Beverage Machine Thermal Conditioner for Extract Temperature Stability
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Solution Overview
Problem
Existing beverage preparation machines suffer from significant heat exchange issues that cause temperature fluctuations in liquid extracts, leading to suboptimal brewing conditions and quality degradation, particularly in the preparation of beverages like coffee and tea.
Innovation Solution
A thermally conditioned beverage collecting surface and a thermal conditioner that closely surrounds the beverage processing unit, minimizing temperature differences between inlet and outlet paths, and using a thermal generator to maintain optimal temperature ranges.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Productivity
If the beverage processing unit is rotated to form thin layers or jets of liquid impacting on a tubular impact surface, then centrifugal extraction of beverage ingredients is achieved, but the liquid extract is exposed to significant heat exchange with the environment causing temperature fluctuations
Solution Approach 1:
A thermal conditioner is introduced as an intermediary component between the beverage processing unit and the environment. This thermal conditioner acts as a mediator that provides thermal conditioning to the liquid extract, compensating for heat exchange with the environment and maintaining temperature stability during centrifugal extraction operations.
Solution Approach 2:
The system dynamically adjusts thermal parameters by varying the operation modes of the thermal conditioner (heating, cooling, or insulation modes) based on real-time temperature monitoring. This allows the system to adapt thermal conditions to maintain optimal extract temperature despite the centrifugal process and environmental heat exchange.
2Temperature
If additional heating elements are used to compensate for temperature loss in the liquid extract, then temperature stability is improved, but device complexity increases significantly
Solution Approach 1:
The thermal conditioner is designed as a multi-functional device that can perform heating, cooling, and thermal insulation operations using a single integrated system. This universal approach eliminates the need for separate heating elements and cooling systems, reducing overall device complexity while maintaining temperature stability.
Solution Approach 2:
The thermal conditioner incorporates sensors and control systems that automatically monitor and adjust thermal conditions without external intervention. The system self-regulates temperature by detecting thermal variations and activating appropriate thermal conditioning modes, reducing the need for complex external control mechanisms.
3Temperature
If the liquid is heated to compensate for cooling after extraction, then beverage temperature is maintained, but aroma compounds and quality characteristics are degraded
Solution Approach 1:
The thermal conditioner operates in advance during the extraction process to maintain optimal temperature, rather than heating after extraction. By pre-conditioning the liquid and maintaining temperature stability throughout the extraction process, the system avoids the need for post-extraction heating that would degrade aroma compounds.
Solution Approach 2:
The system incorporates temperature monitoring and feedback control that continuously tracks liquid temperature during extraction. This feedback mechanism allows the thermal conditioner to make real-time adjustments to maintain temperature within the optimal range for preserving aroma compounds, preventing both excessive cooling and subsequent overheating.
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 solution effectively maintains the desired temperature of the liquid extract, ensuring consistent beverage quality by reducing thermal perturbations and preserving aroma compounds.
Implementation Method 1
a thermal conditioner (30) that has a body (31) forming a thermally conditioned beverage collecting surface (35)... the thermal conditioner (30) is configured to thermally condition the beverage delivered from the outlet arrangement (21) and to thermally condition the water for delivery into the inlet (22)
Implementation Method 2
The beverage processing unit (10, 20) has a holder (10) delimiting a receiving space (11) for receiving the capsule (2)... by passing water into the capsule (2) so as to be mixed with the flavouring ingredient in the capsule
Data Source
AI summary
A capsule processing machine (1) for preparing a beverage (3) from an ingredient-containing capsule (2) by passing water into such capsule, has a beverage processing unit (10,20). Such unit (10,20) has a holder (10) delimiting a receiving space (11) for receiving such capsule (2). The unit (10,20) includes a cover (20) for covering the holder (10), the cover (20) and the holder (10) being relatively movable: from an open position for transferring the capsule (2) into or out of the receiving space (11); into a closed position for preparing the beverage from the capsule (2). The unit (10,20) has a beverage outlet arrangement (21) extending between the holder (10) and the cover (20) and/or through the cover (20), configured to deliver the beverage (3) from the unit (10,20). The unit (10,20) has a water inlet (22) extending through the cover (20) configured to guide water (4) into the receiving space (11) where it is mixed with the flavouring ingredient in the capsule (2). The machine (1) has a thermal conditioner (30) that has a body (31) forming a thermally conditioned beverage collecting surface (35) configured to collect and thermally condition the beverage (3) delivered from the outlet arrangement (21). The body (31) of the conditioner (30) is configured to thermally condition in the body (31) the water (4) for delivery into the inlet (22). The body (31) of the conditioner (30) forms a conditioner cavity (31) that delimits or contains at least partly the cover (20).