Beverage Carbonation Temperature Measurement and Pressure Control
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Solution Overview
Problem
Existing beer carbonation methods face challenges in precisely controlling temperature and pressure gradients, leading to inconsistencies in beer flavor and quality, particularly in micro-breweries where equipment is not sophisticated enough to maintain uniform temperature and pressure, resulting in excessive carbonation, foaming, and under-carbonation.
Innovation Solution
A system and method that create an upward laminar flow in the beverage, introduce carbon dioxide gas to change the flow to effervescent, measure temperature immediately before this change, and adjust the pressure gradient accordingly, using a temperature probe located at the point of CO2 introduction to ensure precise temperature measurement and control.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Measurement precision
If traditional carbonation equipment is used in micro-breweries, then basic carbonation function is provided, but temperature and pressure control precision is insufficient leading to inconsistent beer quality
Solution Approach 1:
The patent replaces complex mechanical temperature control systems with a simplified system that uses precise temperature measurement at the CO2 introduction point combined with pressure gradient control. This substitution achieves better temperature control precision without requiring sophisticated mechanical cooling systems, making the equipment suitable for micro-breweries.
Solution Approach 2:
The patent introduces a temperature probe as an intermediary measurement device positioned at the CO2 introduction point. This intermediary provides accurate temperature data that enables precise pressure/temperature gradient control, achieving high measurement precision without complex overall system design.
2Productivity
If pressure gradient is increased to improve carbonation speed, then carbonation efficiency increases, but temperature control becomes more difficult leading to quality inconsistency
Solution Approach 1:
The patent implements a feedback control system where temperature is measured at the CO2 introduction point and this measurement is used to adjust the pressure gradient. This feedback mechanism allows the system to maintain consistent beer quality even when carbonation speed varies, resolving the contradiction between productivity and manufacturing precision.
Solution Approach 2:
The patent dynamically adjusts pressure and temperature parameters during the carbonation process based on real-time measurements. By changing these parameters adaptively rather than maintaining fixed values, the system achieves both high carbonation speed and consistent quality.
3Quantity of substance
If temperature is reduced to increase CO2 solubility, then carbonation effectiveness improves, but equipment complexity increases to maintain uniform temperature
Solution Approach 1:
The patent segments the temperature measurement function by positioning the probe specifically at the CO2 introduction point rather than attempting to measure or control temperature uniformly throughout the entire beverage volume. This segmentation allows effective carbonation control without requiring complex system-wide temperature management.
Solution Approach 2:
The patent applies local quality control by measuring temperature only at the critical CO2 introduction point rather than requiring uniform temperature control throughout the entire beverage. This localized approach achieves the necessary CO2 solubility conditions without the complexity of system-wide temperature management.
4Ease of operation
If pressure control is relaxed to simplify equipment operation, then ease of operation improves, but carbonation precision decreases leading to excessive or insufficient carbonation
Solution Approach 1:
The patent enables the system to self-regulate carbonation precision through automatic feedback control based on temperature measurement at the CO2 introduction point. This self-service capability maintains high carbonation precision while keeping the overall system easy to operate, as the precise control is achieved automatically rather than requiring manual adjustment.
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 approach allows for precise monitoring and control of beverage temperature and pressure, enhancing the repeatability of beer flavor and quality, reducing waste and improving carbonation efficiency, while being economical and suitable for micro-breweries operating at low pressures.
Implementation Method 1
forcing carbon dioxide gas bubbles into the upward laminar flow of the beverage
Implementation Method 2
measuring a temperature of the beverage immediately before the upward laminar flow changes to the upward effervescent flow
Implementation Method 3
using the carbon dioxide gas, applying a pressure gradient on the beverage during the period of time
Data Source
AI summary
In a method of carbonating a beverage using a carbon dioxide diffusing stone, temperature is measured in a flow of that beverage immediately before the flow changes from laminar to effervescent, thereby obtaining a true temperature at which carbon dioxide is diffused into the beverage. In another aspect of the present invention, there is provided a portable controller having connectors joinable to a gas pressure regulator of a gas cylinder and to any one of several beverage carbonation containers. The portable controller has instruments therein for controlling a flow of carbon dioxide gas to the beverage in any one of the containers and for controlling a pressure gradient of the carbon dioxide gas in the beverage over a period of time. There is also provided an elongated carbon dioxide diffusing stone assembly having an elongated temperature probe well extending parallel to and immediately below a diffusing stone.