Dispensing Nozzle Shear Mixing for Homogeneous Semi-Solid Blends

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Solution Overview

Problem

Existing dispensing technologies face challenges in mixing custom flavored food products, particularly in achieving a homogenous or semi-homogenous mixture of semi-solid substances, which is essential for providing personalized food experiences in restaurants and vending services.

Innovation Solution

A nozzle system comprising a sleeve and insert with a base inlet and flavoring inlets, configured for shear mixing by converging or laminar flow, allowing for the combination of base and flavoring substances, which can be adjusted for various viscosities and consistencies, and includes features like elastomeric seals and passageways to enhance mixing and prevent clogging.

Engineering Contradictions & Design Principles

VSEngineering Contradiction Analysis

1Stability of the object's composition

If conventional mixing methods are used for semi-solid food substances, then the mixing process becomes complex and difficult to control, but achieving a homogenous mixture is essential for personalized food experiences

Engineering Contradiction:

Improvehomogeneity of mixtureVSAvoidmixing process complexity

Core Design Contradiction:

Stability of the object's compositionVSDevice complexity

Solution Approach 1:

The patent replaces complex mechanical mixing systems with a shear mixing mechanism that utilizes the natural flow and shear forces of the substances being mixed. The nozzle design allows base and flavoring substances to flow alongside each other, creating shear forces that automatically mix them without requiring additional mechanical mixing components.

Inventive Principle:

Principle #28Mechanics substitution (Replace mechanical system)

Solution Approach 2:

The invention employs fluid dynamics principles by using the flow characteristics of semi-solid and liquid substances through the nozzle. The shear mixing is achieved through the hydraulic interaction between different fluid streams, utilizing pressure differentials and flow velocities to create effective mixing without mechanical intervention.

Inventive Principle:

Principle #29Pneumatics and hydraulics

2Stability of the object's composition

If high pressure is applied to force mixing of semi-solid substances, then mixing effectiveness improves, but pressure drop increases and substance quality deteriorates

Engineering Contradiction:

Improvemixing effectivenessVSAvoidpressure drop

Core Design Contradiction:

Stability of the object's compositionVSLoss of energy

Solution Approach 1:

The patent optimizes the nozzle geometry and flow parameters to achieve effective shear mixing at reduced pressure differentials. By carefully designing the nozzle internal dimensions, angles, and flow paths, the system maximizes shear forces while minimizing the pressure required to drive the mixing process, thereby reducing energy loss and preserving substance quality.

Inventive Principle:

Principle #35Parameter changes

3Ease of operation

If the nozzle structure is simplified for ease of cleaning and maintenance, then operational efficiency improves, but the ability to handle various viscosities and prevent clogging may be compromised

Engineering Contradiction:

Improveease of cleaningVSAvoidclogging prevention

Core Design Contradiction:

Ease of operationVSReliability

Solution Approach 1:

The nozzle is designed as a modular assembly with distinct components that can be easily separated for cleaning and maintenance. The segmentation allows each component to be independently accessed and cleaned, simplifying the overall maintenance process while maintaining the functional integrity needed for handling various substance viscosities and preventing clogging.

Inventive Principle:

Principle #1Segmentation

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 nozzle system effectively mixes and dispenses custom condiments and beverages, ensuring a consistent product quality while minimizing pressure drop and maintaining the quality of semi-solid and liquid condiments, and preventing carryover of flavors, thus enhancing user experience and operational efficiency.

Implementation Method 1

The nozzle sleeve and the nozzle insert are configured to mix by sheer mixing a base substance received through the base inlet with at least one flavoring received through the flavoring inlet

Methodology Applied

Scientific EffectShear mixing: Shear Stress

Implementation Method 2

mixing of custom flavored food products, particularly in achieving a homogenous or semi-homogenous mixture of semi-solid substances

Methodology Applied

Scientific EffectLaminar flow: Laminar Flow

Data Source

PatentUS10507479B2Dispensing nozzle

Publication Date: 2019.12.17 MARMON FOODSERVICE TECH INC

AI summary

Dispensing nozzles and systems for dispensing edible products include a nozzle sleeve and a nozzle insert. The nozzle sleeve defines an open interior and the nozzle insert is positioned within the nozzle sleeve. A base inlet and a flavoring inlet are defined in the nozzle insert. The nozzle sleeve and the nozzle insert are configured to mix a base substance with a flavoring substance.