Extractor for Cold Brew Coffee and the Likes
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Solution Overview
Problem
Cold brew coffee extraction is slow due to the slow diffusion of coffee flavor compounds through coffee particulates to the water interface, and existing methods do not efficiently separate desired compounds from unwanted ones.
Innovation Solution
A cold beverage extractor incorporating an ultrasonic atomizer mounted to a container, which accelerates the extraction of compounds from a substance in contact with the atomizer, using high-frequency sound waves to create standing waves and break liquid into fine mist droplets, enhancing extraction efficiency.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Object-affected harmful factors
If cold brew coffee extraction is performed using traditional immersion methods, then unwanted compounds are not extracted, but the extraction process is slow
Solution Approach 1:
The patent applies ultrasonic vibration to the coffee-water mixture, using mechanical oscillation at high frequency to accelerate the extraction process. The ultrasonic waves create cavitation and enhance mass transfer between the coffee particles and water, significantly reducing extraction time while maintaining selectivity for desired compounds.
Solution Approach 2:
The invention changes the physical parameters of the extraction system by introducing ultrasonic frequency vibrations and controlling temperature within specific ranges. These parameter modifications enable faster extraction kinetics while preserving the selective extraction characteristics that prevent unwanted compounds from dissolving.
2Speed
If higher temperature is used to accelerate extraction, then extraction speed increases, but unwanted compounds are extracted
Solution Approach 1:
Instead of increasing temperature to accelerate extraction, the patent uses ultrasonic mechanical vibration as an alternative energy input method. This approach increases extraction speed through cavitation and enhanced diffusion caused by ultrasonic waves, while maintaining lower temperatures that prevent the extraction of unwanted compounds.
Solution Approach 2:
The invention replaces thermal energy (heat) with mechanical energy (ultrasonic vibration) as the driving force for extraction. This substitution allows acceleration of extraction kinetics without the adverse effect of temperature increase, thereby avoiding dissolution of unwanted compounds.
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
Significantly reduces extraction time while maintaining quality, allowing for rapid production of cold brew coffee comparable to traditional methods that take 15 hours, with the option for automated stopping based on TDS or color sensors.
Implementation Method 1
an ultrasonic atomizer that is mounted to the container and being operable to accelerate extraction of at least some compounds from a substance dissolved in a water-based solvent when the water-based solvent is in the container so as to be in contact with the ultrasonic atomizer
Implementation Method 2
using high-frequency sound waves to create standing waves and break liquid into fine mist droplets, enhancing extraction efficiency
Data Source
AI summary
A cold beverage extractor includes a container; and an ultrasonic atomizer that is mounted to the container and being operable to accelerate extraction of at least some compounds from a substance dissolved in a water-based solvent when the water-based solvent is in the container so as to be in contact with the ultrasonic atomizer.