Expandable Infusion Container for Controlled Tea Brewing Contact Time
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Solution Overview
Problem
Existing automatic tea-making devices have a short contact time between tea leaves and brewing water, which is insufficient for optimal aroma development in various types of tea.
Innovation Solution
An expandable infusion container is used, where a measured quantity of infusion dry substance is initially in a collapsed configuration, expanded by introducing infusion liquid, and then partially returned to a collapsed shape to expel the infused beverage, ensuring a longer contact time.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Productivity
If a rapid flow-through process is used in automatic tea-making devices, then the preparation time is reduced and productivity is improved, but the contact time between tea leaves and brewing water becomes too short for optimal aroma development
Solution Approach 1:
The infusion container is designed to dynamically change its configuration from collapsed to expanded state. The container expands when infusion liquid is introduced, providing sufficient contact time for aroma development, and then collapses to expel the prepared beverage. This dynamic transformation allows the system to achieve both adequate brewing time and rapid beverage dispensing.
Solution Approach 2:
The invention changes the volume parameter of the infusion container by transitioning between collapsed and expanded configurations. When expanded, the container holds sufficient liquid for proper brewing; when collapsed, it efficiently expels the beverage. This parameter change enables the system to resolve the contradiction between brewing duration and dispensing speed.
2Reliability
If the infusion container is expanded to provide sufficient contact time, then the brewing quality is improved, but the device complexity increases due to the expandable structure and outlet valve mechanism
Solution Approach 1:
The infusion container utilizes a flexible, bellows-like structure that can expand and collapse. This flexible shell design allows the container to change volume without requiring complex mechanical actuators, thereby maintaining brewing quality while minimizing structural complexity. The outlet valve is integrated into the base part and activates automatically based on pressure changes during expansion and collapse.
Solution Approach 2:
The expandable container structure serves multiple functions automatically: it expands to provide brewing volume, maintains contact time for quality infusion, and then collapses to expel the beverage through the outlet valve. The system uses the pressure differential created during expansion and collapse to automatically control the outlet valve, reducing the need for additional control mechanisms.
3Productivity
If the infusion container is collapsed to expel the beverage efficiently, then the productivity is improved, but the contact time between infusion dry substance and liquid is reduced
Solution Approach 1:
The infusion container undergoes periodic transformation between expanded and collapsed states. The container remains expanded during the brewing phase to ensure adequate contact time, then transitions to collapsed state for beverage expulsion. This periodic action sequence ensures that brewing quality and dispensing speed are achieved at appropriate stages of the brewing cycle.
Solution Approach 2:
The dynamic transformation of the container between expanded and collapsed configurations allows the system to optimize for different functions at different times. During the brewing phase, the expanded state provides sufficient contact time; during the dispensing phase, the collapsed state enables efficient beverage expulsion. This temporal separation of functions resolves the contradiction between contact time and dispensing speed.
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 method allows for a sufficient contact time between the infusion dry substance and liquid, enabling optimal aroma development in tea and other infusion beverages, and can be automated with a preparation device for consistent results.
Implementation Method 1
The expandable wall part can be constructed in the manner of bellows or elastically stretchable
Implementation Method 2
an outlet valve that opens when the overpressure in the infusion container is exceeded
Data Source
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AI summary
In the case of a method for preparing an infusion beverage, a dried infusion substance (T) is supplied in an infusion container (10), the latter being present, in the first instance, in a collapsed state and being extendable into an expanded state. An infusion liquid (F) is introduced into the infusion container (10), wherein the infusion container (10) is expanded. The dried infusion substance (T) in the infusion container (10) is kept in contact with the infusion liquid, in order to form the infusion beverage, over a contact period. The infusion container (10) is then returned to its collapsed state, at least in part, by compression and, in the process, at least some of the infusion beverage is expelled from the infusion container (10).