Beverage Dispensing Nozzle With Phase Separation for Low-Foam Serving
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Solution Overview
Problem
Existing beverage dispensers suffer from foaming issues during syrup dissolution, flavor inconsistencies due to residual syrup, and inadequate cleaning, leading to inconsistent beverage quality and increased waiting times.
Innovation Solution
A method involving a mixing ring for syrup dissolution, a carbonation ring for controlled gas-liquid mixing, and a serving nozzle with phase separation chambers to minimize foaming, combined with automatic cleaning and pressure control to ensure homogeneous beverage preparation and serving.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If concentrated syrup is dissolved in carbonated water stream in traditional mixers, then syrup dissolution occurs, but significant foaming is produced causing spillage risk and requiring lower flow rates
Solution Approach 1:
The mixing process is divided into multiple zones within the mixing ring: a first mixing zone where syrup is injected into carbonated water at an angle to generate turbulence and dissolution, and a second mixing zone where the partially mixed stream continues to dissolve syrup without excessive foaming. This segmentation allows controlled dissolution while minimizing harmful foaming.
Solution Approach 2:
The syrup injection is directed at an angle (not perpendicular) to the carbonated water stream, utilizing angular dimension to create effective mixing. The conical surface of the mixing ring and angled injection transform the mixing from a simple linear collision into a multi-dimensional flow pattern that enhances dissolution while controlling foam generation.
2Object-generated harmful factors
If lower flow rates are used to reduce foaming, then foaming and spillage risk are reduced, but waiting time for beverage serving increases
Solution Approach 1:
The mixing ring pre-mixes the syrup and carbonated water in a controlled manner before the beverage exits the nozzle. By performing the dissolution action in advance within the mixing ring structure, the system achieves effective mixing without requiring prolonged dispensing time, thus reducing waiting time while controlling foaming.
3Volume of stationary object
If more concentrated syrup is used to reduce volume, then dispenser volume is reduced, but more intense mixing is required generating more foaming
Solution Approach 1:
The mixing ring creates localized high-turbulence zones specifically where syrup injection occurs, concentrating the mixing action where needed. The conical surface geometry and angled injection create intense local mixing at the injection point while the overall flow pattern dissipates energy gradually, preventing excessive foaming throughout the entire stream.
4Device complexity
If single stream serving is used, then serving process is simple, but gas bubbles link together creating nucleation effect that accelerates foaming
Solution Approach 1:
The serving nozzle divides the beverage stream into multiple smaller streams or droplets as it exits. This segmentation breaks the continuous stream into discrete portions that do not allow bubble coalescence and nucleation chain reactions, thereby reducing foaming while maintaining a relatively simple serving mechanism.
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
Reduces foaming during serving, maintains flavor consistency, and ensures sanitary conditions by automating cleaning, thus improving beverage quality and efficiency.
Implementation Method 1
a first step of water carbonation with CO2 and a later step of dissolving a concentrated flavored syrup on the stream of carbonated water
Implementation Method 2
a first step of water carbonation with CO2
Implementation Method 3
a phase separation chamber provided with a first membrane that allows the selective flow of a gas stream and a second membrane that allows the flow of a liquid stream
Implementation Method 4
serving of the carbonated beverage through a specially designed serving nozzle that reduces foaming during the serving
Data Source
AI summary
Method, device and nozzle for serving a carbonated beverage. In particular, the invention encompasses the dissolution of a concentrated syrup on a cold-water stream in a mixing ring and at a desired syrup/water ratio, the subsequent carbonation of the dissolution in a carbonation ring at a desired gas/liquid ratio, and the serving of the carbonated beverage through a specially designed serving nozzle that reduces foaming during the serving by means of a first membrane C for separating undissolved C02 bubbles from the liquid, by subsequently reducing the pressure of the liquid through a second membrane E, and by ejecting the beverage in a conical diverging stream.