Beverage Maker Acidity Sensor for Spoiled Milk Detection
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Solution Overview
Problem
Existing beverage makers do not provide users with information about the freshness of milk, leading to the potential use of spoiled or sour milk in drink preparation, which can result in undrinkable beverages and pipe clogging.
Innovation Solution
Incorporating a sensor device with electrodes to measure the total acidity (SH value) of milk, connected to a control device that evaluates the acidity and prevents the preparation of spoiled drinks, while also monitoring changes in acidity over time to prevent clogging.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If no sensor device is installed, then the device complexity is low, but the reliability of beverage quality deteriorates due to undetected spoiled milk
Solution Approach 1:
The patent replaces manual visual inspection of milk freshness with an automated sensor-based measurement system. The sensor device measures electrical properties (conductance, impedance, or capacitance) of the milk to detect acidity changes, substituting human judgment with objective electrical measurements that reliably indicate milk freshness and prevent spoiled milk from being used in beverage preparation.
Solution Approach 2:
The sensor device automatically and continuously monitors milk freshness without requiring user intervention. The system self-detects acidity changes, automatically compares measurements against stored reference values, and triggers warnings or prevents operation when spoilage is detected, enabling the system to monitor and protect beverage quality autonomously.
2Object-affected harmful factors
If milk freshness is not monitored, then the ease of operation is high, but harmful factors increase due to spoiled milk usage
Solution Approach 1:
The system continuously measures electrical properties of the milk and provides real-time feedback to the user through visual or audible warnings when acidity exceeds thresholds. The control device stores reference values from fresh milk and compares current measurements against these references, creating a closed-loop feedback system that alerts users to freshness changes and prevents harmful spoiled milk usage.
Solution Approach 2:
The sensor device performs preliminary detection of milk freshness before beverage preparation occurs. By continuously monitoring acidity levels and comparing them against reference values established when milk is first poured, the system identifies spoilage early and prevents the harmful action of preparing beverages with spoiled milk before it happens.
3Reliability
If acidity measurement is only taken during drink preparation, then the device complexity is low, but the reliability deteriorates due to undetected gradual acidification
Solution Approach 1:
The sensor device continuously measures the electrical properties of the milk over time rather than performing single-point measurements. This continuous monitoring captures the gradual acidification process as it occurs, allowing the system to detect trends and threshold exceedances that would be missed by periodic measurements, thereby reliably identifying milk spoilage at the appropriate stage.
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 the preparation of high-quality milk drinks by preventing the use of spoiled milk and reducing the risk of pipe clogging, thereby maintaining beverage quality and simplifying cleaning processes.
Implementation Method 1
The sensor means comprises electrodes for measuring an electrical property, preferably designed as a photochemical or biochemical sensor
Implementation Method 2
The evaluation means is designed to determine or determine the SH value based on the measured electrical property... such as conductance, impedance or capacity
Data Source
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AI summary
The invention relates to a beverage maker (100) comprising: - a body (110); - a fluid system (147) arranged in the body; - a control device (180) for controlling the fluid system (147) for preparing a beverage; - a dispensing device (120, 125, 126) for dispensing the prepared beverage; - a feeding device (171, 172) for feeding a further liquid ingredient, for example milk (M), comprising a suction tube (171) for immersion in a storage container (170) for the liquid ingredient (M). The feeding device (171, 172) comprises a sensor device (200) with a sensor element (210) and an evaluation element (280), wherein the sensor device (200) is configured to detect the acidity of the liquid ingredient (M), and the control device (180) is connected to the sensor device (200).