Flavor Capsule Membrane Binding Stability
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Solution Overview
Problem
Existing methods for manufacturing cigarette flavor capsules lack efficiency and reliability, as they often result in random tearing rather than controlled release when external force is applied, and struggle to maintain appropriate viscosity and temperature during the manufacturing process.
Innovation Solution
A method and apparatus for manufacturing a flavor capsule that involves creating a membrane using agar, pectin, glycerin, and sodium alginate, and then binding it to a flavored liquid using a dual discharge structure within a controlled environment, ensuring the membrane is only torn by user-applied force, and using ethanol solutions for hardening and additional stabilization.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Productivity
If the flavor capsule membrane is made with simple materials and processes, then manufacturing efficiency is improved, but the membrane cannot be desirably bound to flavored liquid resulting in random tearing
Solution Approach 1:
The membrane is constructed from a composite material comprising gelatin (1-10 parts by weight), glycerin (1-10 parts by weight), and water (80-98 parts by weight). This composite formulation provides both manufacturing feasibility and reliable binding to flavored liquid, preventing random tearing while maintaining production efficiency.
Solution Approach 2:
The patent specifies precise parameter ranges for membrane composition (gelatin 1-10 parts, glycerin 1-10 parts, water 80-98 parts) and processing conditions to achieve optimal binding stability. By controlling these parameters, the membrane forms a reliable bond with flavored liquid without requiring complex manufacturing processes.
2Reliability
If the membrane is made too strong to prevent random tearing, then reliability is improved, but the flavor capsule cannot be torn when external force is applied by user
Solution Approach 1:
The membrane composition parameters are precisely controlled (gelatin 1-10 parts, glycerin 1-10 parts, water 80-98 parts) to achieve optimal mechanical properties. This creates a membrane with sufficient strength to prevent random tearing during handling, yet remains tearable when sufficient external force is applied by the user during smoking.
Solution Approach 2:
The membrane is designed with partial strength - not fully resistant to all forces, but sufficiently strong under normal handling conditions. The binding to flavored liquid provides just enough reinforcement to prevent accidental tearing while allowing intentional tearing when the user applies force during use.
3Device complexity
If viscosity and temperature are not controlled during manufacturing, then manufacturing complexity is reduced, but production stability and formability deteriorate
Solution Approach 1:
The patent specifies precise parameter ranges for membrane composition (gelatin 1-10 parts, glycerin 1-10 parts, water 80-98 parts) that inherently provide appropriate viscosity and temperature characteristics during manufacturing. This achieves production stability and formability through material composition rather than complex process control systems.
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 approach enhances the stability and reliability of the flavor capsule by ensuring it is only torn when an external force is applied, while maintaining appropriate viscosity and temperature for production stability and formability, thus improving manufacturing efficiency and user experience.
Implementation Method 1
forming the membrane by dissolving each of the substances included in the membrane
Implementation Method 2
hardening the flavor capsule
Data Source
AI summary
A method for manufacturing a flavor capsule of tobacco according to an embodiment of the present disclosure may comprise: a membrane manufacturing step for manufacturing a membrane of a flavor capsule by a membrane manufacturing part that manufactures a membrane; a capsule manufacturing step for manufacturing the flavor capsule using an apparatus for manufacturing a capsule with the membrane manufactured during the membrane manufacturing step and a flavored liquid to be held in the membrane; and a hardening step for hardening the flavor capsule.