Beverage Dispensing System Ingredient Rationalization

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Solution Overview

Problem

Traditional beverage dispensing systems face limitations in accommodating varying ingredient concentrations and combinations due to the need for large storage space and refrigeration of bag-in-box containers, which restricts the number and type of beverages that can be offered.

Innovation Solution

A beverage dispensing system that uses a nozzle with a first and second pump to vary the flow rates of different beverage components, allowing for the creation of multiple beverages by combining micro-ingredients stored in cartridges within the dispenser with a diluent and macro-ingredients, reducing the need for multiple cartridges and optimizing storage space.

Engineering Contradictions & Design Principles

VSEngineering Contradiction Analysis

1Quantity of substance

If bag-in-box containers are used for beverage bases, then storage capacity is improved, but storage space requirements and refrigeration needs increase

Engineering Contradiction:

Improvebeverage base capacityVSAvoidstorage space

Core Design Contradiction:

Quantity of substanceVSVolume of stationary object

Solution Approach 1:

The beverage base is segmented into two separate components: a concentrated syrup base and a diluent (carbonated water). This segmentation allows the syrup to be stored in compact containers within the dispenser while the diluent is stored separately, reducing the overall storage space required compared to storing large volumes of pre-mixed beverage in bag-in-box containers.

Inventive Principle:

Principle #1Segmentation

Solution Approach 2:

The concentration parameter of the beverage base is significantly increased by providing it as a concentrated syrup rather than a ready-to-use mixture. This parameter change allows the same beverage volume to be achieved with much smaller storage containers, as the syrup is mixed with diluent at the point of dispensing.

Inventive Principle:

Principle #35Parameter changes

2Adaptability or versatility

If multiple beverage types are offered, then product variety is improved, but the number of required ingredient cartridges increases

Engineering Contradiction:

Improvebeverage varietyVSAvoidcartridge system

Core Design Contradiction:

Adaptability or versatilityVSDevice complexity

Solution Approach 1:

The system uses a universal concentrated syrup base that can be combined with different diluents and additives to create multiple beverage types. This multi-functional approach allows a single syrup container to serve multiple beverage purposes, reducing the need for separate cartridges for each beverage type.

Inventive Principle:

Principle #6Universality (Multi-functionality)

Solution Approach 2:

The system dynamically adjusts beverage composition by varying the ratios of syrup to diluent and adding different additives based on the selected beverage type. This dynamic formulation capability allows multiple beverages to be created from a limited set of core ingredients, reducing cartridge requirements while maintaining beverage variety.

Inventive Principle:

Principle #15Dynamics

3Volume of stationary object

If concentrated beverage bases are used, then storage space is reduced, but the ability to accommodate different ingredient concentrations is limited

Engineering Contradiction:

Improvestorage spaceVSAvoidingredient concentration flexibility

Core Design Contradiction:

Volume of stationary objectVSAdaptability or versatility

Solution Approach 1:

The system periodically adjusts the concentration of the final beverage by controlling the mixing ratio of concentrated syrup to diluent based on the selected beverage type. This periodic concentration adjustment allows the same concentrated base to serve multiple concentration requirements for different beverages.

Inventive Principle:

Principle #19Periodic action

Solution Approach 2:

The system uses asymmetric ingredient formulation where the concentrated syrup base contains a core flavor profile that is intentionally designed to be adaptable. Different beverages achieve their specific concentration requirements through asymmetric mixing ratios and selective addition of additives, rather than requiring symmetric dedicated formulations for each beverage type.

Inventive Principle:

Principle #4Asymmetry

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 system enables the creation of various beverages by rationalizing ingredient usage, reducing the number of required cartridges and allowing for additional flavors, while minimizing storage needs and costs, and accommodating different ingredient concentrations and combinations.

Implementation Method 1

a first beverage component with a first ingredient in communication with the nozzle via a first pump, and a second beverage component with the first ingredient and a second ingredient in communication with the nozzle via a second pump. The first pump and the second pump may vary the flow rate of the first beverage component and the second beverage component to the nozzle to create different beverages.

Methodology Applied

Scientific EffectPump: Pump

Data Source

PatentUS11713233B2Systems and methods for rationalizing ingredients

Publication Date: 2023.08.01 THE COCA COLA CO

AI summary

The present application provides a beverage dispensing system. The beverage dispensing system may include a nozzle, a first beverage component with a first ingredient in communication with the nozzle via a first pump, and a second beverage component with the first ingredient and a second ingredient in communication with the nozzle via a second pump. The first pump and the second pump may vary the flow rate of the first beverage component and the second beverage component to the nozzle to create different beverages.