Perforated Multilayer Capsule Closure for Reliable Sealing
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Solution Overview
Problem
Conventional beverage capsules face issues such as detachment of closures due to mechanical stress from CO2 outgassing and temperature changes, leading to inconsistent beverage quality and material non-compostability, which complicates recycling.
Innovation Solution
A multi-layer capsule structure with a perforated first layer, using bio-based and compostable materials, ensures a secure seal and controlled aroma extraction by distributing stress evenly and preventing tearing, while incorporating a barrier and filter layer to maintain flavor and environmental sustainability.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If a conventional closure is used to seal the capsule interior, then the capsule can be sealed to preserve beverage ingredients, but the closure detaches after a certain time due to mechanical stress from CO2 outgassing and temperature changes
Solution Approach 1:
The closure is constructed as a multi-layer composite structure comprising a first layer (compostable material), a second layer (barrier material), and a third layer (filter material). This composite structure distributes mechanical stress from CO2 outgassing across multiple layers with different mechanical properties, preventing closure detachment while maintaining sealing reliability.
Solution Approach 2:
The patent modifies the physical and chemical parameters of the closure materials, specifically using a multi-layer structure with varying permeability, barrier properties, and mechanical strength. The first layer uses compostable material with specific degradation characteristics, while the second and third layers provide complementary properties to withstand temperature changes and pressure stress.
2Reliability
If the capsule uses non-compostable materials for the closure and base body, then the structural integrity and sealing performance are maintained, but the recycling process becomes complex and environmentally unsustainable
Solution Approach 1:
The capsule is segmented into distinct functional layers within the closure structure. The first layer is made of compostable material that can be separately processed, while the second and third layers provide barrier and filter functions. This segmentation allows for selective composting of the first layer and separate recycling of the barrier and filter layers, simplifying the overall recycling process.
Solution Approach 2:
The patent changes the material composition parameters of the closure, specifically incorporating compostable materials in the first layer while maintaining barrier and filter properties through the second and third layers. This parameter modification enables the capsule to meet both structural integrity requirements and environmental sustainability goals, reducing recycling complexity.
3Ease of operation
If the closure is pressed against the opening device at higher temperatures, then the beverage extraction process is enabled, but the closure expands more easily and blocks the opening
Solution Approach 1:
The multi-layer composite closure structure comprises materials with different thermal expansion coefficients. The first layer (compostable material), second layer (barrier material), and third layer (filter material) expand at different rates when heated, distributing thermal stress and maintaining dimensional stability. This prevents the closure from blocking the opening device during high-temperature beverage extraction.
Solution Approach 2:
The patent modifies the thermal properties of the closure by selecting materials with appropriate thermal expansion characteristics for each layer. The first layer uses compostable material with specific thermal properties, while the second and third layers are selected to complement these properties, ensuring the closure maintains its shape and functionality across the temperature range required for beverage extraction.
Data Source
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AI summary
The present invention relates to a capsule for preparing a beverage by pressure extraction. The capsule comprises a cup-like base body, the interior of which accommodates a substance and the opening of which is sealed with a closure. The closure has a multi-layer structure. A first layer of the multi-layer structure has perforations. The perforation area of the first layer is 3% or more of the total area of the first layer. The invention further relates to a capsule for preparing a beverage, wherein the capsule is sealed with the closure.