Degassing Tree for Roasted Coffee CO2 Release
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
The coffee manufacturing process is hindered by the slow release of carbon dioxide from roasted coffee, which delays shipment and increases costs, especially in packaging scenarios where one-way valves are not feasible, such as brick pack containers and capsules.
Innovation Solution
A coffee degassing device and method utilizing a degassing tree or chamber within a coffee bin, where a diffusion gas like nitrogen is supplied to accelerate the release of carbon dioxide through a conduit system, either passively or actively, to expedite degassing without affecting the coffee's taste and aromatics.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If coffee is held in silos or storage vessels for extended periods (6-96 hours) to allow complete off-gassing, then carbon dioxide release is controlled and packaging safety is improved, but shipment is delayed and manufacturing costs increase
Solution Approach 1:
A degassing tree or conduit system is introduced as an intermediary structure within the storage bin to provide dedicated pathways for carbon dioxide to escape. The tree consists of multiple conduits distributed throughout the coffee bed, acting as a mediator between the coffee and the atmosphere, enabling controlled degassing without extended holding times.
Solution Approach 2:
The invention utilizes gas flow dynamics by introducing a diffusion gas (such as nitrogen) through the conduit system to facilitate the removal of carbon dioxide. The pneumatic action of the diffusion gas carries CO2 through the conduits and out of the bin, accelerating the degassing process.
2Productivity
If vacuum packing is used to eliminate hold time for off-gassing, then degassing time is reduced and productivity increases, but the method is not applicable to certain packaging types such as brick pack containers and capsules
Solution Approach 1:
The degassing tree system enables the coffee itself to perform the degassing function through passive diffusion and natural convection currents. The conduits are designed to allow CO2 to rise and escape without requiring external vacuum equipment, making the system adaptable to various packaging types including brick packs and capsules that cannot accommodate vacuum packing.
3Reliability
If expensive one-way valves are used in packaging to manage carbon dioxide release, then packaging safety is improved and degassing control is enhanced, but manufacturing costs increase and the solution is not feasible for all packaging types
Solution Approach 1:
The invention extracts the degassing function from the final packaging structure and relocates it to the storage bin level. By providing dedicated degassing pathways in the bin, the need for complex one-way valves in the packaging is eliminated, simplifying the packaging structure while maintaining CO2 management effectiveness.
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 significantly reduces the degassing time, allowing for faster packaging and shipment while maintaining the quality of the coffee, by creating an exit path for carbon dioxide and using diffusion gases to enhance the degassing process.
Implementation Method 1
Diffusion gas is supplied into a degassing tree in an enclosed bin containing roasted coffee. Carbon dioxide is diffused from the coffee with the diffusion gas.
Data Source
AI summary
A coffee degassing method is disclosed. A diffusion gas is supplied into a degassing tree in an bin containing roasted coffee. The degassing tree is in the roasted coffee. Carbon dioxide is diffused from the coffee with the diffusion gas. Carbon dioxide and the diffusion gas are exhausted from the bin. Another method of coffee degassing is disclosed. A diffusion gas is supplied into a degassing chamber in a bin containing roasted coffee. The degassing chamber is in the roasted coffee. Carbon dioxide is diffused from the coffee with the diffusion gas. Carbon dioxide and the nitrogen are exhausted from the bin.