Dispensing Device Floating Lid Vortex Prevention
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
Existing dispensing devices for viscous and solid foods, such as traditionally produced ice cream, face issues with inconsistent portioning due to suction vortices and air intake, especially at low temperatures, leading to disruptions and unpleasant textures.
Innovation Solution
A dispensing device with a floating lid that evenly distributes food across the container's cross-section, featuring adjustable ventilation and sealing elements made of silicone for precise control, ensuring uniform dispensing and maintaining microcrystal structure, and an eccentric outlet opening for stable positioning.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Adaptability or versatility
If a funnel-shaped dispensing device is used for portioning viscous foods, then the device can handle various food types, but suction vortices form causing air intake and inconsistent portioning
Solution Approach 1:
The dispensing device is divided into separate functional sections: a receiving container for food storage, a portioning chamber for controlled portioning, and a dispensing opening. This segmentation prevents vortex formation by creating distinct zones for different operations, ensuring reliable portioning while maintaining versatility for various food types
Solution Approach 2:
An intermediary structure (the portioning chamber with controlled openings) is introduced between the receiving container and the dispensing opening. This intermediary controls the flow path to prevent direct vortex formation, allowing the device to handle diverse foods reliably without air intake issues
2Productivity
If suction is applied to dispense food from the receiving container, then food can be portioned efficiently, but suction whirlpools and air-conducting depressions form causing malfunctions
Solution Approach 1:
The receiving container is designed with preliminary structural features (smooth walls, controlled outlet geometry) that prevent vortex formation before suction begins. This preliminary design ensures that when suction is applied for efficient dispensing, the food flow remains stable and predictable without creating air-conducting paths
Solution Approach 2:
The receiving container incorporates flexible sealing elements and smooth transitional surfaces that adapt to food level changes during suction. These flexible features maintain sealed conditions throughout the dispensing process, preventing air intake while allowing continuous efficient operation
3Stability of the object's composition
If traditionally produced ice cream is portioned at low temperatures (-5 to -12°C), then the microcrystal structure is maintained for pleasant texture, but the food becomes more viscous and harder to dispense
Solution Approach 1:
The dispensing device uses a nested structure where the portioning chamber is positioned within the receiving container, allowing the food to be drawn through a controlled path. This nested arrangement maintains the cold temperature and microcrystal structure while the gradual flow path reduces viscosity effects, easing dispensing of frozen ice cream
Solution Approach 2:
The device introduces a vertical dimension to the flow path with the portioning chamber positioned above the receiving container bottom. This dimensional change creates a gravity-assisted flow that complements the suction force, making it easier to dispense viscous frozen foods while maintaining their temperature and structure
4Reliability
If the floating lid seals the receiving space during dispensing, then suction vortices are prevented, but the lid cannot be easily removed when vacuum is present
Solution Approach 1:
The ventilation function is extracted as a separate controllable feature from the main sealing lid. A ventilation valve or opening mechanism is incorporated into the lid, allowing the operator to intentionally create a pressure equalization path when needed. This separates the sealing function (maintained during dispensing) from the removal function (enabled when needed), solving both requirements
Solution Approach 2:
The lid incorporates dynamic elements such as a movable ventilation valve or flexible sealing section that can change state during operation. During dispensing, the lid maintains full sealing; during removal, the ventilation mechanism activates to equalize pressure. This dynamic behavior allows the same lid structure to provide both reliable sealing and easy removal
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
Ensures safe, uniform, and precise portioning of foods with varying viscosities and temperatures, preventing suction vortices and maintaining the desired texture of ice cream, even at -5 to -12°C, while allowing easy lid removal and cleaning.
Implementation Method 1
the floating lid is lowered straight or diagonally in a vertical direction together with the food as a result of the negative pressure created during suction
Implementation Method 2
preventing the formation of suction whirlpools and other air-conducting depressions or paths in the area of the dispensing opening
Implementation Method 3
The ventilation device can be formed, for example, by an air valve. The ventilation device comprises an actuating element that is adjustable relative to a lid base body between a closed position, in which it closes a ventilation opening, and a ventilation position, in which it at least partially exposes the ventilation opening
Data Source
Figure 1
Figure 2~3
Figure 4~5
AI summary
A discharging device (2) for receiving a foodstuff (4) and for discharging same to a dispenser device (6) has a receiving container (8), which provides a peripheral container wall (12) for delimiting a receiving space (14), and an outlet opening (18) which is connected to the receiving space (14) and which serves for connection to a suction port (46) of the dispenser device (6). A floating lid (10) that is movable across the receiving space (15) is provided.