Plastic Capsule Base with Sealing Membrane for Aroma-Tight Flow Control
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Solution Overview
Problem
Capsules made of plastic material have lower water penetration rates due to their elasticity, requiring additional openings that need separate packaging, and existing configurations are not oxygen-tight or aroma-tight without external shells.
Innovation Solution
A capsule design with a barrier layer and a membrane on the base that seals factory-made openings, ensuring the base and membrane are pierced simultaneously by the penetration means, allowing controlled flow rates without additional packaging, using a connection zone and slit openings that expand under pressure.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Productivity
If factory-made openings are made in the base of plastic capsules to increase water penetration rate, then the flow rate through the capsule is improved, but the capsule loses aroma-tightness and requires additional external packaging
Solution Approach 1:
The patent applies a flexible membrane made of aromatic-tight material that is glued to the inner side of the capsule base. This membrane covers the factory-made openings while maintaining the elasticity needed for pressure-driven opening during brewing. The membrane acts as a selective barrier that allows water penetration when needed but prevents aroma loss during storage and transport.
Solution Approach 2:
The patent changes the state of the openings from permanently open to dynamically controllable. The elastic membrane allows the openings to transition between a closed state (preserving aroma) and an open state (allowing water flow) based on pressure conditions. This parameter change enables the capsule to maintain aroma-tightness during storage while achieving high flow rates during brewing.
2Productivity
If additional openings are made in the base of plastic capsules to increase throughput rate, then the flow rate is improved, but each capsule requires separate packaging in an aroma-tight bag
Solution Approach 1:
The patent merges the functions of the capsule base and the aroma-tight barrier into a single integrated structure. The membrane is directly glued to the inner side of the base, combining the structural support function of the base with the aroma-protection function of the membrane. This eliminates the need for separate external packaging and simplifies the overall capsule structure.
Solution Approach 2:
The use of a thin, flexible membrane instead of rigid external packaging reduces structural complexity. The membrane can be easily integrated into the capsule base and provides the necessary aroma-tight barrier without requiring additional packaging layers or complex sealing mechanisms.
3Strength
If the base of plastic capsules is made elastic to maintain structural integrity, then the capsule structure is strengthened, but water penetration rate decreases due to tight sealing against perforating means
Solution Approach 1:
The elastic membrane made of aromatic-tight material serves dual purposes: it maintains the structural integrity of the capsule base while providing controlled water penetration. The membrane's elasticity allows it to seal tightly during storage but opens under pressure during brewing, enabling both structural strength and high flow rates.
Solution Approach 2:
The patent introduces dynamic behavior to the capsule base through the elastic membrane. The membrane transitions from a static, tightly sealed state during storage to a dynamic, pressure-responsive state during brewing. This allows the capsule to adapt its water penetration characteristics based on operational conditions, achieving both structural integrity and high throughput rate.
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 capsule achieves improved flow rates and maintains aroma-tightness without external packaging, reducing the load on beverage preparation machines and extending their service life.
Implementation Method 1
a membrane (9) with barrier properties arranged on the inside of the base (4) to seal the closed chamber (6) from the opening (8)
Implementation Method 2
The membrane (9) is connected to the base (4) along a connection zone (10) following the circumference of the base (4)
Implementation Method 3
which are closed in the depressurized state and assume a type of valve function under the influence of pressure
Data Source
Figure 1~3
Figure 4~6
Figure 7a~8
AI summary
A capsule for preparing a beverage consists of a capsule body (2), which has a side wall (3) and a bottom (4), and a lid that covers the capsule body for forming a closed chamber, which is filled with a substance. The capsule body made of plastic material is provided with at least one aroma-tight barrier layer. Openings (8) are provided on the bottom (4), through which openings liquid can flow in a beverage preparation machine in addition to the openings that are created by a penetration means (12). A likewise aroma-tight membrane (9) for sealing the closed chamber (6) with respect to the opening (8) is arranged on the inside of the bottom (4). Said membrane is connected to the bottom either along a connection zone (10) following the circumference of the bottom or over the entire area.