Milk Foam Pump Speed Control for Bubble Size and Consistency
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Solution Overview
Problem
Existing methods for producing milk foam in automatic coffee machines are limited in varying foam properties, making it difficult to produce a wide range of milk foam qualities, particularly in terms of temperature and consistency.
Innovation Solution
A device and method that utilize an adjustable breast pump to control the pressure conditions, allowing for the production of various milk foam qualities by adjusting the speed of the pump, which influences the air bubble size and distribution, and the addition of steam to optimize foam properties.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Adaptability or versatility
If air valves are controlled intermittently between two states to change foam consistency, then foam consistency can be varied, but the ability to produce a wide range of milk foam qualities with different temperatures and consistencies is limited
Solution Approach 1:
The patent applies parameter changes by varying the pump speed continuously to control foam properties. The pump speed parameter directly influences the air bubble size and foam consistency, allowing production of various milk foam qualities from fine to coarse bubbles without complex control arrangements. This single parameter control (pump speed) replaces the need for multiple air valve states.
Solution Approach 2:
The patent implements dynamics by using an adjustable-speed pump that can be continuously varied to produce different foam characteristics. The dynamic adjustment of pump speed enables real-time control over foam temperature and consistency, allowing the system to adapt to different coffee specialties requirements while maintaining simple device architecture.
2Manufacturing precision
If steam is added before air to produce warm milk foam, then warm foam can be produced, but the optimization of foam properties is compromised
Solution Approach 1:
The patent applies preliminary action by adding steam to the milk before the air-milk mixture enters the pump. This pre-heating of the milk allows subsequent air incorporation to occur with optimized foam properties, as the milk is already at the desired temperature. The sequence is: steam addition to milk → air addition → pumping → foam production, which optimizes both temperature and consistency control.
3Adaptability or versatility
If pump speed is adjusted to control foam properties, then various foam qualities can be produced, but the pressure conditions become variable requiring an aftertreatment device
Solution Approach 1:
The patent introduces an aftertreatment device as an intermediary component that receives the air-milk mixture from the pump and adjusts the final foam properties. This intermediary device handles the variable pressure conditions by providing a controlled environment for final foam formation, decoupling the pump's speed variation function from the precise pressure control requirement, thus allowing foam quality variation without direct complex pressure control at the pump.
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
Enables the production of milk foams with adjustable foam qualities, from fine to coarse bubbles, and varying consistencies, suitable for different coffee specialties, with the ability to produce both cold and warm foams without steam, and to adjust foam properties continuously.
Implementation Method 1
the speed has a particular effect on the pressure conditions in the aftertreatment device
Implementation Method 2
the addition of steam takes place in time and place after the addition of air, so that the respective addition of air and steam can be carried out in an optimized manner
Data Source
Figure 1
Figure 2a
Figure 2b~2c
AI summary
A method for producing milk froth has the following steps: a) conveying milk in a milk line by means of a milk pump (6), b) mixing milk and air in a first mixing chamber to produce an air-milk emulsion, c) if necessary adding steam to the air-milk emulsion to heat the air-milk emulsion when a warm milk froth is to be produced, preferably after step b), wherein in step a. preferably a milk pump (6) whose speed can be adjusted to change the delivery and pump quantity is used to change the properties of the milk product, in particular the consistency of the milk froth, via the speed of the milk pump.