Biodegradable Beverage Capsule With Spoked Flow Channels
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Solution Overview
Problem
Current beverage capsules, particularly for coffee, are not environmentally friendly due to their non-biodegradable materials and lack optimal organoleptic properties when using liquid and/or steam under pressure.
Innovation Solution
A capsule made from biodegradable plastic, such as polylactic acid, with a spoked separating structure and cross-shaped exit openings, allowing for efficient brewing and environmental sustainability.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Strength
If traditional non-biodegradable materials are used for capsule manufacturing, then structural strength and durability are improved, but environmental harm increases
Solution Approach 1:
The patent changes the material parameter from traditional non-biodegradable plastics to biodegradable materials such as polylactic acid (PLA), cellulose, or starch-based materials. This parameter change maintains sufficient structural strength for capsule functionality while eliminating environmental persistence and harm, allowing the capsule to decompose naturally after use.
2Ease of manufacture
If simple capsule structures are used, then manufacturing ease is improved, but beverage extraction efficiency deteriorates
Solution Approach 1:
The capsule is segmented into distinct functional zones: a bottom wall with multiple exit openings arranged in specific patterns, a body portion containing the beverage, and a filter element. This segmentation allows each zone to be optimized for its specific function while maintaining overall manufacturing simplicity through moldable plastic construction.
Solution Approach 2:
The bottom wall features localized quality variations with exit openings of different sizes and distributions in different regions. This local quality optimization enhances beverage extraction efficiency by controlling flow patterns, while the overall simple molded structure maintains ease of manufacture.
3Productivity
If short percolation time is used, then productivity is improved, but beverage quality deteriorates
Solution Approach 1:
The capsule design enables dynamic control of percolation time through the specific configuration of exit openings and filter elements. The system can adapt the extraction process to achieve optimal beverage quality within varying time frames, allowing users to balance productivity and quality based on their needs.
Solution Approach 2:
The patent optimizes parameters such as exit opening size, number of openings, and filter element porosity to enable effective extraction within shorter percolation times. These parameter changes maintain beverage quality by ensuring sufficient contact between water and coffee grounds even during faster extraction processes.
Data Source
AI summary
The capsule (1) comprises a cup body (2), with a bottom wall (2f) on which is a separating structure (3) with a plurality of spokes (4), defined between which are corresponding interspaces (5). The bottom wall (2f) has in its central portion a plurality of drink exit openings (6) which are not aligned with the slopes (4). A first filter sheet (7) is arranged on the separating structure (3) in such a way that a plurality of brewing chambers is defined between the first filter sheet (7), the spoked structure (3) and the bottom wall (2f). A quantity of powdered or granular material (8), especially roast ground coffee, is placed in the body (2) on the filter sheet (7). The second sheet (9) of filter material is applied to a top outer edge of said body (2). In use, the pressure of the fluid injected into the capsule (1) deforms the first filter sheet (7) in such a way that it moves towards the bottom wall (2f) through the interspaces (5) between the spokes (4), while defining, along the opposite edges of each spoke (4), respective essentially radial channels or passages (10) for the drink to flow towards the openings (6) in the bottom wall (2f).