Beverage infusion system
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Solution Overview
Problem
Existing methods for infusing beverages fail to maintain the beverage's temperature and pressure during the infusion process, leading to quality deficiencies, particularly in carbonated beverages where pressure loss results in carbonation loss.
Innovation Solution
A beverage infusion system with an infusion chamber that includes a heat transfer probe and a coolant path to maintain the beverage's temperature and pressure, ensuring the pressure at the outlet is equal to the inlet pressure, using a recirculating coolant chiller to efficiently cool the beverage while it flows past the probe.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Temperature
If existing infusion methods are used, then beverage flavor infusion is achieved, but beverage temperature control is lost and pressure is not maintained
Solution Approach 1:
The system divides the infusion chamber into functional zones: a cooling zone with heat transfer probes for temperature control, and an infusion zone with ingredient contact areas. This segmentation allows independent optimization of temperature management and flavor infusion processes.
Solution Approach 2:
Heat transfer probes act as intermediary components between the cooling system and the beverage, enabling indirect cooling without direct contact between cooling elements and the beverage. This maintains beverage quality while achieving precise temperature control.
2Stress or pressure
If existing infusion methods are used, then flavor infusion occurs, but pressure loss results in carbonation loss
Solution Approach 1:
The system establishes pressure control mechanisms before the infusion process begins, ensuring the beverage is pressurized to the desired level prior to flavor infusion. This preliminary pressurization prevents carbonation loss throughout the subsequent infusion operation.
Solution Approach 2:
Pressure control valves and regulators act as intermediary components that maintain beverage pressure without directly interfering with the flavor infusion process, allowing independent optimization of pressure control and flavor extraction.
3Productivity
If existing infusion methods are used, then beverage flow through infusion chamber occurs, but cooling is insufficient
Solution Approach 1:
The system implements localized cooling zones within the infusion chamber where heat transfer probes are positioned to provide intensive cooling exactly where the beverage flows. This allows rapid cooling without requiring the entire beverage volume to be cooled, maintaining high infusion speed.
Solution Approach 2:
The cooling system operates in periodic cycles, alternating between intensive cooling phases and infusion phases. This periodic operation allows the beverage to be rapidly cooled when needed while maintaining optimal conditions for flavor infusion at other times, thereby maintaining high overall productivity.
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 system effectively maintains the beverage's temperature and pressure, preventing carbonation loss and ensuring consistent quality by continuously cooling and pressurizing the beverage as it flows through the infusion chamber.
Implementation Method 1
A heat transfer probe is inside the infusion chamber and is positioned such that the beverage entering the infusion chamber via the beverage inlet and exiting via the beverage outlet flows past the heat transfer probe. A coolant path carries a coolant through the heat transfer probe. When the coolant is at a lower temperature than the beverage flowing through the infusion chamber, heat is carried away from the beverage and is transferred through the coolant probe to the coolant as the beverage flows past the coolant probe.
Data Source
AI summary
A beverage infusion system having an infusion chamber configured to hold an infusing material and to allow a beverage to flow through the chamber past the infusing material. An inlet and outlet are in fluid communication with the chamber for carrying the beverage to and away from the chamber. A heat transfer probe inside the chamber is positioned such that the beverage entering and exiting the chamber flows past the heat transfer probe. A coolant path carries a coolant through the heat transfer probe. When the coolant is at a lower temperature than the beverage flowing through the chamber, heat is carried away from the beverage and is transferred through the coolant probe to the coolant as the beverage flows past the coolant probe. The chamber maintains pressure of the beverage, such that the pressure of the beverage at the beverage outlet is substantially equal to the pressure of the beverage at the beverage inlet.