Shelf Stable Concentrated Liquid Dispensing
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Solution Overview
Problem
Concentrated liquid containers face issues with uncontrolled dripping and staining due to the difficulty in assessing the amount dispensed and the varying squeeze force required as the liquid level changes, leading to inconsistent dispensing and potential spoilage from microbial agents, especially when trying to reduce preservative use.
Innovation Solution
A container with a hinged lid and nozzle member that provides a consistent discharge across varying squeeze forces, minimizing splashing and requiring no extraneous utensils for mixing, combined with a low pH and high alcohol content to maintain shelf stability without added preservatives.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of operation
If a squeeze container is used to dispense concentrated liquid, then the liquid can be dispensed from the container, but uncontrolled dripping and leaking occur causing staining
Solution Approach 1:
The patent changes the physical parameters of the liquid by adjusting pH to below 3.5 and alcohol content to above 5% by weight. These parameter changes modify the liquid's properties to prevent uncontrolled dripping and leaking while maintaining dispensability through the squeeze container mechanism.
Solution Approach 2:
The patent employs a disposable squeeze container that is discarded after use, eliminating the need for complex cleaning mechanisms to prevent staining. The container's single-use nature inherently prevents the recurring staining problem associated with reusable containers.
2Productivity
If concentrated liquid is squeezed into another liquid, then mixing occurs, but splashing causes staining of surfaces and skin
Solution Approach 1:
The patent modifies the liquid parameters (pH below 3.5, alcohol content above 5%) to reduce surface tension and improve flow characteristics. This allows the concentrated liquid to mix efficiently with the target liquid while minimizing splashing and staining during the dispensing process.
3Duration of action of moving object
If the same squeeze force is applied as liquid level reduces, then dispensing continues, but the amount dispensed changes significantly
Solution Approach 1:
The patent changes the rheological parameters of the liquid through pH and alcohol content adjustment, creating a viscosity profile that maintains consistent flow characteristics throughout dispensing. This ensures that the same squeeze force delivers consistent amounts of liquid regardless of the liquid level in the container.
4Reliability
If preservatives are added to prevent spoilage, then shelf life increases, but the amount of preservatives should be reduced
Solution Approach 1:
The patent fundamentally changes the chemical parameters of the liquid composition by adjusting pH to below 3.5 and alcohol content to above 5% by weight. These parameter changes create an environment inherently resistant to microbial growth, achieving shelf stability without requiring added preservatives or minimizing their quantity.
Solution Approach 2:
The patent converts the potential harm of high acidity (which could affect flavor) into a benefit by carefully balancing pH below 3.5 with sufficient alcohol content (above 5%). This combination provides antimicrobial protection while maintaining acceptable flavor and stability, eliminating the need for additional preservatives.
5Reliability
If pasteurization is applied to ensure shelf stability, then microbial spoilage is prevented, but processing steps and energy usage increase
Solution Approach 1:
The patent changes the chemical composition parameters (pH below 3.5, alcohol content above 5%) to create a product that is inherently stable without thermal processing. This eliminates the need for pasteurization and associated energy consumption while maintaining shelf stability for at least twelve months at ambient temperatures.
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 container ensures consistent and controlled dispensing of liquid concentrate, reducing splashing and spoilage, while maintaining shelf stability for at least twelve months at ambient temperatures without the need for pasteurization or additional preservatives.
Implementation Method 1
a low pH can have an antimicrobial effect
Implementation Method 2
Some attempts include a balance of pH and alcohol such as disclosed in JP 2000295976 to Nakamura
Data Source
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AI summary
Containers and methods for dispensing a liquid are described herein and, in particular, containers and methods for dispensing multiple doses of a concentrated liquid and a concentrated liquid for use either in combination or independently. A liquid concentrate for beverages, comprising acid; flavoring; buffer; at least about 0.5 percent alcohol by weight; water activity in the range of about 0.6 to 1; and wherein the acid and buffer are provided in a weight ratio range of about 1:1 to 4000:1, and wherein the concentrate has a pH in the range of about 1.7 to 2.4.