Emulsifying device for emulsifying milk and coffee machine that comprises said emulsifying device for emulsifying milk
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Solution Overview
Problem
Existing coffee machines struggle to produce high-quality milk froth with vegetable beverages, which have different physical and chemical properties than cow's milk, leading to potential user safety issues and reduced foam quality. Additionally, the initial temperature of the milk often affects the emulsification process.
Innovation Solution
A coffee machine with an emulsifying device that includes a Venturi mixing chamber, air and steam supply circuits, and a temperature sensor. The device uses a controller to adjust the temperature and air flow during the emulsification process, ensuring consistent froth production regardless of the milk type or initial temperature.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If vegetable beverages are used instead of cow's milk, then cost is reduced and availability is improved, but temperature control becomes difficult and user safety is compromised due to excessive temperature rise during emulsification
Solution Approach 1:
The system employs a temperature sensor that continuously monitors the temperature of milk in the mixing chamber and feeds this information back to the control unit. The control unit adjusts the steam flow accordingly to maintain temperature within safe limits, preventing the excessive temperature rise that causes milk spurts and safety hazards.
Solution Approach 2:
The system dynamically changes the steam flow parameter based on real-time temperature measurements. By adjusting the amount of steam introduced into the mixing chamber, the system adapts to different milk types (including vegetable beverages) and their varying thermal properties, ensuring safe operating temperatures regardless of milk composition.
2Ease of operation
If the initial temperature of milk is not controlled, then ease of operation is improved, but manufacturing precision of froth quality deteriorates
Solution Approach 1:
The system performs self-regulation of milk temperature through automatic steam injection controlled by the temperature sensor and control unit. The system compensates for variations in initial milk temperature without requiring user intervention, maintaining consistent froth quality while preserving ease of operation.
Solution Approach 2:
The control unit dynamically adjusts the steam flow parameter based on the detected initial milk temperature. This parameter adaptation ensures that regardless of whether cold or warm milk is used, the final emulsification process achieves consistent froth quality suitable for cappuccino preparation.
3Productivity
If more air is supplied to increase foam quantity, then productivity is improved, but temperature control becomes more difficult
Solution Approach 1:
The temperature sensor provides continuous feedback on the temperature of the milk-steam-air mixture in the mixing chamber. The control unit uses this feedback to adjust steam flow in real-time, compensating for the cooling effect of increased air supply and maintaining precise temperature control even when producing large quantities of foam.
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 solution enables precise control over the temperature and froth production, ensuring high-quality milk froth with any type of milk, including vegetable beverages, while enhancing user safety by preventing milk spurts due to overheating.
Implementation Method 1
a mixing chamber where a flow of steam generates, by Venturi effect, a vacuum, which draws the air needed to emulsify the milk from a specific air supply line
Implementation Method 2
the milk is also sucked by Venturi effect into the mixing chamber, where it is emulsified
Data Source
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AI summary
An emulsifying device (1) for emulsifying milk comprises a Venturi mixing chamber (2), a circuit (3) for supplying air having an air outlet (22) connected to the mixing chamber (2), and a circuit (4) for supplying steam and having a steam outlet (23) connected to the mixing chamber, the circuit (3) for supplying air comprising at least a first air inlet line (5) equipped with at least one first shut-off solenoid valve (8) and provided with a temperature sensor (100) for the emulsified milk and an energy and data exchange means for the sensor (100).