A milk emulsifying device with a venturi effect and a production method of hot milk with and without froth using the device
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Solution Overview
Problem
Milk emulsifying devices typically produce hot milk without froth at a lower temperature than hot milk with froth due to the Venturi effect, which limits the final temperature to around 60-70°C, as the steam flow affects milk aspiration and temperature.
Innovation Solution
The device features a hollow body with different outflow sections for hot milk with and without froth, allowing for equal milk aspiration and temperature by adjusting the outflow section size based on froth production, ensuring the same steam flow and cycle duration for both modes.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Temperature
If the check valve is closed to prevent air aspiration for producing hot milk without froth, then the milk flow increases but the temperature drops below 60-70°C, but if air is aspirated for hot milk with froth, then the temperature increases while milk flow decreases
Solution Approach 1:
The patent applies dynamics by making the outflow section size variable rather than fixed. The device switches between a first outflow section (smaller size) for hot milk with froth and a second outflow section (greater size) for hot milk without froth. This dynamic adjustment of the outflow section size allows the system to optimize both temperature and milk flow for different operating modes, resolving the contradiction between maintaining high temperature and achieving sufficient milk flow.
Solution Approach 2:
The patent changes the physical parameter of the outflow section size to resolve the contradiction. By providing different outflow section sizes (first outflow section with smaller size, second outflow section with greater size) and selectively activating them based on the desired milk type, the system can independently optimize the balance between temperature and milk flow quantity for each mode without compromising the other.
2Device complexity
If a single outflow section is used for both hot milk with froth and without froth, then the device structure is simple, but the temperature of hot milk without froth cannot be raised above 60-70°C
Solution Approach 1:
The patent applies segmentation by dividing the outflow section into multiple distinct sections: a first outflow section with a smaller size for hot milk with froth and a second outflow section with a greater size for hot milk without froth. This segmentation allows each outflow section to be optimized for its specific function, enabling the second outflow section to achieve higher temperatures by compensating for the absence of air aspiration, while maintaining relatively simple overall device structure through the use of a selection mechanism.
3Temperature
If the outflow section size is increased for hot milk without froth to compensate for lower temperature, then the milk flow increases but the cycle time increases, affecting productivity
Solution Approach 1:
The patent resolves this contradiction through dynamic switching between different outflow sections. The selection mechanism rapidly switches to the appropriate outflow section based on the desired milk type, allowing the system to use the optimized second outflow section (with greater size) for hot milk without froth to achieve higher temperature, while the rapid switching capability ensures that the cycle time remains short and productivity is maintained.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
This design achieves hot milk with or without froth at substantially the same temperature, optimizing the production of milk-based drinks by maintaining consistent temperature across both dispensing cycles without additional heating means.
Implementation Method 1
when the steam flow is supplied, a depression is created in the mixing chamber that is useful for aspirating the milk and possibly the air by Venturi effect
Implementation Method 2
The greater the flow of aspirated milk mixing with the flow of steam is, the lower the final temperature of the milk in the cup will be
Data Source
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AI summary
The production method of hot milk with or without froth, with a Venturi effect emulsifying device suitable for sending, into a mixing chamber, a flow of steam so as to aspirate, by Venturi effect, milk and air or only milk, comprises a production cycle of hot milk with froth and a production cycle of hot milk without froth being carried out by supplying an equal flow of steam of equal duration into a mixing chamber having equal volume, equal conformation and equal inlet section of the milk but a different outflow section of the milk.