Patent Application
20080050496
A general purpose of this invention is to provide a self-contained apparatus and means for combining and mixing suitable proportions of two or more liquids, chemicals or compounds. The basic design comprises an operator control system, a drive motive assembly, one or more mixing chamber assemblies, and a cooling system. In one embodiment, the mixing chamber assemblies each comprise at least one static mixer having a plurality of perforations encased in an outer air-injection jacket. The apparatus provides a self-contained system that provides a means for continuously producing a cool (less than about 15° C. preferably less than about 2° C.), stabilized emulsion or foamed product e.g., whipped cream, infused with an alcoholic beverage (i.e., any fluid or solid capable of being converted into a fluid suitable for human consumption and having an alcoholic content of more than 6% by volume, including alcohol). In practice, cream and a flavoring agent and/or liquor are mixed, and then injected into at least one of the one or more mixing chamber assemblies. Sweeteners, and colorings may also be added to the foamable product. Next, pressurized air is introduced into the air-injection jacket and enters a static mixer through a plurality of pinholes to foam the mixture.
A wide variety of fat (e.g., coconut oil, cotton seed oil, peanut oil, and palm oil) or milkfat having a low melting point (less than 32° C.) is preferred. Protein such as casein, sodium caseinate, and Soya protein may be used in the foamed product. An alcoholic beverage containing ethanol such as wine, liqueurs, melasse alcohol, vodka and brandy is preferred. A preferred calcium source is a cream product such as KLEINPETER® whipping cream. Other calcium sources such as liquid cream, milk powder, milk, cream containing carageenan, brand whipping cream (containing 28-35% fat) or heavy whipping cream (containing at least 35% fat) may be used.
In an alternative embodiment, the mixer may be adapted to be used for mixing various chemicals and compounds, including pharmaceutical and oil and gas products. Depending on the chemicals and compounds to be mixed, the cooling system may not be required.
There are several advantages to using this apparatus to combine and mix two or more chemicals or compounds. First, costs are reduced compared to other mixing devices. The novel mixing and foaming apparatus is virtually self-sufficient, and thus reduces the need for human intervention. Second, the operator control system may be programmed to adjust for various viscosities and amounts of chemicals or compounds to be mixed. Third, when producing a dairy-based ingredient (e.g., whipped-cream) infused with an alcoholic beverage, the operator control system prevents false starts and/or splashing by determining if the user is ready to collect the product. Fourth, the apparatus does not require the addition of foam stabilizing agents (e.g., polyphosphates, polysaccharides and lactates) to produce an emulsifying or foamed dairy product with an infused alcoholic beverage. Finally, the apparatus is energy-efficient. Neither electrical whipping devices nor mechanical stirring devices are required.
In the embodiment illustrated in
Drive motor 4 in this embodiment is an alternating current induction motor sized to fit within a given operating space either inside or outside the cooling system. Alternatively, drive motor 4 may be a direct current motor. Drive motor 4 and its attached gear box have a drive ratio (i.e., ratio of motor speed to the pump speed) and power sufficient to allow drive motor 4 to controllably spin pump 6 to a predetermine flowrate.
Pump 6 is this embodiment is a peristaltic pump sized to fit within a given operating space. Several factors are considered when choosing a pump, including pressure rating, flowrate, physical size, operating temperature, and sanitary grade (i.e., a material able to minimize the growth of micro-organisms and that is relatively easy to clean and sanitize). The components of the drive motive assembly complement one another such that the pressure differential created by pump 6 is able to draw two or more streams of chemicals or compounds from storage reservoirs and to advance the streams through mixing chamber assembly 8 described below.
In the embodiment illustrated in
In the embodiment illustrated in
Construction of Prototype
A 4.4 ft3 mini refrigerator (Model WC491BG; Avanti, Miami, Fla.) was modified by adding a cream hopper 24 having outside accessibility, an operator control system, a drive motive assembly 4, and five mixing chamber assemblies 8 (only one is shown) each having a static mixer 20 encased in an air-injection jacket 10. Five ports (not shown) were drilled into the top of the mini fridge for mounting of fluidic suppliers 26. A 0.125 in inner diameter hose was attached to each liquid head 30 and to a main line having a diameter of 0.375 in, which supplied liquids along line 32 to pump 6, to introduce an assortment of flavors and liquors into mixing chamber assemblies 8, while preventing cross-contamination between the different flavors and liquors flowing from each fluidic supplier 26. A stand 28 was mounted on top of the mini fridge to support fluidic suppliers 26. A proportional flow pinch valve (not shown; model 0001; Cybotec, Covington, La.) was also connected to each of the 0.125 in inner diameter hoses to control the flow of the flavor additives and liquors corresponding to the desired flavor for eventual dispensing and consumption.
A 1.5 liter cream hopper 24 was made out of stainless steel and had five outlets 34 (only three outlets are shown) for hose connections, which corresponded with the five flavor additives supplied to the mixing chamber assembly 8, and a top opening 36 for adding cream to cream hopper 24.
A hose 25 having a diameter of 0.125 in for each flavor additive and liquor extended from the base of cream hopper 24 to a reducing Tee connector 38 (Model A-31208-47; Cole Palmer, Vernon Hills, Ill.) for mixing with the various flavor additives and liquors, depending of the desired flavor, as they were drawn towards mixing chamber 8 by pump 6 (Model EW-07019-20; Cole Palmer, Vernon Hills, Ill.). A solenoid valve 27 (model #SV61, Valcor Scientific, Springfield, N.J.), was used to control the flow of cream leaving cream hooper 24 and entering line 40. Proportional-type pinch valves (not shown) activated by a small servo-motor (Model 900-00005; Parallax, Rocklin, Calif.) were used to regulate the mixture of cream flowing through line 40 with the flavor additives and liquors as they were drawn into pump 6.
Drive motor 4 (specification: ⅛ hp; 31 inch pounds of torque; and 173 rpm) (model 4Z281; Dayton, Dayton, Ohio) had a right angle gear (not shown) capable of connecting drive motor to pump 6 perpendicularly. Drive motor 4 was attached to bracket 42 and mounted onto base frame 44 for support.
Mixing chamber 8 corresponding to each available flavor were fabricated by encasing an 11 inch, 24 element-mounted static mixer 20 (Model EW-04668-16; Cole Palmer, Vernon Hills, Ill.) in an inner tube 12 having a 0.5 in outside diameter, and then enclosing the inner tube 12 in a 0.5 in inner diameter air-injection jacket 10. Approximately 1300 0.01 inch pinholes 18 were drilled into inner tube 12 to allow compressed air to enter static mixer 20 for agitation of the mixture of cream, flavor additives and liquor to form a foam. A 0.375 in inner diameter tubing was used to route the mixture from pump 6 to inlet 14 of inner tube 12 corresponding to the desired flavor/cream mixture. A 12 element mounted static mixer 46 (Model EW-04668-04; Cole Palmer, Vernon Hills, Ill.) encased in a ⅜ in inner diameter tube was placed between the outlet 16 of inner tube 12 corresponding to the desired flavor and a Valcor solenoid valve (not shown; Model SV61; Valcor Scientific, Springfield, N.J.) was used for dispensing a foamed mixture of cream, flavor additives and liquor.
A generic T-type connector was used to supply compressed air through air hose 48 to air-injection jacket 10 of mixing chamber assembly 8. An air solenoid valve 50 (SV61; Valcor Scientific, Springfield N.J.) was used to regulate the intake of compressed air at 15 psi. A pressure gage 52 (Model EZ3040; Campbell Hausfeld, Harrison, Ohio) and a pressure regulator 54 (Model R261; Poweraire, Anaheim, Calif.) were attached to base frame 44 attached to the incoming air supply to monitor and control air pressure entering mixing chamber 8. A manifold 56 (Model EW-31521-07; Cole Palmer, Vernon Hills, Ill.) was used to route the compressed air to mixing chamber assembly 8 corresponding to the various flavors. A 5 micron filter 58 (Model PA2121; Campbell Hausfeld, Harrison, Ohio) was used to prevent contamination of the air flowing from hose 48 through hose 57 and into air-injection jacket 10.
A programmable micro-controller (not shown; Model 45187; Parallax Inc., Rocklin, Calif.) and a relay board (not shown; Model OME-DB-16R; Omega Engineering Inc., Stamford, Conn.) were mounted in an external housing (not shown) located adjacent to the mini fridge to monitor and control all operation functions by providing voltage to various components of mixing and foaming apparatus 2 when activated by the microcontroller.
Dispensing Sequence
A typical operation sequence was as follows: First, a container is placed underneath the dispensing nozzle head. (Optionally, a sensor positioned near the dispensing nozzle head may be used to detect the presence of a container and relay a signal to the microcontroller indicating that a container is present and that the mixing process may begin. If the dispensing cup is removed before the program ends, the process is stopped to prevent spillage.) Next, the microcontroller prompted the user to select a desired flavor. Once the operation specifications of mixing and foaming apparatus 2 (e.g., the dispensing size, flavor selection, etc.) were input to the microcontroller, the microcontroller signaled the relay board to draw cream into the main fluid line by actuating the pump 6 via drive motor 4. Next, the microcontroller signaled the relay to dispense the selected flavor into the main fluid line at the T-type connector 38. Suitable proportions of cream and selected flavor were mixed together as they traveled through the main line. The mixture was then pumped through the inner tubing 12 containing a static mixer 20. Air supplied at a pressure of between about 15 psi and about 25 psi was introduced into air-injection jacket 10 to further agitate the mixture and to create foam. Next, the mixture was introduced into a second static mixer assembly 46 comprising a tubing (not shown) having an inlet, an outlet, and a static mixer located between the inlet and outlet immediately before the exit nozzle to ensure a more uniform distribution of the mixed product. A mixture of cream and flavor was then ejected from the exit nozzle into the container.
Cleaning System
A typical cleaning sequence involves injecting sanitizing water into the cream hopper 36 and allowing the water to flow through all hoses, pumps, air-jackets, and fittings. Next, the hopper 36 is drained, and a burst of clean air purges the system through a drain solenoid to remove any excess water/solvent.
The combination of mechanical components and the versatile controller system allows for easy adjustments of the equipment for different applications and many ingredients. This system can be adapted for mixing of a variety of chemicals and liquids, including food substances and pharmaceuticals. As for mixing of dairy based products, the system can be adjusted to produce various grades of whip cream. The overall system is a self-contained, dairy grade sanitary system to produce a safe and delicious food consumable.
The complete disclosures of all references cited in this specification are hereby incorporated by reference. In the event of an otherwise irreconcilable conflict, however, the present specification shall control.
