Beverage Outlet Chamber with Split Flow Paths for Foam Reduction
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Solution Overview
Problem
Beverage forming systems often produce beverages with excessive gas bubbles or foam, which can lead to an undesirable drinking experience.
Innovation Solution
A beverage outlet chamber design that separates the beverage flow into a liquid component and a gas/liquid component, with the gas/liquid component flowing upwardly through a tortuous path to condition and reduce foam before exit, thereby minimizing gas bubbles and foam in the dispensed beverage.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Speed
If beverage is dispensed directly from the brewing chamber, then dispensing speed is improved, but excessive gas bubbles and foam are produced
Solution Approach 1:
The outlet chamber is divided into multiple flow paths: a first outlet opening for liquid component and a second outlet opening for gas/liquid component. This segmentation allows separate handling of different beverage components, enabling the liquid to be dispensed quickly while the gas/liquid component undergoes foam reduction treatment through a tortuous path.
Solution Approach 2:
The gas/liquid component is directed to flow upwardly through a tortuous path in the outlet chamber, utilizing vertical dimension and complex flow patterns. This tortuous path allows gas bubbles to coalesce and rise to the surface for removal, reducing foam before the component exits through the second outlet opening.
2Object-generated harmful factors
If the outlet chamber is designed with complex flow paths to reduce foam, then foam reduction is improved, but device complexity increases
Solution Approach 1:
The outlet chamber combines multiple functions into a single integrated component: it separates liquid and gas/liquid components, provides foam reduction treatment through tortuous flow paths, and includes multiple outlet openings for controlled dispensing. This merging avoids the need for separate external foam reduction devices while achieving effective foam control.
3Ease of repair
If the beverage outlet is made removable for cleaning, then ease of maintenance is improved, but connection reliability may be reduced
Solution Approach 1:
The beverage outlet is designed as a removable component that can be separated from the housing, allowing the outlet chamber to be accessed for cleaning. This segmentation enables maintenance without disassembling the entire brewing system, while standardized connection interfaces maintain reliable reassembly.
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 reduces the number and size of gas bubbles in the beverage, resulting in a smoother, more palatable drink by separating and conditioning the gas/liquid component before dispensing.
Implementation Method 1
The liquid component may flow downwardly to a first outlet opening of the outlet chamber and the gas/liquid component may flow upwardly
Implementation Method 2
Causing the gas/liquid component to flow upwardly not only separates the liquid component from any foam or gas bubbles
Implementation Method 3
the gas/liquid component may flow upwardly and/or through a tortuous path to condition the gas/liquid component and reduce foam
Implementation Method 4
allows the gas/liquid component to be conditioned to reduce the number and/or size of gas bubbles in the fluid
Data Source
AI summary
A method and apparatus for dispensing a beverage from a beverage forming machine with reduced gas bubbles or foam. An outlet chamber may be arranged to separate beverage flow into a liquid component and a gas/liquid component such that the liquid component flows downwardly to a first outlet opening and the gas/liquid component flows upwardly and/or through a tortuous path to condition the gas/liquid component and reduce foam prior to the gas/liquid component exiting a second outlet opening.