Method for treating milk or a plant-based beverage and device implementing said treatment method
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Solution Overview
Problem
Existing coffee machines lack the ability to adjust frothing and heating parameters based on the type of milk or plant-based beverage used, resulting in variable and unpredictable beverage quality.
Innovation Solution
A method and device that utilize a spectrophotometer to determine the protein and carbohydrate content of the beverage, coupled with a database to adjust heating and frothing parameters accordingly, ensuring consistent results regardless of the beverage type.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Manufacturing precision
If standard fixed parameters are used for frothing and heating, then the device operation is simple, but the beverage quality becomes variable and unpredictable
Solution Approach 1:
The patent applies parameter changes by measuring the protein and carbohydrate content of different milk types and adjusting the heating temperature and frothing time parameters accordingly. The system stores multiple parameter sets in a database that correspond to different milk compositions, allowing automatic optimization of beverage quality without changing the physical structure of the device.
Solution Approach 2:
The patent implements feedback through optical measurement of milk composition parameters. The system measures the actual protein and carbohydrate content of the inserted milk carton, uses this information to determine the appropriate treatment parameters, and adjusts the heating and frothing processes accordingly, creating a closed-loop control system that ensures consistent beverage quality.
2Reliability
If milk type is not identified, then the operation process is simple, but the organoleptic properties and froth consistency become variable
Solution Approach 1:
The patent applies self-service by enabling the system to automatically identify the milk type through optical measurement and autonomously select and apply the appropriate treatment parameters without requiring user input or manual selection. The system performs the entire process from identification to parameter adjustment automatically, improving reliability while maintaining ease of use.
Solution Approach 2:
The patent replaces manual mechanical identification methods with optical measurement technology. Instead of requiring users to manually select or input milk type information, the system uses optical sensors to automatically detect and measure the milk composition, substituting a more advanced automated system that improves both reliability and consistency.
3Ease of operation
If treatment parameters are not adjusted according to milk composition, then the device is easier to operate, but the beverage does not meet quality demands
Solution Approach 1:
The system performs self-service by automatically measuring milk composition and adjusting treatment parameters without requiring user knowledge or manual adjustment. Users simply insert the milk carton and press a button, while the system handles the complex parameter optimization autonomously, maintaining ease of operation while achieving high beverage quality consistency.
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
Achieves predictable and repeatable beverage quality by automatically adjusting thermal and air input based on the beverage's composition, optimizing organoleptic properties, consistency, and froth volume.
Implementation Method 1
a spectrophotometric determination performed directly on said milk or plant-based beverage to be treated
Data Source
Figure 1~2
Figure 3
AI summary
The method for treating milk or a plant-based beverage comprises the following steps: -creating a database containing associations (Ak) between combinations of values (Sx, Sy) of content by weight of proteins and carbohydrates of the milk or plant-based beverage to be treated and corresponding values (Vi) of at least one treatment parameter (Pj) for the milk or plant-based beverage; -acquiring the content by weight of proteins and carbohydrates of the milk or plant-based beverage to be treated; and -treating the milk or plant-based beverage with the value (Vi) of the at least one treatment parameter (Pj) corresponding in the database to the acquired values (Sx, Sy) of the content by weight of proteins and carbohydrates.