Beverage Capsule Crown Structure for Tool-Free Water Passage
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Solution Overview
Problem
Existing beverage preparation machines equipped with perforating and/or cutting means for capsules experience wear and efficiency loss over time, leading to poor operation in producing infusion beverages.
Innovation Solution
A capsule design that allows water to flow without the need for perforating and/or tearing means, utilizing a collapsible crown portion and programmed breaking lines to create passageways for fluid passage, and optionally incorporating cutting or perforating profiles for the external covering layer, enabling reliable operation without machine-integrated piercing tools.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of operation
If perforating and/or cutting means are integrated in the delivering head of the infusing unit, then the machine can perforate and/or tear the base and covering of the capsule, but the means are subjected to wear with chamfering and loss of efficiency over time
Solution Approach 1:
Instead of the machine perforating the capsule base and covering, the capsule is designed with a crown portion that automatically collapses under pressing force to create openings. This inverts the traditional approach where the machine's piercing tools do the work, transferring the perforation function to the capsule's own structural design.
Solution Approach 2:
The capsule's crown portion is designed to self-perforate when subjected to pressing force from the machine. The programmed breaking lines and collapsible structure enable the capsule to create its own passageways without requiring external perforating tools, making the system self-sufficient.
2Reliability
If the crown portion is made collapsible to create passageways under pressing force, then fluid can flow through the capsule without sharp piercing tools, but the structure becomes more complex
Solution Approach 1:
The crown portion is divided into multiple segments or portions that can collapse independently or collectively. The programmed breaking lines create predetermined fracture paths that guide the collapse process, allowing the structure to transform from a closed state to an open state with multiple passageways.
Solution Approach 2:
The crown portion transitions from a rigid closed structure to a dynamic collapsible structure. Under pressing force, the crown portion dynamically changes shape and creates openings, allowing the capsule to adapt its structure based on the applied force and operational requirements.
3Productivity
If the first opening profiles are separated from the crown portion by breaking lines, then passageways are created for water flow, but the capsule structure loses integrity
Solution Approach 1:
The capsule is pre-designed with programmed breaking lines and separation features during manufacturing. These breaking lines are strategically positioned to ensure controlled separation when pressing force is applied, creating passageways along predetermined paths that maintain overall structural control.
Solution Approach 2:
Different portions of the capsule have different structural properties. The crown portion is designed with specific breaking lines and separation characteristics, while other parts of the capsule maintain their structural integrity. This localized design allows selective separation where needed while preserving strength where required.
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 design ensures consistent and efficient beverage preparation by maintaining machine efficiency over multiple uses, reducing wear and tear on machine components, and ensuring reliable fluid passage without the need for sharp piercing tools.
Implementation Method 1
at least one first crown portion (19) collapsible towards inside the containing body (3) to create one or more passageways from outside the capsule (1) towards the internal volume through the first portion (5) under the action of the pressing force exerted by the pressing means
Data Source
AI summary
A capsule (1) for preparing beverages, in particular coffee, is described, comprising a containing body (3) having a first portion (5), the containing body (3) defining an internal volume adapted to contain a substance to be infused, the first portion (5) being composed of: a first perimeter edge (13); a first central portion (17) onto which at least one external pressing force is applied; a first crown portion (19) collapsible towards inside the containing body (3) under the action of the pressing force exerted at least on the first central portion (17) and/or on the first crown portion (19), the first crown portion (19) being interposed between the first perimeter edge (13) and the first central portion (17), the first crown portion (19) being connected on its perimeter to the first perimeter edge (13) by interposing a first bending line (21) and being connected to the first central portion (17) by interposing a second bending line (23).