Beverage Capsule Flow Element Design for Low-Precision Foaming
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Solution Overview
Problem
Existing capsules for beverage preparation require precise manufacturing of both the capsule body and flow element to ensure proper fit and mixing, but this is costly and limited by pressure gradients, making thorough mixing or foaming of beverages inefficient.
Innovation Solution
A capsule design with a flow element held via a holding area that allows the liquid to flow around it, forming a passage with advantageous geometry for generating a beverage jet, which can introduce air and create shear forces for improved foaming, and a deformable flow element that adapts to the capsule geometry, reducing manufacturing tolerances and enabling variable passage cross-sections.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Manufacturing precision
If the capsule body and flow element are manufactured with high precision to ensure proper fit and swirling, then the liquid flow behavior is improved, but the manufacturing cost increases and manufacturing complexity increases
Solution Approach 1:
The invention changes the geometric parameters of the flow element, specifically making it larger in size and designing it with a central passage and peripheral annular passage. This parameter change allows the flow element to function effectively with lower manufacturing precision while still achieving proper liquid flow behavior, mixing, and foaming effects.
Solution Approach 2:
The flow element is segmented into multiple functional zones: a central passage for primary liquid flow, peripheral annular passages for secondary flow and air mixing, and a holding area for securing the flow element. This segmentation allows each zone to be optimized independently and reduces the overall manufacturing precision requirements compared to a monolithic design.
2Manufacturing precision
If the capsule body and flow element are manufactured with high precision to ensure proper fit and swirling, then the liquid flow behavior is improved, but the device complexity increases
Solution Approach 1:
The invention merges multiple functions into a single integrated flow element: the flow guidance function, the mixing function, the foaming function, and the securing function (via the holding area) are all combined in one component. This reduces device complexity compared to having separate components for each function, even though the flow element itself has a relatively simple geometric structure.
3Device complexity
If a traditional flow element design is used, then the structure is simple, but the pressure gradient is limited and mixing/foaming efficiency is reduced
Solution Approach 1:
The invention transitions from a traditional two-dimensional flat flow element design to a three-dimensional structure with vertical passages (central and annular) that extend through the flow element thickness. This dimensional change creates multiple flow paths and increases the pressure gradient capability, enabling more effective liquid mixing and air foaming while maintaining structural simplicity.
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 allows for cost-effective manufacturing with improved mixing and foaming characteristics, ensuring thorough mixing and frothing of beverages while maintaining precise control over the passage geometry, even under pressure and heat conditions.
Implementation Method 1
when the liquid flows through the passage, so-called shear forces occur at the sections of the bottom and of the flow element that delimit the passage
Implementation Method 2
The flow velocity is usually high enough that the flow in the area of the passage becomes turbulent
Implementation Method 3
this makes it possible to introduce air into the beverage jet, as a result of which a large number of small air bubbles are finely dispersed in the beverage product
Data Source
Figure 1~2
Figure 3~4
Figure 5~6
AI summary
The invention relates to a capsule (1) comprising a preferably rotationally symmetrical capsule body (2) with at least one side wall (3) and a base (4). The capsule (1) has a cover (5), which covers the capsule body (2), to form at least one chamber (6) which contains at least one substance (7) for preparing a liquid food. In order to guide a liquid through the chamber (6), the cover (5) forms an inlet side and the base (4) forms an outlet side. Furthermore, a flow element (8) is held via a holding region (9) in the capsule (1) above the base (4). The flow element (8) subdivides the chamber (6) into a cover-side part (10) and a base-side part (11). Opposite portions of the base (4) and the flow element (8) define a through-passage (12). Liquid can flow around and/or through the holding region (9). The through-passage (12) is formed by a web (13) on the base (4) and a surface or a web (14) of the flow element (8).