Beverage Outlet Standpipe Design for Foam and Flow Control

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Solution Overview

Problem

Beverage forming systems using disposable cartridges face challenges in efficiently controlling foam output and beverage flow characteristics, leading to inconsistent beverage quality and user experience.

Innovation Solution

A beverage forming system with a movable cartridge holder that changes orientation from upwardly inclined to downwardly inclined, incorporating a standpipe and secondary outlet opening to control foam and liquid flow, ensuring controlled discharge and reduced splashing.

Engineering Contradictions & Design Principles

VSEngineering Contradiction Analysis

1Reliability

If a conventional upwardly inclined cartridge holder is used, then cartridge retention is improved, but foam and beverage flow control is insufficient

Engineering Contradiction:

Improvecartridge retentionVSAvoidbeverage flow control

Core Design Contradiction:

ReliabilityVSEase of operation

Solution Approach 1:

The cartridge holder is designed to dynamically change its orientation from an upwardly inclined position during insertion to a downwardly inclined position during beverage dispensing. This dynamic repositioning allows the system to optimize for both cartridge retention (upward inclination) and beverage flow control (downward inclination), resolving the contradiction between these two requirements.

Inventive Principle:

Principle #15Dynamics

2Speed

If liquid flows directly from inlet to outlet opening, then dispensing speed is improved, but foam control and bubble size management deteriorate

Engineering Contradiction:

Improvebeverage dispensing speedVSAvoidfoam control

Core Design Contradiction:

SpeedVSEase of operation

Solution Approach 1:

A standpipe is introduced as an intermediary element between the inlet and outlet openings. The standpipe forces the liquid flow to pass around it, creating a controlled flow path that manages foam and bubble characteristics while maintaining dispensing speed. This intermediary structure resolves the contradiction by providing both speed control and foam management.

Inventive Principle:

Principle #24Intermediary (Mediator)

3Productivity

If high velocity flow is used, then productivity is improved, but beverage quality and splashing increase

Engineering Contradiction:

Improvebeverage dispensing rateVSAvoidsplashing

Core Design Contradiction:

ProductivityVSObject-generated harmful factors

Solution Approach 1:

The outlet chamber is positioned at a downward inclination, utilizing gravitational force to naturally direct the beverage flow in a controlled direction. This dimensional reorientation of the outlet chamber allows high-velocity flow to be achieved while the inclination angle controls the flow direction, preventing splashing and maintaining beverage quality.

Inventive Principle:

Principle #17Another dimension (Dimensionality change)

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 system effectively manages foam output and beverage flow, enhancing beverage quality by controlling bubble size, foam volume, and exit velocity, resulting in a more consistent and user-friendly experience.

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. Thus, the standpipe may force flow between the inlet and outlet openings to pass around and/or over the standpipe portion.

Methodology Applied

Scientific EffectFlow path control through physical obstruction:

Implementation Method 2

the standpipe may include a wall element extending upwardly from the bottom of the outlet chamber between the secondary outlet opening and the outlet opening. 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.

Methodology Applied

Scientific EffectFoam separation through gravitational flow control: Gravitation

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.

Methodology Applied

Scientific EffectFlow direction control through geometric constraint:

Data Source

PatentUS9549636B2Beverage forming device with beverage outlet control

Publication Date: 2017.01.24 KEURIG GREEN MOUNTAIN INC

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 having an inlet opening to receive beverage from a beverage forming chamber, and an outlet opening to output beverage. The outlet chamber may have a standpipe in the outlet chamber between the inlet and the outlet openings that prevents a direct passage of beverage to the outlet openings, thus controlling characteristics of the beverage, such as an amount of foam, the size of bubbles in a foam, etc. The standpipe 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, thus forcing flow to pass around and/or over the standpipe portion.