Variable Porosity Filter Capsule for Uniform Liquid Flow
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Solution Overview
Problem
Beverage preparation capsules face challenges such as high manufacturing costs due to precise assembly requirements, inconsistent flow rates, and incomplete dissolution of ingredients, leading to inconsistent vending performance and poor beverage taste, especially when preparing espresso-type beverages.
Innovation Solution
A beverage preparation capsule with a hollow body containing a filter material of variable porosity, where the porosity is greater closer to the outlet and less porous closer to the inlet, ensuring consistent liquid flow and complete ingredient extraction by minimizing channeling and back-pressure.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If a folded web of filter material is used to support beverage preparation ingredient, then the ingredient can be held in place, but the assembly requires precise and secure bonding which increases manufacturing costs
Solution Approach 1:
The patent uses a porous support structure that inherently holds the beverage preparation ingredient in place through its physical structure rather than requiring bonded filter material. The porous nature provides both support and filtration functionality, eliminating the need for complex folded web assemblies and reducing manufacturing complexity.
Solution Approach 2:
The patent combines the support function and filtration function into a single integrated porous support structure. This merging of functions eliminates the need for separate filter material layers and complex bonding processes, thereby reducing manufacturing costs while maintaining reliability.
2Power
If liquid is injected at high pressure for espresso preparation, then beverage extraction is improved, but channelling occurs through the compressed bed preventing uniform exposure
Solution Approach 1:
The patent employs a porous support structure with controlled local porosity distribution. The structure has higher porosity in regions where liquid flow is needed and lower porosity where ingredient retention is critical. This local quality variation allows high pressure liquid injection to distribute uniformly through the ingredient bed without channelling, while maintaining effective filtration.
Solution Approach 2:
The patent changes the physical parameters of the support structure, specifically the pore size distribution and porosity gradient, to optimize liquid flow characteristics. By adjusting these parameters, the system can handle high pressure injection while preventing channelling and ensuring uniform liquid distribution through the compressed ingredient bed.
3Reliability
If the filter material is tightly packed to prevent solid passage, then filtration efficiency is improved, but system back-pressure increases due to blocked water flow
Solution Approach 1:
The patent uses a porous support structure with optimally designed pore sizes and distributions. The structure provides effective filtration by preventing solid passage through its porous nature while maintaining sufficient open space for liquid flow. This eliminates the need for tightly packed filter material, thereby reducing system back-pressure while maintaining filtration efficiency.
4Reliability
If a complex folded web structure is used for filter material, then ingredient support is improved, but the rate of flow of beverage through the filter is reduced
Solution Approach 1:
The patent replaces the complex folded web structure with a porous support structure that provides ingredient support through its physical framework rather than through folded layers. This design maintains ingredient stability while providing open pathways for rapid beverage flow, thereby increasing productivity without sacrificing reliability.
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
This design simplifies manufacturing, reduces material usage, enhances vending performance, and improves taste consistency by ensuring uniform exposure of ingredients to liquid, reducing waste and optimizing brewing time.
Implementation Method 1
a filter material having a variable porosity along at least one dimension of the filter material's surface area, wherein the filter material is less porous closer to the top or inlet of the hollow body and more porous closer to the bottom or outlet of the hollow body
Data Source
Figure 1~2b
Figure 3~4b
Figure 5~6a
AI summary
A beverage preparation capsule (800) is provided comprising a hollow body suitable for containing a beverage preparation ingredient, the hollow body having a top end for receiving liquid into the hollow body, a bottom end for dispensing the beverage from the hollow body, and at least one side wall (813) between the top and bottom ends, the bottom end being in fluid communication with the top end; and the hollow body containing a filter material (830) having a variable porosity along at least one dimension of the filter material's surface area, wherein the filter material (830) is less porous closer to the top or inlet of the hollow body and more porous closer to the bottom or outlet of the hollow body, or wherein the filter material is less porous closer to the side wall of the hollow body and more porous closer the centre of the filter material, or a combination of both. The beverage preparation capsule may be used with a beverage preparation apparatus in a method of preparing a beverage, particularly ground coffee or leaf tea.