Rotor Rib Mixing Chamber for Instant Beverage Foam Formation
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Solution Overview
Problem
Existing mixing devices for instant beverages face inefficiencies in rotor operation, particularly in foam formation and mixing, due to issues like undissolved lumps and stationary liquid layers, which affect the overall performance and quality of the beverage.
Innovation Solution
The introduction of rotor ribs on the peripheral wall zone of the mixing chamber, which extend along the axial length and have a triangular cross-sectional shape with angular edges, forces liquid back towards the rotor, increasing turbulence and preventing stationary layers, thus enhancing foam formation and mixing efficiency.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Device complexity
If the rotor operates without rotor ribs, then the device structure is simpler, but liquid forms stationary layers along the peripheral wall zone reducing mixing efficiency
Solution Approach 1:
The patent applies local quality by adding rotor ribs only at specific locations (peripheral wall zone) where stationary liquid layers form, rather than modifying the entire mixing chamber. The ribs create localized turbulence zones that disrupt stationary layers without requiring comprehensive structural changes throughout the device.
Solution Approach 2:
The rotor ribs act as intermediary elements between the rotor and the liquid flow. These ribs mediate the interaction by redirecting liquid flow patterns, preventing direct contact between the liquid and the peripheral wall zone, and eliminating stationary layers without requiring complete redesign of the rotor or mixing chamber.
2Productivity
If rotor ribs are added to improve liquid circulation, then mixing efficiency improves, but device complexity increases
Solution Approach 1:
The mixing chamber is segmented into functional zones by the rotor ribs, which divide the liquid flow into distinct circulation paths. This segmentation creates controlled turbulence zones and ensures thorough mixing without requiring complex mechanical components or multiple moving parts.
Solution Approach 2:
Instead of trying to prevent stationary layers by increasing rotor speed or changing rotor geometry, the patent inverts the approach by adding static ribs that actively promote liquid circulation. This inverted thinking transforms a potential problem (stationary layers) into a controlled feature through simple geometric modification.
3Productivity
If the rotor surface is enlarged with recesses and ribs, then foam formation improves, but manufacturing complexity increases
Solution Approach 1:
The patent applies parameter changes by modifying the geometric parameters of the mixing chamber (adding ribs with specific dimensions and orientations) to optimize foam formation. These parameter changes are achieved through standard manufacturing processes rather than requiring complex tooling or assembly procedures.
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 design improves the operational efficiency of the rotor by maintaining liquid turbulence and preventing lumps, leading to better mixing and foam formation, resulting in a more effective beverage preparation process.
Implementation Method 1
the liquid which is forced outwards by the rotor is returned in the radial direction towards the rotor due to the at least one rotor rib
Implementation Method 2
increases the operational efficiency of the rotor. As a result of all this, the liquid around the rotor will become more turbulent
Data Source
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AI summary
The present invention relates to a mixing device (2) for mixing a liquid, such as water, with an instant ingredient to form a beverage. The mixing device comprises a mixing chamber (24) and a rotor (25) which, during rotation about the axis of rotation (26), defines a surface of revolution (50) extending along the circumference of the rotor. The rotor is arranged in the mixing chamber. The mixing chamber comprises a peripheral wall zone (51) having a substantially circular cross section. The peripheral wall zone surrounds the surface of revolution. An outlet duct (36) for discharging the mixture formed is connected to the mixing chamber. The inlet of the outlet duct is provided at the rotor. At least one rotor rib (54) is provided at the peripheral wall zone. This rotor rib extends from the peripheral wall zone in the direction of the surface of revolution of the rotor. The invention furthermore relates to a beverage-making device (1) comprising a mixing device according to the invention, as well as to the use of a mixing device according to the invention.