Beverage Capsule Labyrinth Structure for Homogeneous Outflow
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Solution Overview
Problem
Existing capsule manufacturing methods are complex and costly, and there is a need for a simplified and cost-effective configuration that efficiently mixes a fluid with a food product for beverage preparation, particularly in coffee production.
Innovation Solution
A capsule design featuring a first air chamber with pressure-injected fluid, a second chamber containing the food product, and a third chamber with labyrinthine partitions that slows the fluid-product mixture outflow, utilizing a micro-membrane that breaks under pressure to facilitate airtight sealing and fluid passage, eliminating the need for breakage elements and simplifying assembly.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Stability of the object's composition
If a capsule comprises an air chamber with pressure-injected fluid that mixes with food product through orifices, then beverage homogenization is improved, but the manufacturing complexity and cost increase due to multiple chambers and breakage means
Solution Approach 1:
The invention extracts and eliminates the complex breakage means (deformable bottom, weakening lines, breakage elements) from the capsule structure. Instead of using a multi-chamber design with breakage mechanisms, the patent uses a single chamber with a micro-membrane that simply breaks under pressure to allow fluid passage, thereby reducing structural complexity while maintaining beverage homogenization through the labyrinthine partitions
Solution Approach 2:
The invention merges the functions of multiple chambers into a single integrated chamber structure. The micro-membrane combines the sealing function with the pressure-release function, while the labyrinthine partitions integrate mixing and homogenization functions within the same chamber, eliminating the need for separate air chamber and product chamber while maintaining effective fluid mixing
2Ease of manufacture
If a capsule uses a micro-membrane with notches that breaks under pressure, then manufacturing is simplified and cost is reduced, but airtight sealing reliability may be compromised
Solution Approach 1:
The invention changes the physical parameters of the micro-membrane, specifically its thickness (5-20 micrometers) and the presence of notches, to create a component that is both easy to manufacture and reliable. The thin thickness with notches allows the membrane to break predictably under pressure while maintaining airtight sealing before activation, achieving both manufacturing simplicity and sealing reliability
3Stability of the object's composition
If a capsule incorporates labyrinthine partitions to slow down fluid outflow, then mixing homogenization is improved, but the device complexity and manufacturing cost increase
Solution Approach 1:
The invention uses labyrinthine partitions that create a tortuous flow path similar to porous material effects. These partitions slow down the fluid outflow and enhance mixing homogenization by forcing the fluid to navigate around obstacles, achieving effective mixing without requiring complex multi-chamber structures or additional manufacturing steps
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 configuration simplifies the manufacturing process, reduces costs, and ensures effective mixing and homogenization of beverages by allowing pressure-induced fluid and product mixture to flow through labyrinthine partitions, ensuring a consistent and homogeneous outflow.
Implementation Method 1
a micro-membrane that breaks under pressure to facilitate airtight sealing and fluid passage
Implementation Method 2
a third chamber with labyrinthine partitions that slows the fluid-product mixture outflow, ensuring a consistent and homogeneous outflow
Implementation Method 3
a first air chamber with pressure-injected fluid, a second chamber containing the food product
Data Source
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AI summary
Beverage-making capsule comprising a lid (15) through which a pressure injection of a fluid is carried out in a first air chamber 19, whose bottom comprises orifices (17) through which the injected fluid is applied to a second chamber (20). Said second chamber (20) contains a food product, and said fluid mixes with the food product and the second chamber has a bottom equipped with perforations (14) for the passage of the fluid mixed with the food product to a third chamber (21). In turn, said third chamber (21) is equipped with partitions (18) in the form of a labyrinth to slow down the outflow of the mixture of the fluid with said food product. Said partitions (18) are arranged, in the form of a labyrinth, in the external side of the bottom of an internal container (12), located in the second chamber (20).