Centrifugal Beverage Capsule Ring for Back-Pressure Control
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Solution Overview
Problem
Centrifugal beverage production systems face challenges in adjusting back-pressure to predefined values, which affects the quality of coffee beverages, particularly in terms of taste, aroma, and foam/crema, as existing mechanisms are complex and not easily adaptable to various back-pressure settings.
Innovation Solution
A capsule design featuring an annular pressure-setting ring that adjusts back-pressure by selectively blocking or opening the flowpath of the centrifuged liquid, using a pressure-setting ring that extends above and below the flange portion of the capsule, allowing for different back-pressure settings based on the type of beverage, with the ring's geometry and material optimizing the extraction process.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Stress or pressure
If a fixed restriction is placed downstream of the filter to create a pressure gradient, then back-pressure is obtained, but the mechanism becomes complex and not easily adaptable to various back-pressure settings
Solution Approach 1:
The patent applies the dynamics principle by making the restriction valve adjustable rather than fixed. The valve can be positioned at different heights along the centrifugal axis, allowing the back-pressure setting to be dynamically changed according to different beverage types and extraction requirements, thus resolving the contradiction between obtaining back-pressure and avoiding mechanism complexity.
Solution Approach 2:
The patent implements parameter changes by varying the height position of the restriction valve along the centrifugal axis. By changing this geometric parameter, different back-pressure values are achieved for different beverage preparations, enabling adaptability without complex mechanisms while maintaining precise pressure control.
2Stress or pressure
If a regulating valve with preload is used to control flow rate, then back-pressure can be adjusted, but the device complexity increases due to additional components
Solution Approach 1:
The patent extracts the preload function from a separate spring mechanism and integrates it directly into the restriction valve structure. The valve body itself provides the restoring force through its elastic deformation or pre-tensioned design, eliminating the need for additional spring components and reducing overall device complexity while maintaining back-pressure control capability.
Solution Approach 2:
The patent merges the restriction function and the preload function into a single integrated restriction valve component. The valve combines flow restriction with an built-in restoring mechanism, consolidating multiple functions into one element and thereby reducing device complexity while achieving precise back-pressure adjustment.
3Stress or pressure
If the restriction valve opening pressure is increased by higher preload, then better back-pressure control is achieved, but the gas purging efficiency decreases
Solution Approach 1:
The patent implements periodic action by separating the gas purging phase from the beverage extraction phase. During the initial purging phase, the restriction valve is positioned to allow rapid gas escape. Once purging is complete, the valve position is adjusted to the appropriate height for the desired back-pressure setting during extraction, thus achieving both efficient purging and precise pressure control at different time stages.
Solution Approach 2:
The patent applies preliminary action by performing gas purging before beverage extraction with a valve configuration optimized for rapid gas removal. This preliminary purging action removes gases that would otherwise interfere with extraction, and only after this is complete does the system transition to the extraction phase with the restriction valve set to the appropriate height for optimal back-pressure and quality.
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
This design enables easier and more economical control of back-pressure, improving the quality of coffee beverages by optimizing the interaction between liquid and coffee grounds, enhancing extraction characteristics and maintaining aroma content, while allowing for a range of beverage types with different attributes.
Implementation Method 1
preparing a beverage by centrifugation... by passing a liquid fed by the device through the substance in the capsule using centrifugal forces
Implementation Method 2
a pressure gradient is obtained by a rubber-elastic element interposed at the interface between the engagement lid and the cup of the centrifugal cell
Data Source
Figure 1~2
Figure 3~4
Figure 5~6
AI summary
The present invention relates to a capsule (IA) designed for insertion in a centrifugal beverage production device for preparing a beverage from a substance contained in the capsule by introducing liquid in the capsule and passing liquid through the substance using centrifugal forces. The capsule comprises a body (2) comprising a bottom end and an open end, spaced apart in the axial direction, an upper wall (4) for covering the body at its open end, along a direction transverse to the axial direction, an enclosure (6) between the body and upper wall containing a predetermined amount of beverage substance. The capsule further comprises an annular pressure-setting ring (8) configured for adjusting the backpressure in the beverage production device. The pressure-setting ring provides an improved coffee in-cup quality. The invention also relates to a set of capsules comprising pressure-setting rings of different dimensions for setting different backpressure when engaged in a centrifuging beverage production device.