Supercooled Beverage Dispensing With Controlled Pressure Release
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Solution Overview
Problem
Existing beverage dispensing systems struggle to maintain beverages in a supercooled state without forming ice crystals, which can impede flow and control, especially when transitioning from pressurized to ambient conditions.
Innovation Solution
A method and assembly that cool the beverage below its melting point, pressurize the container, and gradually reduce pressure to create ice seeds, using ultrasound, vibrations, or physical impacts to maintain the beverage in a supercooled state within the container.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Temperature
If the beverage is cooled below its melting point during dispensing, then the beverage achieves a supercooled state, but ice crystals form which impede flow and control
Solution Approach 1:
The beverage is pre-cooled to a temperature below its freezing point before dispensing, but ice crystal formation is prevented by controlling the pressure and temperature conditions during the dispensing process. The system prepares the beverage in a supercooled state and maintains it there through controlled pressure reduction and ambient temperature conditions.
Solution Approach 2:
The system changes the pressure parameter during dispensing to control the phase state of the beverage. By reducing pressure from a higher initial pressure to ambient pressure in a controlled manner, the system prevents ice crystal formation despite the beverage being below its freezing point. The ambient temperature is also controlled to remain above the beverage's freezing point.
2Ease of operation
If pressure is reduced during dispensing, then the beverage can be delivered to the consumer, but ice crystals form in the dispensing line
Solution Approach 1:
The beverage is pre-cooled to a supercooled state before pressure reduction begins. The system establishes the appropriate temperature and pressure conditions in advance to prevent ice crystal formation during the pressure reduction and dispensing process.
Solution Approach 2:
The system controls the pressure parameter by reducing it from a higher initial pressure to ambient pressure in a controlled sequence. This parameter change, combined with maintaining ambient temperature above the beverage's freezing point, prevents ice crystal formation while enabling beverage delivery.
3Temperature
If the beverage is cooled to a lower temperature, then the supercooled effect is enhanced, but ice crystal formation becomes more likely
Solution Approach 1:
The system changes multiple parameters simultaneously: the beverage is cooled to a lower temperature to enhance supercooling, while the ambient temperature is controlled to remain above the beverage's freezing point, and pressure is reduced in a controlled sequence. This combination of parameter changes allows enhanced supercooling without ice crystal formation.
Solution Approach 2:
The system creates a composite environmental condition by combining controlled ambient temperature (above freezing point) with controlled beverage temperature (below freezing point) and controlled pressure reduction. This composite approach allows the beverage to remain in a supercooled fluid state without ice crystal formation.
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 method and assembly effectively prevent ice crystal formation during dispensing, ensuring the beverage remains in a fluid and supercooled state until ambient pressure is reached, allowing for smooth and controlled delivery.
Implementation Method 1
cooling a beverage to a first temperature below a melting point of the beverage
Implementation Method 2
pressurising the storage volume of the beverage container up to a first pressure
Implementation Method 3
decreasing the pressure in the storage volume of the beverage container to ambient pressure
Implementation Method 4
using ultrasound, vibrations, or physical impacts to maintain the beverage in a supercooled state
Data Source
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AI summary
A method and device are provided for dispensing a beverage. The method comprises cooling a beverage to a first temperature below a melting point of the beverage, receiving a beverage container with a storage volume for receiving the beverage, pressurising the storage volume of the beverage container up to a first pressure, dispensing the beverage into the pressurised storage volume of the beverage container, and decreasing the pressure in the storage volume of the beverage container to ambient pressure, wherein the beverage is cooled to a first temperature below a melting point of the beverage prior to decreasing the pressure in the storage volume of the beverage container to ambient pressure. The device may be arranged to perform parts of the method.