BEVERAGE CONTAINER COOLING SYSTEM FOR A BEVERAGE DISPENSING APPARATUS - Patent application

Abstract

A cooling system for contact cooling of a beverage container is provided. The system includes a cooling element, a cooling contact body thermally connected to the cooling element and configured to be in thermally conductive contact with the container, a sensor module configured to provide a sensor signal having a sensor value indicative of the contact area between the cooling contact body and the container, and a processing unit configured to control operation of the cooling element in response to the sensor signal. The contact area, or other indicator of the quality of contact between the cooling contact body and the beverage container, determines the rate of transfer of thermal energy between the beverage container and the beverage contained therein, on the one hand, and to the cooling contact body and cooling element, on the other hand. A cooling system with this method of operation allows for efficient use of the provided energy.

Description

[Technical field]

[0001] Various aspects and embodiments of the invention relate to a cooling system for implementation in a liquid dispensing assembly. The invention relates to a cooling system for contact cooling of a container for a liquid, in particular for contact cooling of the container and the liquid contained therein to be dispensed. One aspect relates to a beverage dispensing system comprising such a cooling system. Another aspect relates to a method for contact cooling of a liquid container, in particular a beverage container. A further aspect relates to a beverage dispensing assembly for dispensing a carbonated beverage from a plastic container. [Background technology]

[0002] US Patent No. 5,399,633 discloses a liquid dispensing system comprising a container containing the liquid to be dispensed and a device into which the container can be at least partially inserted, the device having a contact surface for cooling the container and the fluid contained therein by contact cooling. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] International Publication No. 2018 / 009065 Brochure Summary of the Invention [Problem to be solved by the invention]

[0004] It would be preferable to provide a beverage dispensing assembly that is an alternative to known assemblies. More particularly, it would be preferable to provide a beverage dispensing assembly that is relatively easy to use. Thus, a beverage dispensing assembly may be provided that is relatively easy to manufacture and maintain. And it would be preferable to provide a container that is suitable for the dispensing assembly as claimed. One aspect and embodiment of the present invention aims to provide a dispensing assembly with which a container can be used that, in use, presents a pleasing appearance to the user, e.g. the public and individuals purchasing beverages, is easy to use, and / or is energy efficient, particularly in cooling and dispensing. [Means for solving the problem]

[0005] A first aspect provides a cooling system for a contact area of ​​a beverage container, the system comprising a cooling element, a cooling contact thermally connected to the cooling element and configured to be in thermally conductive contact with the container, a sensor module configured to provide a sensor signal having a sensor value indicative of a contact area between the cooling contact and the container, and a processing unit configured to control operation of the cooling element in response to the sensor signal.

[0006] The contact area is the area where the cooling contact and the container make physical contact to physically touch each other, allowing the transfer of thermal energy, specifically from the container to the cooling contact and from the cooling contact to the container. Such a contact area can be a point contact, a line contact, or a larger area. Those skilled in the art understand that in mathematical theory, lines and points do not have areas, but such contacts actually have relatively small areas. Thus, the contact area is not the surface of a concrete object, but the area defined when the cooling contact and the container are in physical contact with each other.

[0007] The contact area, or other indicator for the quality of contact between the cooling contact body and the beverage container, determines the rate of transfer of thermal energy between the beverage container and the beverage contained therein, on the one hand, and to the cooling contact body and the cooling element, on the other hand. If the contact area is small or if the quality of the contact is such that it prevents a proper transfer of thermal energy from the container and / or the beverage to the cooling contact body, the operation of the cooling element is adjusted to address this issue. A cooling system with this method of operation allows for an efficient use of the energy provided to the cooling system.

[0008] Additionally, this cooling system addresses the issue of variable quality of the container. Plastic containers can be formed using a blow molding process. Blow molding is a known process that the manufacturer can control, but in some respects is a brute force process that is difficult to control, which can result in variations in the shape of the container. This further results in variations in the quality of the contact, since the complementary shape of the container that the contact cooler can provide is fixed in most embodiments.

[0009] In particular, containers with an inner flexible container pose challenges. For such containers, not only the shape of the outer container shell but also the shape of the bag as the inner container shell and the contact between the outer container shell and the inner container shell pose challenges in terms of the quality of the contact. These challenges are addressed by the cooling system according to the first aspect.

[0010] In one embodiment of the first aspect, the processing unit is configured to control the cooling element to operate in a switching mode, and a first time interval during which the cooling element is commanded to operate is dependent on the sensor value. In this embodiment, the indicator of contact quality is used to determine how long the cooling element is operated to extract thermal energy from the cooling contact.

[0011] In another embodiment of the first aspect, the processing unit is configured to increase the first time interval with a decreasing contact area as indicated by the sensor value. If the contact area is small or the quality of the contact is low, energy is drawn from the contact cooling body for a longer time. With a constant output of the cooling element, this means that more heat energy is drawn in a longer operating period. This can further result in a cooler cooling contact and a larger temperature gradient for the container and its beverage. As a result, the heat energy can flow more quickly from the beverage to the cooling contact by the law of diffusion.

[0012] In a further embodiment, the processing unit is configured to operate the cooling element at a first level to draw thermal energy from the cooling interface until a first requirement is met, and to operate the cooling element at a second level lower than the first level or to switch off the cooling element until a second requirement is met. In this embodiment, the amount of energy provided to the cooling element at the first level is increased as the area indicated by the sensor values ​​decreases, and the amount of energy provided to the cooling element at the first level is decreased as the area indicated by the sensor values ​​increases.

[0013] This embodiment allows for control of the cooling element based on changes in contact quality or contact area. As the beverage is drawn from the container, the shape of the container may change. As a result, the contact area may change, for which this embodiment provides compensation.

[0014] In yet another embodiment, the sensor module comprises a temperature sensor configured to sense the temperature of at least one of the container and the cooling contact, and the processing unit is configured to control the operation of the cooling element based on the change in the sensor value over time. If the temperature of the container decreases relatively quickly over time while the cooling element is not operating or is operating at a low level, it is assumed that there is a large flow of energy from the container (its contents) to the cooling contact, and therefore the contact area is large. In such a case, the operation time of the cooling element can be shortened.

[0015] If the temperature of the cooling contact increases relatively quickly with time, it is assumed that the contact area is relatively large because heat energy is quickly absorbed by the contact cooling body from the container (the beverage in the container). In such a case, the operating time of the cooling element can be reduced.

[0016] In yet a further embodiment, the processing unit is configured to operate the cooling element at a first level to draw thermal energy from the cooling interface until a first requirement is met, operate the cooling element at a second level lower than the first level or switch off the cooling element until a second requirement is met, determine a time period between operation of the cooling element at the second level or switching off the cooling element and reaching the second requirement, and determine the first requirement based on the determined time period. This embodiment provides a practical implementation of the previous embodiment.

[0017] In yet another embodiment of the first aspect, the sensor module comprises a contact sensor configured to provide a signal having a value indicative of a contact area between the container and the cooling contact body. Such a contact sensor may be embodied as a sensor arranged to sense conductivity between the container and the contact cooling body.

[0018] A second aspect provides a beverage dispensing system comprising a cooling system according to the first aspect or an embodiment thereof.

[0019] A third aspect provides a method of cooling a liquid container by contact cooling, in which the container containing the liquid is received against a contact surface of a cooling system, a rate of cooling energy transfer between the contact surface and the container is determined, and cooling energy supply to the contact surface is controlled by a control unit of the cooling system based on the rate of cooling energy transfer.

[0020] The variation in shape across different vessels and the fixed shape of the contact surface may result in a change in contact, or a change in the quality of contact, between the contact surface and the vessel. This may further result in a change in the cooling energy transfer rate between the vessel (and the liquid therein) and the cooling system, and specifically the contact surface of the cooling system. To efficiently address this issue, the cooling energy supply is controlled based on the cooling energy transfer rate, which is indicative of the quality of contact.

[0021] In one embodiment of the third aspect, the cooling energy transfer rate is determined by cooling the contact surface for a first period of time and temporarily discontinuing the cooling of the surface for a second period of time and measuring the temperature of the container with at least one first sensor, the duration of the second period being measured between discontinuing the cooling and reaching a predetermined temperature of the container measured with said first sensor, and the cooling energy transfer rate is defined as said duration of the second period. If the temperature of the container rises quickly, most of the container and / or its contents will be at a higher temperature than the cooling surface. This means that the cooling energy transfer rate is small.

[0022] A further embodiment of the third aspect includes repeating the first step and the second step at least once. In this embodiment, for each second period, a cooling energy transfer rate is determined and successive cooling energy transfer rates are compared. Furthermore, in this embodiment, if the cooling energy transfer rate for at least two preceding second periods increases, i.e. the duration of the second periods increases, the supply of cooling energy to the cooling surface for the next first period is decreased, and if the cooling energy transfer rate for at least two preceding second periods decreases, i.e. the duration of the second periods decreases, the supply of cooling energy to the contact surface for the next first period is increased. This embodiment provides a practical implementation of this third aspect.

[0023] In a further embodiment of the third aspect, which may be applied in a similar manner to the first aspect, the temperature of the container is measured using a temperature sensor in contact with the outer surface of the container, preferably with the contact sensor thermally insulated from the contact surface. Since the appropriate temperature of the container, in particular the appropriate temperature of the contents of the container, as well as the control of the temperature, are the objectives, it is preferable to use a temperature value indicative of this as a starting point. Since the temperature of the contact surface may differ, the temperature sensor is preferably isolated from the contact surface.

[0024] In yet another embodiment, the remaining volume of liquid in the container is measured or calculated, and the supply of cooling energy to the cooling surface is controlled based on said remaining volume, at least below a threshold value for said remaining volume of liquid. The amount of liquid in the container can determine the shape of the container, which can affect the quality of contact and the rate of cooling energy transfer. Therefore, it is preferable to take this factor into account for accurate temperature control.

[0025] A fourth aspect provides a computer readable medium, preferably non-transitory, comprising an algorithm for controlling a cooling system according to the first aspect, a beverage dispense system of the second aspect, or a method according to the third aspect.

[0026] To further clarify the present invention, embodiments of the present invention are disclosed and discussed below with reference to the drawings. [Brief description of the drawings]

[0027] [Figure 1] FIG. 13 is a rear view of the beverage dispensing assembly from the operating side of the assembly, with the branded container visible through the lid. [Figure 1A] FIG. 2 is a side view of the assembly of FIG. 1. [Figure 2A] FIG. 2 is a perspective view of the assembly of FIG. 1 from the rear side. [Figure 2B] FIG. 2 is a perspective view of the assembly of FIG. 1, taken from the front side. [Figure 3A] FIG. 13 is a rear view of a dispensing assembly according to the present disclosure. [Figure 3B] FIG. 1 is a cross-sectional side view of a dispensing assembly according to the present disclosure. [Figure 4] FIG. 2 is an exploded view of a dispensing unit of an assembly for dispensing a beverage; [Diagram 5] 13 is a flow diagram according to an embodiment of the third aspect. [Figure 6A] 1 is a first graph depicting a change in a first temperature over time. [Figure 6B] 4 is a second graph depicting the change in the second temperature over time. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0028] In this specification, the embodiments of the present invention are shown and disclosed by way of example only. These embodiments should not be interpreted or understood as limiting the scope of the present invention in any way. In this specification, the same or similar elements are indicated by the same or similar reference numerals. In this specification, the embodiments of the present invention are discussed with reference to carbonated beverages, and in particular with reference to beer. However, other beverages may be used in the present invention.

[0029] In this specification, references to up and down, top and bottom, etc., are taken as the normal orientation of the dispensing unit, unless expressly defined to the contrary. The back of the dispensing unit is referred to as the side on which a tap handle or the like is provided to operate the system, in particular to dispense a beverage contained in a container provided with the unit. The container may have a bottom and a neck area with a mouth for filling and / or dispensing. The neck area may be an integral part of the container or may be assembled to the container. During use in the embodiment, the mouth in the assembly may face substantially downward, upward, or to the side. The downward orientation is seen, for example, in the drawings, in particular in FIG. 1, where top, bottom, top, and bottom are indicated by arrows and appropriate words for purposes of indication only. This does not necessarily reflect the orientation in which the tap device of this disclosure or any part thereof should be used. For a container, the normal position may involve a bottom portion facing downward and a neck portion facing upward. In the faucet assemblies of the present disclosure, the bottom of the vessel may face up, down, and / or to the side.

[0030] In the present disclosure, by way of example, a bag in container (BIC) blown together from a preform set comprising two superimposed plastic preforms is described, which should be understood as meaning that one of the preforms is inserted into the other and then the preforms are blown together in a known manner into a BIC. In an embodiment, before said blow molding, a closure ring is fitted over the preforms, connecting them together and closing the space, which may also be called the interface or interspace, between the preforms, so that at least after blow molding, said space communicates or can communicate with the environment only through one or more openings, in particular external openings, provided in the neck area of ​​the container and extending through the wall of the outer preform and / or the neck area of ​​the container. The at least one opening can be provided during the manufacture of the preforms, in particular during injection molding of the preforms, but can also be provided later, during or after blow molding, for example by punching, drilling or other machining of the container.

[0031] Herein, the tap assembly may comprise a housing for holding a cooling device and a pressure device for supplying pressurized gas, such as air, to the container. The container may be a plastic beverage container, preferably a BIC-style container. The system further comprises a lid, preferably an at least partially transparent lid, that fits onto the container when properly placed in the housing. The lid provides visibility of the container within the dispensing device comprising the housing and the lid, e.g. so that the fill level can be verified and the brand of the container can be seen from the outside.

[0032] The dispensing assembly, which may also be referred to herein as a tap assembly, may be designed such that the container can be placed in an "upside-down" position on and / or in the housing of the dispensing unit, such that at least a part of the container, in particular at least a part of the shoulder of the container, is introduced into a receptacle in the housing, the neck part being provided with an outflow opening facing downwards. Preferably, the part of the container that extends into said receptacle is close to or at least at a part that is in contact with the wall of the receptacle, the wall of the receptacle being cooled, in particular actively cooled. In said "upside-down" position, this may for example be part of the shoulder part of the container. In the "upright position", the shoulder part may for example be facing upwards, whereby the bottom part may be received in the receptacle, in particular for cooling. In the lying or tilted position, the lateral part of the container may be received in the receptacle for cooling.

[0033] In this specification, relatively close with respect to the distance between the wall of the receptacle and the relevant part of the container is to be understood as a distance that is small enough to allow efficient cooling of said part of the container and the contents of the container. Preferably, the beverage is dispensed from an area of ​​the container next to said part of the wall to be cooled. Preferably, the part of the wall in the receptacle for cooling is in these embodiments a lower part of the container. In such an embodiment, even if the container is partially empty, the advantage is obtained that the contents of the container are at least in the area cooled by the wall of the receptacle, which cooled contents are at least in the vicinity of the outflow opening, in particular directly adjacent to the outflow opening or in the part from which the beverage is dispensed. Thus, even if the part of the container extending outside the receptacle is not or is poorly cooled, very good control of the temperature of the dispensed beverage is possible.

[0034] When the container is positioned in the receptacle, preferably at least one line contact is obtained between the container and the wall of the receptacle for contact cooling. Such a line contact may be formed, for example, by a line of a circle, an ellipse or any other line, depending, for example, on the shape of the container and the receptacle and on the orientation of the container. Preferably, contact is established over a relatively large portion of the container, such as, for example, a shoulder, a bottom or a wall portion of the container that extends into the receptacle, or at least a close proximity of the wall of the container to the wall of the receptacle is established. The distance between the relevant portion of the container and the receptacle is preferably between 0 mm and 1 mm, more preferably between 0 mm and 0.5 mm, even more preferably between 0 mm and 0.25 mm, on average over at least a portion of the peripheral surface area of ​​the receptacle having a height measurement along the vertical axis of the receptacle, which may be at least about ¼ of the height or diameter of the portion of the container that extends in the receptacle, when measured as the smallest distance between the adjacent surfaces. For example, in an upside-down orientation, at least about a quarter of the axial height of the shoulder portion of the container may extend into the receptacle, measured directly adjacent to the neck portion, e.g., between a quarter and all of the height of the shoulder portion.

[0035] 1 and 1A show an exemplary embodiment of a beverage dispensing assembly 1 of the present disclosure, comprising a dispensing device 2 and a beverage container 3. The dispensing device 2 may be referred to, for example, as a unit, a dispensing unit, a tap device, or similar terms. The dispensing device 2 comprises a housing 4. The housing 4 is provided with a receiving portion 5 for receiving at least a portion 6 of the container 3. The beverage container 3 has a neck portion 7 and a shoulder portion 8 adjacent to the neck portion 7. The neck portion 7 is provided with at least an outlet opening 8A and at least one gas inlet opening 9 (see, for example, FIG. 3). In the disclosed embodiment, the container may be a blow-molded plastic container 3, preferably a bag-in-container (BIC) type container. The container 3 is positioned in the dispensing device 2 with the neck portion 7 and the shoulder portion 8 facing downwards, such that the neck portion 7 and at least a portion of the shoulder portion 8 are received in the receiving portion 5. This is referred to as an upside-down orientation. A portion 10 of the shoulder portion 8 extends near and / or in contact with a wall 11 of the receiving part 5 .

[0036] The orientation of the container 3 in the dispensing apparatus may be based at least on the orientation of a longitudinal axis XX of the container, which in the upside-down and straight up positions extends substantially vertically, in the lying down position extends substantially horizontally, and in the tilted position includes an angle involving both the horizontal and vertical directions. In the straight up position, the bottom portion of the container may face downwards, in the upside-down position, the bottom portion of the container may face upwards, and in the lying down position, the bottom portion of the container may face to a side.

[0037] In different orientations of the container, the receiver can be shaped differently. As directly specified above, when the container is lying down, the receiver can be provided as a tub. In other implementations where the container is in a lying position, the receiver can be provided as a cylinder that surrounds the container. If visibility of the container is preferred, the receiver can be implemented with one or more rings that are arranged to surround the container when placed in the receiver, and thus the receiver is supported by the rings. Part of the container can be visible between the rings. Regardless of any shape that the receiver may have, it is preferred that there is sufficient heat-conducting contact between the receiver and the container.

[0038] The dispensing assembly 1 is, by way of example, positioned on the top 75 of the bar 74 such that the portion 13 of the container 3 extends above the housing 4 and such that the lid 12, if present, is at approximately eye level for an average adult, symbolically indicated in FIG. 1 by the eye 76. The top 75 of the bar 74 may, for example but not limited to, be about 100-130 cm in front of the available space for customers. By positioning the tap assembly 1 on the bar 74, it is visible at least to customers standing or sitting at the bar, preferably to customers standing or sitting at the bar and to personnel standing behind the bar, increasing the visibility of the system, and in particular of the relevant portion 13 of the container. In particular, if a brand 22 is provided on said portion 13 of the container, this will increase the appeal of the system 1, and in particular of the beverage enclosed within said container 3. It has been found that this appeal can increase the sale of beverages and also increase the appeal of the bar. Preferably, a lid is provided over portion 13 of the container, the lid being sufficiently transparent to allow portion 13 of the container to be visible from at least the front and back of bar 74, i.e., to customers and bar personnel, and preferably over about 360 degrees. A top portion of lid 12 may be less transparent, e.g., opaque.

[0039] The container 3 is preferably substantially barrel- or bottle-shaped, has said neck portion 7 and said shoulder portion 8, and further has a body portion 23 and a bottom portion 24. The bottom portion may have any suitable shape, and in the embodiment shown is substantially spherical, more precisely substantially hemispherical. Alternatively, the bottom portion may be shaped such that the container can stand on said bottom portion 24, for example being petal-shaped.

[0040] In the embodiment as shown, the lid 12 is provided over the container 3 and extends outside the receptacle 5, surrounding a portion 13 of the container 3. However, the assembly can also be operated without the lid 12 in an embodiment. The lid 12 can be substantially dome-shaped, so as to at least extend along the outer surface of the portion 13 of the container 3 that extends outside the housing 4, preferably with an inner surface 14 that extends at a substantially constant and equal distance. This can provide a space 15 between said inner surface 14 of the lid 12 and the outer surface portion of the container. In an embodiment, the lid can have a top portion 16 that is substantially spherical and a body portion 17 that is preferably substantially cylindrical. The lid 12 can be made from plastic, preferably a transparent plastic, so that the container 3 can be observed through at least a portion of the lid 12. In an embodiment, the lid 12 can be double-walled, having an inner wall 18A and an outer wall 18B, and a space 19 closed therebetween, preferably an area 20 where the assembly is positioned, and space 15, which is isolated from the surroundings. In an embodiment, the space 19 may be at a lower pressure than the pressure inside the region 20 and / or the space 15, e.g. a vacuum may be drawn to reduce heat transfer through the lid 12. In an embodiment, the lid 12 may press against and / or may be provided with a seal 21 for pressing against the housing 4, such that the space 15 is isolated from the region 20 when the lid 12 is properly positioned on, in and / or over the housing. In an embodiment, this may provide a layer of substantially stagnant air in said space 15. In other embodiments, a fan or similar means may be provided to provide an airflow of preferably cooled air through said space 15 to cool the container and the beverage contained therein. The lid may be made partly or entirely from glass.

[0041] In a preferred embodiment, the container 3 is provided with a brand 22 at least on the part 13 of the container 3 that extends outside the housing 4. Said brand 22 is preferably provided such that at least a part of the brand 22 is provided in an upside-down orientation when the container 3 is placed on its bottom 24. Thus, when the container 3 is placed in an upside-down position in the dispensing device 2 with the neck portion 7 facing downwards, the brand is in a suitable orientation for readability and visibility. Clearly, if the container 3 is intended for use in a straight up orientation, i.e. a bottom-facing orientation in the dispensing device 2, the brand may be in a normal position for readability and visibility. Similarly, the brand may be adjusted on the container for use in another orientation, e.g. lying down.

[0042] In the embodiment shown, for example, in Figs. 1, 1A, 3 and 3A, the housing 4 comprises a cooling device 26 for cooling at least a portion 27 of the wall 11 of the receptacle 5. Similarly, other embodiments may be provided with the same or similar cooling devices. The receptacle 5 and the cooling device 26 are preferably designed for contact cooling of a portion 6 of the receptacle 3, for example at least a shoulder portion 8 of the receptacle 3 in an upside-down orientation, a bottom portion in a straight-up orientation, or at least a portion of a side of the body-forming portion in a lying or tilted position. As is clear from the illustrated embodiment, this results in cooling at least the beverage in the area close to the receptacle, for example close to the neck portion 7, where the beverage is dispensed, so that the beverage is cooled at the desired temperature. Preferably, this portion is at the lower end of the receptacle during use, so that the most cooled beverage naturally flows towards this area. Cooling of the receptacle may be provided by any suitable means, such as a compressor-based cooling device, a pressure-based cooling device, cooling by ice cubes, cooling by liquid, or similar systems known in the art. By way of example, a compressor-based cooling system 26 is described as the preferred embodiment.

[0043] The container 3 in the embodiment as shown is provided with a dispensing unit 34 comprising at least a dispensing circuit 35 for dispensing a beverage. The housing 4 comprises a tap 29 for connecting to and / or cooperating with the dispensing circuit 35 for opening and / or closing the dispensing circuit 35. The dispensing circuit is preferably a disposable circuit, which should be understood as meaning that it is designed and intended for limited use, e.g. for use with only one container 3 or a limited number of containers. Preferably, the dispensing unit 34 is designed in such a way that a spout can be attached to the container 3, after which the dispensing unit 34 and / or the dispensing circuit 35 cannot be removed again without damage to the unit 34 and / or the container 3.

[0044] In a preferred embodiment, the tap 29 comprises an operating mechanism 30 for opening and / or closing a valve 31 provided on the dispensing unit 2, in particular a valve provided at the end of a dispensing circuit 35. The dispensing circuit 35 can be made from plastic and can be flexible so that it can be bent as shown. The valve 31 is fixedly connected to the tap circuit 35 so that it can be placed and removed together with the dispensing circuit 35, i.e. replaced. The valve 31 can have a spout 32 that extends outside the housing 4, such that the spout 32 is the last point of contact for the beverage to be dispensed. By providing such a valve 31 that is disposable, contact between the beverage and further dispensing assembly 1 can be prevented. Cleaning of the dispensing assembly therefore needs to be done less frequently.

[0045] Alternatively, other means for opening and / or closing the dispense circuit 35 may be provided, such as, but not limited to, means for throttling to close the tap circuit. A permanent valve may be used as part of the tap device 2 to which the tap circuit 35 may be connected upon placement on a container. Alternatively or additionally, the tap piping may be permanent or semi-permanent and the container, and in particular the adapter 38 as contemplated, may be connected to said tap piping.

[0046] For example, as can be seen from Figures 3A and 3B, the receiving part 5 may be substantially bowl-shaped, for example hemispherical, so that the container 3 may be supported by the wall 11 of said receiving part 5, for example by at least a part of the shoulder part 8 in the upside-down position or by the bottom part in the straight-up position, preferably in close contact for contact cooling. At the lower end of the receiving part 5, a recess 36 may be provided for receiving the neck part 7 of the container when the container is used in the upside-down position, by a dispensing unit 34 or at least a part thereof provided on the neck 7, or by such a unit 34 connected or connected to the bottom part 24, in particular the inlet opening 9 of the container 3 in the straight-up position, for connecting a gas circuit. In an embodiment, the recess 36 may be such that the neck 7 and / or the dispensing unit 34 do not press against the bottom part 37 of the recess 36. In an embodiment using the straight-up position, for example a gas circuit connector may be positioned in such a recess.

[0047] As considered, a cooling system 26 is provided in the housing 4, here shown as a compressor and evaporator based cooling system, such as a cooling circuit 95 extending in the vicinity of the wall 11 and possibly inside the recess 36, for cooling the wall 11 of the receiving part 5 or at least its associated parts. The cooling device 26 is preferably designed to maintain the wall 11 at a predetermined temperature, or at least to cool the wall, so that the beverage at least in the vicinity of the outlet opening, i.e. in the neck part 7 and possibly in the shoulder part 8, is at the desired temperature, or as close as possible to the desired temperature. Depending on the beverage and the user's preferences, this temperature can be preferably set, for example, but not limited to, about 4-9°C, for example about 6°C. Other temperatures or temperature ranges may also be set.

[0048] As can be seen for example in Fig. 3B, the shoulder 8 of the container can fit closely against the wall 11 of the receiver and the inner container 3B at the shoulder can fit snugly along the inner surface of the outer container. Thus, contact cooling between the wall 11 and the shoulder of the container 3 has surprisingly proven to be very effective.

[0049] It is noted that the receiver 5 may be shaped differently to fit different types of containers than that depicted by FIG. 3B.

[0050] The container 3 is preferably mainly manufactured from plastic, in particular from an organic polymer. Such materials are flexible to a certain extent and therefore can deform under the effect of pressure, in particular under a change in the pressure difference between the environment inside and the environment outside the container 3. Furthermore, the container 3 can deform due to a change in temperature inside the container 3, outside the container 3, or both. This means that the container 3 may not be in direct contact with the wall 11 of the receptacle 5 over the entire part of the container 3 that is held by the receptacle 5. As a result, the transfer of thermal energy from the container 3 and its contents to the receptacle 5 and the cooling system 26 may not be optimal.

[0051] The transfer of thermal energy from the container 3 to the receptacle 5 and the cooling system 26 has an influence on the cooling of the beverage in the container, but also on the cooling efficiency, which can be improved by considering the quality of the contact between the container and the wall 11 of the receptacle.

[0052] The quality of contact between the wall 11 and the container 3 can be defined as the ratio between, on the one hand, the actual area in which the wall 11 and the container 3 are in contact, and, on the other hand, the maximum possible area of ​​the container 3 and the wall 11 that can be in contact with each other.

[0053] The actual contact area can be measured using pressure sensors distributed across the wall 11 or container 3, and based on the amount of pressure sensors activated, the ratio between the actual contact area and the maximum possible contact area can be determined.

[0054] Another option for determining the quality of the contact is by applying a voltage between the container 3 and the wall 11 and measuring the current from the container 3 to the wall 11 or from the wall 11 to the container 3. The resistance of the contact between the container 3 and the wall 11 is proportional to the area of ​​the contact. If the resistance in the situation of the maximum possible contact area between the container 3 and the wall 11 is known, the actual contact area can be deduced from the actual resistance based on the actual current and voltage. In the implementation of this option, at least one of the container 3 and the wall 11 may be covered with a conductive coating suitable for this purpose, it being noted that a completely metallic coating may not be preferred, but various conductive / resistive coatings are available.

[0055] With the previously considered options, an additional sensor is needed to determine the quality of the contact. It is also possible to determine the quality of the contact by using a temperature sensor 42 (FIG. 3B) for sensing the temperature of the container 3. Alternatively, the temperature sensor 42 may be used to sense the temperature of the wall 11 of the receiving part 5.

[0056] If the temperature sensor 42 is arranged to sense the temperature of the container 3, the temperature sensor 42 is preferably isolated from the wall 11 and protrudes therefrom to ensure contact with the wall of the container 3. Optionally, the temperature sensor 42 may be flexibly suspended so as not to disturb the wall of the container 3 to fit as well as possible in the receiving part 5 and ensure good contact with the wall 11.

[0057] When the temperature sensor 42 is positioned to sense the temperature of the wall 11, the temperature sensor 42 is disposed such that it cannot contact the container 3 when the container 3 is disposed in the receptacle 5. In another implementation, the temperature sensor 42 is disposed to sense the temperature of a first side of the wall 11 and the container 3, and an additional temperature sensor is disposed to sense the temperature of a second side of the wall 11 and the container 3.

[0058] If the quality of contact is good, thermal energy will be transferred relatively quickly from the container 3 to the wall 11 and then to the cooling system 26, which will result in rapid cooling of the container 3 and the beverage provided in the container 3.

[0059] As the beverage becomes colder, the temperature sensor 42 sensing the vessel temperature will sense a decrease in the rate of temperature increase over time. In this implementation, the temperature sensor 42 sensing the vessel temperature is positioned against the wall of the vessel 3, close to the wall 11 of the receptacle 5, which is cooled using the cooling system 26. The sensed temperature of the beverage located close to the wall of the receptacle 5 will therefore be lower than the temperature of the beverage at higher points in the vessel 3. When the cooling system 26 is switched off, heat energy is no longer extracted from the beverage in the vessel and the temperature distribution in the beverage will move towards equilibrium. As a result, the temperature of the beverage close to the temperature sensor 42 will increase.

[0060] Due to basic principles of thermodynamics, how quickly the temperature increases after the cooling system 26 is switched off depends on the temperature gradient in the beverage: if the instantaneous average temperature of the beverage in the container 3 is relatively low, the temperature will increase less quickly than if the instantaneous average temperature of the beverage in the container 3 is relatively high.

[0061] The temperature of the beverage in the container 3 is relatively high if the cooling before the measurement was insufficient, for example due to a poor contact quality, because the area of ​​contact between the container 3 and the receiving wall 11 is relatively small. In this way, the speed of the temperature rise is indicative of the quality of the contact. Although an area contact is preferred, the contact can in fact be a line contact or even a point contact.

[0062] It is preferable to vary the time period during which the cooling system 26 is switched on such that the periods are longer when the quality of contact is low and shorter when the quality of contact is high.

[0063] The operation of the cooling system is further elucidated in conjunction with a flow chart 500 depicting the implementation of the third embodiment. The procedure may be controlled by a processing unit included in the beverage dispensing assembly 1. Such a processing unit may be a microprocessor, microcontroller, PLD, FPGA, or other electronic or electrical computational module arranged to perform this task. The various parts of the flow chart 500 may be summarized as follows: 502 Start procedure 504 Accept containers 506 Initial cooling 508 Were the initial requirements met? 510 Switch off the cooling system 512 Senses container temperature Record 514 hours 516 Were the requirements met? 518 Get temperature rise time 520 Calculate the cooling system operating time 522 Operate the cooling system for a determined period of time

[0064] The procedure starts at terminal 502 where the whole system is initialized. The procedure continues at step 504 with the reception of the container 3 in the receptacle 5. In step 506 the processing unit operates the cooling system 26 to start the cooling. In Fig. 6A this can be seen in a first graph 600. The first graph depicts the temperature against time. On the left side the initial cooling step can be seen.

[0065] In step 508, the processing unit checks whether a predetermined objective for cooling the beverage in the container 3 has been achieved. Such a predetermined objective may be the temperature of the container 3 or the wall 11, sensed using the temperature sensor 42 or other sensor.

[0066] Optionally, the criterion is a predetermined length of time when the container 3 is received and the cooling operation is initiated for a first time. This is particularly advantageous when the container 3 is sensed to have a relatively high temperature, for example 15° C. or higher, 18° C. or higher, 20° C. or higher, or 25° C. or higher. This allows cooling deep inside the container 3, in particular deep inside the beverage stored in the container 3. Additionally or alternatively, the further steps of the procedure depicted by flow chart 500 are only executed if the sensed temperature (sensed using sensor 42) is below a predetermined temperature, for example below −1° C., below 0° C., below 1° C., below 2° C., or below 3° C., during the first execution of the cooling operation after receiving a new container 3.

[0067] If the predetermined criteria is met, the cooling system 26 is switched off in step 510. The processing unit then begins obtaining the sensed temperature in step 512 and records the time in step 514.

[0068] In step 516, it is checked whether the sensed temperature is equal to or lower than the cut-on temperature. If the cut-on temperature has not been reached, the processing unit continues to monitor the sensed temperature and records the time. If the cut-on temperature has been reached or other criteria are met, such as the lapse of a time period, the procedure continues to step 518, where a time period is obtained between switching off the cooling system 26 and reaching the cut-on temperature. This time period is an example of contact quality, which indicates the relative or absolute contact area, contact line, and / or contact point between the container 3 and the wall 11 of the receiving part 5. As discussed, the quality of contact may be determined in other ways.

[0069] In step 520, based on the obtained temperature rise time or other contact quality factors, a time period during which the cooling system 26 is switched on for the subsequent cooling step is obtained. In step 522, the processing unit controls the cooling system 26 to operate for the time period determined in step 520. The procedure then branches back to step 510 by switching off the cooling system.

[0070] As discussed, the operating time of the cooling system 26 decreases as the time it takes for the temperature to rise to the cut-on temperature increases, which is depicted in the first graph 600 in Figure 6A.

[0071] It is also possible that the time for the temperature to rise to the cut-on temperature is reduced. Such may be the case when the ambient temperature increases, which is depicted in the second graph 610 in Fig. 6B. The effect of an increase in ambient temperature may additionally or alternatively be taken into account by obtaining the ambient temperature using an ambient temperature sensor, the output of which is provided to the processing unit.

[0072] By reducing the amount of beverage in the container 3, the container 3 can deform. Such deformation can result in a reduction of the contact area between the container and the wall 11 of the receptacle 5. A smaller contact area will result in a smaller amount of heat energy being transferred per unit of time from the beverage in the container 3 to the receptacle 5. The application of the cooling algorithm as discussed above means that the on-time of the cooling device 26 is shorter. Nevertheless, a smaller amount of beverage will rise in temperature quickly, particularly at higher ambient temperatures where more cooling may be required.

[0073] To address this discrepancy, the amount of beverage in the container 3 may be taken into account for determining the time for which the cooling device 26 is switched on. The amount of beverage in the container 3 may be determined by taking an initial volume, usually known beforehand, for a predetermined container and by determining the amount of beverage remaining in the container. The amount of beverage remaining in the container can be determined in a number of ways. For example, the beverage dispensing assembly 1 may be provided with a flow meter arranged to determine the amount of beverage flowing through the dispensing circuit 35 or out of the container.

[0074] Additionally or alternatively, the time for which the valve 31 is open may be determined. Since the flow rate of the valve 31 is known and a full container 3 is placed in the receiver, by determining the total length of time the valve 31 is open the amount of beverage that has left the container 3 can be determined. If the initial amount is known the amount of beverage left in the container 3 can be determined. In another embodiment, additionally or alternatively the weight of the container 3 with the beverage in it may be determined. If a predetermined weight of the empty container 3 is known the amount of beverage left in the container can be determined.

[0075] Based on the amount of beverage left in the container 3, the temperature of the container 3 measured using the sensor 42, the target temperature of the beverage and the cooling output of the cooling device 26, it can be determined how long the cooling device 26 needs to be switched on to obtain the target temperature of the beverage in the container 3. The type of beverage may also be taken into account, some beverages have a larger heat capacity than others.

[0076] In one embodiment, the temperature of the container 3 sensed by the temperature sensor 42 is assumed to be substantially the same temperature as the beverage. In other embodiments, the sensed temperature may be corrected and the sensed temperature assumed to be 1° C. or 2° C. higher or lower than the actual temperature of the beverage. The ambient temperature of the beverage dispensing system 1 may also be taken into account in this step.

[0077] Thereby, the time for which the cooling device 26 has been switched on is determined and then compared with the time determined using the procedure depicted by flow chart 500. For cooling, preferably the longest time interval for cooling is applied.

[0078] The previously described routine, which takes into account the amount of beverage left in the container 3 to determine the time for which the cooling device 26 is switched on, may also be used when only a predetermined amount of beverage is left in the container, because if a relatively large amount of beverage is left in the container, the long cooling required to completely cool the entire amount of beverage in the container 3 may result in a too low temperature of the receiving wall 11, which may result in freezing of the beverage in the dispensing circuit 35. It may therefore be preferable to define a maximum time for the operation of the cooling device 26. In such an embodiment, the longest of the cooling times determined by the two algorithms as previously described is selected, and from the selected cooling time and the maximum cooling time, the shortest cooling time is selected.

[0079] The present invention is in no way limited to the embodiments explicitly disclosed and discussed herein above. Many variations of the present invention are possible, including, without limitation, combinations of some of the embodiments shown and described. For example, the at least one opening 9 may be provided in different positions, for example the at least one opening 9 may extend through the closure ring 47, preferably substantially radially outward, for example through the inner surface or the wall of the ring, into the space between the containers, and the adapter 38 may extend into the ring for suitable communication with said at least one opening 9. The container may be provided with only one opening in the neck, or several such openings. In an embodiment, the container may be a single-walled container, and a gas may be directly inserted into the beverage, for example CO2 or nitrogen gas (N2). In an embodiment, the container may be compressible by pressurizing the space in the lid. In an embodiment, the closure ring 47 and the adapter 38 may be integrated. They may be directly connected to the container 3 as a closure and may be suitable as an adapter. In an embodiment, the dispensing adapter and the adapter may be integrated with each other and / or with the closure ring. Instead of a valve on the container, a different closure can be used, such as, for example, a pierceable closure that can be pierced by an adapter and / or a dispensing adapter, or a removable closure that can be replaced by an adapter and / or a dispensing adapter for cooperation with a tap device.

[0080] These and many other modifications, including but not limited to all combinations of the elements of the invention as disclosed, are considered to be also disclosed herein within the scope of the invention as presented. (Additional Note) (Appendix 1) 1. A cooling system for contact cooling of beverage containers, comprising: A cooling element; a cooling contact configured to be thermally conductively connected to the cooling element and in thermal conductive contact with the vessel; a sensor module configured to provide a sensor signal having a sensor value indicative of a contact area between the cooling contact and the vessel; a processing unit configured to control operation of the cooling element in response to the sensor signal; A cooling system comprising: (Appendix 2) 2. The cooling system of claim 1, wherein the processing unit is configured to control the cooling element to operate in a switching mode, and a first time interval during which the cooling element is commanded to operate is dependent on the sensor value. (Appendix 3) 3. The cooling system of claim 2, wherein the processing unit is configured to increase the first time interval with decreasing contact area as indicated by the sensor value. (Appendix 4) The processing unit includes: operating the cooling element at a first level to extract thermal energy from the cooling contact until a first requirement is met; operating the cooling element at a second level lower than the first level or switching off the cooling element until a second requirement is met. It is configured as follows: an amount of energy provided to the cooling element at the first level is increased as the contact area indicated by the sensor value decreases; 4. The cooling system of any one of claims 1 to 3, wherein the amount of energy provided to the cooling element at the first level is decreased as the contact area indicated by the sensor value increases. (Appendix 5) the sensor module comprises a temperature sensor configured to sense a temperature of at least one of the vessel and the cooling contact; 5. The cooling system of any one of claims 1 to 4, wherein the processing unit is configured to control operation of the cooling element based on changes in the sensor value over time. (Appendix 6) The processing unit includes: operating the cooling element at a first level to extract thermal energy from the cooling contact until a first requirement is met; operating the cooling element at a second level lower than the first level or switching off the cooling element until a second requirement is met; determining a time period between operation of the cooling element at the second level or switching off the cooling element and reaching the second requirement; determining the first requirement based on the determined time period; 6. The cooling system of claim 5, configured as follows: (Appendix 7) The first requirement is: the amount of energy provided to the cooling element; Length of time, Temperature sensed by the sensor module 7. The cooling system of claim 6, wherein the cooling system comprises at least one of the following: (Appendix 8) The second requirement is as follows: Length of time, temperature 8. The cooling system of claim 6 or 7, wherein the cooling system is at least one of: (Appendix 9) the first requirement being the period of time that the cooling element is operated; The second requirement is temperature. The time period as the first requirement is increased as the determined time period decreases; 9. The cooling system of claim 6, wherein the time period as the first requirement is decreased as the determined time period increases. (Appendix 10) 10. The cooling system of any one of claims 1 to 9, further comprising an ambient temperature sensor for determining a temperature of ambient air around the cooling system. (Appendix 11) 11. The cooling system of any one of claims 1 to 10, wherein the sensor module comprises a contact sensor configured to provide a signal having a value indicative of a contact area between the container and the cooling contact body. (Appendix 12) The contact sensor includes: Conductivity measurement sensor, Pressure Sensors 12. The cooling system of claim 11, wherein the cooling system further comprises at least one of: (Appendix 13) 13. A beverage dispensing system comprising a cooling system according to any one of claims 1 to 12. (Appendix 14) 1. A method for cooling a liquid in a container by contact cooling, comprising the steps of: a container containing the liquid is received against a contact surface of the cooling system; A cooling energy transfer rate between the contact surface and the container is determined; A method of cooling, wherein cooling energy supply to the cooling system is controlled by a control unit of the cooling system based on the cooling energy transfer rate. (Appendix 15) The cooling energy transfer rate is cooling the contact surface for a first period of time; temporarily discontinuing cooling of the interface for a second time period and measuring a temperature of the container with at least one first sensor, the duration of the second time period being measured between discontinuing cooling and reaching a predetermined temperature of the container as measured by the first sensor; is determined by 15. The method of cooling described in claim 14, wherein the cooling energy transfer rate is defined as the duration of the second period of time. (Appendix 16) repeating said first step and said second step at least once. Further comprising: For each second period, a cooling energy transfer rate is determined; The successive cooling energy transfer rates are compared, decreasing the supply of cooling energy to the cooling system for a next first period if the cooling energy transfer rate for at least two preceding second periods increases, i.e., if the duration of the second periods increases; 16. The cooling method of claim 15, further comprising increasing the supply of cooling energy to the cooling system for a next first period if the cooling energy transfer rate for at least two preceding second periods is decreased, i.e., if the duration of the second periods is decreased. (Appendix 17) 17. A method for cooling according to any one of claims 14 to 16, wherein the temperature of the container is measured using a temperature sensor in contact with an outer surface of the container, preferably with the contact sensor thermally insulated from the contact surface. (Appendix 18) 18. The method of cooling according to any one of claims 14 to 17, wherein a remaining volume of liquid in the container is measured or calculated, and the supply of cooling energy to the cooling system is controlled based on the remaining volume of liquid, at least below a threshold value for the remaining volume. (Appendix 19) 19. The method of cooling according to any one of claims 14 to 18, wherein the supply of cooling energy to the cooling system is controlled such that convection of liquid within the container is initiated and / or maintained by subsequent cooling and uncooling of the contact surface. (Appendix 20) A computer-readable medium comprising instructions which, when executed by an electronic processing unit, enable the processing unit to control a cooling system comprising the electronic processing unit of any one of appendices 1 to 12, a beverage dispensing system comprising the electronic processing unit of appendices 13, or cause the electronic processing unit to perform a method according to any one of appendices 14 to 19. [Explanation of symbols]

[0081] 1. Beverage dispensing assembly, faucet assembly, beverage dispensing system 2 Dispensing device, tap device 3 Beverage containers 4. Chassis 5 Receiving department 6 Part of container 3 7 Neck area 8 Shoulder 8A outflow opening 9 Gas inlet opening 10 Part of shoulder part 8 11 Wall of receiving part 5 12 Lid 13 Part of Container 3 14 Inner surface of lid 12 15 Space 16 Top 17 Main body part 18A Inner Wall 18B Outside wall 19 Space 20 areas 21 Seal 22 Brands 23 Main body part 24 Bottom part 26 Cooling equipment, cooling systems 27 Part of Wall 11 29 Faucet 30 Operating mechanism 31 Valve 32 Spout 34 Dispensing Unit 35 Dispensing circuit, tap circuit 36 Depression 38 Adapters 42 Temperature Sensor 95 Cooling circuit XX Longitudinal axis

Claims

1. 1. A cooling system for contact cooling of beverage containers, comprising: A cooling device; a cooling contact configured to be thermally conductively connected to the cooling device and in thermal conductive contact with the vessel; a sensor module configured to provide a sensor signal having a sensor value indicative of a contact area between the cooling contact and the vessel; a processing unit configured to control operation of the cooling device in response to the sensor signal.

2. The processing unit is switchable between a state in which the cooling device is operated and a state in which the cooling device is not operated, The cooling system of claim 1 , wherein an operating time for which the processing unit continuously operates the cooling device depends on the sensor value.

3. The cooling system of claim 2 , wherein the processing unit is configured to increase the operation time with decreasing contact area as indicated by the sensor value.

4. The processing unit includes: operating the cooling device at a first level to extract thermal energy from the cooling contact until a first requirement is met; configured to operate the cooling device at a second level of cooling power lower than the first level or to switch off the cooling device after the first requirement is met until a second requirement is met; an amount of energy provided to the cooling device at the first level is increased as the contact area indicated by the sensor value decreases; 4. The cooling system of claim 1, wherein the amount of energy provided to the cooling device at the first level is decreased as the contact area indicated by the sensor value increases.

5. the sensor module comprises a temperature sensor configured to sense a temperature of at least one of the vessel and the cooling contact; The cooling system of claim 1 , wherein the processing unit is configured to control operation of the cooling device based on changes in the sensor values ​​over time.

6. The processing unit includes: operating the cooling device at a first level to extract thermal energy from the cooling contact until a first requirement is met; operating the cooling device at a second level of cooling power lower than the first level or switching off the cooling device until a second requirement is met after the first requirement is met; determining a time period between operating the cooling device at the second level or switching the cooling device off and reaching the second requirement; The cooling system of claim 5 , configured to determine the first requirement based on the determined time period.

7. The first requirement is: whether the amount of energy provided to the cooling device has reached a predetermined amount; whether the operation time of the cooling device has reached a predetermined operation time; The cooling system of claim 6 , wherein at least one of: a temperature sensed by the sensor module reaches a predetermined temperature or not.

8. The second requirement is: whether the operation time of the cooling device has reached a predetermined operation time; The cooling system according to claim 6 or 7, wherein at least one of the following is true: the temperature sensed by the sensor module reaches a predetermined temperature or not.

9. the first condition is whether or not the operation time of the cooling device has reached a predetermined operation time; the second condition is whether or not the temperature sensed by the sensor module reaches a predetermined temperature; the first requirement is increased as the determined time period decreases; 9. The cooling system of claim 6, wherein the operation time as the first requirement is decreased as the determined time period increases.

10. The cooling system of claim 1 , wherein the sensor module comprises a contact sensor configured to provide a signal having a value indicative of a contact area between the container and the cooling contact.

11. The contact sensor includes: Conductivity measurement sensor, The cooling system of claim 10 , wherein at least one of the sensors is a pressure sensor.

12. A beverage dispensing system comprising a cooling system according to any one of claims 1 to 11.

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