Toggleable Aerator Valve for Boxed Wine
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
Existing wine aerators for boxed wine often cause over-oxidation due to excessive air intake, leading to a reduced flow rate and prolonged pouring times, as they utilize the Venturi effect too strongly at the narrowest valve point, which is not controllable.
Innovation Solution
A tap and aerator apparatus with toggleable aeration inlets, featuring a regulator cap that allows users to control aeration by placing aerator portions in an open or closed position, using a vortex force to draw air into the wine, thus maintaining flow rate and preventing over-oxidation.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If a Venturi opening is placed immediately at the narrowest point of the valve to maximize aeration, then air intake is increased, but the flow rate drops dramatically and pouring time is prolonged
Solution Approach 1:
The aeration function is segmented from the valve body by placing aerator portions in a separate chamber distal to the valve. This allows the valve to maintain its flow control function while the chamber provides aeration through a separate aerator opening, resolving the conflict between air intake and flow rate.
Solution Approach 2:
A chamber is introduced as an intermediary component between the valve and the aerator opening. This chamber allows the fluid to travel through a longer path and creates a pressure differential that draws air through the aerator opening without directly constricting the main flow path, thus maintaining flow rate while enabling aeration.
2Quantity of substance
If the Venturi effect is used strongly at the valve to aerate wine, then air is pulled into the wine, but the wine becomes over-oxidized
Solution Approach 1:
The aerator opening is made toggleable between open and closed positions, allowing dynamic control of aeration. Users can adjust the amount of air intake based on the wine's state, preventing over-oxidation by reducing or stopping aeration when appropriate, while still benefiting from aeration when needed.
Solution Approach 2:
The system allows changing the aeration parameter (amount of air intake) by toggling the aerator opening. This enables adjustment of the aeration level to match the wine's oxidation state, preventing excessive oxidation while maintaining beneficial aeration effects.
3Quantity of substance
If a Venturi opening is placed at the narrowest valve point, then aeration is enhanced, but the flow rate is reduced and pouring takes longer
Solution Approach 1:
The aeration function is segmented from the valve body by placing aerator portions in a separate chamber distal to the valve. This allows the valve to maintain its flow control function while the chamber provides aeration through a separate aerator opening, resolving the conflict between air intake and flow rate.
Solution Approach 2:
A chamber is introduced as an intermediary component between the valve and the aerator opening. This chamber allows the fluid to travel through a longer path and creates a pressure differential that draws air through the aerator opening without directly constricting the main flow path, thus maintaining flow rate while enabling aeration.
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 apparatus allows for controlled aeration of wine, enhancing flavor while maintaining the flow rate, preventing over-oxidation, and informing users when to use the aerator for optimal taste, thus addressing the limitations of prior art.
Implementation Method 1
The air may be drawn through the aerator portions by a vortex force created by the liquid passing through the chamber
Implementation Method 2
The Venturi effect is the phenomenon that occurs when a fluid that is flowing through a tube is forced through a constriction, resulting in a pressure decrease and a velocity increase
Implementation Method 3
because the fluid is flowing faster in the constriction, Bernoulli's principle indicates that the pressure in the constriction should be lower than the pressure outside
Data Source
AI summary
A tap apparatus including a container coupling portion including a liquid inlet portion, a body portion, and a plug valve portion. The body portion includes a liquid outlet portion, wherein the liquid outlet portion is in fluid communication with the liquid inlet portion of the container coupling portion. The plug valve portion is configured and arranged to be seated within the body portion, wherein the plug valve portion is configured and arranged to be moved relative to the body portion between an open position, in which a liquid is free to flow from the liquid inlet portion and out through the liquid outlet portion, and a closed position, in which liquid from the liquid inlet portion is prevented from flowing out through the liquid outlet portion. The body portion also includes a plurality of flow channels provided in an interior surface thereof.