Centrifugal Beverage Capsule Rim Geometry for Back-Pressure Control
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Solution Overview
Problem
Existing beverage production systems using centrifugal forces struggle to vary the flow rate and back-pressure effectively, limiting the ability to produce beverages with different characteristics such as intensity, taste, and crema quality, and require complex adjustments to achieve desired back-pressure values.
Innovation Solution
A capsule system with varying rim geometries that form different back-pressure restriction valves, allowing for adaptation of back-pressure and flow rate based on the type of beverage substance, enabling the production of a wide range of beverages with distinct characteristics without the need for external adjustment mechanisms.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Adaptability or versatility
If a fixed back-pressure restriction is placed downstream of the filter or in the centrifugal cell, then a pressure gradient is obtained for centrifugal extraction, but the system cannot easily vary back-pressure to produce beverages with different characteristics
Solution Approach 1:
The patent applies local quality by varying the rim geometry (thickness, diameter, profile) of specific capsules to create different back-pressure characteristics. Each capsule type has a locally optimized rim structure that provides the appropriate restriction for that beverage type, eliminating the need for global system adjustments.
Solution Approach 2:
The capsule's rim structure serves dual functions: it engages with the device's valve means to seal the beverage substance, and simultaneously acts as a back-pressure restriction element. The capsule itself provides the flow control function through its geometric design, making the system self-regulating without external adjustment mechanisms.
2Productivity
If the rotational speed of the capsule is increased to increase the flow rate, then the beverage delivery speed increases, but the back-pressure control is lost and beverage characteristics deteriorate
Solution Approach 1:
The patent changes the geometric parameters of the capsule rim (thickness, diameter, profile shape) to create different back-pressure characteristics. By varying these physical dimensions, the system achieves different flow rates and back-pressure levels without changing the rotational speed, thus maintaining beverage quality across different delivery speeds.
3Measurement precision
If external adjustment mechanisms are added to control back-pressure, then precise back-pressure control is achieved, but the device complexity and preparation time increase
Solution Approach 1:
The capsule's rim geometry inherently provides the back-pressure restriction function. When the capsule is inserted into the device, its rim automatically engages with the valve means and establishes the appropriate back-pressure level for that capsule type. This self-configuring mechanism eliminates the need for external adjustment mechanisms and reduces preparation time.
4Ease of manufacture
If a uniform rim geometry is used for all capsules, then the capsule design is simplified, but the ability to control flow rate and back-pressure for different beverage types is lost
Solution Approach 1:
The patent applies local quality by varying the rim geometry (thickness, diameter, profile) of specific capsules to create different back-pressure characteristics. Each capsule type has a locally optimized rim structure that provides the appropriate restriction for that beverage type, eliminating the need for global system adjustments.
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 system allows for precise control of back-pressure and flow rate, enabling the production of various beverage attributes like crema quality and aroma intensity, simplifying the brewing process and reducing preparation time by integrating the back-pressure adjustment into the capsule design.
Implementation Method 1
preparing a beverage by passing a liquid through a substance contained in the capsule by using centrifugal forces
Implementation Method 2
a pressure gradient is obtained by a rubber-elastic element interposed at the interface between the lid and the cup of the centrifugal cell
Data Source
Figure 1a~1c
Figure 2a~2b
Figure 3~4
AI summary
A capsule system for preparing beverages by centrifugation of a capsule in a centrifuging brewing device comprising: a set of different capsules (1A, 1B, 1C, 1D, 1E), each of the capsules for selectively delivering a beverage, each capsule (1A, 1B, 1C, 1D, 1E) containing at least one beverage substance, each capsule of the set comprising a body (2) having an enclosure (6) containing the beverage substance, an upper wall (4) for closing the body (2) and optionally a flange-like rim (3 ), wherein the capsule is designed to form, alone or in cooperation with the centrifuging brewing device, a restriction or restriction valve of the centrifuged liquid, wherein the back pressure of the restriction or restriction valve differs for at least two capsules of the set.