Beverage Outlet Chamber Standpipe for Foam and Splash Control
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Solution Overview
Problem
Beverage forming systems using disposable cartridges face challenges in controlling foam output and beverage characteristics, such as bubble size and flow velocity, which affect the quality and consistency of the beverage dispensed.
Innovation Solution
The system incorporates an outlet chamber with a standpipe and rib structures that direct the beverage flow, forcing foam to pass over a wall element and merge with liquid at a secondary outlet, controlling foam volume and bubble size, and reducing velocity to minimize splashing and ensure a single-direction discharge.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Device complexity
If a simple outlet chamber is used, then device complexity is reduced, but foam output and beverage characteristics cannot be controlled
Solution Approach 1:
The outlet chamber is segmented into multiple functional zones: a first portion for receiving beverage, a second portion for foam discharge, and a third portion for liquid discharge. This segmentation allows independent control of foam and liquid flow paths, enabling precise foam volume control without requiring complex external mechanisms.
Solution Approach 2:
Different regions of the outlet chamber are given different functional qualities: the first portion has a foam outlet opening positioned above the liquid level for foam discharge, while the third portion has a liquid outlet opening at the bottom for liquid discharge. This local differentiation of functional properties enables selective control of beverage characteristics without increasing overall device complexity.
2Speed
If beverage flows directly from inlet to outlet, then flow velocity is high, but this causes splashing and poor beverage quality
Solution Approach 1:
The foam outlet opening is positioned in a vertical dimension above the liquid level rather than at the same level as the liquid outlet. This dimensional separation allows foam to discharge upward and forward while liquid discharges downward, preventing the two streams from mixing and causing splashing, while maintaining controlled flow velocities.
3Productivity
If foam and liquid are discharged together, then beverage output is efficient, but foam volume and bubble size cannot be controlled
Solution Approach 1:
The outlet chamber divides the discharge function into separate openings: a foam outlet opening in the first portion for foam discharge and a liquid outlet opening in the third portion for liquid discharge. This segmentation enables independent control of foam volume and characteristics while maintaining efficient overall beverage discharge through coordinated operation of both openings.
Solution Approach 2:
The outlet chamber acts as an intermediary device between the beverage container and the final discharge point. It receives mixed beverage from the container, separates foam and liquid phases through controlled flow paths, and discharges them through different openings, thereby enabling precise foam characteristic control while maintaining discharge efficiency.
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 configuration effectively controls foam output and beverage characteristics, enhancing the quality and consistency of the beverage by reducing bubble size, velocity, and splashing, while allowing for easy cleaning and customization of the outlet chamber for different beverages.
Implementation Method 1
the standpipe has a portion extending upwardly from a bottom of the outlet chamber and impeding a direct flow path between the inlet and the outlet openings so as to force flow between the inlet and outlet openings to pass around and/or over the standpipe portion
Implementation Method 2
The wall element may force some components of the beverage, such as foam, to pass over the wall element to the secondary outlet, thereby controlling an amount of foam (or other characteristics of the foam) output from the chamber
Implementation Method 3
a rib may extend between the secondary outlet opening and the outlet opening, e.g., to help merge flows exiting from the openings
Data Source
Figure 1
Figure 2~3
Figure 4
AI summary
A beverage forming system and method in which characteristics of a dispensed beverage are controlled. A beverage forming system may include an outlet chamber (7) having an inlet opening to receive beverage from a beverage forming chamber (49), and an outlet opening to output beverage. The outlet chamber may have a standpipe (74) in the outlet chamber between the inlet (71) and the outlet (73) openings that prevents a direct passage of beverage to the outlet openings (73), thus controlling characteristics of the beverage, such as an amount of foam, the size of bubbles in a foam, etc. The standpipe (74) may have a portion extending upwardly from a bottom of the outlet chamber and impeding a direct flow path between the inlet and the outlet openings (71,73), thus forcing flow to pass around and/or over the standpipe portion.