Spray-Nozzle Cooling Channel With Pressure-Drop Beverage Cooling
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Solution Overview
Problem
Existing rapid cooling systems for beverages are inefficient in cooling hot brewed beverages, as they rely on ice or inefficient heat transfer methods, leading to suboptimal cooling rates and energy consumption.
Innovation Solution
A cooling system comprising a cooling channel with an inner peripheral surface and a nozzle that sprays the beverage onto the channel surface, utilizing pressure reduction and gravity to cool the beverage through condensation and convection, with a tank containing cooling media and a recirculation system for enhanced cooling efficiency.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Temperature
If ice is used for cooling beverages, then cooling effect is achieved, but energy consumption increases and cooling efficiency decreases
Solution Approach 1:
The system utilizes phase transition of cooling media (from liquid to solid state on the cooling surface) to absorb heat from the beverage. The cooling media undergoes phase change at the cooling channel surface, creating a cold condensation effect that rapidly cools the beverage without requiring large amounts of ice or energy-intensive compression systems.
Solution Approach 2:
The invention replaces traditional mechanical cooling systems (compressors, condensers, evaporators) with a passive phase-change cooling mechanism. The cooling media naturally transitions phases on the cooling surface, eliminating the need for complex mechanical refrigeration equipment and reducing energy consumption significantly.
2Temperature
If traditional heat transfer methods are used, then cooling is achieved, but cooling rate is insufficient
Solution Approach 1:
The beverage stream is segmented into droplets through the spray nozzle, dramatically increasing the surface area contact with the cooling channel. This segmentation allows rapid heat transfer from each droplet to the cooling surface, achieving high cooling rates that would be impossible with bulk liquid cooling.
Solution Approach 2:
The system transitions from one-dimensional heat transfer (through a pipe wall) to three-dimensional heat transfer by spraying beverage droplets onto the cooling surface. The droplets make contact with the cooling channel from multiple angles and positions, creating intensive heat exchange in three-dimensional space and dramatically increasing cooling efficiency.
3Productivity
If spray cooling method is used, then cooling efficiency increases, but system complexity increases
Solution Approach 1:
The cooling system is designed to be self-regulating through the natural phase change of the cooling media. Once the cooling media is applied to the cooling surface, it automatically undergoes phase transition and absorbs heat without requiring external control mechanisms. The system uses its own operational characteristics to maintain cooling effectiveness.
Solution Approach 2:
The cooling media serves as an intermediary substance between the beverage and the cooling channel structure. Rather than directly cooling the beverage through complex heat exchanger surfaces, the cooling media mediates the heat transfer process by undergoing phase change on the cooling surface, simplifying the overall system design while maintaining high efficiency.
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 cools beverages from 190°F to 40°F or lower, achieving rapid and efficient cooling while minimizing energy consumption and allowing for simultaneous cooling of multiple beverages.
Implementation Method 1
The nozzle is configured to reduce the pressure of the beverage such that the beverage is cooled as the beverage pressure is reduced
Implementation Method 2
conveying the beverage by gravity along the inner peripheral surface such that the beverage is cooled by condensation and convection
Implementation Method 3
conveying the beverage by gravity along the inner peripheral surface such that the beverage is cooled by condensation and convection
Data Source
AI summary
A cooling system for rapidly cooling a beverage comprises a cooling channel configured to convey a beverage from upstream to downstream and a nozzle. The cooling channel includes an inner peripheral surface and the nozzle sprays the beverage on the inner peripheral surface such that the beverage is conveyed by gravity along the inner peripheral surface. The beverage cools as the beverage is conveyed by gravity along the inner peripheral surface such that the beverage is cooled by condensation and convection. The nozzle is further configured to reduce the pressure of the beverage such that the beverage cools due to expansion and reduction of pressure. The cooling system can also include a cooling media circulation system, a cooling media refrigeration system, and a post-chill coil.