Receiving Chamber Surface for Foamless Beverage Dispensing
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Solution Overview
Problem
Existing beverage preparation systems often produce foamy beverages under low pressure, which can be undesirable for consumption, and lack effective methods to prevent foam formation during the preparation of beverages like tea and coffee.
Innovation Solution
A system with a nozzle that dispenses beverages under pressure into a receiving chamber with a foam-preventing surface, designed to gradually decelerate the beverage jet and guide it as a continuous laminar flow, preventing foam formation by reducing the energy of the beverage as it spreads over a smooth surface, thereby inhibiting air whipping.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Productivity
If a beverage jet is spouted at high velocity into a receiving chamber, then the beverage can be dispensed efficiently, but foam formation occurs which is undesirable for consumption
Solution Approach 1:
A foam-preventing surface is introduced as an intermediary element between the beverage jet and the receiving chamber. This surface receives the high-velocity beverage jet and gradually decelerates it, converting the kinetic energy into a controlled laminar flow that spreads over the surface without forming foam, thus mediating between efficient dispensing and foam prevention
Solution Approach 2:
The system changes the flow parameters of the beverage by transitioning it from a high-velocity jet to a low-velocity laminar flow through the foam-preventing surface. This parameter change from turbulent to laminar flow regime prevents foam formation while maintaining dispensing efficiency
2Object-generated harmful factors
If the beverage jet is decelerated gradually to prevent foam, then foam formation is prevented, but the dispensing process becomes more complex
Solution Approach 1:
The foam-preventing surface is integrated directly into the receiving chamber structure, merging the foam prevention function with the existing dispensing system. This integration adds minimal complexity while achieving effective foam prevention through the gradual deceleration of the beverage jet
3Object-generated harmful factors
If the beverage flows as a continuous laminar flow, then foam is prevented and beverage quality is enhanced, but the flow control becomes more difficult
Solution Approach 1:
The foam-preventing surface is designed with specific geometric features that automatically guide the beverage jet into a laminar flow pattern without requiring external control mechanisms. The surface geometry itself performs the flow control function, making the system self-regulating and easy to operate
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 system effectively prevents foam formation, allowing for the preparation of foamless beverages like tea and coffee, ensuring a smooth, continuous flow that can be easily dispensed without turbulence or air incorporation, enhancing beverage quality.
Implementation Method 1
the beverage jet can spread and/or flow away along this surface, in particular as a beverage layer or beverage film flowing in a substantially laminar manner
Implementation Method 2
The foam formation preventing surface can be designed such that the beverage jet can spread and/or flow away along this surface... substantially without forming foam
Data Source
AI summary
A system for preparing a beverage suitable for consumption, for instance coffee and/or tea, is disclosed. The system comprises an apparatus for dispensing beverage under pressure to a nozzle of the system, and at least one receiving chamber which is placeable or is placed downstream of this nozzle. During use, the nozzle spouts a jet of the beverage with relatively high velocity to and/or into the receiving chamber. The receiving chamber is provided with at least one outflow opening for dispensing beverage received in this chamber. The system is at least configured to substantially counteract or prevent formation of foam of this beverage, in particular when the beverage is spouted to and/or into the receiving chamber. Further disclosed is an assembly at least provided with a holder, to a holder, a receiving body, the use of a said system and to a method for preparing a beverage suitable for consumption.