Capsule Steeping Chamber Filter Flow Control
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Solution Overview
Problem
Conventional capsules and capsule machines, such as K-cup™ capsules and Keurig™ machines, are primarily designed for preparing drip-style coffee and fail to provide optimal conditions for steeped consumable products like whole leaf tea, leading to inadequate mixing and extraction due to high fluid flow rates and short preparation times.
Innovation Solution
A capsule design featuring a body with a multilayered cover resistant to tearing and heat shrinkage, a filter with phobic properties to prevent excessive fluid flow, and ingredients with at least 50% particulate size greater than #16 mesh, creating a steeping chamber for improved mixing and extraction within conventional machines.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Productivity
If high flow rate is used to reduce preparation time, then preparation speed is improved, but mixing and extraction quality deteriorates
Solution Approach 1:
The capsule is divided into two distinct chambers: a first chamber for holding ingredients and a second chamber for receiving prepared product. This segmentation allows the high-flow injection system to quickly fill the second chamber while the first chamber maintains controlled flow through its filter, resolving the contradiction between speed and quality.
Solution Approach 2:
A filter is introduced as an intermediary component between the ingredient chamber and the product collection chamber. The filter controls fluid flow rate, allowing the system to maintain high overall preparation speed while ensuring adequate mixing and extraction time for the ingredients through regulated flow.
2Device complexity
If conventional capsule structure is used, then device complexity is reduced, but adaptability to steeped products deteriorates
Solution Approach 1:
The capsule design incorporates a filter and two-chamber structure that can accommodate various consumable products including coffee, tea, and other steeped beverages. This universal design allows the same capsule structure to serve multiple functions and product types while maintaining compatibility with conventional injection machines.
3Ease of manufacture
If paper filter is used, then manufacturing ease is improved, but fluid flow control deteriorates
Solution Approach 1:
The filter's properties are modified by applying a phobic coating that changes its surface characteristics. This parameter change allows the filter to selectively control fluid flow based on the specific consumable product being prepared, improving flow rate control while maintaining ease of manufacture with coated paper filters.
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 ensures optimal saturation and extraction of ingredients, enhancing the preparation of steeped consumable products by controlling fluid flow and pressure, thereby improving the quality of beverages prepared in conventional machines.
Implementation Method 1
said filter being formed of one or more materials that are sufficiently phobic to said heated fluid to cause said steeping chamber to fill with fluid without exceeding said maximum pressure
Implementation Method 2
said cover being formed of a material that is resistant to tearing and adapted to shrink sufficiently around said at least one injection nozzle when said at least one injection nozzle pierces said cover and injects heated fluid into said capsule to create a seal
Data Source
AI summary
A capsule is provided for use in a machine for preparing a consumable product from capsules. The capsule includes a body that defines an interior space with an opening. A cover is disposed over the opening and is adapted to shrink sufficiently when pierced by the injection system to allow pressure to build beneath the cover up to a maximum pressure. A filter is disposed in the interior space to define a steeping chamber between the filter and the cover and is adapted to restrict the flow of fluid sufficiently to cause the steeping chamber to fill with fluid without exceeding the maximum pressure. Ingredients are disposed in the interior space for preparing a desired product.