Beverage Capsule Sealing Disc for Pressure-Opened Outflow
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Solution Overview
Problem
Existing capsules for preparing infused or soluble beverages are complex and expensive to manufacture, requiring cutting or piercing points for fluid introduction, which can negatively impact beverage quality.
Innovation Solution
A capsule design featuring a sealing disc on the bottom that deforms under pressure to allow fluid flow without the need for cutting or piercing, using a releasable welding method to facilitate the outflow of the beverage, ensuring the disc deforms without tearing or breaking.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Device complexity
If cutting or piercing points are used on the capsule base for fluid introduction, then the capsule structure can be simplified, but the beverage quality deteriorates due to negative repercussions from rapid fluid passage
Solution Approach 1:
A sealing film layer is introduced as an intermediary element between the capsule base and the infused substance. This sealing film controls the fluid passage by being pierced or ruptured under pressure, preventing direct contact between the base cutting/piercing points and the beverage, thereby maintaining beverage quality while enabling fluid introduction
2Reliability
If a sealing film layer is added to control fluid passage, then beverage quality is improved, but manufacturing complexity and cost increase
Solution Approach 1:
The sealing film is implemented as a thin, flexible layer that can be easily integrated into the capsule structure. This thin film approach maintains simplicity in manufacturing while providing the necessary sealing and controlled release function, avoiding the need for complex rigid sealing mechanisms
3Ease of operation
If cutting or piercing points are implemented on the base, then the opening mechanism is straightforward, but the production cost increases due to complex mould requirements
Solution Approach 1:
The sealing film is designed as a disposable component that is discarded after a single use. This approach eliminates the need for expensive, complex moulds required for creating precise cutting or piercing points in permanent capsule structures, significantly reducing production costs while maintaining ease of operation
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
The capsule is simpler and less expensive to produce while maintaining high beverage quality, ensuring the organoleptic properties of the substance and providing a smooth, regular outflow of the infused beverage.
Implementation Method 1
The increase of pressure in the capsule causes the pressurised fluid to push the aluminium layer against the points on the base until it is pierced or ruptured
Implementation Method 2
the opening of the capsule, to allow the infused beverage to flow out, occurs as a result of the deformation of the sealing disc, placed to cover the bottom of the capsule, due to the pressure exerted by the pressurised fluid inside it
Data Source
Figure 1~2
Figure 3~3a
Figure 4~4a
AI summary
A capsule (1) for the preparation of infused or soluble beverages comprises a cup (2) suitable to contain the substance (11) to be infused or dissolved, and provided with a bottom (3) with an opening (31) for the outflow of the infused beverage. The base (33) is provided with a plurality of reliefs (310, 320, 330, 340, 350, 360) having an upper surface devoid of cutting or puncture elements. The capsule (1) comprises a disc (5) suitable to seal the capsule (1) underneath, partially fixed to the base (33), in a releasable manner so as to be at least partially detached as a result of the increase of pressure inside the capsule (1). The opening of the capsule (1) for the release of the infused beverage occurs as a result of the deformation of the disc (5) by the pressure exerted by the fluid inside the capsule (1).