Beverage Capsule Entry Surface for Universal Machine Opening
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Solution Overview
Problem
Different beverage-making machines are often not compatible with various types of capsules, leading to inefficiencies in obtaining beverages using capsules for infusion products like espresso.
Innovation Solution
A method involving capsules with reduced thickness areas on the entry surface, which are opened by exerting pressure using pushing means and injecting water under pressure, allowing for universal compatibility with beverage-making machines without the need for dedicated components to pierce the capsule.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of operation
If pushing means are used to exert pressure on the entry surface of the capsule, then the reduced thickness areas are put under tension and opened by water pressure, but the pushing means may penetrate or perforate the entry surface causing unwanted openings
Solution Approach 1:
The entry surface is designed with non-uniform thickness, creating localized reduced thickness areas that are specifically positioned to open under water pressure. These areas have different mechanical properties (lower thickness) compared to the rest of the entry surface, allowing selective opening at predetermined locations without affecting other areas.
Solution Approach 2:
The reduced thickness areas are pre-formed during capsule manufacturing, preparing the entry surface in advance for controlled opening. The pushing means are designed to apply pressure that tensions these pre-prepared areas without causing unwanted perforation, as the reduced thickness areas are specifically engineered to respond to the applied pressure by opening in a controlled manner.
2Ease of operation
If the pushing means press directly on the reduced thickness areas, then the areas are easily opened, but the pushing means may obstruct the reduced thickness areas and prevent proper opening
Solution Approach 1:
The entry surface is segmented into different thickness zones: reduced thickness areas designed for opening and other areas for structural support. The pushing means are positioned to press on the thicker portions of the entry surface, which transmit the pressure to tension the reduced thickness areas, causing them to open without the pushing means directly obstructing the opening areas.
3Adaptability or versatility
If dedicated components are used to pierce the capsule, then the capsule can be opened, but the machine requires specialized components reducing compatibility with different capsule types
Solution Approach 1:
The capsule design incorporates reduced thickness areas that can be opened by a simple pushing action, making the capsule compatible with various beverage-making machines that have pushing means. This universal opening mechanism eliminates the need for machine-specific piercing components, allowing the same capsule design to work across different machine types.
Solution Approach 2:
The capsule structure itself provides the opening function through its reduced thickness areas, which automatically open under water pressure when tensioned by the pushing means. The capsule is self-opening, eliminating the need for dedicated piercing components in the machine, thereby simplifying the machine design and improving compatibility.
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 method enables efficient beverage production by ensuring that the capsule can be used in any machine, maintaining the quality of the infusion and simplifying the production process while preventing unwanted product exit and machine cleaning issues.
Implementation Method 1
injecting a flux of water under pressure against the entry surface of the capsule so as to cause the opening of the reduced thickness area of the entry surface to allow the water under pressure to enter the capsule
Data Source
AI summary
A method is provided for the production of beverages by means of a capsule comprising a side wall (5), an entry surface (6) for the entrance of water under pressure into the capsule (1), the side wall (5) and the entry surface (6) forming the containment volume (V) for containing the infusion or soluble product (P), and the entry surface (6) comprising one or more reduced thickness areas (3), wherein the method comprises the following steps: pushing the entry surface (6) of the capsule (1) using pushing means (S) and injecting a flux of water under pressure so as to open the one or more reduced thickness areas (3) of the entry surface (6) so as to allow the water under pressure to enter the capsule (1).