Shelf-Stable Water Bottling via pH Ionization
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Solution Overview
Problem
Current bottling methods for still water, such as cold fill, hot fill, retort, and aseptic, face challenges in terms of bottle geometry requirements and costs, and none efficiently provide a safe, economic, and efficient way to fill any type of container with a beverage in a shelf-stable manner.
Innovation Solution
A bottling system that includes a distillation station for purifying water, an ionization station to raise the pH, and one or more ingredient injection stations to add flavors and minerals, followed by a filling station, allowing for the creation of shelf-stable still water with enhanced ingredients without the need for heat or significant capital investment.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of manufacture
If cold fill technique is used, then preservatives are required, but the process is simple and cost-effective
Solution Approach 1:
The patent changes the chemical parameters of water by raising pH above 6.0 through ionization and adding specific minerals, which fundamentally alters the preservation mechanism from chemical preservatives to pH-based stability, enabling shelf-stable bottles without traditional preservatives
Solution Approach 2:
The patent introduces an intermediary substance (minerals and pH modifiers) that mediates between the water and preservation requirements, creating a stable environment that prevents microbial growth without needing traditional preservative chemicals
2Reliability
If hot fill technique is used, then container sterilization is achieved, but the container must withstand heat and vacuum
Solution Approach 1:
The patent replaces the mechanical/thermal sterilization system (heat and vacuum) with a chemical solution system based on pH modification and mineral addition, achieving sterilization through chemical means rather than thermal and mechanical means
Solution Approach 2:
The patent fundamentally changes the approach to sterilization by modifying water chemistry parameters (pH > 6.0 and mineral content) rather than relying on temperature and pressure parameters, thereby eliminating the need for heat-resistant containers
3Reliability
If retort filling is used, then shelf stability is achieved, but the process is complex and time-consuming
Solution Approach 1:
The patent extracts the essential function of preservation from the complex retort process by isolating the key factor to be pH modification and mineral addition, thereby achieving shelf stability through a simplified process that eliminates the need for high-temperature heating and extended holding times
4Temperature
If aseptic technique is used, then no heat exposure is required, but capital investment and operating costs are high
Solution Approach 1:
The patent employs disposable or easily replaceable mineral and pH modifier substances that can be added to water without requiring expensive sterilization equipment, replacing the high capital investment aseptic system with a low-cost chemical addition approach
Solution Approach 2:
The patent achieves cost-effectiveness by modifying water chemistry parameters (pH and mineral content) rather than investing in complex aseptic filling equipment, demonstrating that chemical parameter changes can replace expensive mechanical sterilization systems
5Reliability
If traditional bottling methods are used, then specific bottle geometries are required, but flexibility in container types is limited
Solution Approach 1:
The patent creates a universal preservation method based on pH modification and mineral addition that works across all container types and geometries, making the bottling system adaptable to any container shape or size without requiring specialized equipment for different bottle geometries
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 produces a shelf-stable beverage with an authentic taste profile by raising the pH of water above 4.6, enhancing the sensory and taste experience, while being cost-effective and efficient, and capable of using any container type, unlike traditional methods.
Implementation Method 1
a distillation station for distilling a flow of the water
Implementation Method 2
an ionization station for raising the pH of the flow of water
Data Source
AI summary
The bottling system herein provides for dispensing water with added ingredients into a container. The bottling system includes a distillation station for distilling a flow of the water, an ionization station for raising the pH of the flow of water, one or more ingredient injection stations to add the ingredients into the flow of water, and a filling station for filling the container with the flow of water with the added ingredients.