottom of the receiver from a dispenser or brewing machine elevates the frozen liquid content into additional unoccupied space within the receiver. For the frozen liquid content to be displaced by the needle, the frozen liquid content must have sufficient rigidity (at the temperature when placed in the dispenser / brewer) to prevent the needle from embedding in the frozen liquid content. If the needle embeds in the frozen liquid content, the content will not displace from the bottom layer of the receiver, and the outlet flow path for the final product formed by mixing the frozen liquid content with the incoming liquid will be blocked. Similarly, if the frozen liquid content bends at the point of impact of the needle, the frozen liquid content will not be released from the inner wall of the receiver chamber. This will also result in blockage of the outlet flow path. Therefore, in some embodiments of the invention, the frozen liquid contents are rigid enough that when force is applied to them with a dispenser needle (e.g., a hollow cylindrical needle with an outer diameter of about 2.5 mm and a diagonal pointed section of about 4 mm), the frozen liquid contents disengage from the inner surface of the receiver, rather than the needle embedding into the contents or the contents deflecting away from the needle but not disengaging. The exemplary needle dimensions given above are not limiting, as the frozen liquid contents of these embodiments work with other needle sizes, including those with larger or smaller orifices and those with non-cylindrical cross-sections.

[0216] It is believed that a Mohs hardness level between about 1 and about 6 (between about 0°F and about 32°F) provides sufficient hardness to disengage the inner surface of the receiver described herein without experiencing the aforementioned undesirable effects. Therefore, some embodiments of the invention have a Mohs hardness between about 1 and 5, between about 0°F and about 32°F. Other embodiments of the invention have a Mohs hardness between about 1 and 4, between about 0°F and about 32°F. Still other embodiments of the invention have a Mohs hardness between about 1 and 3, between about 0°F and about 32°F. Still other embodiments of the invention have a Mohs hardness between about 1 and 2, between 0°F and about 32°F. Some embodiments of the invention have a Mohs hardness between about 0.5 and 1.5, between about 0°F and about 32°F. Other embodiments of the invention have a Mohs hardness between about 1.5 and 2.5, between 0°F and about 32°F. Further embodiments of the invention have a Mohs hardness between about 0.75 and 1.25, between about 0°F and about 32°F. In some embodiments, the hardness of the frozen liquid contents is enhanced by adding food-grade hardening agents, such as thickeners, stabilizers, and emulsifiers. Other examples include guar gum, agar, alginate, carrageenan, gum arabic, locust bean gum, pectin, sodium carboxymethyl cellulose, various starches, and xanthan gum.

[0217] In some embodiments, the frozen liquid contents will have a concentration (i.e., a relatively high % TDS) such that the contents will not be hard enough to be displaced by the dispenser or brewer needle due to, for example, a lower freezing point caused by high sugar levels. Instead, the needle will become embedded in the contents, the contents will clog the needle, or the contents will flex away from the needle without detaching from the inner wall of the receiver chamber. Figure 14A A side sectional view of a receiver 1400 with an inner platform 1405 is shown. The platform 1405 is located between the end layer 1410 of the receiver 1400 and the frozen liquid contents 1415. Figure 14A In this design, platform 1405 is shown spaced apart from end layer 1410 and frozen liquid contents 1415. In some embodiments, platform 1405 sits on and contacts end layer 1410, and frozen liquid contents 1415 contacts platform 1405, and optionally, contacts a portion of end layer 1410. Throughout this document, the platform may also be referred to as a “platform,” “push plate,” “transfer plate,” or simply a “plate.”

[0218] Figure 14BA side cross-sectional view of a receiver 1400 with an inner platform 1405 displaced away from the end layer 1410 and supporting the displaced frozen liquid contents 1415 is shown. As shown, the dispenser / brewer needle 1420 perforates the end layer 1410 but not the platform 1405. Instead, the needle 1420 contacts the platform 1405 and displaces the frozen liquid contents from the inner surface of the receiver 1400. Thus, the platform 1405 allows the frozen liquid contents to be displaced by the needle, which might otherwise lack sufficient rigidity to be displaced by the needle. The various platforms described herein can also be used with frozen liquid contents that are rigid enough to be displaced by contact with the needle. Using a platform inside a receiver with various frozen liquid contents provides uniform displacement action. The platform 1405 may optionally be made of the same material as the receiver 1400 to maintain the receiver's recyclability (e.g., aluminum), but it may also be made of a different material to enhance its suitability for food contact or cost-effectiveness. Through hardening processes known in the art, platform 1405 can be made harder than end layer 1410, and / or platform 1405 can be made of a material thicker than end layer 1410. Platform can be made of a material known to have a higher or lower coefficient of friction than receiver material to facilitate the generation of a bypass around or through it.

[0219] Figure 14A and 14B Platform 1405 is shown as a flat disk. However, some other embodiments include... Figure 14C and 14D Those shown. Figure 14C A platform 1430 with a fan-shaped perimeter 1435 is shown, and Figure 14D A fan-shaped platform 1440 with an overflow pipe 1445 is shown. When the platform is dispensed by a dispenser needle (e.g., as...) Figure 14B When the needle 1420 (as in the case of compressed gas or liquid) is lifted, the overflow pipe 1445 forms a channel between the space above the frozen liquid contents disposed on the platform 1440 and the space created below the platform. Further details describing the overflow pipe 1445 are described below. Other embodiments include platforms that are slightly recessed or convex (relative to the end layer), truncated conical, corrugated, have stamped windings, or have other non-flat profiles. Such embodiments reduce the likelihood of the platform adhering to the end layer and / or reduce the likelihood of the platform acting as a barrier to liquid flow through outlets formed in the end layer. Platforms 1430 and 1440 can be flat or have any other non-flat profile. Platforms 1430 and 1440 can have smooth edges or fan-shaped edges, as shown in the figures.

[0220] Figure 15AAn embodiment of a receiver 1500 with a compound draft angle is shown. The receiver 1500 has a top flange diameter of approximately 2.00 inches 1505, a bottom transition diameter of approximately 1.44 inches 1510, and an end layer diameter of approximately 1.26 inches 1515. The receiver 1500 has a height of approximately 1.72 inches 1520. The receiver 1500 has sidewalls with a compound draft angle having a transition point 1525 approximately 0.75 inches (1530) from the end layer. Above the transition point 1525, the draft angle 1535 is approximately 2.5 degrees, while the draft angle 1540 below the transition point is approximately 8 degrees. The larger draft angle in the lower portion of the sidewall facilitates the release of frozen liquid contents seated on the end layer of the receiver. On the other hand, the lower draft angle in the upper section assists in securing the receiver in the receiver of a dispenser and / or a known single-serve brewer.

[0221] Figure 15B It shows Figure 15A Detail A of the receiver 1500 is shown. The figure illustrates a rolled lip 1545 portion of the receiver's flange and a recess 1550 seated below the highest portion of the rolled lip 1545. Some materials, such as aluminum, retain sharp edges during machining or stamping. Such edges can pose a safety hazard to users of receivers with such edges. The rolled lip 1545 rolls the edge of the flange under the body of the flange, thereby protecting the user from any remaining sharp edges. On the other hand, the recess 1550 allows the cover to be mounted to the flange body and keeps the top cover surface below the highest portion of the rolled lip 1545. The specific dimensions described above for the receiver 1500 can be varied while maintaining the compound draft angle, and remain within the scope of the invention.

[0222] Figure 16A side sectional view of a receiver 1600 with a platform 1605 having an overflow pipe 1610 is shown. Although the platform 1605 is shown as a flat disc, it can have any of the shapes described herein. The receiver has a flange diameter 1615 of approximately 2.00 inches and a height 1620 of approximately 1.72 inches. The receiver 1600 has sidewalls with compound draft angles having a transition point 1625 appearing approximately 0.75 inches (1630) from the end layer. Above the transition point 1625, the draft angle 1635 is approximately 2.5 degrees, while below the transition point, the draft angle 1640 is approximately 15 degrees. The end layer of the receiver 1600 has a stepped portion 1645 that adapts to the platform 1605 with minimal space between the outer periphery of the platform 1605 and the step. In the illustrated embodiment, the diameter 1650 of the platform and step features is approximately 1.16 inches. The tight fit between platform 1605 and step portion 1645 reduces or prevents liquid contents from settling between platform 1605 and end layer 1675 before the contents freeze. Settling would increase the amount of force required to detach the frozen liquid contents from the inner surface of receiver 1600 and allow frozen contents to flow into the bottom of overflow pipe 1610 during the melt / dispensing cycle, thus blocking the intended flow. The tight fit between platform 1605 and step portion 1645 serves to firmly hold the platform in place during liquid filling until the liquid contents are frozen.

[0223] In other embodiments (not shown), there is another stepped area below platform 1605 to create a space between platform 1605 and end layer 1675 that is not occupied by the frozen liquid contents. This space allows fluid to flow down overflow pipe 1610 and into the space between platform and end layer so as to exit the receiver through perforations in end layer.

[0224] exist Figure 16 In the diagram, platform 1605 and overflow tube 1610 are shown with crosshairs to distinguish them from the end layer (bottom) 1675 of receiver 1600. Overflow tube 1610 is located inside a point approximately 0.50 inches (1655) from the centerline of the receiver. This point is the common inlet point for one or more outlet needles in known single-serve and multi-serve brewers. Therefore, when the outlet is punctured against the end layer of the receiver, the needle will flow in a manner similar to that used for... Figure 14BThe embodiment described herein elevates platform 1605 and the frozen liquid contents (not shown) into the channel of overflow tube 1610 instead of through a needle. The top of overflow tube 1660 is above a nominal fill line 1665 for the frozen liquid contents, which is approximately 0.50 inches (1670) from the top surface of the platform. The specific dimensions of the receiver 1600 described above can be varied while maintaining the compound draft angle, and remain within the scope of the invention.

[0225] Figure 17 A receiver 1700 with a platform 1705 and an overflow tube 1710 is shown; the frozen liquid contents 1715 are seated on the top surface of the platform 1705. The figure shows a needle 1720 of a dispenser or known single-serving brewer, which is perforated to the end layer 1725 of the receiver 1700 and elevates the platform and frozen liquid contents. The overflow tube 1710 provides an alternative flow path for the liquid injected into the receiver 1700 (e.g., through the inlet needle of the perforated top cap (not shown)) in case the flow path around the frozen liquid contents is blocked or insufficient for the incoming liquid flow. When the liquid level reaches the top inlet 1730 of the overflow tube 1710, the liquid is directed to the space below the platform 1705 so that it can exit through the needle 1720, rather than excess liquid accumulating inside the receiver and overflowing outside the mixing chamber of the receiver 1700. During this process, it is also necessary to prevent water introduced into the receiver via the needle through the perforated cap from directly entering the overflow tube, thereby compromising its purpose of melting and diluting the frozen contents. In some embodiments, similar to Figure 10C Alternatively, the needle geometry shown in 10D would be effective in guiding the incoming water away from the overflow pipe 1610 and constructively toward the sidewall of the receiver.

[0226] Figure 18A receiver 1800 is shown, having a raised, circular protrusion 1826 (essentially providing a recess 1825) in the end layer and an annular platform 1805 shown in a slightly elevated position. The platform is designed and sized such that its central circular opening 1806 fits snugly around the raised protrusion 1826 in the receiver during normal liquid filling and handling, such that friction generated by a slight interference fit between the two components during filling holds the platform in place until the liquid contents freeze. During use, a needle at the bottom of the perforated receiver disengages the annular platform and helps displace the frozen contents to a secondary position. This annular shape for the platform serves to reduce its weight and allows for easier overall recycling of the receiver when the platform is made of a different material than the receiver. For example, if a high-density polyethylene (HDPE) platform is used in an aluminum receiver, the recyclability of the entire assembly can be maintained if the total percentage of HDPE in the receiver assembly remains below a threshold amount, without the need to separate the platform from the receiver. In this embodiment, the size of the annular opening in the platform can be increased to the edge of the needle-perforated area to maximize weight reduction. Alternatively, the plate can be a hybrid design, such as a metal gasket shape encapsulated in plastic that is FDA-approved for use in food contact.

[0227] In some embodiments, instead of an interference fit between the platform and the protrusion 1826, or in addition to an interference fit between the platform and the protrusion 1826, the platform may have an interference fit between its circumferential edge and the sidewall of the receiver. In these embodiments, the platform may be any of the embodiments described herein.

[0228] Figure 19 A receiver 1900 is shown with a dome-shaped end layer 1926 and a matching platform 1905, the raised surface segment 1906 of which is sized and designed to match the outward extension of the dome in the receiver. Before insertion into the dispensing machine, or as part of machine operation, the receiver dome 1926 is designed to be pushed inward, where it achieves a new stable position and holds or displaces the frozen contents to a second position having a flow path around its outer surface. The raised surface 1906 of the platform is pushed upward but does not reverse its position, i.e., it does not become concave when viewed from the closed end of the receiver. Thus, in this embodiment, the platform supports partially frozen or viscous / flexible contents in this elevated position by abutting against the now inwardly projecting receiver dome on its bottom and carrying the frozen contents thereon. A needle perforation from the bottom of the receiver assists in the displacement of the platform and the frozen contents. And, as in other embodiments, the platform prevents the needle from being blocked by partially frozen contents.

[0229] Figure 20A It shows Figure 19The operation of receiver 1900 is shown. In its initial position, the dome-shaped end layer 1926 is in a protruding configuration, conforming to the protruding surface of platform 1905. In its second position, as... Figure 20B As shown, the dome-shaped end layer 1926 is in a recessed configuration. A portion of the recessed end layer interferes with the stationary protrusion of the platform 1905 to create a space 1930 between the bottom surface of the platform 1905 and the top surface of the end layer 1926. This interference also creates and maintains a flow path 1935 around the frozen contents seated on top of the platform 1935. Either or both of the dome-shaped segments of the end layer and the platform can be bistable.

[0230] Figure 21 A receiver 2100 is shown with a flat end layer and a flat platform 2106, wherein the platform 2106 supports partially melted frozen contents 2126 and is held in place by a bottom pin 2105. The figure clearly shows the flow path 2128 around the frozen contents as the platform is lifted from the end layer. In this particular embodiment, the frozen contents can be seen to have moved slightly off-center from the platform and are resting against the side of the receiver. In some embodiments, to prevent the platform from moving out of position, the edge 2127 in contact with the end layer is physically attached by a hinge mechanism (e.g., small spot welds to create a movable hinge). This embodiment may also require a keying feature such that the bottom pin is always perforated in the end layer opposite the hinge diameter.

[0231] In some embodiments, the platform includes a ridge to increase the platform's section moment of inertia, thereby improving the platform's resistance to deformation. For example... Figure 22A As shown, one such embodiment 2205 includes a unidirectional ridge 2210. Another embodiment 2215, as... Figure 22B As shown, it includes crosshair pattern 2220. Figure 22C Platform 2225 is shown, which includes a sandwich structure 2230 having ridges arranged in a vertical orientation to provide enhanced bending stiffness in all directions. A similar effect can be achieved by laminating materials with anisotropic stiffness. Figure 22D A platform 2235 including a radial ridge structure 2240 is shown. In some embodiments, the ridge height is kept low enough and the ridges are spaced close enough to avoid interlocking with needles that contact the platform.

[0232] In some embodiments, the platform is held above the end layer such that a certain amount of frozen contents lies between the bottom surface of the platform and the top surface of the end layer. In these embodiments, the distance between the bottom surface of the platform and the top surface of the end layer is kept at its maximum, allowing a needle or other perforator to penetrate the frozen contents, contact the platform, and still elevate the platform sufficiently to create a flow path around the frozen contents.

[0233] In other embodiments, the platform includes embossed or slightly raised features that assist in melting the frozen contents and mixing them with the molten liquid introduced into the receiver when the assembly is rotated or agitated. In some embodiments, the perforator is designed to engage the platform to apply agitation or stirring action. For example, as... Figure 23 As shown, the top surface of platform 2300 may have a "bump" 2305 extending perpendicular to the top surface of the platform. Platform 2300 also has a keying opening 2310 along its central axis. The keying opening 2310 is shown in the figure as extending through the entire platform; however, in some embodiments, the opening is closed on the top surface of the platform that is in contact with the frozen liquid contents to prevent the frozen contents from filling the opening. Figure 24 A bottom view of platform 2300 is shown. The perforator 2400 has a key lock portion 2405, which has a shape complementary to the key lock opening 2310 of the platform. Figure 25 A keylock portion 2405 of the perforator is shown engaging with the keylock opening feature 2310 of the platform 2300. This allows the perforator to apply rotational, reciprocating, or other agitating motions to the platform via a drive mechanism, causing the perforator to rotate the platform and the frozen contents within the receiver.

[0234] Figure 26 A cross-sectional view of receiver 2600 is shown, in which frozen liquid contents 2605 are arranged on platform 2610 having tabs and keying openings as described above. The figure also shows perforator 2615 having a keying portion 2620 positioned to perforate the end layer of receiver 2600. Figure 27A cross-sectional view of a receiver 2600 having a frozen liquid content 2605 disposed on a platform 2610 is shown. A perforator 2615 has perforated the end layer of the receiver and engages the platform via a keying opening of the platform and a keying portion of the perforator (at 2700). The perforator 2615 has raised the platform 2610 and the frozen liquid content 2605 to create space between the platform and the end layer and to create a flow path around the frozen liquid content 2605. As the receiver 2600 and / or the platform 2610 rotate about its central axis through the perforator 2615, a tab facilitates the frozen content 2605 to rotate with the receiver. As the frozen content is released from the platform and the liquid covers the top surface of the platform, the tab introduces turbulence into the liquid and facilitates mixing of the still-frozen portion of the frozen content with the liquid in the receiver. Figure 28 This shows the melting of a portion of the frozen liquid contents 2605. Figure 27 The receiver 2600 exposes the portion of the tab 2805 embedded in the frozen contents.

[0235] Figure 29A A perforator 2900 is shown, having an opening 2905 along its length. The opening 2905 communicates with one or more lumens of the perforator (not shown) to allow liquid to exit the receiver via an opening 2910 at the base of the perforator 2900 that communicates with a lumen. Similarly, Figure 29B A perforator 2920 is shown, which has a channel 2925 on the outside of the perforator to allow liquid to exit the receiver along the channel.

[0236] Figure 30A A perforator 3000 is shown, which has a cross-shaped key lock portion 3005, a side opening 3010, and a top opening 3015. The side opening 3010 and the top opening 3015 communicate with a central lumen that passes through the perforator to the base of the perforator. Figure 30B A perforator 3020 is shown, which also has a cross-shaped key lock portion 3025. The perforator 3020 has a channel 3030 along its outer surface. Figure 30C A tapered perforator 3040 is shown, with its distal end 3045 being larger than its proximal end 3050. The perforator 3040 also has a cross-shaped keying portion 3055. This perforator creates an opening in the end layer of the receiver that is larger than the proximal portion of the perforator, thereby leaving a flow path around the perforator for liquid to exit the receiver. Similarly, Figure 30D A perforator 3060 is shown, having a cross-shaped head 3065, which is larger in size than the rod portion 3070. The head 3065 creates a perforation larger than the diameter of the rod, thereby creating a flow path for the liquid to exit the receiver. The cross-shaped portion of the aforementioned perforator is designed to engage a cross-shaped opening in a platform.

[0237] Figure 31 A side sectional view of a receiver 3100 with an inner platform 3105 is shown, the platform being cup-shaped with a raised lip 3107. The raised lip 3107 is shown for illustrative purposes only and is spaced apart from the sidewalls of the frozen liquid contents 3115 and the receiver. In a contemplated embodiment, the raised lip 3107 may contact or be spaced apart from the receiver sidewalls. Additionally, the frozen liquid contents may contact the interior of the raised lip 3107. The raised lip 3107 may extend only partially along the side of the frozen contents, or it may extend to the top of the frozen contents or further. The platform 3105 is located between the end layer 3110 of the receiver 3100 and the frozen liquid contents 3115. The platform 3105 is shown spaced apart from the end layer 3110 and the frozen liquid contents 3115. In some embodiments, platform 3105 sits on and contacts end layer 3110, and frozen liquid contents 3115 contact platform 3105, and optionally, a portion of end layer 3110. In some embodiments, raised lip 3107 is interference-fitted with the sidewall of receiver while still allowing platform displacement from its position near end layer. In some embodiments, the material of platform 3105 and / or raised lip 3107 is perforated to allow drainage of any liquid retained in the space defined by platform and raised lip.

[0238] Any embodiment of the receiver disclosed herein may optionally have a coating on the inner surface of the mixing chamber formed by the receiver to facilitate easy release of the frozen liquid contents from the inner surface. Considerations for selecting the coating include that it must be food-safe and not exhibit unacceptable levels of chemical leaching into the frozen liquid contents during storage or into the product during melting and / or dilution. Similarly, it should not absorb compounds or oils of desired flavor and aroma from the frozen contents, particularly during filling and dispensing operations where the contents are in liquid form. Other factors include that the coating must have a favorable coefficient of static friction, porosity measurement, and surface roughness measurement to reduce the force required to release the frozen liquid contents from the receiver relative to an uncoated surface. The coating must maintain the aforementioned desired properties over the temperature range to which the receiver will be exposed (e.g., from about -20°F to about 212°F). In some embodiments, the coefficient of static friction of the coating ranges from 0.05 to 0.7. In other embodiments, the coefficient of static friction of the coating ranges from 0.3 to 0.4. In still other embodiments, the coefficient of static friction of the coating ranges from 0.1 to 0.2. In some embodiments, the static friction coefficient of the coating ranges from 0.05 to 0.1. In some embodiments, the static friction coefficient of the coating ranges from 0.08 to 0.3. In some embodiments, the static friction coefficient of the coating ranges from 0.07 to 0.4. In some embodiments, the static friction coefficient of the coating ranges from 0.1 to 0.7. In some embodiments, the coating comprises one or more of polypropylene, ultra-high molecular weight polyethylene, polytetrafluoroethylene, fluorinated ethylene propylene, high-density polyethylene, low-density polyethylene, and / or mixtures and / or copolymers of these materials (e.g., polypropylene / polyethylene mixtures).

[0239] In one embodiment of the invention, a receiver having any of the geometries disclosed herein comprises a frozen liquid content sized to allow at least 5 mm of space between the frozen liquid content and the end layer (bottom) of the receiver, while also maintaining at least 5 mm of space between the frozen liquid content and the cover layer (top) of the receiver as the content shifts from the end layer. In this embodiment, the frozen liquid content is further sized to provide a final beverage product at a temperature between approximately 140°F and 190°F when mixed with 8 ounces of water at 195°F. Furthermore, in this embodiment, the concentration level of the frozen liquid content is such that when combined with 8 ounces of water, it produces a coffee beverage with a final product strength between 1.15 TDS and 1.35 TDS. Furthermore, in this embodiment, the hardness level of the frozen liquid contents (at a temperature between 0°F and 32°F) is such that the force from the dispenser in contact with the contents and / or a known single-serve brewer needle (e.g., a hollow needle with an outer diameter of approximately 2.5 mm and a diagonally tapered section of approximately 4 mm) causes it to detach from the inner surface of the receiver rather than embedding the needle in the contents or merely displacing a portion of the contents away from the receiver surface. In other embodiments, the gap between the frozen liquid contents and the top and bottom of the receiver is at least 7 mm. In still other embodiments, the concentration level of the frozen liquid contents is such that when combined with 8 ounces of water, it produces a coffee beverage with a final product strength of approximately 1.25 TDS.

[0240] In some implementations, information about the hardness of the frozen liquid contents is included in information collected by the dispenser, such as information collected via QR codes, RFID, or other technologies described herein. The dispenser can use this information to determine whether, when, and where to puncture the receiver during product manufacturing. For example, if the dispenser receives information indicating that the frozen contents are too soft to allow the puncturer to remove the contents from their position in the receiver, the dispenser can use an auxiliary heat source at a position opposite the puncture location to partially melt the contents before puncturing the receiver at the location corresponding to the contents' position. In alternative embodiments, the dispenser has a hardness sensor (e.g., an ultrasonic hardness sensor or other known hardness sensor) to determine the hardness of the frozen contents.

[0241] Apart from Figure 16 In addition to the receiver geometry shown, embodiments of the invention include a tapered cylindrical receiver having a shape similar to... Figure 32The receiver 3200 shown has a similar profile and has a height ranging from 1.65 inches to 1.80 inches, a top inner diameter (top ID) ranging from 1.65 inches to 2.00 inches, a draft angle ranging from 4 to 6 degrees, and a bottom inner diameter (bottom ID) ranging from 1.30 inches to 1.75 inches (while maintaining the draft angle within the range). In some embodiments, the height ranges from 1.70 inches to 1.75 inches, the top ID ranges from 1.70 inches to 1.95 inches, the draft angle ranges from 4 to 6 degrees, and the bottom ID ranges from 1.35 inches to 1.70 inches (while maintaining the draft angle within the range). In other embodiments, the height ranges from 1.65 inches to 1.80 inches, the top ID ranges from 1.75 inches to 1.90 inches, the draft angle ranges from 4 to 6 degrees, and the bottom ID ranges from 1.40 inches to 1.65 inches (while maintaining the draft angle within the range). In other embodiments, the height ranges from 1.65 inches to 1.80 inches, the top ID ranges from 1.80 inches to 1.90 inches, the draft angle ranges from 4 to 6 degrees, and the bottom ID ranges from 1.45 inches to 1.60 inches (while maintaining the draft angle within these ranges). In one embodiment, the height is approximately 1.72 inches, the top ID is approximately 1.80 inches, the draft angle is approximately 5 degrees, and the bottom ID is approximately 1.45 inches. Other ranges of these parameters are within the scope of this invention.

[0242] The various embodiments of the receiver described above disclose tapered sidewalls. However, other embodiments of the receiver have straight sidewalls. Figure 33 A cross-sectional view of a receiver 3300 with straight sidewalls 3305 having a uniform diameter from the top to the bottom of the receiver is shown. Embodiments with straight sidewalls can be incorporated into any of the various platform features described above. When using this embodiment to produce a final food or beverage product, the dispenser can at least partially melt the frozen contents 3310 to provide a flow path from an inlet near the top of the receiver, through the frozen contents, to an outlet near the bottom of the receiver.

[0243] Figure 34 A cross-sectional side view of a receiver 3400 with a straight first sidewall segment 3405 and a straight second sidewall segment 3410 is shown. The first sidewall segment 3405 has a smaller diameter than the second sidewall segment 3410, thereby creating a flow path through the receiver when the frozen contents 3415 are displaced, for example, through an outlet perforator. A platform with a raised lip (e.g.) Figure 31The embodiment shown can be used with receiver 3400 to assist in displacing frozen contents from first sidewall segment 3405, as described in more detail above. In this embodiment, the raised lip of the platform may conform to the lower straight sidewall segment 3405, or the raised lip of the platform may be displaced from the inner surface of the sidewall.

[0244] The following non-limiting examples are provided for illustrative purposes only. Other receiver sizes and other frozen liquid contents are still within the scope of this invention.

[0245] Example 1 - Coffee Beverage

[0246] In one embodiment of the invention, a filterless, single-chamber mixing receiver contains frozen liquid contents. The receiver has a... Figure 32 The outline shown is similar to the one described above, and has a height of approximately 1.72 inches, a top ID of approximately 1.80 inches, a draft angle of approximately 5 degrees, and a bottom ID of approximately 1.45 inches. The receiver is sealed at the top with a perforated layer, and the end layer is perforated (e.g., through a dispenser / brewer needle, such as, but not limited to, the needle described above). The frozen liquid contents are espresso extract, which are in contact with substantially the entire end layer and a portion of the sidewalls.

[0247] To produce a final coffee beverage product with a TDS between 1.15% and approximately 1.35% (with an optional target of 1.25% TDS), the frozen liquid contents at 15°F were melted and diluted with 8 ounces of water at 195°F. Table 1 illustrates several alternative embodiments of the frozen liquid contents of this example and the effects of various parameters on changing the amount and concentration of the frozen liquid contents.

[0248] Table 1

[0249]

[0250]

[0251] As shown in Table 1, to maintain the coffee beverage temperature above 140°F (e.g., to accommodate the addition of milk or cream while keeping the beverage temperature above 120°F), the weight of the frozen liquid contents is between approximately 0.15 and approximately 1.2 ounces at a concentration between approximately 60% and approximately 8% TDS (where smaller contents require higher concentrations). When included in the receiver, the length of the empty space above the frozen liquid contents and below the top layer (i.e., the top space) is between approximately 0.6 inches and approximately 1.6 inches, resulting in an empty space volume between approximately 41% and approximately 91%.

[0252] The applicant has discovered that maintaining the frozen liquid contents at a height of approximately 0.5 inches or less from the end layer of the receiver increases the ease of release of the contents from the end layer. Therefore, the contents can be further confined at a height between approximately 0.5 inches and approximately 0.1 inches, resulting in a corresponding concentration between approximately 60% and approximately 20% TDS. This increases headspace and empty volume compared to the previous example, which is expected to improve melting and mixing due to the increased ratio of water to frozen liquid contents in the mixing chamber.

[0253] It may be desirable to limit the concentration range of the cryo-liquid contents to no more than 35% TDS. For example, this might be to conserve energy, as producing a relatively high concentration of cryo-liquid contents requires more energy than producing a relatively low concentration, and may necessitate auxiliary processing, such as removing water via reverse osmosis during the extraction process. In this case, the cryo-liquid contents have a weight of approximately 0.30 ounces to approximately 0.5 ounces, leaving a top space of approximately 73% to approximately 85% of the volume between approximately 1.2 inches and approximately 1.45 inches.

[0254] Example 2 - Espresso Beverage

[0255] In another embodiment of the invention, a filterless, single-chamber mixing receiver contains frozen liquid contents. The receiver has the same profile and dimensions as described in Example 1. In this example, the frozen liquid contents are also concentrated coffee extract, which is in contact with substantially the entire end layer and a portion of the sidewalls.

[0256] To produce a final espresso beverage product with a TDS between approximately 9.15% and approximately 9.35% (with an optional target of approximately 9.25% TDS), a frozen liquid content at 15°F is melted and diluted with sufficient water at 195°F to produce a 4-ounce serving volume (sometimes referred to as a double espresso). Table 2 illustrates several alternative embodiments of the frozen liquid content in this example and the effects of various parameters on changing the amount and concentration of the frozen liquid content.

[0257] Table 2

[0258]

[0259] Similar results can be obtained by using other receiver designs disclosed herein, as well as various embodiments of frozen liquid contents given in Tables 1 and 2 and as described in the accompanying description. Therefore, the scope of the invention is not limited to those having, as... Figure 32 The specific implementation of using frozen liquid contents in the receiver shown in the outline is illustrated.

[0260] As discussed throughout this specification, embodiments of the invention offer numerous benefits. For example, because the receiver is a single-chamber mixing vessel, it does not retain filter material, used coffee grounds, used tea leaves, or other materials that would prevent the receiver from being easily recycled as a single stream. Additionally, by providing frozen liquid contents generated from the extraction process, such as byproducts of coffee grounds, which are held at a central facility, they can be more easily recycled or reused (e.g., for biomass energy and / or sustainable soil nutrients). Furthermore, the use of frozen liquid contents allows for a wider variety of end products, as described in more detail above. Therefore, it should be understood that frozen liquid contents with TDS values ​​higher or lower than those given in the illustrative examples above are within the scope of this invention. Further examples include TDS values ​​between 0.5% and 68% TDS, including ranges of 1% to 68% TDS, 2% to 68% TDS, 3% to 68% TDS, 4% to 68% TDS, and 5% to 68% TDS.

[0261] As also discussed in the specification, embodiments of the present invention provide automated systems and techniques for producing a wide variety of liquid food and beverage products based on information about source materials (e.g., frozen liquid contents, diluted liquids, etc.) and information about the final product itself (e.g., required volume, temperature, etc.). Further exemplary embodiments of the systems and techniques for producing such products are described below. Aspects of these embodiments may be combined with any of the other aspects given above, and remain within the scope of the invention.

[0262] Reference Figure 35A , Figure 35B , Figure 36A and Figure 36B Two different embodiments of a dispenser for producing liquid food and beverage products are shown. As noted above, the dispenser portion includes equipment, sensors, controllers, etc., required for storing, optionally heating, and delivering liquid to the dispenser head (the inlet supplying liquid to the receiver) – as a metered amount of liquid over a set time period according to the product being dispensed. In the following example, water is used as the diluent. A metered amount of water within a set temperature range enters the dispenser head in a continuous flow, pulsed, or separated into volumes of water between air pulses. At the end of dispensing, air is blown through the dispenser head to purify the air / water lines and treat any remaining water, thereby reducing hygiene issues. Figure 35A and Figure 35BOne embodiment is shown in which separate fluid pumps 3551 and 3552 and separate air pumps 3521 and 3522 are used to guide dilution fluid (e.g., water) from the main storage reservoir 3510 through heater 3530 or directly to the dispenser head via transfer point A 3570. Figure 36A and Figure 36B Different embodiments are shown, in which only one fluid pump 3650 and one air pump 3620 are used in conjunction with diverting valves 3681 and 3682, which are employed to control whether the fluid passes through heater 3630 or goes directly to delivery point 3670.

[0263] Figure 35A The following scenario is illustrated: fluid pump 3551 and air pump 3521 are activated, drawing fluid from reservoir 3510 and pumping it through heater 3530, causing the fluid to reach transfer point A at a temperature higher than that in the reservoir. When activated, air pump 3521 purifies heater 3530 and the air line leading to point A 3570.

[0264] Figure 35B The following scenario illustrates a situation where fluid pump 3552 and air pump 3522 are activated, drawing fluid from reservoir 3510 and delivering it to point A3570 at the same temperature as when it was stored in reservoir 3510. In some embodiments, this can be combined at different times during the product generation / dispensing cycle. Figure 35A and Figure 35B The operation shown allows the final beverage temperature to be customized to meet the user's expectations. As an example, for cold beverage options such as orange juice, it might be desirable to dispense a small amount of hot water at the start of the cycle to slightly warm the frozen contents in the receiver and create a clear outlet path for the fluid to the receiver outlet. Then, to avoid overheating the beverage, the dispensing cycle is balanced using water at ambient temperature directly from the reservoir, ideally cooling the water to some extent by melting the remaining frozen contents in the receiver. Air pumps 3521 and 3522 can be activated during water dispensing to enhance cavitation / turbulence in the receiver. Once the dispensing cycle is completed at least by the time the consumer removes the beverage from the dispenser, the last portion of hot water can pass through the system to clean the various components in the dispensing head. This cleaning and purification of the hot water can be followed by a short air purification from the two air pumps 3521 and 3522 to clean the tubing. In some embodiments, this clean water is directed to a drip tray, where it is either evaporated or periodically emptied by the user.

[0265] Figure 36AThe following configuration is illustrated: A diverting valve 3682 is configured to divert fluid from reservoir 3610 to heater 3630 and continue to transfer point A (object 3670). Simultaneously, a diverting valve 3681 is also configured to send air to heater 3630.

[0266] Figure 36B The following configuration is illustrated: A diverting valve 3682 is configured to divert fluid directly from reservoir 3610 to transfer point A 3670. Simultaneously, a diverting valve 3681 is also configured to directly deliver air to transfer point A 3670.

[0267] In some embodiments, reservoir 3510 contains unheated fluid, which may be at ambient / room temperature or may contain frozen fluid, even fluid containing ice. In some embodiments, heater 3530 is an electric heater similar to an electric heater known in the art for rapidly heating small volumes of fluid. Heater 3530 may or may not be pressure rated and is adapted to generate steam rather than hot liquid water. In some embodiments, reservoir 3510 is insulated from heater 3530, for example, to prevent heater 3530 from heating the liquid in reservoir 3510. Although not shown, some embodiments of the dispenser include a filter disposed in the flow path of the liquid leaving the reservoir. Similarly, a water conditioner (e.g., a water softening device) may be included in the flow path of the liquid leaving the reservoir. In some embodiments, the reservoir is removable.

[0268] In some embodiments, pumps 3550, 3551, and 3552 are constant-volume pumps, such as piston pumps, peristaltic pumps, or even two-lobe pumps. In some embodiments, pumps 3550, 3551, and 3552 are combined with flow sensors to measure and control flow rate and the absolute volume of flow. Any of these pumps can be an axial-flow pump or a centrifugal pump that does not pump a constant volume over time or per revolution, but instead is controlled in a closed-loop process to deliver a measured amount of fluid as measured by the flow sensor. In some embodiments, valves 3681 and 3682 are three-way ball valves known in the art. In some embodiments, valves 3681 and 3682 are also multi-port solenoid valves known in the art. In some embodiments, valves 3681 and 3682 are electrically operated compression valves. In some embodiments, pressure sensors 3580 and 3582, temperature sensor 3590, and stroke sensors for some pumps 3595 and 3597 are used to provide system performance information to the controller for use in various feedback algorithms to keep the system operating as needed to dispense fluid at the appropriate volume and at a preferred temperature to produce a final beverage that meets user preferences. In some embodiments, the pressure sensor information is used to adjust the pump stroke to fine-tune the dispensing of liquid (hot or cold) for either system.

[0269] One advantageous aspect of the dispenser embodiments is a system for supplying auxiliary (non-dilutive) heat energy to the receiver and its frozen contents to help manage the final average temperature of the dispensed food or beverage product. As described herein, techniques for increasing heat energy can include: direct conduction from an electrically or water-heated ring through the sidewalls of the receiver; impaction of hot gas, air, or steam onto the exterior of the receiver; and the use of various forms of electromagnetic energy capable of heating the receiver or directly heating the frozen contents. Some examples of the latter include infrared irradiation, RF heating, microwave heating, etc. Figures 37A-39B Three exemplary embodiments of a portion of the dispenser system are shown, illustrating how the auxiliary (non-dilution) metering heat energy can be combined with: (a) the melting / dilution fluid delivered through transfer point A 3570 described above, (b) various forms of agitation that help accelerate the liquefaction of the frozen contents, and (c) different strategies for holding and perforating the receiver to allow for discharge, fluid addition, drainage, and heating / melting using heated needles / perforators. It should be clarified that characterizing these heat sources as “auxiliary” does not require applying heat to another heat source at a second time, or that the auxiliary heat source supplies less heat than the other heat sources. The term “non-dilution” describes a heat source that, in the manner of heating the frozen contents, does not supply diluent liquid to the interior of the receiver.

[0270] Figures 37A-37E One embodiment of many possible implementations is shown, in which a system for impinging hot air onto a receiver provides auxiliary (non-dilution) thermal energy. In this exemplary system, various different technologies are combined to produce an overall system for melting, diluting, and dispensing a beverage within the receiver to the desired potency and volume to satisfy the user. Those skilled in the art will recognize... Figures 37A-37E The various techniques shown and throughout the subsequent illustrations can be combined in many different variations and combinations to achieve the same goal. In some embodiments, the receiver is first scanned using some type of optical sensor 3705 to determine the nature of its contents. In some embodiments, a successful scan (e.g., the system confirms the receiver as acceptable based on the scan information) causes the drawer 3703 to open, allowing the receiver cavity 3706 to be filled with the user-selected receiver 3704. In some embodiments, the user initiates a continued dispensing cycle by pressing a button, re-engaging the drawer to the dispenser housing, or some other step that affirms a decision to continue. In some embodiments, the dispenser has a locking element that engages after the drawer 3703 is closed, preventing the drawer 3703 from being reopened until the dispenser completes the dispensing cycle or the drawer is otherwise unlocked.

[0271] In some embodiments, upon receiving a signal, a drawer 3703 supported by some structural elements 3710 in the dispenser slides closed. In some embodiments, a mechanism such as plate 3707 is driven downwards onto the top of the receiver to reinforce the receiver cover to prevent leakage and pierce the cover with a liquid dispensing needle. In some embodiments, before or simultaneously with the initiation of agitation and the addition of diluent, a certain amount of heat energy is added to the receiver 3706 to heat or partially or completely melt the frozen contents. In some embodiments, this heat energy is supplied by air blown by fan 3701 through delivery pipe 3702 and above heater 3700. In some embodiments, heater 3700 is electrically heated. In some embodiments, heater 3700 uses air from heater housing ( Figure 35A The water-to-air heat exchanger for hot water may include component 3530 or some auxiliary heaters (not shown). In some embodiments, heater 3700 is an element of a thermoelectric device that can be used to cool the receiver or cavity to remove excess heat (e.g., a Peltier cooler and / or heater) at a later time in the cycle or after the cycle.

[0272] If the side of the receiver is directly impacted by hot air, the heating efficiency of the hot air will be greatly enhanced. Accordingly, in some embodiments, the cavity 3706 is an open or porous structure that allows most or all of the sidewalls of the receiver 3704 to be in direct contact with the impacting air. For example, the cavity may consist of only a single collar that captures the uppermost portion of the receiver sidewall or a stacked ring and does not extend downward in any way to shield the receiver from airflow. In some embodiments, as noted above, or in combination with the addition of auxiliary thermal energy or, later in the cycle, the addition of a diluent fluid (e.g., water), the receiver and the frozen contents inside are agitated to some extent to increase the number of collisions between the diluent and the frozen contents, disrupt any diluent stagnation layers, etc., thereby accelerating the liquefaction of the frozen contents. In some embodiments, this agitation is caused by a motor 3708. In some embodiments, the agitation is a rotation 3712. In some embodiments, the rotation is a reciprocating motion with large movements (e.g., 90-120° in one direction before reversing, then repeating) or small movements (e.g., vibration or << 90°). In an alternative implementation, a solenoid is used to apply agitation.

[0273] In some embodiments, the molten / diluted liquid is added to the receiver in conjunction with agitation or before agitation begins. This liquid is partially delivered via transition point A 3570 of the dispenser described above. In some embodiments, the molten / diluted liquid is delivered directly from the reservoir and arrives at approximately its initial temperature in the reservoir. In some embodiments, the molten / diluted liquid passes through a heater box on its way to transition point A. In some embodiments, in conjunction with the addition of the molten / diluted liquid, the bottom of receiver 3704 is pierced with a second needle or piercing device 3709 so that the molten liquid can be drained into the user's cup 3714. In some embodiments, once the dispensing cycle is complete and almost all the molten / diluted liquid has been drained from the receiver, allowing the frozen contents to completely melt and the interior of the receiver to be cleaned, drawer 3703 is reopened and receiver 3704 can be removed and discarded 3716. Optionally, before the drawer is reopened, the system can cool the receiver 3705 by forcing ambient or cooling air into contact with it through delivery tube 3702.

[0274] As described elsewhere in this specification, agitation of the contents of a frozen liquid is an effective means of increasing its liquefaction rate. From a hydrodynamic perspective, regardless of the specific mechanism—whether it is the disruption of the boundary layer between the solid and the heated liquid, increasing the relative velocity between them, increasing the rate of physical contact between the solids, or even converting a small amount of kinetic energy into heat—the results are clear: frozen contents melt faster with agitation than without.

[0275] In some embodiments, the agitation takes the form of vibration or very small-amplitude oscillating motion of the contents. Systems and techniques for mechanically inducing vibration are well known in the art, including magnetic excitation of materials, supplying varying electrical signals to piezoelectric components, and using an eccentric counterweight rotating disk.

[0276] While vibrational oscillations are more efficient than no agitation, liquefaction efficiency increases with the amplitude and energy level of the interaction between the solid (frozen or partially frozen) component and the molten / diluted liquid. In some embodiments, this larger agitation is caused by mechanical or fluid forces. Mechanical forces include applying a relatively large angle of rotation to the cavity and / or receiver (typically motor-driven) via a direct axial connection or via a belt, gear, or friction-driven arrangement. Asymmetric oscillations (where the amplitudes of clockwise and counterclockwise rotations around the neutral point are unequal over a short time period) have proven particularly effective because they prevent the formation of regular patterns, standing waves, etc., which would lead to increased local turbulence in the fluid. Multi-rotational motions (i.e., rotating a full few seconds in one direction and then in the other) are also useful. This motion produces less turbulent movement of the fluid but can provide an opportunity to preferentially guide centrifugally driven fluid.

[0277] In some embodiments, the drive motors for mechanical agitation are DC drive motors, driven by the amplitude and polarity of the DC voltage fed to them by a controller, and sometimes by a special motor power supply optimized for a particular motor. In some embodiments, the drive motors are stepper motors or servo motors, which can be programmed more precisely to perform specific motion patterns, and if keylock features are incorporated into the receiver and cavity, the stepper motor or servo motor can be used to restore the keylock features to a specific position for loading, unloading, scanning, etc.

[0278] In some embodiments, as described above, once the small liquid-supported interface melts between the inner surface of the receiver and the frozen contents, a melting / dilution fluid is injected tangentially into the receiver. This injection is intended to cause the frozen contents to rotate within the receiver, thereby accelerating liquefaction. In some cases, the volume of melting / dilution fluid that can be added to the receiver is limited and cannot be provided to maintain the frozen contents in rotation long enough to achieve the desired level of melting. In some embodiments, an alternative technique for rotating the frozen contents is to inject compressed air or other gas through a needle, causing the gas to impinge on the frozen contents tangentially near the outer diameter edge of the frozen contents. In some embodiments, the gas is supplied / compressed and stored in a suitable vessel inside or near the dispenser using mechanical or chemical means known in the art (e.g., mechanical pumps or chemical reactions known for generating gas) before it is needed.

[0279] In some embodiments, the injection needle is supplied with gas using mechanical or chemical means that continuously generate gas at the desired pressure. For example, a large pump may be used. In some embodiments, the flow of gas to the injection needle is timed and controlled by a dispenser system controller and coordinated with the flow of a molten / diluted liquid through the same or separate needles, wherein the flow of the molten / diluted liquid precedes or follows the gas injection, or intersperses with the gas injection. For example, a small amount of liquid may be injected, followed by a burst or prolonged gas flow, then more liquid, and so on, until a predetermined cycle is completed.

[0280] Once the thin film of liquid melts between the two surfaces forming the liquid-support interface, fluid-based techniques that induce agitation utilize the low coefficient of friction between the frozen contents and the receiver wall within the receiver. In this case, a steady or pulsed flow, tangentially guided near the sidewall of the receiver, from the injection needle, can be used to initiate rotation of the frozen contents. Fluid-induced agitation is particularly attractive in its ability to reduce mechanical complexity and cost within the dispenser. These benefits must be weighed against the loss of process control flexibility and the limitations imposed by the amount of melted / diluted fluid that can be used in certain types of beverage or food receivers. In some embodiments, a long needle passes completely through the receiver and the frozen contents and remains in place, serving as a guide for the dripping of contents or dilute fluid from the receiver to the user's cup or dispenser. In some embodiments, the needle is shaped like a bayonet and is electrically heated to facilitate its penetration through the frozen contents. Once the needle is in place, extending through the receiver's cap and closed end, a second needle is introduced into the receiver and begins to inject fluid tangentially to the diametrical curvature of the receiver sidewall to induce rotation of the frozen contents within the stationary receiver, using the melted contents as a lubricant for rotation. In some embodiments, the fixed receiver is externally heated before and / or during piercing with a bayonet and the introduction of fluid as a means of increasing the entropy of the system and promoting liquefaction. As the contents melt, they flow over the bayonet and drip from its lowest tip. In some embodiments, the last portion of frozen contents melts before all diluent is injected, allowing the clean cup to be removed from the dispenser once the needle / bayonet is withdrawn.

[0281] Figures 38A-38E Another system and technology are shown, in which the receiver can be captured in the dispenser, and the frozen contents can be melted, diluted, and dispensed. This is because many features of this alternative system are similar to those of the one just combined. Figures 37A-37E The described features, therefore, will lead to further explanation focusing on alternative techniques for adding auxiliary (non-diluted) thermal energy. In some embodiments, as shown in Figure 38, the receiver is scanned ( Figure 38A The receiver 3804 is inserted into chamber 3801. The receiver 3804 is held by the closely mating tapered surface 3806 of the chamber. As an analogy readily understood by those skilled in the art, the mating tapered sidewall surfaces of the receiver and heater ideally contact each other, much like the close contact between a machine tool and a retaining chuck (both machined with mating Morse tapers). In some embodiments, the outer mating surface 3806 is part of the resistance heater 3800, which can be controllably heated to a desired temperature, such as 195-205°F (below the boiling point of the molten frozen contents).

[0282] As in the previous example involving hot air, in some embodiments, the heater 3800 can be activated for a period of time calculated by the dispenser controller using information about the frozen contents obtained from the initial scan and various onboard sensors. This period can be designed to heat, partially melt, or completely melt the frozen contents based on the desired final dispensed beverage / food temperature and the planned volume. For this heating process, especially if partial melting of the frozen contents is desired, information about the freezing / thawing temperature of the frozen contents is required. This information—which can be collected via the scan receiver 3804, as described elsewhere herein—is used in temperature feedback loop control. The nominal freezing / thawing point can also be estimated based on information about the frozen contents content (% water, % sugar, % fat, % protein, etc.). Figures 37A-37E The receiver can be stirred before, during, or after heating, and liquid food or beverage products can be dispensed. Figure 38D ). Figure 38E The removal of the emptied and cleaned receiver 3804 is shown. Although not shown in the figure, a tight fit between the receiver and the inner surface of the chamber can be achieved by immersing the receiver in a heated liquid pool.

[0283] Figure 39A A source using a radio frequency (RF) coil to provide auxiliary heat to the receiver is shown, its use being similar to that for... Figures 37A-37E and Figures 38A-38E The process described in the embodiments shown is similar to that described herein. In some embodiments, power supply 3921 supplies a high-frequency current to coil 3920. It is known that oscillating electric fields interact with ice, but with considerable dielectric losses that are converted into heat. It has been shown that oscillation frequencies in the 3 MHz range are particularly effective in this heating process. As shown in other illustrations presented herein, this auxiliary heating is managed by a microcontroller within the dispenser to coordinate timing, duration, and power with other events throughout the melting / dilution / dispensing cycle—including agitation, addition of fluid to the receiver, and the timing of different needle punctures.

[0284] Figure 39BThe use of electromagnetic energy as an auxiliary heat source to heat frozen contents is illustrated. In one embodiment, microwave energy is used. Those skilled in the art will recognize that the magnetron used to supply high-frequency electromagnetic energy can be designed to provide frequencies ranging from low megahertz to gigahertz. In an exemplary example, power supply 3940 supplies power to magnetron (AC frequency generator) 3941 to deliver a beam of energy to the receiver. In some operating scenarios, the electromagnetic heating cycle begins before the receiver is pierced by one or more needles. In other scenarios, the electromagnetic heating cycle begins after the receiver is pierced by one or more needles. In some applications, the initial piercing of the receiver is managed to simply provide a small vent, allowing any vapor or steam generated by the auxiliary heating process to escape from the receiver without any significant pressure rise. In some embodiments, the receiver is held within the dispenser cavity, and its axis of symmetry is vertically oriented during heating, dilution, and agitation. In this case, electromagnetic energy is directed into the receiver through the sidewalls of the receiver. In some embodiments, the receiver is held within the dispenser cavity, and its axis of symmetry is horizontally oriented during heating, dilution, and agitation. In this configuration, electromagnetic energy is directed into the receiver through the cover or closed end of the receiver. In some embodiments, the receiver material is aluminum, some other metal, or other conductive material, and the "window" in the cover or closed end of the receiver (depending on which side faces the transmitter) is made of a material transparent to the frequency of the energy used. In some embodiments, the window is a circular or rectangular patch (to match the shape of the transmitter or receiver) that is heat-sealed over a hole in the closed end of the receiver or a hole in the aluminum cover. In some embodiments, the inlet and outlet pins are shielded by a ground plane.

[0285] Figure 54 A portion of a dispenser 4700 with a chamber 4710 is shown, which holds a receiver 4715 in a horizontal position rather than a vertical position as shown in some other embodiments. A diluent inlet 4720 (which may be covered with metal foil) perforates the top of the receiver at a location above the formation position of the product outlet 4725 at the top of the receiver. In one embodiment (shown by arrows), the chamber provides agitation about a central axis 4730 of the chamber 4710. In an alternative embodiment, the dispenser provides agitation along the central axis 4730. The conduit connecting the diluent inlet 4720 to the delivery point A 3570 and / or the conduit connecting the product outlet 4725 to the final product outlet is flexible to accommodate movement applied to the receiver.

[0286] In one embodiment of the invention, a radio frequency (RF) dielectric heating system provides auxiliary heating (i.e., non-dilution heat) to a receiver and / or the frozen liquid contents within the receiver. In one embodiment, the process uses a high-frequency electrical signal, for example in the range of 6-42 MHz, to induce rapid vibrations of water molecules in the compound. It is believed that heating occurs simultaneously throughout the entire volume of the receiver's contents, rather than as an outside-in process. Therefore, in some cases, RF dielectric heating is faster than other known techniques (such as contact or convection heating) in heating liquids.

[0287] Figure 40 A cross-sectional view of a system 4000 for heating the frozen liquid contents of a receiver using RF dielectric heating is shown. Figure 40 A receiver housing 4003 and a cover 4002 on the housing are shown; the receiver holds the frozen liquid contents 4004. The receiver housing 4003 is metallic and conductive, while the cover 4002 is made of a non-conductive plastic, such as polypropylene. An RF power supply 4006 is electrically connected to an upper contact 4001 and a lower contact 4005. The lower contact 4005 is also in electrical contact with the metallic receiver housing 4003. An alternating voltage is applied between 4001 and 4005 to generate an alternating electric field through the frozen contents 4004. Optionally, the upper contact 4001 is sized to obtain a fairly uniform field line / gradient through the frozen liquid contents, thereby reducing hot spots. In one embodiment, the diameter of the upper contact 4001 is chosen to create a substantially equal gap between the edge of the upper contact and the sidewall of the receiver housing 4003.

[0288] In another embodiment, refer again Figure 40 Both the receiver housing 4003 and the cover 4002 are made of non-conductive plastic material. Optionally, the upper contact 4001 and the lower contact 4005 are of the same shape and size, and the contacts are flat (i.e., without unflipped sidewalls, such as...). Figure 40 (as shown in the diagram), and the diameter of both will extend 1-2 mm beyond the edge of the receiver cover 4002.

[0289] Reference Figure 49One of the known problems with RF dielectric heating techniques involving both water and ice is the non-uniform heating nature of the process. When water molecules are trapped within a crystal structure, as in the case of ice, they no longer freely follow the rapidly changing electrical orientation between two electrical contacts or through the impact of microwave energy fields. As shown in the table for temperatures below 0°C, this results in a relatively low dielectric loss factor. However, once the ice melts, the loss factor rises very rapidly, and the molten water present in small localized pockets formed by RF or microwave heating, which are typically present throughout the ice structure, heats up rapidly. This non-uniform heating can even lead to localized boiling and steam generation if temperature equilibrium is not allowed.

[0290] Several methods have been developed to address this well-known problem. One known technique is to apply power pulsedly in an on / off cycle. Doing so allows some of the heat from the small pouches of water to enter the surrounding ice, gradually increasing the volume of each pouch until the entire ice structure is converted into water. While this heating technique is less efficient than that possible for products that are initially liquid (where RF or microwave power can be applied continuously), it is still significantly faster than what can be achieved using more conventional conductive heating methods. This is especially true when the temperature of the external heat source must be limited to prevent damage to the heated liquid near the exterior of large blocks of frozen contents. For example, in heating frozen orange juice, where excess heat affects the structure of the complex sugars and diminishes the flavor.

[0291] Figure 41 This is an isometric view of a cavity cover 4100, which includes two fluid delivery needles 4102, 4103 and a center electrode 4105 for ohmic heating. Ohmic heating can be used as an alternative to dielectric heating for heating frozen liquid contents and can still be operated on a volumetric basis. The process requires frozen contents that are conductive but still provide some resistance to the flow of electrons. In one embodiment, a current is introduced at one contact, allowing the current to flow through the frozen liquid contents or molten liquid to a second contact. In this end view of the assembly 4100, a cavity sealing plate 4101, made of a non-conductive material such as injection-molded plastic, positions and holds the needles or penetrators 4102, 4103 for flowing diluent liquids and / or molten products. The plate 4101 also positions and holds the electrode 4105, which includes an insulating sheath 4104.

[0292] In some embodiments, the electrode assembly (a combination of sheath 4104 and electrode 4105) is secured in place, with one end protruding beyond the rear of plate 4101. Optionally, this assembly is spring-loaded, allowing the electrical contacts to gradually move further into the receiver as the frozen contents partially melt, in order to maintain contact with the frozen core. In some embodiments, the insulator 4104 is a ceramic material, such as alumina, with good strength and relatively high resistivity.

[0293] Figure 42 yes Figure 41 A cross-sectional view of a first embodiment of the ohmic heating system 4100. A single electrical probe 4105 is shown slightly embedded in the frozen contents 4004. Covering the conductor 4105 with an electrical insulator 4104 allows for the use of a metal cap (such as aluminum foil) to seal the receiver during packaging. During the auxiliary heating phase of the process for producing liquid food or beverages, as described in more detail above, electricity flows from the electrical contact 4105 into the frozen contents 4004, through the conductive (e.g., aluminum) receiver housing 4003, and finally to the electrical contact 4107. Power is supplied by a source 4106, which in some embodiments is an alternating current (AC) power source. The use of AC power avoids electrolysis-related problems that can occur at one or both electrical contacts when using direct current (DC) power.

[0294] Figure 43 yes Figure 41 A cross-sectional view of a second embodiment of the ohmic heating system 4100. In the illustrated embodiment, the electrical contact 4108 is equipped with one or more small perforated cones or similarly shaped bodies 4109 integral with the contact. These conical protrusions 4109 pierce the bottom of the receiver housing 4003 to form a direct electrical connection between the frozen contents 4004 and the electrical contact 4108. This is advantageous when the receiver housing 4003 is non-metallic or when the inner surface of the receiver is covered with a non-conductive coating (e.g., a thin polypropylene layer for coating aluminum receivers to enhance food safety, eliminate chemical reactions between aluminum and food, and / or provide a welding surface for a heat-sealed lid).

[0295] Figure 44 An isometric view of a cavity cover 4200 is shown, which includes two fluid delivery needles 4102 and 4103 and two electrodes 4105 and 4111 for ohmic heating. Meanwhile, Figure 45 yes Figure 44A cross-sectional view of the ohmic heating system 4200. System 4200 uses two electrical contacts 4105, 4111 positioned and held by end plate 4201. The complete electrical path includes the two electrical contacts and the frozen contents, without requiring a metal receiver housing 4003. Therefore, this embodiment will be equally well applied to conductive (metallic) receiver housing 4003 and non-conductive (plastic) receiver housing 4003. As mentioned above, these electrode assemblies can be fixed or spring-loaded. As with the other auxiliary heating sources given above, the ohmic heating embodiment can supply heat before, during, or after the addition of the diluent and / or with or without agitation. This concept can be readily adapted to any of the dispenser constructions given in more detail above, including, for example, dispensers with vertically aligned cavities.

[0296] In some embodiments, the power supply 4106 has circuitry for detecting an impending dielectric fault and accordingly limiting the current supply to prevent arcing using known methods.

[0297] Figure 51 and Figure 52 This is an isometric view of two spirally coiled electrodes 4500 for use with embodiments of the ohmic heating system described herein. As mentioned above, ohmic heating operates based on the resistivity of a frozen solid or liquid to induce heating when an electric current passes through the material. Localized heating at the point where the current is introduced can result in inefficient heating or no heating at all. More uniform heating occurs when the electrical contact surface at the electrode / food interface is larger rather than smaller. In one embodiment, the electrical contact surface (electrode) is included in the receiver before the frozen liquid contents are formed in the receiver to increase the surface area available for the electrical contacts, exceeding the surface area achieved by needle electrodes.

[0298] Figure 51 Two spiral coiled shapes 4501 and 4502 are shown as electrodes. In some embodiments, these coiled electrodes are stainless steel foil materials attached to contact surfaces 4505 and 4506, respectively. Figure 52 The same spiral coils 4501, 4502 and contact surfaces 4505, 4506 are shown, and the cup body 4515 is not shown for clarity. An insulating frame 4510 holds the coil in place. Contact surfaces 4505, 4506 are provided in the receiver so as to contact electrodes in the dispenser system when the receiver is inserted (e.g., as for...). Figure 45 (As shown and described in the embodiments). Figure 52 Another embodiment of two electrodes 4601, 4602 formed as an open rectangular body is shown.

[0299] Figure 46This is an isometric view of a heating system 4300 that uses microwave energy to heat the frozen liquid contents in a receiver. The heating system 4300 has a chamber 4310, which has a chamber cover 4312 and a chamber body 4314 engaged by a hinge 4316. The chamber body 4314 has a receiver opening 4318 sized to receive a receiver holding the frozen liquid contents. Figure 46 This shows that chamber 4310 is open, while Figure 47 The closure of chamber 4310 is shown. Meanwhile, Figure 48 It shows Figure 46 and Figure 47 A cross-sectional view of the heating system 4300.

[0300] Heating system 4300 is yet another form of auxiliary heating system that can be used with several embodiments given herein. Heating system 4300 uses a source of microwave energy, a high-frequency electrical energy, which is transmitted to a receiver while held in chamber 4310. Some embodiments of heating system 4300 use a magnetron as the source of microwave energy. This magnetron can operate at, for example, a frequency of approximately 2.45 GHz. Other embodiments use magnetrons operating at 5.8 GHz and delivering 700 watts or more. Magnetrons operating at higher frequencies are available and have relatively lower power levels. Currently, magnetrons operating at 5.8 GHz and above are relatively more expensive than magnetrons operating at 2.45 GHz. However, using a magnetron with a relatively high frequency is within the scope of the invention and provides benefits as described below.

[0301] At the lower end of the microwave spectrum, such as 2.45 GHz, the resulting waveforms can be transmitted via both waveguides and coaxial cables. Using coaxial cables above 3 GHz may be impractical, at least at relatively high power levels. It is believed that the use of coaxial cables for power delivery is suitable for power levels of 700 watts or lower. Therefore, in some embodiments, coaxial cables are used to deliver energy to the receiver while it is held within chamber 4310. This implementation benefits from the volume, cost, and flexibility required within the distributor for routing RF energy signals. For example, adjustments to the coaxial cable transmission design can be made according to the technology given in U.S. Patent No. 5,216,327, which is incorporated herein by reference.

[0302] The disclosed techniques address challenges associated with melting and heating frozen contents using microwave energy. For example, as illustrated above, portions of the frozen contents volume that first transitions from ice to liquid can be overheated without proper protective measures. Similarly, techniques such as pulsed heating used for RF dielectric heating, discussed above, can be used to utilize microwave energy for heating. Another challenge associated with using microwave energy within a conductive receiver is the fact that the electric field at the surface of the conductive material is always essentially zero. This zero state creates an unheated region extending into the receiver about a quarter wavelength from the receiver wall. If the receiver is large enough relative to the wavelength, for example, deeper than several wavelengths, heating can occur in the remaining portion of the frozen contents. While this method may still produce hot and cold spots, melting occurs if standing waves are generated. These hot and cold spots are addressed in microwave ovens by dispersion fans, rotating pressure plates, etc. Those known techniques can be applied to the systems disclosed herein.

[0303] One solution to the latter challenge described above is to use a receiver made of a non-conductive material (e.g., a polymer). This receiver is housed in a closure that positions the top and bottom outer walls of the receiver at approximately a quarter wavelength of the microwave frequency propagating from the corresponding top and bottom walls of the closure. For example, if a microwave heating system at a frequency of 2.45 GHz is used, the wavelength is approximately 12.2 cm. A quarter of the wavelength is 3.05 cm or 1.2 inches. Therefore, a metal closure that holds a plastic receiver within a closure to maintain a 1.2-inch gap between the top and bottom closure walls and the corresponding receiver walls will create a heating zone that is approximately aligned with the center of the receiver when measured between the top and bottom walls. The use of the closure and the top and bottom walls of the receiver is illustrative only; other orientations of the receiver relative to the closure are also within the scope of this invention.

[0304] Meanwhile, another solution to the latter problem, while still using aluminum receivers or other conductive materials, is to use microwave signals at relatively high frequencies. Advantageously, the dielectric loss coefficient of water and ice increases with increasing the frequency to approximately 18 GHz. The dielectric heating effect is also proportional to frequency, since the energy converted into heat is the same for each vibrational cycle the molecules pass through. This combination suggests that frequencies of 18–24 GHz will work well in this embodiment, as the null zone between the receiver wall and the heating area will be in the range of approximately 0.12–0.16 inches. Optionally, a waveguide is used to deliver microwave energy (instead of a coaxial cable). For example, for a frequency of 24.125 GHz (the highest permissible microwave frequency within the industrial, scientific, and medical band reserved for open use by the FCC and similar agencies worldwide), the optimal waveguide size is 0.34 x 0.17 inches (WR34).

[0305] Figures 46-48 A microwave heating system 4300 is illustrated, employing a magnetron 4302 that supplies a 24.125 GHz signal to a transmission horn 4304 via a waveguide 4303, entering an open space 4318 defined by a chamber body 4314 (when the chamber is closed) through a partially microwave transparent cavity endplate 4301. A metal receiver and its frozen liquid contents receive the microwave energy. Modifications and additions to the basic illustrated design to ensure optimal signal impedance matching, protect the magnetron from backscattering, etc., are within the knowledge of those skilled in the art. Additionally, in any of the embodiments described herein employing electromagnetic radiation as an auxiliary heating source, the portion of the chamber that holds the receiver is opaque to the wavelength of the auxiliary heat source used to heat the receiver and / or the frozen contents. In some embodiments, electromagnetic radiation is allowed to enter only through “windows” within the chamber, while the rest of the chamber does not allow energy to pass through the remaining walls. The chamber walls may optionally be insulated to reduce heat loss originating from the chamber.

[0306] Figure 50This is an isometric view of the infrared heating system 4400. The heating system 4400 is yet another example of an auxiliary heat source. The frozen contents contained in the receiver 4410 can also be melted and heated using an infrared (IR) heater. In some embodiments, the heat source 4403 is a combination of an IR heater and a reflector powered by an onboard power supply (not shown). In some embodiments, the IR heater emits an IR spectrum centered at approximately 2-2.5 micrometers, corresponding to a blackbody emitter at approximately 1200°K, to match the optimal absorption band of water and ice. In some embodiments, a bandpass filter 4402, allowing radiation in the approximately 2.0-3.3 micrometer range to reach the receiver 4410, is disposed between the heat source 4403 and the receiver 4410. This filter reduces the typical high absorption peaks of the polypropylene or polyethylene material used to cover and seal the receiver 4410. Reducing the energy at these absorption peaks decreases the likelihood of melting the capping material while heating the frozen contents. In some embodiments, the IR heater is an incoherent light source. In some embodiments, the heater is an infrared laser system. In some embodiments, the laser system includes beam expander optics to expand the coherent beam to match the full diameter of the receiver or a smaller diameter inside the piercing needle.

[0307] In some embodiments, the dispenser may have predetermined heating and agitation functions for each receiver, which remain unchanged regardless of the receiver's temperature and contents. Setup can be established to provide beverages at acceptable temperatures from frozen receivers at varying temperatures. However, in some embodiments, thermal sensing equipment and systems, as well as technologies that receive information about the frozen contents or receivers, enable the dispenser to process and express the variables of the beverage preparation process via certain state equations and / or input / output tables, to obtain beverages with the desired flavor, potency, volume, temperature, and texture in a timely manner.

[0308] The thermal sensing equipment incorporated within the dispensing device can include any type of sensor, including but not limited to RTDs, thermistors, thermocouples, other thermal sensors, and infrared energy sensors. Alternatively, a temperature indicator strip, for example, generated using various different thermal inks, can be included on the receiver to visually signal the temperature within the receiver via changes in the appearance or properties of the temperature strip. This temperature strip can be a signal to the consumer regarding whether the container was properly chilled before being placed in the dispensing device, and this signal is used by the dispenser via some type of camera / monitor to convert the visual signal into an electronic reading. Some embodiments of thermal inks are based on heat-sensitive dyes that change from transparent to opaque / colored leuco dyes as the temperature decreases to their activation point. In some embodiments, these leuco dyes are constructed in small, printed square strips (each square composed of a different leuco dye) on the outside of the receiver, and are arranged in an orderly manner such that the length of the opaque / colored strip steadily increases or its shape changes as the temperature of the container decreases.

[0309] Similarly, as a means of alerting consumers that the receiver may have been exposed to unacceptably high temperatures before use, in some embodiments, the exterior of the receiver may include an area covered with a material that irreversibly changes color if a certain activation temperature is reached or exceeded. Systems of this type (e.g., based on colored paper and a special wax formulated to melt at the desired temperature) are well known in the art.

[0310] As mentioned elsewhere in this document, the receiver may include a barcode, QR code, label, image, number, or other type of image character to convey information about the frozen contents or the receiver to the dispenser via an optical sensor. In some embodiments, this information is encrypted to create a barrier to counterfeiting by other manufacturers. Without the code, the device remains inactive and / or will refuse to accept the receiver. Alternatively, without the code, the dispenser operates to deliver the beverage, but with only a reduced set of functions that may not provide the best user experience. The optical sensor may be constructed of an optical switch, camera, or laser, and uses any type of photoconductive, photovoltaic, photodiode, or phototransistor device. Alternatively, the receiver may include a resistive printout that determines what beverage it contains. Simple probes mounted in the dispenser contact the printout to read the resistance.

[0311] Alternatively, the receiver may include a physical structure that serves as information for determining the properties of the frozen contents therein. In some embodiments, the geometry of the receiver is detected by the dispenser, and based on this particular geometry, various settings for producing the beverage are adjusted to correspond to parameters generated by the beverage's manufacturer or user.

[0312] In some embodiments, the probe can be used to pierce the receiver and identify the contents based on spectroscopic, chromatographic, or other known techniques to identify component characteristics. In other embodiments, an electromagnetic sensor in the dispenser and a compatible electromagnetic tag embedded in the receiver (e.g., using RFID, NFC, Bluetooth) are utilized. TM The communication system (e.g., [missing information]) transmits information about the frozen contents to the dispenser. In another embodiment, a scale / weight sensor can be used to weigh the receiver, and different products can be distinguished by weight. Similarly, a mass sensor can be used to directly determine the weight of the filled receiver.

[0313] The information detected by the dispenser may include the composition of the frozen contents or derivatives thereof that may indicate the mass and / or certain thermodynamic properties of the contents. In some examples, the contents may be categorized by the amount of their protein, fat, carbohydrates, fiber, ash, or other food components. In other embodiments, the contents may be identified by categories (e.g., juice) or subcategories (e.g., orange juice) that group receivers using similar thermodynamic properties and desired drinking temperatures. Utilizing this understanding of the mass, temperature, and thermodynamics of the frozen contents, the dispenser may use a microprocessor to adjust its beverage production settings to carefully melt, dilute, and heat the frozen contents to the desired volume, potency, temperature, texture, etc.

[0314] Alternatively, the receiver may include a representation of thermodynamic properties obtained from the components of the frozen contents in the form of certain key variables. These thermodynamic and other properties, as input, may include, but are not limited to, mass, shape, density, specific heat, enthalpy, enthalpy of fusion, enthalpy of vaporization, thermal conductivity, heat capacity, initial freezing point, freezing point depression, thermal diffusivity, or any combination or derivative thereof describing the properties of melting and reheating. Other information about the frozen contents and / or the receiver includes the headspace and / or fill volume present in the receiver.

[0315] In some embodiments, the information conveyed to the dispenser to determine certain process variables may include the manufacturing date. For example, in some embodiments, the food components within the receiver may include fresh fruits or vegetables that generate heat through respiration and lose moisture through transpiration. All of these processes should be included for accurate heat transfer calculations. In rare cases, changes in thermodynamic properties based on time variables should be considered. In other embodiments, the manufacturing date may be important in determining whether certain time-sensitive components in the frozen contents have exceeded their permissible shelf life, and it may optionally be included in the information conveyed to the dispenser. In this embodiment, the dispenser may be programmed to reject the receiver and prevent its handling to ensure user safety.

[0316] The determination of beverage production functions and settings may include equations with one or more variables. For example, a dispenser may use temperature, mass, specific heat, and enthalpy of fusion in a multivariate equation to determine the most efficient way to prepare a beverage or liquid food product to deliver it to a consumer's cup at a specific temperature, consistency, and volume. Alternatively, the determination of settings and functions may be based on a processor using input and output tables in a database. For example, receivers with detected categories and temperatures may be included in the database and associated with variable functions such as melting, diluting, and reheating. The database may be stored within the dispenser or at a remote location and may be accessible via a communication network. In some embodiments, a combination of input and output tables and equations may be used to determine appropriate beverage production settings, including adjustments to dispenser height, voltage, and voltage drop during use.

[0317] Each combination of the mass and temperature of the frozen composition requires the addition of a certain amount of energy to allow it to melt and be heated to the desired temperature using diluents and other melting and reheating methods. In the thermodynamic model equations for producing liquid food products at the desired temperature, it is important to consider heat losses to the atmosphere, receiver walls, and other similar effects. Additionally, the environmental conditions in the environment where the product is produced may also be a factor in achieving the desired final temperature of the dispensed product. The embodiments of the dispenser described herein take these variables into account when determining the process and setup for product preparation.

[0318] Adjustable settings may include, but are not limited to, the duration, sequence, timing, volume, and pulse of the diluent entering; the frequency of high-pressure air or the supply of heat, agitation, or other forms of energy to the frozen contents during dispensing; the rest time between agitation cycles at specific points in the dispensing process; the total volume of the diluent; the temperature of the diluent; variations in the temperature of the diluent; the rate of liquid injection (including pauses during injection); the pressure of liquid injection; the location of the receiver; the location of the perforation on the receiver (when perforation is complete); the size, shape, and number of perforations; and any subsequent cleaning functions (such as flushing the injection chamber or maintenance notification). These functions can be varied in many different ways in terms of variability, sequence, timing, reproducibility, duration, and combination to produce a liquid product with desired characteristics. In some further embodiments, the dispenser incorporates and regulates the use of air co-injected with the diluent as a supplement to the diluted and / or molten liquid added to the receiver, as a means of improving the mixing and liquefaction efficiency of the contents.

[0319] In some embodiments, these functions can be combined to produce a beverage in the least amount of time or with the least amount of energy. In some embodiments, the amount of time it takes for the heat source to reach a specific temperature can be included in determining the beverage production settings. For example, heated diluent may be a faster source of melting frozen contents, but it takes longer to reach the required temperature of the frozen contents compared to adding that energy using electromagnetic radiation. As an example, if the dispenser has only recently been started and the temperature of the cavity or water in the heater tank is low, the machine can be programmed to use more electromagnetic radiation to heat the frozen contents. Conversely, if the tank containing the diluent is already hot, the dispenser can use less electromagnetic radiation to produce the desired product more quickly.

[0320] Alternatively, combinations of these functions can be used to produce a more uniform consistency during dispensing. For example, dispenser settings can be adjusted to produce a stable melting rate for the frozen contents or only the outer portion of the frozen contents in order to induce flow, ensuring that the potency of the liquid product is consistent over a longer dispensing duration.

[0321] In some embodiments, the dispenser reads the temperature of the dispensed liquid and continuously adjusts the beverage production settings throughout the dispensing process. In some embodiments, a non-diluting heat source and a diluent can work in coordination within the beverage production chamber to heat, melt, and / or dilute frozen contents.

[0322] In some embodiments, the dispenser has a cooling component that cools the diluent used to melt and dilute the frozen contents to produce a colder beverage. As long as the injected frozen diluent is warmer than the frozen contents, it will still serve as a heat source for melting the frozen contents.

[0323] In some embodiments, a pressure sensor measures the back pressure of the incoming liquid to allow for modifications to the dispensing process for diluting / melting the liquid. For example, if a pressure above a threshold is detected, it may be a result of insufficient flow path from the inlet through the frozen contents to the outlet. In this case, the dispensing pump injecting liquid into the receiver can be temporarily stopped to allow some melting of the frozen contents, thereby creating a larger / better flow path to the outlet before adding more liquid. This feature prevents liquid loss outside the receiver or dispenser and allows for more accurate dispensing of the total volume of product.

[0324] In some embodiments, the desired potency, volume, texture, temperature, or other beverage characteristics are selected by the consumer from a range of options or programmed. The dispenser can combine information about the temperature and composition of the frozen contents with this desired output to finely adjust the settings to produce the desired final product.

[0325] While many possible embodiments exist for obtaining temperature and component information from the frozen liquid container to adjust settings for producing the desired beverage, the dispenser's output should exhibit consistent variation depending on increases and decreases in temperature, mass, and the presence of certain compounds. In some embodiments, the dispenser will acknowledge and alert the user after insertion of an empty / used receiver.

[0326] In one example, the dispenser adjusts the setup to produce beverages of the same volume, potency, and temperature from receivers with the same frozen contents but different initial temperatures. The colder receiver will require more transfer energy to melt the contents and reheat them to the desired temperature. For the colder receiver, the dispenser can adjust and implement longer preheating, hotter preheating, hotter diluent, or more agitation to increase the energy required to raise the temperature of the finished beverage, thus producing a final beverage nominally identical to that produced from an initially warmer container (otherwise identical). Any of the beverage production setups described above can be strategically combined to transfer additional energy to the colder receiver.

[0327] It should be understood that the mass of the frozen contents within the receiver and the BRIX effect affect the energy required to melt and reheat the contents to a certain temperature. In another embodiment, the user can select different sizes and potencies of the final product at standard temperatures. This will require selecting less or more diluent, heat, and agitation to the frozen contents based on volume / potency.

[0328] The composition of frozen contents significantly affects the temperature of the finished beverage in a setup that produces a homogeneous liquid product. At a given mass and temperature, each component of the frozen contents requires a certain amount of energy to melt and reheat the contents. It should be understood that many additives affect the thermodynamic properties of the composition. Detecting these differences in the frozen contents receivers allows the dispenser to adjust its settings to provide the desired finished liquid product from the frozen contents. For example, the dispenser can adjust its settings to produce the same volume and temperature of beverage from receivers of the same mass, but one with a higher sugar content than the other. The extra sugar in one receiver lowers the freezing point of the contents and it affects specific heat, enthalpy of fusion, thermal conductivity, etc., causing it to require a different amount of energy and / or melting environment to produce the same volume and temperature of beverage as a receiver with a lower sugar content. Techniques for estimating the calorific properties of foods and beverages are known and can be used in conjunction with embodiments of the present invention.

[0329] As described, the dispenser can obtain some thermal properties of the frozen contents in a variety of ways. This information may include multiple variables used to improve the accuracy of the final beverage. Alternatively, this information may be a single variable representing a baseline for ease of melting and reheating. Some examples of thermodynamic properties and how they affect the beverage production setup are described below.

[0330] Thermal conductivity is the property of a material to conduct heat. Increased thermal conductivity helps to distribute heat evenly throughout the frozen contents. Thermal conductivity is also very important at the interface between the frozen contents and any diluent liquid, and can be improved by agitation or other efforts to disrupt the thin surface layer of stagnant fluid at the interface. Generally, increasing the amount of food components (including protein, fat, carbohydrates, fiber, and / or ash) contained in the frozen contents will increase the thermal conductivity of the contents.

[0331] Enthalpy of fusion (also known as latent heat of fusion) is the change in enthalpy of a system required to change from a solid to a liquid state at the same temperature. In the case of this distribution system, enthalpy of fusion is the energy required to melt a certain amount of frozen contents that has already been heated to its melting temperature. Enthalpy of fusion plays a crucial role in the distributor system's ability to produce chilled beverages from frozen contents without the need for an auxiliary mechanical cooling system, because a significant amount of heat can be removed from the diluted liquid. The higher the enthalpy of fusion of the frozen contents, the more energy will be required to melt them. Therefore, for products with a higher enthalpy of fusion, more energy will be needed to melt the frozen contents and reheat them to a certain temperature.

[0332] Heat capacity, or thermal capacity, is a measurable physical quantity determined as the ratio of the heat given or taken from an object to the resulting change in the object's temperature. Specific heat is a measure independent of the mass of an object, described in metric units as the amount of heat required to raise the temperature of one gram of material by one Kelvin. Similar to enthalpy of fusion, the specific heat of a given composition plays a significant role in the amount of heat required to first raise the temperature of a solid frozen composition to its melting point, and then, if it is a liquid, to further heat the contents. It is important to note that specific heat can differ when the composition is in liquid versus solid form. For example, the specific heat of water in its solid state is approximately half that of its liquid state. This means that it requires about half the energy to raise the temperature of frozen water by 1 degree Celsius compared to the same mass of liquid water.

[0333] When calculating the beverage production settings for a dispenser, it is important that these variables are highly correlated. The entire reaction environment must be considered when making any adjustments to new conditions. For example, considering only the amount of heat energy from the diluent and / or alternative heat sources without taking into account variables such as agitation and dilution liquid flow rates will not produce the desired final product equilibrium temperature. For instance, the flow rate, pressure, and agitation supplied to the receiver can be used to improve heat transfer between the supplied heat and the frozen contents.

[0334] An example of an algorithm for preparing completely liquid food / beverage from frozen contents:

[0335] ○ Input: Scan the box barcode or QR code to collect:

[0336] ■ Contents weight (M fc )

[0337] ■ Volume of contents in a liquid (V) fc )

[0338] ■ Melting point of the contents (T) mp )

[0339] ■Latent heat of fusion of the contents (H) fc )

[0340] ■Specific heat capacity of solid contents (c) s -Use average)

[0341] ■Specific heat capacity of liquid contents (c l -Use average)

[0342] ■ Acceptable temperature range for the final product

[0343] ■ Acceptable volume range of the final product

[0344] ○ Input: Distributor thermal sensor determines the temperature of frozen contents (T) fc )

[0345] ○ Input: The temperature (T) of the final product provided by the user, which is limited by the scanning range (or these values ​​are set by the coded information). d ) and required volume (V d )

[0346] ○ Input: Distributor thermal sensor determines ambient water temperature (T) a ) and hot water temperature (T) h )

[0347] ○ Determine: The amount of heat (Q1) required to bring the entire frozen contents to their melting point and then liquefy the entire contents:

[0348] ■Q l=[M fc xc s x(T mp –T fc )]+H fc

[0349] ■T mp It may be an empirically determined temperature, rather than the precise melting point of the "mixed" food / drink.

[0350] ○ Determine: The amount of heat gain (Q) required to bring a liquid substance at its melting point to the desired product temperature, taking into account heat loss during beverage production. d ):

[0351] ■Q d =M fc xc l x(T d -T mp )

[0352] ○ Determine: The amount of excess heat that can be obtained from hot dilution water (Q) ex ):

[0353] ■Q ex =(V d –V fc )x(volume heat capacity)x(T) h –T d )

[0354] ○ Determine: If the excess heat from the diluent is insufficient, the amount of additional heat required (Q) add ):

[0355] ■If Q ex l +Q d :Q add =Q l +Q d -Q ex

[0356] ■ To provide this additional heat, we need to apply a loss factor.

[0357] ■ For microwave heat sources, we need to apply an "absorption" factor based on the contents of the food / beverage.

[0358] ○ Determine: If there is excessive excess heat from the diluent, mix the hot water and ambient water:

[0359] ■If Q ex >=Q l +Q d :

[0360] ●V​h =V dil / ((T d -T h ) / (T a -T d )+1)

[0361] ●V a =V dil -V h

[0362] ■Among them:

[0363] ●V h It is the volume of hot water.

[0364] ●V dil It is the total volume of the diluent (V) d –V fc )

[0365] ●V a It is the volume of ambient water or cooling water.

[0366] The duration and timing of applying auxiliary (non-dilution) heat are two of many parameters that affect the overall timing, efficiency, and success of the dispensing operation (achieving a positive consumer experience as measured by beverage / food flavor, temperature, potency, volume, and time / convenience required). In some embodiments, all of these parameters are determined by a control algorithm in firmware or software built into the system controller. Inputs to this algorithm may include the user's preference for the temperature, volume, and strength or potency of the dispensed product as input to the human-machine interface at the start of the dispensing cycle. Also included as input may be data collected during scanning of a product barcode, QR code, RFID, or other data transmission mechanism attached to the specific product selected by the user for dispensing. This data may include information about the thermodynamic properties of the frozen contents; a range of dispensing volumes that the contents can provide within preferred potency limits; and whether the contents have exceeded their recommended shelf life or have been exposed to temperatures considered unsafe from a bacterial growth perspective. Finally, the collected data may include physical characteristics and location information collected from sensors embedded in the dispenser. In some embodiments, the data will include the temperature and volume of the reservoir fluid; the temperature, mass, and volume characteristics of the dispenser; the temperature of the receiver and / or the frozen contents; knowledge about what was dispensed during the previous cycle and when its dispensing occurred; and the altitude of the dispenser, as atmospheric pressure affects boiling point temperature and, in most cases, it is undesirable to generate vapor within the system or receiver.

[0367] Since all this information is available for the system controller's algorithm, in some embodiments, the controller will use the algorithm to calculate / select various control values ​​for cycle timing, temperature, duration, liquid volume, liquid flow rate, and when to puncture or release the receiver, etc., to achieve the desired beverage quality given all known starting conditions. In some embodiments, the system controller also utilizes continuous data input from sensors to "learn" and adjust the ongoing temperature, duration, or volume during the cycle to correct for minor observed non-compliance or adverse trend conditions. Thus, the timing of capping the puncture or release hole, the addition of auxiliary heating, the addition of fluid, the timing and duration of agitation, and the final dispensing will all be set and adjusted according to the algorithm. Over time (months or years), the algorithm can be updated via WiFi or other digital means if improved algorithms are developed, new products are introduced, hazardous or counterfeit products are discovered, or unintended safety issues become known. In some embodiments, the algorithm regulates the heating rate and maximum temperature of the frozen contents to prevent overheating of certain heat-sensitive ingredients (such as orange juice), thereby preserving the freshest possible flavor.

[0368] The dilution fluid injection flow rate can vary widely depending on the type and size of the beverage / food product being dispensed. As discussed earlier, for some embodiments, these values ​​will be calculated and set by the system controller. However, as a general guideline, a range of possible flow rates can be estimated, considering the production of a 2-ounce espresso serving over 30 seconds on the low side, and a 32-ounce glass bottle of espresso serving over 90 seconds on the high side. These flow rates suggest a flow rate range of 0.02–0.25 gallons per minute as specifications for the fluid pump. It should be understood that, as with larger and smaller serving sizes, both faster and slower flow rates are within the scope of this invention.

[0369] In some embodiments, the rate and timing of fluid flow are regulated based on whether the water comes directly from the reservoir or must first pass through a heating chamber, and whether certain measures are taken during the preparation of the cold beverage to maximize the cooling effect that the frozen contents may produce. For example, in some embodiments, ambient temperature or mild (a mixture of hot and ambient) water is first used to apply some heat to the outside of the receiver by passing it through a water jacket in close contact with the receiver. As heat is transferred to the receiver, the temperature of the fluid passing through the water jacket decreases. If this cooling water can be captured and stored in an auxiliary container, such as a pressurization device (functionally similar to a commercial product like an Extrol tank), the fluid can then flow into the interior of the receiver to further melt and dilute the frozen contents without the use of additional pumps or motors. If the intermediate storage tank is large enough, there is no need to worry about balancing the volume of the heat transfer fluid with the volume subsequently injected into the receiver. (At the end of the dispensing cycle, excess fluid in the storage tank can be returned to the reservoir.) In this way, most of the “cold” or “negative heat energy” of the frozen contents can be captured to allow the dispensing of cold beverages without onboard mechanical refrigeration within the dispenser.

[0370] The temperature of the water added to the receiver is a critical parameter in the dispensing cycle because it significantly affects the temperature of the finished product and is crucial in the consumer's judgment of whether the dispensed product meets their expectations. The water temperature is controlled by the system controller via mechanisms and sensors built into the dispenser. First, ambient-temperature water supplied to the receiver by the dispenser can be obtained directly from the dispenser's reservoir or guided through a heater tank. The temperature of the reservoir water itself also varies depending on factors such as the season, whether it comes from the user's tap, how long it has been allowed to equilibrate to room temperature, and whether the user chooses to add ice, for example, when planning a cold drink. The water guided through the heater tank can be heated to a fixed temperature for all operations, as is common in most modern coffee makers, or it can be controlled to some other variable temperature based on an output signal from the system controller. The delivered water can be warm, that is, a combination of water from a hot water tank and a colder reservoir, with the final temperature determined by a series of proportional flow valves and downstream thermal sensors. Some final "fine-tuning" of the temperature of the water delivered to the receiver can be made as the water passes through needles or tubing (with an auxiliary heater surrounding it). Finally, the water discharged from the receiver can be further heated as it leaves the receiver and flows through some dispensing channels to reach the user's coffee cup or other dispenser.

[0371] It should be noted that, since this device is a dispenser rather than a brewer, the maximum water temperature required for proper operation is likely to be significantly lower than the water temperature in most currently known coffee machines. (Water used for brewers is typically supplied at temperatures between 190°F and 205°F to achieve optimal levels of solute extraction from, for example, coffee grounds.) Accordingly, concerns about high-temperature settings that might actually exceed the local boiling point in some high-altitude regions can be easily addressed. For example, a maximum temperature setting for water of 180-185°F can be used, ensuring that the boiling point is not exceeded in any area below approximately 12,000 feet of mean sea level. Therefore, while the system controller could be programmed to use an estimated altitude derived from a location based on GPS or WiFi, or input from a barometric pressure sensor, such complexity is unnecessary to achieve superior performance and safety associated with boiling water issues. In some embodiments, the temperature of the water generated by the hot water tank is maintained at the hottest possible temperature for local conditions based on location input, and then the water is adjusted as needed to optimize the thermodynamics required to dispense the beverage at the user's desired temperature.

[0372] In another embodiment, machine learning principles are used to calculate dispenser characteristics. For example, a scan of the container and the temperatures of various components can be used as initial inputs. The dispenser then performs a series of short "experiments" to verify or refine the thermodynamic properties of the inputs. For example, an auxiliary heat source is activated for five seconds, and the resulting effect on temperature is recorded. Given this energy input level and the initial input characteristics of the frozen contents, a specific temperature rise is expected. If the measured temperature rises are sufficiently different, values ​​for specific heat, thermal conductivity, etc., can be adjusted to more closely match the observed reality. These new parameter values ​​can be used to immediately recalculate the planned dispenser "recipe" to more closely produce a beverage that matches the user's stated preferences.

[0373] In some embodiments, the characteristics of the user's glass, coffee cup, bowl, or other container (hereinafter referred to as the "dispenser") are also conveyed to the dispenser via barcodes, QR codes, RFID, or other means. This information is useful to the dispenser for (1) ensuring that the receiving dispenser for melting and dispensing the beverage liquid or food has a sufficiently large volume to receive all the dispensed material without spillage, and (2) to better understand the cooling effect the dispenser will have on the dispensed food or beverage, allowing for adjustment of the system's dispensing temperature settings. In some embodiments, the temperature of the dispensed beverage measured in the dispenser after the dispensed fluid and the dispenser have reached thermal equilibrium is the temperature specified by the user as his / her preferred beverage / food temperature.

[0374] In some embodiments, the dispenser includes an active device to heat or cool the user's dispenser before or during the moment the dispenser melts / dispenses the frozen contents. In some embodiments, this device is a surface plate heated or cooled by a thermoelectric device. In some embodiments, the dispenser communicates its actual temperature to the dispenser for more precise temperature regulation of the dispensed fluid.

[0375] In some embodiments, the addition of supplemental heat is controlled to limit the rate or location of liquefaction and evaporation of the frozen contents. In some embodiments, a non-diluting heat source may heat the receiver to melt the frozen contents therein, or the dispenser may heat the ambient temperature liquid as it travels through the receiver and beverage-generating cavity as a diluent.

[0376] In some embodiments, an auxiliary undiluted heat source may be applied to the receiver while it is being agitated. In still other embodiments, the diluent liquid may be distributed through the receiver while it is being agitated and heated by the undiluted heat source. The combination of agitation and melting provides a means for a more uniform heat distribution. Agitating the receiver will allow heat to be distributed throughout the receiver rather than overheating certain areas.

[0377] In some embodiments, the diluent does not pass through the receiver but is injected around it and dispensed at a location adjacent to the dispensing location of the molten frozen contents. Optionally, the receiver cavity has a mixing zone that receives the molten liquid product from the receiver and mixes it with the diluent. In some embodiments, a perforator injects pressurized air to flush the receiver and increase the pressure at which the molten frozen contents are mixed with the diluent in the beverage receiver. This may include an air compression system within the dispenser. Dispensing of the diluent and the molten frozen contents may occur together, or one dispensing may occur before the other. In another embodiment, liquid dispensing may alternate multiple times. In some embodiments, a certain amount of diluent is dispensed through the receiver, and a certain amount is dispensed directly into the beverage container.

[0378] In some embodiments, water is heated to a temperature only in the distributor, but the distributor includes a bypass path for the heated fluid before it is injected into the receiver, such that the water added to the receiver is at ambient temperature. This bypass heating can be accomplished in at least two ways: (a) a three-way valve after the piston pump can redirect ambient water from the storage tank through the hot water heating tank to the distributor or directly into the distributor. See also Figure 36A and Figure 36B The L-shaped valve in the middle, or (b) the simple T-shaped piece (tee) in the base of the water tank, can supply two separate piston pumps, one of which supplies water through the water heater to the distribution head, while the other piston pump supplies water directly to the distribution head, such as... Figure 35A and Figure 35B As shown in the diagram. In some embodiments, the water piping system may include a distribution channel or a bypass system to cool the diluent. Either of these techniques allows the dispenser to control the temperature of the diluent supplied to the receiver.

[0379] In some embodiments, the dispenser has at least two reservoirs: one for ambient water and one for water that has already been heated. The dispenser also has a fluid path for supplying hot water independently of the ambient water to a receiver and / or the final food or beverage container. In some embodiments, the dispenser includes a carbon dioxide source and an injection path to supply carbon dioxide to the ambient water reservoir to carbonate the water. In other embodiments, the dispenser has a separate vessel that receives water from the ambient water reservoir or another water source, and the carbonation system carbonates the water in this separate vessel. In some embodiments, the water may be carbonized online along the flow path. Therefore, embodiments of the invention include the ability to carbonate liquids supplied directly to the final food or beverage container.

[0380] The dispenser includes a source of supplemental (non-dilutive) heat, which may include electromagnetic energy (e.g., microwaves), hot air, an electric heater, or other sources. The dispenser may also use agitation (e.g., reciprocating motion, circular motion, or vibration) to facilitate and control the melting, thawing, and / or heating of the frozen contents. The dispenser includes detection components (sensors), including, for example, temperature and pressure sensors, and an optical reader for obtaining information about the receiver and its contents. It should be noted that the heat sources, agitation, and detection components described herein are purely exemplary, and these steps can be applied in conjunction with any heating, movement, or detection means known in the art. Furthermore, the steps included in this embodiment are exemplary, and steps may be added and removed to achieve similar results.

[0381] In some embodiments, the distribution system includes a network interface and is capable of connecting to a communication network, such as a local area network (LAN) or a wireless local area network (WLAN), enabling it to communicate with other devices, such as a smartphone or server system that records information about the distributor's usage. In some embodiments, the distributor can record data about its usage (e.g., what products are being made with it) and update local data to the server when the network connection is re-established. In some embodiments, the network connection can be used to diagnose problems and update software for new and future product parameters.

[0382] The embodiments of the dispensers described herein illustrate how their operating parameters and overall process can be modified to produce different types of liquid food or beverages, as illustrated below. Other food and beverage types are within the scope of this invention, as are other methods of producing such products.

[0383] In the first example, based on the detection of the beverage style and the user-selected 2-ounce setting, the dispenser forms a vent opening in the top cap of the receiver to allow any internal pressure generated during beverage production to escape to the atmosphere. Next, a certain amount of supplemental (i.e., auxiliary) heat (as provided above) is added to heat or melt (partially or completely) the frozen contents. In this case, a hot beverage is required, and the beverage production formula requires too small a dilution volume of hot water to properly melt the contents and heat them to the desired temperature. Therefore, the preheating duration is calculated to melt the entire frozen contents, and the temperature of the resulting liquid is raised to approximately 85°F before dispensing or adding the diluent. Heating the frozen / melted contents to 85°F can be achieved in an open-loop manner based on information about the thermal properties of the contents, or in a closed-loop feedback drive system—where one or more thermal sensors track the temperature rise of the contents and cut off power to the auxiliary heater at appropriate times. Reciprocating motion can then be applied, or applied in conjunction with the supplemental heat, to homogenize the contents. It also controls the intensity of the supplemental heat and its total duration to minimize the local vaporization of any frozen contents into steam.

[0384] Once a temperature of approximately 85°F is reached, a perforator located below the chamber—in which the receiver is housed—perforates the bottom of the receiver, allowing the liquid contents to flow out through the perforator's channels and into the beverage container via the dispenser's nozzle. Because the perforator, with a diameter larger than the previously created vent hole (to ensure a tight fit around the perforator's perimeter), is inserted in the same position as the vent hole in the receiver's cap, a virtually leak-free fit is created between the perforator and the container cap. Therefore, 1.25 ounces of water heated to 190°F can be dispensed into the receiver to mix, dilute, and dispense the molten, frozen contents, producing a 2-ounce espresso beverage with a TDS of 7.5 and a temperature of approximately 150°F. A hot water infusion at the end of the dispensing cycle rinses all extract from the receiver to optimize its suitability for recycling. Agitation can be added synchronously with the dispensing of the hot diluent to better flush any residue out of the receiver and dispensing channels. The emptied receiver can then be removed and recycled.

[0385] In the second example, a 1-ounce receiver contains 0.5 ounces of frozen concentrated tea extract with a TDS of 40 and 0.25 ounces of frozen peach concentrate with a Brix of 50, designed to produce a hot peach green tea beverage. The dispenser gathers information from markings or other indicators on the receiver, and for this beverage, no volume selection option is provided (options are controlled via information associated with the receiver). After receiver detection, a flashing red button on the dispenser indicates that the beverage will be dispensed hot. The dispenser establishes the formulation based on the receiver-related information detected by the dispenser. In this example, the dispenser establishes the preheating duration, puncture time, injection time, temperature of the diluent, and volume of the diluent based on the acquired information. As in the example above, the receiver is then loaded into the beverage-generating chamber of the dispenser and secured in place, seated on a central step within the chamber that accommodates more than one receiver size.

[0386] Once the receiver is secured, the user can initiate a final action, such as pressing a button on the dispenser or connector, to begin the automated functions for product production. Based on the detection of the beverage style setting, the dispenser forms a vent opening in the receiver's top cap and initiates a supplemental preheating duration to soften and liquefy only the outer portion of the frozen contents, allowing the perforator below the step to pierce the receiver without requiring much force, displacing the frozen contents away from the entry point if necessary. After the outlet perforator pierces the receiver, a perforator with a diameter larger than the vent opening in the cap is inserted at the same location as the vent opening in the receiver cap. This creates a tight fit for adding 7.25 ounces of water heated to approximately 190°F (calculated by the processor based on the initial recipe and subsequently modified based on the actual temperature measurement of the receiver at the end of preheating), which will be dispensed into the receiver to mix, melt, dilute, and distribute the receiver contents to produce an 8-ounce beverage with the desired concentration of green tea and peach flavor.

[0387] The preheating function and 7.25 ounces of diluent at approximately 190°F bring the final dispensed product to a temperature of approximately 150°F. Hot water infusion rinses all contents from the receiver onto the substrate, and again, agitation can be added in sync with the hot diluent dispensing to better flush out any residue from the receiver and dispensing channels. Agitation also increases the melting rate of frozen contents and allows for a longer pure water rinse for hygienic reasons. The emptied receiver can then be removed and recycled.

[0388] The second, higher-capacity receiver is designed to serve, for example, single servings of cold beverages, relatively large single servings of hot beverages—which may contain ingredients that are more difficult to concentrate, such as dairy products—and large-volume servings of hot beverages. In one example, a 2.25-ounce receiver contains 2 ounces of frozen concentrated orange juice with a BRIX of 47.2, intended to make an 8-ounce serving of cold juice. The dispenser gathers information about the frozen contents of the receiver (by, for example, reading an optical mark on the receiver using an optical sensor) and establishes the necessary processing settings to produce 8 ounces of 100% juice cold orange juice (BRIX 11.8) that meets FDA standards. Additionally, after receiver detection, a button on the front of the dispenser flashes blue to indicate that the beverage is cold and may remind the user to use an appropriate cup to receive the final dispensed product. (Optionally, the dispenser may have a sensor that checks the presence of a minimum-sized glass or cup required to receive the full 8-ounce serving.)

[0389] In this example, the dispenser establishes the preheating duration, piercing time, injection time, temperature of the diluent, volume of the diluent, and flow rate of the injected diluent based on information obtained from the dispenser. Next, the receiver is loaded into the beverage-generating chamber of the dispenser and secured in place. The bottom depth of the chamber also contains a piercing device, which in this embodiment can pierce into the receiver, retract, and move laterally with its connected tubing to form a dispensing channel that moves with agitation to enhance the liquefaction of the frozen contents. The piercing device is initially located below the bottom depth of the chamber and does not penetrate the receiver. Once the receiver is secured, the user can initiate a final action, such as pressing a button on the dispenser or connecting device, to begin the automated function for product generation.

[0390] Based on beverage pattern detection, the dispenser creates a vent opening in the receiver's cap and initiates a period of supplemental preheating to melt only the outermost portion of the frozen contents within the receiver, while keeping most of the contents frozen. In this case, since the desired beverage is cold, the enthalpy of melting of the frozen contents is used to lower the temperature of the diluted liquid to a cooling temperature. After the outer portion of the frozen orange juice contents has melted, a perforator located below the bottom depth of the cavity is pushed upward into the receiver, perforating it and allowing the liquid contents to flow out from the perforator's channels, through the nozzle in the dispenser, and into the beverage container. Additionally, another perforator (with a diameter larger than the vent hole in the cap) is inserted in the same location as the vent hole in the receiver's cap, creating a tight fit seal and allowing approximately 6 ounces of ambient water to be delivered to the receiver at a slower rate than typically used for hot beverages. This allows the cooler infused liquid more time to interact with the frozen contents and promote complete melting. Agitation is added to accelerate the mixing of the frozen contents and diluent to the target potency and temperature. Thus, when equilibrium is reached between the frozen contents and the ambient temperature diluent, the resulting dispensed product reaches chilled temperature. The final product is a glass of chilled orange juice with a Brix of 11.8, meeting FDA standards for 100% orange juice.

[0391] In another illustrative example, a 2.25-ounce receiver contains 1 ounce of frozen espresso, 1 / 2 ounce of cold cream, 10 grams of sugar, and 1 / 2 ounce of frozen coffee extract with a BRIX of 24, all designed to produce a hot coffee latte. The dispenser uses an optical sensor to read a visual mark on the receiver and establishes the process settings to produce an 8-ounce hot latte with a coffee concentration of 1.5% TDS and achieving the target dairy and sweetness levels. Additionally, after receiver detection, a flashing red button on the front of the dispenser communicates that the beverage will be dispensed hot.

[0392] In this example, the dispenser establishes the preheating duration, puncture time, injection time, temperature of the diluent, volume of the diluent, and flow rate of the injected diluent based on information obtained by the dispenser from the receiver markings. As in the example above, the receiver is then loaded into the beverage-producing chamber of the dispenser and secured in place. Once the receiver is secured, the user can initiate a final action, such as pressing a button on the dispenser or connector, to begin the function for product production. The dispenser creates a vent opening in the receiver's cap and begins a period of supplemental heating to melt most of the frozen contents. As before, this period can be controlled in an open-loop or closed-loop manner. In this case, because the desired beverage is hot, and all 2 ounces of frozen contents must be melted and heated, a longer preheating period is required than for a similarly sized hot coffee beverage produced by the first, lower-capacity receiver.

[0393] After most of the frozen contents have melted, based on thermal sensor readings and / or total energy input, a perforator located below the bottom depth of the cavity is pushed upwards into the receiver, perforating the receiver and allowing the liquid contents to flow out of the perforator's channels, through the dispenser's nozzles, and into the beverage container. Additionally, a perforator with a diameter larger than the vent hole in the cap is inserted at the same location as the receiver's vent hole, creating a tight-fitting seal around the perforator for delivering 6 ounces of water heated to 190°F by a water heater into the receiver. The water completely melts any remaining frozen contents, mixes with, dilutes, and heats the receiver's contents to allow for the dispensing of a beverage at the target temperature and potency. Agitation and flow can be controlled to ensure the melted contents and dispensed liquid within the receiver are as homogeneous as possible.

[0394] In some further illustrative examples, a 2.25-ounce receiver contains 2 ounces of frozen coffee extract with a BRIX of 44.8, designed to produce a large serving of coffee. The dispenser uses an optical sensor to read a visual mark on the receiver and establishes process settings to produce 64 ounces of hot coffee with a TDS of 1.4. The dispenser can detect the water level in the reservoir and instruct the user to add more water if necessary. After receiver detection, a flashing red button on the front of the dispenser can be used to communicate that the beverage is hot and to indicate that the user can use a larger beverage receiver to receive the dispensed product. Alternatively, the dispenser senses the presence of a glass bottle designed to be easily detected by the dispenser (e.g., by a proximity sensor, RFID chip, barcode, or QR code) for a 64-ounce beverage serving. In this example, the dispenser establishes the preheating duration, puncture time, injection time, temperature of the diluent, volume of the diluent, and flow rate of the injected diluent based on information acquired by the dispenser.

[0395] As in the previous example, the receiver is next loaded into the beverage-generating chamber of the dispenser and secured in place. Once the receiver is secured, the user can initiate a final action, such as pressing a button on the dispenser or connector, to begin the function for product generation. The dispenser forms a vent opening in the receiver's cap and begins a period of supplemental heating to melt the small outer layer of frozen contents. In this case, the beverage is diluted with a large amount of heated liquid, and only minimal preheating is required to soften the frozen contents for the receiver perforation. Once preheating begins, a perforator located below the bottom depth of the chamber is pushed upwards into the receiver, perforating it and allowing the liquid contents to flow from the perforator's channels, through the dispenser's nozzle, and into the large beverage container. Additionally, a perforator with a diameter larger than the vent opening in the cap is inserted at the same location as the receiver's vent opening, forming a tight-fitting seal for delivering 62 ounces of water heated to 190°F. The added water melts any remaining frozen portion of the contents, mixing, diluting, heating, and dispensing the receiver's contents to produce a large batch of coffee.

[0396] Any of the dispenser system embodiments described herein may include a drip tray disposed beneath any or all components of the dispenser system. For example, the drip tray may be contained within the lowest portion of the dispenser housing, such that any uncontained liquid generated by any part of the dispenser is captured by the drip tray. Furthermore, because the final product is dispensed into containers (e.g., thermos flasks, mugs, cups, jars, bowls, and / or the like), the product container may be placed over a portion of the drip tray with a grid-like opening to capture spills or overflows. If the product container is removed during product manufacturing, the drip tray may be disposed below the product outlet and / or diluent outlet to capture liquid. The drip tray may be removed from the dispenser system and may be removed manually or by a motor. Optionally, the dispenser has a level sensor that detects the liquid level in the drip tray and alerts the user to empty the drip tray when a liquid threshold is reached. Additionally, if the dispenser detects a high liquid level in the drip tray, the dispenser may stop the final product generation process.

[0397] Optionally, many components of the various embodiments of the dispenser system described herein are removable and dishwasher safe. That is, these components can be cleaned using a standard commercial or household dishwasher without adverse effects. For example, all or part of the chamber, the perforator for the dilution liquid supply inlet, the perforator for the product outlet, and all or part of the drip tray assembly can be cleaned with standard dishwashing water. Alternatively or additionally, some embodiments include a self-cleaning mechanism. For example, the dispenser can allow hot liquid or steam to pass through various liquid flow paths, chambers, vessels, and reservoirs to clean and sterilize these components. Furthermore, a UV light source can be included in easily contaminated areas of the dispenser as a means of cleaning these parts. For example, the chamber holding the receiver may contain a UV light source that exposes the interior of the chamber and / or the dilution liquid perforator / injector and the final product outlet / perforator to UV light.

[0398] In another aspect of the invention, any of the dispenser systems described herein can be implemented without a chamber for holding a receiver containing frozen liquid contents. Instead, in an alternative embodiment, the dispenser system includes an external connector that mates with a complementary connector on the frozen contents receiver. The complementary connector allows the dispenser system to supply diluent liquid into the interior of the receiver while minimizing leakage. Optionally, the receiver inlet connector has an inlet seal that ruptures to allow diluent liquid to flow into the receiver. In some embodiments, the receiver is a small pouch that expands upon injection of diluent liquid. In other embodiments, the pressure of the injected diluent liquid causes an outlet seal to rupture, providing an outlet for the final food or beverage product. Although the receiver is external to the dispenser, various techniques for the dispenser to learn information about the receiver and / or the frozen liquid contents, as well as techniques for controlling the preparation of the final product, are equally applicable.

[0399] The various aspects of the technologies and systems disclosed herein related to the automatic production of food or beverages at desired temperatures and volumes can be implemented as computer program products for use with computer systems or computerized electronic devices. Such implementations may include a series of computer instructions or logic fixed on a tangible / non-transitory medium, such as a computer-readable medium (e.g., a disk, CD-ROM, ROM, flash memory, or other storage or fixed disk), or that can be transmitted to a computer system or device via a modem or other interface device (e.g., a communication adapter connected to a network via a medium).

[0400] The medium can be a tangible medium (e.g., optical or analog communication lines) or a medium implemented using wireless technologies (e.g., Wi-Fi, cellular, microwave, infrared, or other transmission technologies). This set of computer instructions embodies at least a portion of the functionality of the system described herein. Those skilled in the art will understand that such computer instructions can be written in many programming languages ​​for use with many computer architectures or operating systems.

[0401] Such instructions can be stored in any physical memory device (such as semiconductor, magnetic, optical or other memory devices) and can be transmitted using any communication technology (such as optical, infrared, microwave or other transmission technologies).

[0402] It is anticipated that such a computer program product can be distributed as a portable medium along with accompanying printed or electronic documents (e.g., miniaturized packaging software), pre-installed on a computer system (e.g., on system ROM or hard disk), or distributed from a server or electronic bulletin board via a network (e.g., the Internet or the World Wide Web). Of course, some embodiments of the invention can be implemented as a combination of software (e.g., a computer program product) and hardware. Still other embodiments of the invention are implemented as entirely hardware or entirely software (e.g., a computer program product).

[0403] As will be apparent to those skilled in the art upon reading this disclosure, this disclosure can be implemented in forms other than those specifically disclosed above. Therefore, the specific embodiments described above are to be considered illustrative rather than restrictive. Those skilled in the art will recognize or be able to determine many equivalent implementations of the specific embodiments described herein through conventional experimentation alone.

Claims

1. A method for producing a melted food or beverage liquid product from a receiver containing frozen liquid contents, comprising the following steps: A receiver is received in the chamber of the dispenser, the receiver defining a closed internal volume containing frozen liquid contents; Identify at least one of the thermodynamic properties and mass of at least one of the receiver and the frozen liquid contents, wherein at least one of an optical sensor, a thermal sensor and an electromagnetic sensor is used to identify the thermodynamic properties, and wherein at least one of a mass sensor, an optical sensor and an electromagnetic sensor is used to identify the mass; At least a portion of the frozen liquid contents is melted by selectively performing at least one of the following to produce a melted food or beverage liquid product: Heating the receiver while it is held in the chamber and the frozen liquid contents inside the receiver while it is held in the chamber, and not adding liquid to the interior of the receiver while it is held in the chamber; Supplying diluent to the interior of the receiver; and At least one of the receiver and the frozen liquid contents is subjected to motion; Among them, at least one of heating, supplying diluent liquid, and applying motion is selectively performed based on the identified characteristics; Perforation of the receiver; and The receiver dispenses molten food or beverage liquid products.

2. The method of claim 1, wherein, The identified properties are thermodynamic properties.

3. The method of claim 1, further comprising identifying component characteristics, and wherein, Selectively performing at least one of heating, supplying diluent liquid, and applying motion is further based on component characteristics.

4. The method of claim 1, further comprising identifying at least one of the following: Shelf life of frozen liquid contents; Manufacturing date of at least one of the receiver and the frozen liquid contents: The mass of at least one of the receiver and the frozen liquid contents; The dimensions of at least one of the receiver and the frozen liquid contents; The shape of the receiver; The color of the receiver; The external pattern on the receiver; External markings on the receiver; The hardness value of the contents of the frozen liquid; The filling volume of the receiver; as well as The volume of the top space of the receiver, and wherein selectively performing at least one of heating, supplying diluent liquid and applying motion is based on at least one further identified characteristic.

5. The method of claim 1, wherein, Selectively heating at least one of the receiver when it is held in the chamber and the frozen liquid contents within the receiver when it is held in the chamber, without adding liquid to the interior of the receiver, further includes controlling at least one of the following: The amount of heat supplied; A schedule for repeated application of heat; and The time during which heat is supplied during the production process of molten food or beverage.

6. The method of claim 1, wherein, Selectively heating at least one of the receiver when it is held in the chamber and the frozen liquid contents within the receiver when it is held in the chamber, without adding liquid to the interior of the receiver, includes heating using at least one of the following: A heater that is in contact with the wall of the chamber; Electric heater; Heated gas generator; a heated bath; an electromagnetic radiation generator; a thermoelectric heater; a chemical heater; and a heating piercer disposed in the receptacle.

7. The method of claim 1, wherein, selectively supplying a dilution liquid to an interior of the receptacle includes selectively performing at least one of: adjusting a temperature of the dilution liquid supplied to the interior of the receptacle; carbonating the dilution liquid supplied to the interior of the receptacle, pressurizing the dilution liquid supplied to the interior of the receptacle; controlling a total volume of the dilution liquid supplied to the interior of the receptacle during a production process of a melted food or beverage; controlling a flow rate of the dilution liquid supplied to the interior of the receptacle; and supplying the dilution liquid to the interior of the receptacle at a predetermined time during the production process of the melted food or beverage.

8. The method of claim 7, wherein, selectively adjusting the temperature of the dilution liquid includes identifying a temperature of the dilution liquid, and at least one of selectively heating the dilution liquid and cooling the dilution liquid.

9. The method of claim 7, wherein, selectively adjusting the temperature of the dilution liquid includes flowing the dilution liquid through a heating channel prior to supplying the dilution liquid to the interior of the receptacle.

10. The method of claim 1, wherein, selectively applying motion to at least one of the receptacle and the frozen liquid content includes controlling at least one of: a duration of the motion; a rate of the motion; a frequency of the motion; and a type of the motion.

11. The method of claim 1, wherein, selectively applying motion to at least one of the receptacle and the frozen liquid content includes applying motion that is at least one of: rotational; reciprocal; vibrational; rocking; and shaking.

12. The method of claim 1, wherein, piercing the receptacle includes selectively piercing the receptacle based on the identified characteristic.

13. The method of claim 12, wherein, selectively piercing the receptacle based on the identified characteristic further includes selecting at least one of: a location on the receptacle to receive the piercing; a time to pierce the receptacle during the production process of the melted food or beverage; a size of the piercing; and a number of piercings made in the receptacle. piercing the receptacle includes puncturing the receptacle with a piercer.

14. The method of claim 1, wherein, piercing the receptacle includes at least one of:

15. The method of claim 14, wherein, selecting a size of the piercing; selectively piercing the receptacle a plurality of times; selecting a depth to which the piercer extends into an enclosed interior volume of the receptacle; and selectively retracting the piercer. dispensing a melted food or beverage liquid product from the receptacle includes dispensing the melted food or beverage product into a container, and the method further includes selectively dispensing a bypass liquid into the container, and the bypass liquid does not pass through the receptacle.

16. The method of claim 1, wherein, the selective dispensing of the bypass liquid is based on the identified characteristic.

17. The method of claim 16, wherein, the selective dispensing of the bypass liquid includes selectively performing at least one of:

18. The method of claim 17, wherein, controlling a temperature of the bypass liquid; carbonating the bypass liquid; pressurizing the bypass liquid; controlling a total volume of the bypass liquid supplied to the container during the production process of the melted food or beverage; controlling a flow rate of the bypass liquid; and dispensing the bypass liquid into the container at a predetermined time during the production process of the melted food or beverage. ​ 19. The method of claim 1, further comprising receiving input from a user, wherein, Selectively performing at least one of heating, supplying a diluting liquid, and applying motion is further based on input from a user.

20. The method of claim 19, wherein, The user input is at least one of: a desired food or liquid product temperature; a desired food or liquid product volume; a desired food or liquid product potency; and a desired food or liquid product texture.

21. The method of claim 19, wherein, Receiving input from a user includes receiving input from a human-machine interface on the dispenser.

22. The method of claim 19, wherein, Receiving input from a user includes wirelessly receiving input from at least one of: a computer system; a smartphone; and a remote control device.

23. The method of claim 1, wherein, Selectively performing at least one of heating, supplying a diluting liquid, and applying motion includes indicating the selected action being performed.

24. The method of any one of claims 1 to 23, wherein, The diluting liquid is selected from a group comprising a liquid, a gas, a vapor, or a combination thereof.

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