Beverage Capsule Chamber Structure for Uniform Mixing
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Solution Overview
Problem
Existing beverage-making capsules fail to consistently achieve a homogeneous mixture of fluid and food product due to variations in pressure and flow rates, leading to inconsistent beverage concentrations.
Innovation Solution
A capsule design featuring a frusto-conical support with pre-sealed orifices that open simultaneously under pressure, a micro-membrane that breaks to allow fluid outflow, and labyrinthine partitions to slow down fluid flow, ensuring uniform mixing and concentration.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Device complexity
If the capsule uses direct fluid injection onto the food product, then the mixing process is simple, but the mixture concentration varies and homogeneity is poor
Solution Approach 1:
The capsule is divided into three distinct chambers: a first chamber for fluid injection, a second chamber for food product containment, and a third chamber for mixture collection. This segmentation allows independent control of fluid injection and product mixing, ensuring consistent concentration while simplifying the overall mixing mechanism.
Solution Approach 2:
A perforated plate is introduced as an intermediary element between the first and second chambers. The plate with multiple perforations distributes the injected fluid uniformly across the food product, achieving homogeneous mixing without complex mechanisms. The plate acts as a mediator that transforms direct injection into distributed flow.
2Quantity of substance
If the capsule uses an air chamber with fluid injection, then the fluid mixes with the product, but the mixture outflow is rapid and homogenization is insufficient
Solution Approach 1:
The capsule structure is pre-configured with a perforated plate and labyrinthine pathways before fluid injection begins. The perforated plate is positioned to distribute fluid uniformly, and the third chamber geometry is designed to naturally slow and homogenize the mixture as it collects, eliminating the need for additional homogenization time during the brewing process.
Solution Approach 2:
The third chamber is designed with a conical bottom that tapers toward the outlet. This curved geometry naturally directs the mixture flow toward the outlet while maintaining contact with the chamber walls, extending the residence time and allowing continuous homogenization as the mixture progresses through the conical section.
3Ease of operation
If the capsule lid is perforated by the machine, then fluid injection is enabled, but food product may contaminate the outside
Solution Approach 1:
The capsule lid is segmented into a solid barrier portion and a perforated injection portion. The solid portion maintains the seal and prevents contamination, while the perforated portion allows controlled fluid injection. This segmentation enables the lid to fulfill both protective and functional roles simultaneously.
Solution Approach 2:
A seal ring or gasket is introduced as an intermediary element between the lid and the capsule body. This seal maintains the airtight connection while allowing the perforated plate to distribute fluid uniformly. The seal acts as a mediator that prevents contamination while enabling the injection function.
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
Ensures a consistent and homogeneous mixture of fluid and food product, maintaining product isolation until beverage preparation and facilitating easy manufacturing without breakage elements.
Implementation Method 1
decreasing the volume of said first air chamber so that its pressure increases rapidly
Implementation Method 2
the surface of the frusto-conical support comprises orifices for the passage of the fluid to the second chamber
Implementation Method 3
The second chamber includes a bottom equipped with perforations for the passage of the fluid mixed with the product to a third chamber
Implementation Method 4
The third chamber slows down the outflow of the mixed fluid
Data Source
Figure 1
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AI summary
Capsule for beverage-making machines , comprising one container (1) in which a fluid is injected under pressure to a first chamber (18) with orifices (14) for the passage of the fluid to a second chamber (20) containing a product, and the fluid mixes with the food product. The second chamber (20) comprises perforations (17) for the passage of the fluid to a third chamber (21), which ends in an outlet (8) for the fluid mixed with the food product. A frusto-conical support (11) defines the bottom and the shape of the first chamber (18) and comprises the orifices (14), covered by a ring body (15). A plate (16a, 16b) constitutes the bottom of the second chamber (20), equipped with the perforations (17), and, along with the bottom (6), forms the third chamber (21).