Beverage dispensing machine and pouch for use with beverage dispensing machine
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
Current wine dispensing solutions do not efficiently provide single-serve wine at optimal temperature and aerated conditions for immediate consumption, and existing single-serve wine packaging lacks convenience and portability.
Innovation Solution
A single-serve wine dispensing device that uses a Peltier cooling system to chill wine to desired temperatures and incorporates an aerating mechanism within the dispensing process, paired with flexible pouch packaging that allows for easy opening and disposal, ensuring the wine is served at the right temperature and aerated.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of operation
If wine is stored in traditional bottles in refrigerator or on shelves, then wine can be stored for extended periods, but wine cannot be served at optimal temperature and requires decanting/aeration before consumption
Solution Approach 1:
The wine is pre-cooled to the desired serving temperature within the sealed bottle using a thermal coupling system before dispensing. The aeration mechanism is also pre-positioned to immediately aerate wine upon dispensing, eliminating the need for separate decanting and temperature adjustment steps that would otherwise be required before consumption
Solution Approach 2:
The dispensing system automatically performs both cooling and aeration functions without requiring manual intervention. The wine flows through the cooling chamber and aeration mechanism automatically during the dispensing process itself, making the system self-sufficient for temperature control and aeration that would traditionally require separate manual operations
2Ease of operation
If single-serve wine is packaged in small bottles or hard containers, then wine can be served individually, but portability and convenience are reduced
Solution Approach 1:
The invention uses a flexible pouch instead of traditional rigid bottles or hard containers. The pouch is made of flexible material that can be easily handled, stored, and disposed of, significantly improving portability and convenience while maintaining the single-serve functionality. The flexible nature of the pouch allows it to be compressed and easier to transport compared to rigid containers
3Temperature
If wine is cooled using traditional ice or refrigerator methods, then wine reaches desired temperature, but the process is time-consuming and requires separate equipment
Solution Approach 1:
The cooling function is integrated directly into the dispensing mechanism itself. The wine flows through a cooling chamber with thermal coupling elements during the normal dispensing process, combining what would traditionally be separate operations (cooling and dispensing) into a single integrated action. This eliminates the need for separate refrigeration equipment and reduces cooling time
Solution Approach 2:
A thermal coupling medium or cooling chamber acts as an intermediary between the wine and the cooling system. The wine flows through this intermediate cooling chamber that facilitates rapid heat transfer, enabling quick temperature reduction without requiring direct contact with ice or complex refrigeration systems
4Productivity
If aeration is performed using separate decanting devices, then wine can be aerated quickly, but the device complexity increases
Solution Approach 1:
The aeration function is merged with the dispensing mechanism. As wine flows through the dispensing system, it automatically passes through an aeration chamber or mechanism that introduces air bubbles and agitates the wine. This integration means the same device that dispenses the wine also aerates it, eliminating the need for separate decanting equipment while maintaining rapid aeration capability
Solution Approach 2:
The wine automatically aerates itself as it flows through the dispensing system. The flow dynamics and chamber design create natural agitation and air incorporation without requiring complex mechanical aeration devices. The system uses the wine's own flow characteristics to achieve aeration, reducing mechanical complexity
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 device effectively cools and aerates wine to optimal serving temperatures, providing a convenient and portable single-serve solution that maintains wine quality and enhances the consumer experience.
Implementation Method 1
uses a Peltier cooling system to chill wine to desired temperatures
Implementation Method 2
incorporates an aerating mechanism within the dispensing process
Data Source
AI summary
A beverage dispensing device includes a housing, a receptacle, means for opening a beverage dispenser, a thermoelectric cooler, an aeration component, and a discharge nozzle. The housing has a flow path. The receptacle is for receiving a beverage container that houses a beverage and for discharging wine into the flow path. The means for opening the beverage container is for releasing beverage from the beverage container. The thermoelectric cooler is positioned in the housing for one of chilling or warming the beverage along the flow path. The aeration component is for aerating wine in the flow path. The discharge nozzle is coupled to the flow path for dispensing the beverage from the housing.