Portion Package Zones of Weakened Material for Beverage Crème
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Solution Overview
Problem
Existing portion packages for preparing beverages, such as espresso coffee, face challenges in optimizing the surface distribution of weakened material zones to enhance flow turbulence and crème production, leading to inconsistencies in the resulting edible product.
Innovation Solution
The introduction of zones of weakened material arranged in spatially distinct groups with specific dimensions and distributions on the exit side of the portion package, promoting a pulsing flow behavior through the interaction with the pressurized fluid flow, and reinforcement of these zones to ensure reliable rupture under pressure.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of manufacture
If zones of weakened material are distributed regularly over the surface of the portion package, then the structure is simple and easy to manufacture, but the flow turbulence and crème production are insufficient
Solution Approach 1:
The zones of weakened material are segmented into distinct groups rather than being uniformly distributed. Each group contains multiple zones arranged in specific patterns (e.g., triangular, linear) that create localized flow channels. This segmentation allows the flow to interact with multiple discrete zones, generating turbulence and enhancing crème production while maintaining manufacturing simplicity.
Solution Approach 2:
Different regions of the portion package surface are given different qualities through non-uniform distribution of weakened material zones. Certain areas have higher density of zones or specific geometric arrangements that promote turbulence, while other areas have different configurations. This local differentiation optimizes flow behavior and crème generation without complicating the overall manufacturing process.
2Productivity
If zones of weakened material are arranged in specific groups and distributions, then flow turbulence and crème production are enhanced, but the device complexity increases
Solution Approach 1:
The complex flow control function is achieved by segmenting the surface into discrete groups of weakened material zones. Each group acts as an independent flow modulation element, and the overall complexity is managed by repeating standardized group patterns across the surface. This modular approach enhances crème production while keeping the device structure manageable.
Solution Approach 2:
The zones of weakened material are arranged in two-dimensional patterns (e.g., triangular arrangements, linear sequences) on the surface of the portion package. This two-dimensional organization of flow control elements creates three-dimensional flow turbulence effects, enhancing crème production without requiring additional device components or increasing mechanical complexity.
3Productivity
If the characteristic dimensions of zones of weakened material are optimized for flow interaction, then flow turbulence increases, but the manufacturing precision requirements increase
Solution Approach 1:
The characteristic dimensions of the zones of weakened material (size, spacing, geometric shape) are optimized to generate sufficient flow turbulence and crème production. By carefully selecting parameters such as zone diameter, inter-zone spacing, and group arrangement patterns, the design achieves high flow turbulence while maintaining dimensions that are feasible for standard manufacturing processes, thereby balancing productivity enhancement with manufacturing precision requirements.
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 configuration enhances the quality of the beverage by increasing flow turbulence and consistency, particularly in the generation of crème, by creating a pulsing flux characteristic during the passage of the pressurized flow through the portion package.
Implementation Method 1
zones of weakened material... so as to develop an oscillatory behavior of the pulsing flow type over at least most part of the surface of the construction element of the portion package that is disposed on the exit side of the flow
Implementation Method 2
optimize the surface distribution of zones of weakened material, in particular in view of increasing the flow turbulence and, thereby the production and consistency of crème in a resulting edible product
Data Source
Figure 1~2
Figure 3~4
Figure 5~6
AI summary
The present invention refers to a portion package (1) for preparation of edible products, presenting two construction elements (3, 4) respectively adapted for the entry and exit of a pressurized fluid flow and at least one envelope layer (31, 41) provided with a plurality of zones of weakened material (51, 61) with a pattern of distribution including groups thereof that leads to improved characteristics of interaction of the pressurized fluid flow with said portion package (1), more effective in terms of quality of the beverage obtained and without the need for means for perforation of the package envelope. The present invention further refers to a system (20) for preparation of beverages including at least one beverage preparation machine (10) comprising at least one extraction device (8), and at least two types of portion packages (1'a, 1'b) of similar dimension and configuration, but adapted for different types of beverages or for a beverage with different characteristics.