Method for treating milk or a plant-based beverage and device implementing said treatment method
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
Existing coffee machines and milk frothing devices lack the ability to consistently treat milk or plant-based beverages based on their type, leading to variable results in beverage quality.
Innovation Solution
A method and device that treat milk or plant-based beverages by creating a database associating protein and carbohydrate content with treatment parameters, allowing for automatic adjustment of heating and frothing based on the beverage's composition.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of operation
If standard parameters for frothing and heating are used in coffee machines, then the device complexity is reduced and ease of operation is improved, but the manufacturing precision and reliability of the treatment process deteriorate due to inability to account for different milk types
Solution Approach 1:
The system automatically adjusts treatment parameters (heating temperature, frothing intensity, treatment time) based on the detected composition of the milk or plant-based beverage. The controller modifies these parameters in real-time according to the measured protein and carbohydrate content, ensuring optimal treatment for each beverage type without requiring user intervention.
Solution Approach 2:
The system incorporates a sensor that measures the protein and carbohydrate content of the beverage and provides feedback to the controller. The controller then uses this feedback information to automatically select and apply the appropriate treatment parameters from a pre-stored database, creating a closed-loop control system that ensures consistent quality.
2Reliability
If standard parameters are used for all milk types, then the device complexity is minimized, but the reliability and consistency of beverage quality deteriorate
Solution Approach 1:
The system incorporates a sensor that measures the protein and carbohydrate content of the beverage and provides feedback to the controller. The controller then uses this feedback information to automatically select and apply the appropriate treatment parameters from a pre-stored database, creating a closed-loop control system that ensures consistent quality.
Solution Approach 2:
The system performs self-adjustment by automatically detecting the beverage composition and selecting the appropriate treatment parameters without requiring user input or expertise. The controller autonomously manages the entire treatment process based on sensor data and pre-programmed associations.
3Measurement precision
If spectrophotometric determination is performed directly on the beverage, then measurement precision is improved, but the use of energy and device complexity increase
Solution Approach 1:
The system replaces complex mechanical or chemical analysis methods with spectrophotometric measurement, which uses light absorption characteristics to determine protein and carbohydrate content. This optical method is more precise and can be automated, though it does require energy for the light source and detector operations.
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 ensures predictable and repeatable results for milk or plant-based beverages, improving organoleptic properties, consistency, and froth quality, regardless of the type used.
Implementation Method 1
said acquisition step includes a spectrophotometric determination performed directly on said milk or plant-based beverage to be treated
Data Source
AI summary
The method for treating milk or a plant-based beverage comprises creating a database containing associations between combinations of values of content by weight of proteins and carbohydrates of the milk or plant-based beverage to be treated and corresponding values of at least one treatment parameter 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 of the at least one treatment parameter corresponding in the database to the acquired values of the content by weight of proteins and carbohydrates.