Deformable Container Valve for Multiphase Food Dispensing
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Solution Overview
Problem
Existing deformable containers for multiphase food products face challenges in achieving smooth and even dispensing, as they often result in excessive product release and require significant pressure, leading to unintended application directions due to complex flow characteristics.
Innovation Solution
A deformable container with a pressure-operated dispensing valve and a multiphase food material comprising a liquid and solid phase, where the container deforms under applied force with a spring potential energy of less than 25% of the work associated, and the valve opens with a differential pressure of 0.1-1 PSI, allowing controlled dispensing with a force difference of less than 2.5 kg from valve opening, featuring a design with a flexible side wall and a cap receiver for efficient product delivery.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of operation
If a deformable container is used for multiphase food products, then portability and ease of dispensing are improved, but the container requires significant pressure to dispense, leading to unintended application directions
Solution Approach 1:
The container is segmented into distinct functional zones: a rigid base portion providing structural support and a flexible side wall portion for controlled deformation. This segmentation allows the container to maintain shape stability while enabling localized pressure application for dispensing without requiring excessive force.
Solution Approach 2:
A valve mechanism serves as an intermediary between the applied pressure and the food product discharge. The valve controls and regulates the pressure transmission, converting high applied pressure into controlled, directional product flow, thereby reducing the need for unintended high-force application.
2Productivity
If pressure is applied to dispense multiphase food products from deformable containers, then product flow is initiated, but the complex flow characteristics result in excessive product release
Solution Approach 1:
The valve mechanism provides feedback control on product dispensing. As pressure is applied and product begins to flow, the valve responds to pressure changes and flow characteristics, automatically regulating the dispensing rate to match consumer demand and prevent excessive product release.
Solution Approach 2:
The dispensing system is designed to be dynamic rather than static. The valve opening area adjusts dynamically based on applied pressure and product flow characteristics, allowing the system to adapt to varying dispensing conditions and maintain optimal flow rates without waste.
3Ease of operation
If the container is designed to deform under applied force, then dispensing is enabled, but spring potential energy is stored leading to rebound effects and loss of control
Solution Approach 1:
The container is divided into rigid and flexible portions, with the rigid base absorbing and dissipating rebound energy through structural stability rather than elastic deformation. This prevents energy storage as spring potential energy while maintaining the ability to deform the flexible portion for controlled dispensing.
Solution Approach 2:
The design converts what would be harmful rebound effects into beneficial controlled dispensing. The rigid base structure transforms rebound energy into stable support, while the flexible portion channels deformation energy into controlled product flow, turning potential loss of control into precise dispensing capability.
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 solution enables smooth, controlled, and even flow of multiphase food products, reducing the force required for dispensing and minimizing unintended product application, while maintaining a low volume of air within the container to enhance dispensing characteristics.
Implementation Method 1
The container can deform under an applied force to a deformed state retaining a spring potential energy of less than 25% of the work associated with the applied force
Implementation Method 2
The container can deform under an applied force to a deformed state retaining a spring potential energy of less than 25% of the work associated with the applied force
Implementation Method 3
The pressure operated dispensing valve can include an opening differential pressure of between 0.1 and 1 PSI
Data Source
AI summary
Embodiments herein relate to relate to multi-phase food products in deformable containers configured for squeeze dispensing. In an embodiment, a food product is included having a deformable container, wherein the container deforms under an applied force to a deformed state retaining a spring potential energy of less than 25% of the work associated with the applied force. The deformable container including a pressure operated dispensing valve in fluid communication with a channel of the deformable container. The food product further including a food material disposed within the interior volume, the food material including a liquid phase, and a solid phase. The food material having a drain weight of at least 10% and less than 50% when evaluated using a #12 sieve. The food material having a viscosity at 22.5 degrees Celsius of 12 Pa·s to 560 Pa·s at a shear rate of 0.1 [1/s]. Other embodiments are also included herein.