Method for the production of beverages by means of capsules
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Solution Overview
Problem
Existing beverage-making machines are often not compatible with various types of capsules, leading to inefficiencies in obtaining infusions like espresso, as they require dedicated components to pierce the capsules, which complicates the infusion process and can result in poor beverage quality.
Innovation Solution
A capsule design featuring reduced thickness areas on the entry surface that can be opened by pressure from pushing means, allowing water under pressure to enter without piercing, and a hermetically sealed structure with a closing element for efficient infusion and easy handling, compatible with any beverage-making machine.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of operation
If pushing means are used to exert pressure on the capsule entry surface, then water can enter the capsule without piercing, but the capsule structure becomes more complex with reduced thickness areas
Solution Approach 1:
The capsule entry surface features localized reduced thickness areas that concentrate stress during the pushing operation. These specific zones are designed to open under controlled tension when pressure is applied, allowing water entry without requiring complex piercing mechanisms while maintaining overall capsule structural integrity.
Solution Approach 2:
The reduced thickness areas are pre-formed during capsule manufacturing, creating predetermined opening zones before use. This preliminary structuring eliminates the need for complex piercing operations during beverage preparation, as the capsule is already prepared to open cleanly when pushed.
2Ease of manufacture
If the pushing means press directly on the reduced thickness areas, then opening is facilitated, but the pushing means may obstruct or damage the opening mechanism
Solution Approach 1:
The entry surface is segmented into distinct functional zones: reduced thickness areas that open under tension and surrounding thicker areas that provide structural support. This segmentation allows the pushing means to apply force without directly obstructing the opening zones, as the force is distributed to activate the opening mechanism rather than block it.
Solution Approach 2:
The pushing means acts as an intermediary that applies distributed pressure to the entry surface, which then translates to concentrated tension in the reduced thickness areas. This indirect action mechanism allows opening without the pushing means directly contacting or obstructing the critical opening zones.
3Ease of manufacture
If the capsule is designed with reduced thickness areas for easy opening, then manufacturing is simplified, but the capsule may be more susceptible to damage during handling
Solution Approach 1:
The capsule employs local quality variation with reduced thickness only in specific entry surface zones while maintaining full thickness in the body and closing end. This localized thinning simplifies opening in critical areas without compromising overall capsule strength and structural integrity during handling and storage.
Solution Approach 2:
The capsule structure is segmented into high-strength zones (body, closing end) and low-strength zones (entry surface opening areas). This segmentation allows the capsule to be manufactured with simple geometry while maintaining sufficient strength where needed and easy opening where required.
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 ensures efficient infusion of products like espresso by allowing water under pressure to enter uniformly, optimizing product distribution and maintaining organoleptic properties, while being compatible with multiple machines and easy to produce and handle.
Implementation Method 1
exertion of pressure on the entry surface of the capsule by using suitable pushing means
Implementation Method 2
the pressure on the entry surface of the capsule by using the pushing means puts in tension the reduced thickness areas on the entry surface
Implementation Method 3
injection of a flux of water under pressure against the entry surface of the capsule so as to cause the opening of the reduced thickness area
Implementation Method 4
the injection of a flux of water under pressure against the entry surface of the capsule induces the opening of the reduced thickness areas
Data Source
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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).