Supercooling Agitating Beverage Container to Prevent Crystallization
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Solution Overview
Problem
Existing beverage cooling methods are cumbersome, non-portable, and risk spontaneous crystallization due to lack of fine-tuning and nucleation prevention, especially when cooling beverages to sub-freezing temperatures.
Innovation Solution
A two-part cooling system with an insulated basin and a powered base that circulates supercooled brine to maintain beverages in a liquid state below freezing temperatures, using a rotating mechanism to prevent crystallization and ensure even cooling distribution.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Temperature
If traditional cooling methods (ice, insulation, electric freezer) are used to cool beverages, then beverages can be cooled to low temperatures, but the equipment is cumbersome, non-portable, and cannot prevent spontaneous crystallization
Solution Approach 1:
The invention changes the physical state parameters of the cooling fluid by using supercooled water (cooled below freezing point without crystallization) as the cooling medium. This allows the system to achieve sub-freezing temperatures while maintaining fluidity and portability, eliminating the need for complex ice management or electric freezer mechanisms
Solution Approach 2:
The invention introduces a rotating mechanism that dynamically agitates the supercooled brine to prevent crystallization. The rotation creates centrifugal force and fluid motion that disrupts the formation of ice crystals, allowing the cooling fluid to remain in liquid state below freezing temperatures while maintaining cooling effectiveness
2Temperature
If beverages are cooled to sub-freezing temperatures using traditional methods, then extreme cold temperatures are achieved, but spontaneous crystallization occurs due to lack of nucleation control
Solution Approach 1:
The system preliminarily cools the brine to a supercooled state before contact with beverages, and the rotating mechanism is pre-configured to create controlled fluid dynamics. This preliminary preparation ensures that the brine remains in liquid state and can absorb heat from beverages without spontaneous crystallization occurring during the cooling process
Solution Approach 2:
The rotating mechanism creates mechanical motion and agitation in the supercooled brine, which prevents the formation of stable crystal nuclei. The continuous motion disrupts the molecular arrangement needed for crystallization, allowing the brine to maintain liquid state at sub-freezing temperatures while reliably cooling beverages
3Temperature
If stationary cooling systems are used, then cooling capacity is sufficient, but portability and ease of transport are compromised
Solution Approach 1:
The system uses the rotation of the container itself to generate the cooling effect through centrifugal force and fluid agitation. The supercooled brine automatically circulates and contacts beverage containers during rotation, eliminating the need for separate cooling mechanisms or stationary infrastructure. This self-service approach enables portability while maintaining sufficient cooling capacity
Solution Approach 2:
The invention changes the operational mode from stationary passive cooling to dynamic active cooling through rotation. The supercooled brine parameter (temperature below freezing without crystallization) enables the system to be both portable and effective, as the fluid remains pumpable and circulatable during movement while providing sub-freezing cooling capacity
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 keeps beverages in a supercooled state below traditional freezing temperatures without crystallization, allowing for portable and efficient cooling of beverages while preventing premature solidification.
Implementation Method 1
Bringing a fluid to lower-than-freezing temperatures is a delicate task because crystallization tends to form at the freezing point... Liquid water can reach temperatures as low as minus 55° F... water can be cooled until it reaches its homogenous nucleation temperature, a number far below the typical freezing point
Implementation Method 2
A nucleus for crystallization can be provided by many things, including a shock wave caused by impact... Otherwise, water can be cooled until it reaches its homogenous nucleation temperature
Data Source
AI summary
Included are systems, methods and devices for cooling beverages, comprising an upper insulated basin sized to allow placement of cooling fluid and beverage containers; a separator device sized to restrain the beverage containers such that during agitation, each of the beverage containers does not impact any other of the beverage containers or the side surface of the upper insulated basin and allows for cooling fluid to contact an exterior surface of each of the beverage containers; and an agitation section placeable in physical communication with the upper basin that can provide, when activated, motion to the upper insulated basin.