Tea Beverage Capsule Overflow Filtration for Clearer Brewing
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Solution Overview
Problem
Existing beverage capsules fail to deliver high-quality tea beverages due to issues with taste cross-contamination, turbidity, and inadequate brewing conditions, which affect the quality and hygiene of the final product.
Innovation Solution
A capsule design featuring a filtering wall and an overflow wall with premade apertures that creates a 'siphon' effect, allowing denser liquids to be drawn out while ensuring full interaction with brewing fluid, reducing turbidity and promoting optimal brewing conditions.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If pressure-based extraction method is used for tea brewing, then beverage concentration is improved, but turbidity increases and taste quality deteriorates
Solution Approach 1:
The capsule is divided into two distinct walls: a filtering wall with fine pores for filtration and an overflow wall with larger apertures for concentrated beverage delivery. This segmentation allows the filtering wall to trap tea particles (reducing turbidity) while the overflow wall delivers the concentrated beverage, resolving the contradiction between concentration and clarity.
Solution Approach 2:
The filtering wall acts as an intermediary element between the brewing chamber and the beverage outlet. It mediates the extraction process by allowing water to pass through and dissolve tea compounds while blocking solid particles, thus achieving both concentration and low turbidity simultaneously.
2Productivity
If sequential brewing of multiple capsules is performed, then productivity is improved, but taste cross-contamination occurs
Solution Approach 1:
The beverage extraction process is separated from the capsule body by using a direct-flow mechanism where the beverage is channeled through the overflow wall and delivered directly to the cup without contacting permanent machine parts. This extraction of the beverage path from the brewing chamber eliminates the source of cross-contamination while maintaining high brewing speed.
Solution Approach 2:
The capsule is designed as a disposable single-use element that contains all brewing components (filtering wall, overflow wall, beverage matrix). After one use, the entire capsule is discarded, eliminating the need for cleaning permanent parts and thus preventing taste cross-contamination between sequential brews.
3Quantity of substance
If high pressure extraction is used, then beverage concentration is improved, but foam layer becomes undesired
Solution Approach 1:
The capsule structure segments the beverage delivery path into two zones: a brewing zone under pressure for concentration, and a delivery zone through the overflow wall that releases beverage at atmospheric pressure. This segmentation allows concentrated beverage extraction without creating excessive foam, as the pressure release occurs at the overflow aperture rather than during extraction.
4Object-affected harmful factors
If filtering wall is added for particle removal, then turbidity is reduced, but device complexity increases
Solution Approach 1:
The filtering wall and overflow wall are merged into a single integrated capsule structure where the filtering wall is positioned adjacent to the overflow wall. This merging combines the filtration function and the concentrated beverage delivery function into one unified device, reducing overall complexity compared to having separate filtration and delivery systems.
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 capsule design improves beverage concentration, taste quality, reduces turbidity, minimizes taste cross-contamination, and enhances hygiene, while being simpler and less expensive to produce, ensuring proper handling and delivery of the beverage.
Implementation Method 1
A capsule design featuring a filtering wall and an overflow wall with premade apertures that creates a 'siphon' effect, allowing denser liquids to be drawn out
Implementation Method 2
A capsule design featuring a filtering wall and an overflow wall with premade apertures
Data Source
Figure 1~2
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AI summary
Capsule for the preparation of a beverage in a beverage machine comprising an enclosure (20) containing one or more beverage ingredients, a filtering wall (22) delimiting at least one filtering side of the enclosure, wherein the capsule further comprises an overflow wall (3B) that is positioned in the path of the brewed liquid after the filtering wall and which comprises at least one overflow aperture or is associated with at least one puncture means (8A, 8B) or, respectively, puncture indication means capable of producing or, respectively, indicating at least one overflow aperture. The capsule of the invention is designed for delivering a brewed liquid at relatively low pressure and is more particularly suited for tea beverages.