Centrifugal Beverage Pod With Porous Funnel Flow Distribution

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Solution Overview

Problem

Existing beverage preparation systems for centrifugal brewing lack effective flow distribution and are not designed for easy and cost-effective production, particularly in maintaining the quality of beverage extraction during the brewing process.

Innovation Solution

A pod made of porous filtering material, primarily fabric, with a central funnel and a top wall that includes liquid inlet openings and a liquid-impervious region, designed to enhance liquid distribution and prevent clogging, allowing for efficient centrifugal extraction of beverages without the need for perforation, using materials like polyurethane or polyolefin elastomers with high elongation at break for durability and filtering properties.

Engineering Contradictions & Design Principles

VSEngineering Contradiction Analysis

1Ease of operation

If a traditional pod design with injection nozzle and filter member is used, then liquid distribution is achieved, but the pod is not adapted for centrifugal brewing and flow distribution is poor

Engineering Contradiction:

Improveadaptability to centrifugal brewingVSAvoidflow distribution

Core Design Contradiction:

Ease of operationVSProductivity

Solution Approach 1:

The top wall is segmented into three functional regions: a central funnel region with liquid inlet openings, an intermediate liquid-impervious region, and a peripheral beverage outlet region. This segmentation allows liquid to be introduced centrally and distributed radially outward through the porous containment walls, optimizing flow distribution for centrifugal brewing.

Inventive Principle:

Principle #1Segmentation

Solution Approach 2:

Different regions of the top wall have different permeability properties tailored to their specific functions: the central funnel region is permeable to allow liquid entry, the intermediate region is liquid-impervious to direct flow outward, and the peripheral region has beverage outlets. This local differentiation of properties optimizes the overall brewing process.

Inventive Principle:

Principle #3Local quality

2Object-generated harmful factors

If porous filtering material is used for containment walls, then filtering is achieved, but structural strength and durability are reduced

Engineering Contradiction:

Improvefiltering performanceVSAvoidstructural strength

Core Design Contradiction:

Object-generated harmful factorsVSStrength

Solution Approach 1:

The pod combines porous filtering material (fabric or paper) with thermoplastic sealing flanges and liquid-impervious regions. This composite structure allows the porous material to provide filtering while the thermoplastic components provide structural strength and sealing capabilities, resolving the contradiction between filtration and durability.

Inventive Principle:

Principle #40Composite materials

3Ease of manufacture

If the pod is designed for easy production, then manufacturing cost is reduced, but beverage extraction quality may be compromised

Engineering Contradiction:

Improveproduction simplicityVSAvoidbeverage extraction quality

Core Design Contradiction:

Ease of manufactureVSManufacturing precision

Solution Approach 1:

The pod utilizes the inherent properties of porous materials at different locations (central funnel region vs. peripheral regions) to control flow distribution. By changing the permeability parameter locally across the top wall, the design achieves precise beverage extraction control while maintaining simple manufacturing processes that don't require complex precision machining.

Inventive Principle:

Principle #35Parameter changes

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 pod ensures complete wetting of ingredients, improved flow resistance, and better coffee extraction results by maintaining a pressure gradient, resulting in higher total solids and yield values while preventing material rupture during use.

Implementation Method 1

the containment walls being essentially made of porous filtering material

Methodology Applied

Scientific EffectPorosity: Porosity

Implementation Method 2

porous filtering material

Methodology Applied

Scientific EffectFiltration: Filter (physical)

Implementation Method 3

rotating the pod along a rotating axis in the device to produce centrifugal forces on the liquid traversing the pod thereby forcing a beverage out of the pod by such centrifugal forces

Methodology Applied

Scientific EffectCentrifugal force: Centrifugal Force

Implementation Method 4

creating a gradient of pressure of liquid in the package; such pressure increasing gradually from the centre towards the periphery of the package

Methodology Applied

Scientific EffectPressure gradient: Pressure Gradient

Data Source

PatentUS9592953B2Pod and package for preparing a beverage by centrifugation

Publication Date: 2017.03.14 SOCIETE DES PRODUITS NESTLE SA

AI summary

Pod for the preparation of a beverage in a centrifugal brewing device by feeding liquid through said pod and rotating the pod along a rotating axis “I” in the device to produce centrifugal forces on the liquid traversing the pod thereby forcing a beverage out of the pod by such centrifugal forces, wherein the pod comprises containment walls containing beverage ingredients; said containment walls being essentially made of porous filtering material and comprising a top wall from which a central funnel (10) comprising liquid inlet openings extends inwardly in the pod.