Beverage preparation device with simple multi-thermal conditioning
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Solution Overview
Problem
Existing beverage preparation machines suffer from significant heat exchange issues that lead to temperature fluctuations in the liquid extract, affecting the quality of beverages like coffee and tea, particularly due to extensive contact with environmental surfaces during centrifugal brewing, which compromises the optimal temperature range required for ingredient extraction and aroma preservation.
Innovation Solution
A beverage preparation machine with a thermal conditioner that includes a guide for water, a heater and/or cooler, and a control unit to manage water temperature through two modes: a first mode for precise temperature control and a second mode with reduced power consumption, allowing water to pass through the thermal conditioner without diverting it, thus maintaining desired temperatures and minimizing energy loss.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Productivity
If the liquid extract is discharged through extensive contact with environmental surfaces during centrifugal brewing, then the brewing process is simple and efficient, but the liquid extract undergoes significant heat exchange with the environment leading to temperature fluctuations that compromise beverage quality
Solution Approach 1:
A thermally insulating intermediary substance (foam or gas) is introduced between the liquid extract and the environmental surfaces. This intermediary layer prevents direct thermal contact, reducing heat exchange while allowing the liquid to flow through the centrifugal brewing system efficiently. The insulating layer acts as a thermal barrier that maintains temperature stability without compromising brewing productivity.
2Temperature
If additional heating elements are added to compensate for temperature losses in the collecting device, then the liquid temperature can be maintained, but the device complexity increases significantly
Solution Approach 1:
The patent converts the harmful effect of extensive surface contact (which causes unwanted heat exchange) into a beneficial opportunity by introducing thermal insulation. Instead of adding heating elements to compensate for heat loss, the solution insulates the surfaces to prevent heat exchange in the first place. This approach maintains temperature control while avoiding the complexity of additional active heating systems.
3Temperature
If the liquid is previously heated to compensate for cooling during extraction, then the extraction temperature can be maintained, but the energy consumption increases and the quality of extraction deteriorates due to overheating
Solution Approach 1:
Thermal insulation is applied beforehand to the collecting device and discharge paths to cushion against temperature changes during extraction. This preventive insulation approach eliminates the need for post-heating or pre-heating adjustments, maintaining optimal extraction temperature without additional energy consumption. The insulation acts as a passive temperature buffer throughout the extraction process.
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 maintains water temperature within a target range, ensuring consistent beverage quality by reducing temperature fluctuations and preserving aroma compounds, while optimizing energy usage.
Implementation Method 1
a thermal conditioner (30), such as a heater and/or a cooler, that has a body (31) comprising: a guide (32), such as a duct, for guiding water (4) towards the beverage processing unit (10, 20); and a thermal device (33), such as an electric thermal device, that is able to be powered to thermally conditioning the guide (32) so as to thermally condition the water (4) guided by the guide (32)
Implementation Method 2
a thermal conditioner (30), such as a heater and/or a cooler, that has a body (31) comprising: a guide (32), such as a duct, for guiding water (4) towards the beverage processing unit (10, 20); and a thermal device (33), such as an electric thermal device, that is able to be powered to thermally conditioning the guide (32) so as to thermally condition the water (4) guided by the guide (32)
Implementation Method 3
circulating liquid into the capsule and rotating the capsule at sufficient speed to ensure interaction of the liquid with the ingredient while creating a gradient of pressure of liquid in the capsule. Such pressure increases gradually from the center towards the periphery of the capsule
Data Source
AI summary
A machine for preparing a beverage (3) from a flavouring ingredient (2) has a beverage processing unit (10,20) with: a holder (10) delimiting a mixing chamber (11) in which the flavouring ingredient is received, held and mixed with water (4) during beverage preparation; and a water inlet (22) configured to guide water (4) into the mixing chamber (11) where it is mixed with the flavouring ingredient (2) to form the beverage (3). The machine (1) has a thermal conditioner (30) that has a body (31) with: a guide (32) for guiding the water (4) towards the beverage processing unit (10,20); and a thermal device (33) that is able to be powered to thermally conditioning the guide (32). The machine (1) has a liquid driving arrangement (5) with: a driving mode to drive the water (4); and a stationary mode. The machine has a control unit (7) to control the thermal device (33) and the driving arrangement (5), the control unit (7) being selectively in: a first control mode in which the thermal device (33) is powered so that the water (4) located along the guide (32) is thermally conditioned; and a second control mode different to the first control mode. The control unit (7) has a selection arrangement for selecting one of a first beverage preparation mode using the first control mode and a second beverage preparation mode using the second control mode. In the second control mode the thermal device is unpowered or powered at a powering level that is significantly below a powering level of the thermal device (33) in the first control mode. Upon selection via the selection arrangement (71) of the second beverage preparation mode, the control unit (7) is configured to switch the driving arrangement (5) from the stationary to the driving mode and/or maintain the driving arrangement (5) in the driving mode.