Capsule Bottom Wall Segmentation for Beverage Extraction Flow
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Solution Overview
Problem
Existing capsules for infusion beverages, such as coffee, face challenges in achieving optimal water flow through the food substance, leading to inconsistent flavor intensity and timing issues, particularly in machines with fixed dispensing parameters, and require a simple geometry that is difficult to achieve with thermoforming processes.
Innovation Solution
A single-dose capsule design featuring holes on both the first and second walls, along with optional bottom holes and fins, ensures optimal water distribution and flow within the capsule, enhancing flavor quality and persistence without requiring additional components or complex manufacturing steps.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Productivity
If water flows too fast through the food substance, then dispensing timing is achieved, but aroma extraction is insufficient and flavor intensity is reduced
Solution Approach 1:
The capsule bottom wall is segmented into multiple zones with different hole sizes and distributions. The invention creates a first region with larger holes and a second region with smaller holes, allowing different parts of the water flow to interact with the food substance in different ways - some water flows faster for timing while other water flows slower for aroma extraction
Solution Approach 2:
Different regions of the capsule bottom wall are given different local qualities through varying hole sizes and distributions. The first region has larger holes for faster flow and the second region has smaller holes for slower flow, creating localized flow characteristics that simultaneously satisfy both dispensing timing and flavor extraction requirements
2Reliability
If water flows too slow through the food substance, then aroma extraction is improved, but dispensing timing is delayed and flavor intensity becomes too strong
Solution Approach 1:
The capsule bottom wall is divided into multiple functional regions with different hole configurations. The first region with larger holes provides faster flow paths for timely dispensing, while the second region with smaller holes provides slower flow paths for adequate aroma extraction, resolving the time-extraction contradiction
Solution Approach 2:
The invention adds a vertical dimension to the hole distribution by creating holes at different heights and depths within the capsule bottom wall structure. This three-dimensional arrangement allows water to follow multiple flow paths with different lengths and resistance levels, enabling simultaneous optimization of dispensing time and extraction quality
3Reliability
If complex geometries are used to improve water distribution, then extraction quality improves, but manufacturing complexity increases and thermoforming becomes difficult
Solution Approach 1:
The capsule bottom wall is designed as a porous structure with distributed holes of varying sizes. This porous configuration provides uniform water distribution and excellent extraction quality while maintaining a simple planar geometry that is easily manufacturable through standard thermoforming processes without requiring complex tooling or additional processing steps
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 flavor quality and consistency by ensuring adequate water distribution and flow, as demonstrated in comparative taste tests, while maintaining a straightforward manufacturing process and compatibility with various extraction machines.
Implementation Method 1
The bottom wall (4) comprises a first region (41) and a second region (42) which are spaced from each other along a radial direction (Y). The first region (41) comprises a first number of holes (411) and the second region (42) comprises a second number of holes (421).
Data Source
Figure 1
Figure 2
Figure 3~3a
AI summary
A capsule (10) for the preparation of a beverage in an extraction device, comprises a cup with a collar (7) projecting radially outwardly from the side wall (2) of the cup to provide a seal when the capsule (10) is inserted into the extraction device. A bottom wall (4) of the cup comprises a recessed region (41) towards the inner cavity (3) of the cup and a bottom cover (9) that closes the recessed region (41). The recessed region (41) is defined by at least a first wall (420) and a second wall (430) facing each other and spaced along a radial direction (Y) perpendicular to the central axis (X). This first wall (420) and second wall (430) are joined by a connecting wall (410) that does not cross the central axis (X). Moreover, having defined a first imaginary plane (P1) tangent to at least a portion of the first wall (420) and a second imaginary plane (P2) tangent to at least a portion of the second wall (430), these imaginary planes (P1, P2) are inclined so as to intersect the central axis (X). Furthermore, on the first wall (420) and on the second wall (430) first wall holes (421) and second wall holes (431) are formed respectively, for the passage of the liquid injected by the extraction device into the inner cavity (11).