Flow-Through Cooler Recirculation for Beverage Machine Milk Cooling
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Solution Overview
Problem
Existing methods for cooling milk in beverage preparation devices, such as flow-through coolers, risk bacterial contamination before dispensing, while storage coolers are complex and energy-intensive, and both require significant technical effort and cost.
Innovation Solution
A continuous-flow cooler method where a liquid is pumped through a flow-through cooler until a predetermined temperature is reached, using a pump and temperature sensors to maintain the liquid at a safe temperature, potentially using a Peltier element and food-grade materials with good thermal conductivity, and allowing for temporary or continuous operation to prevent bacterial growth.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Device complexity
If a flow-through cooler is used to cool milk only when dispensing, then the cooling system is simple, but the milk is stored at room temperature and becomes contaminated with bacteria
Solution Approach 1:
The system pre-cools milk before dispensing by detecting temperature rise with sensors and activating the cooler proactively, rather than waiting until dispensing to cool. This preliminary cooling action prevents bacterial growth during storage while maintaining a simpler system than a full refrigerator.
2Object-affected harmful factors
If storage coolers are used to permanently refrigerate milk, then bacterial contamination is prevented, but the construction becomes expensive and energy consumption increases
Solution Approach 1:
Instead of continuous cooling, the system uses periodic cooling cycles activated by temperature sensors. The cooler operates only when the milk temperature rises above a threshold, reducing energy consumption while still preventing bacterial contamination through maintained temperature control.
Solution Approach 2:
The system uses temperature sensors to automatically detect when cooling is needed and activates the cooler accordingly. This self-regulating mechanism eliminates the need for continuous operation or complex control systems, reducing energy consumption while maintaining food safety.
3Object-affected harmful factors
If storage coolers are used to permanently refrigerate milk, then bacterial contamination is prevented, but the cooling time becomes very long
Solution Approach 1:
The system performs preliminary cooling before dispensing by continuously monitoring temperature and activating the cooler when needed. This ensures milk is cooled in advance rather than waiting for natural cooling, significantly reducing the time required while preventing bacterial growth.
4Loss of time
If the cooling power is increased to cool milk faster, then the cooling time is reduced, but ice forms on the container walls and cooling capacity decreases
Solution Approach 1:
The system dynamically adjusts cooling operation based on real-time temperature sensor feedback. Rather than using fixed high-power cooling that causes freezing, the cooler operates at variable power levels activated only when temperature thresholds are exceeded, preventing ice formation while maintaining effective cooling capacity.
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 reduces technical complexity and energy consumption, prevents bacterial growth by ensuring the liquid is cooled directly and efficiently, and allows for cost-effective production with minimal mechanical structure and easy cleaning, using existing power sources and adaptable storage containers.
Implementation Method 1
a liquid to be cooled is conveyed through a continuous-flow cooler (4) by means of a pump (5)
Implementation Method 2
a liquid to be cooled is conveyed through a continuous-flow cooler (4) by means of a pump (5) until a predetermined temperature is reached
Implementation Method 3
potentially using a Peltier element
Data Source
Figure 1
Figure 2~3
Figure 4~5
AI summary
The invention relates to a method for cooling liquids for a beverage preparation device, in which a liquid to be cooled is pumped through a flow-through cooler (4) by means of a pump (5) several times until a predetermined temperature is reached. The application also relates to a corresponding beverage preparation device.