Patent Application
20110259020
Not Applicable
Beverage cans and beverage bottles have been used for decades for storing beverages, such as carbonated beverages, including beer, cider, sparkling wine, carbonated mineral water or various soft drinks, or alternatively non-carbonated beverages, such as non-carbonated water, milk products such as milk and yoghurt, wine or various fruit juices. The beverage containers, such as bottles and in particular cans, are typically designed for accommodating a maximum amount of beverage, while minimising the amount of material used, while still ensuring the mechanical stability of the beverage container.
Most beverages have an optimal serving temperature significantly below the typical storage temperature. Beverage containers are typically stored at room temperatures in supermarkets, restaurants, private homes and storage facilities. The optimal consumption temperature for most beverages is around 5° C. and therefore, cooling is needed before serving the beverage. Typically, the beverage container is positioned in a refrigerator or a cold storage room or the like well in advance of serving the beverage so that the beverage may assume a temperature of about 5° C. before serving. Persons wishing to have a beverage readily available for consumption must therefore keep their beverage stored at a low temperature permanently. Many commercial establishments such as bars, restaurants, supermarkets and petrol stations require constantly running refrigerators for being able to satisfy the customers' need of cool beverage. This may be regarded a waste of energy since the beverage can may have to be stored for a long time before being consumed. In the present context, it should be mentioned that the applicant company alone installs approximately 17000 refrigerators a year for providing cool beverages, and each refrigerator typically has a wattage of about 200 W.
As discussed above, the cooling of beverage containers by means of refrigeration is very slow and constitutes a waste of energy. Some persons may decrease the time needed for cooling by storing the beverage container for a short period of time inside a freezer or similar storage facility having a temperature well below the freezing point. This, however, constitutes a safety risk because if the beverage container is not removed from the freezer well before it freezes, it may cause a rupture in the beverage can due to the expanding beverage. Alternatively, a bucket of ice and water may be used for a more efficient cooling of beverage since the thermal conductivity of water is significantly above the thermal conductivity of air.
It would be advantageous if the beverage container itself contains a cooling element, which may be activated shortly before consuming the beverage for cooling the beverage to a suitable low temperature. Within the beverage field of packaging, a particular technique relating to cooling of beverage cans and self-cooling beverage cans have been described in among others U.S. Pat. No. 4,403,567, U.S. Pat. No. 7,117,684, EP0498428, U.S. Pat. No. 2,882,691, GB2384846, WO2008000271, GB2261501, U.S. Pat. No. 4,209,413, U.S. Pat. No. 4,273,667, U.S. Pat. No. 4,303,121, U.S. Pat. No. 4,470,917, U.S. Pat. No. 4,689,164, US20080178865, JP2003207243, JP2000265165, U.S. Pat. No. 3,309,890, WO8502009, U.S. Pat. No. 3,229,478, U.S. Pat. No. 4,599,872, U.S. Pat. No. 4,669,273, WO2000077463, EP87859 (fam U.S. Pat. No. 4,470,917), U.S. Pat. No. 4,277,357, DE3024856, U.S. Pat. No. 5,261,241 (fam EP0498428), GB1596076, U.S. Pat. No. 6,558,434, WO02085748, U.S. Pat. No. 4,993,239, U.S. Pat. No. 4,759,191, U.S. Pat. No. 4,752,310, WO0110738, EP1746365, U.S. Pat. No. 7,117,684, EP0498428, U.S. Pat. No. 4,784,678, US2746265, US1897723, US2882691, GB2384846, U.S. Pat. No. 4,802,343, U.S. Pat. No. 4,993,237, WO2008000271, GB2261501, US20080178865, JP2003207243, U.S. Pat. No. 3,309,890, U.S. Pat. No. 3,229,478, WO2000077463, WO02085748.
The above-mentioned documents describe technologies for generating cooling via a chemical reaction, alternatively via vaporisation. For using such technologies as described above, an instant cooling can be provided to a beverage and the need of pre-cooling and consumption of electrical energy is avoided. Among the above technologies, the cooling device is large in comparison with the beverage container. In other words, a large beverage container has to be provided for accommodating a small amount of beverage resulting in a waste of material and volume. Consequently, there is a need for cooling devices generating more cooling and/or occupying less space within the beverage container.
An object of the present invention is to provide a cooling device which may be used inside a beverage container for reducing the temperature of a beverage from about 22° C. to about 5° C., thereby eliminating or at least substantially reducing the need of electrical powered external cooling.
A further advantage according to the present invention is that the beverage container and the cooling device may be stored for an extended time such as weeks, months or years until shortly before the beverage is about to be consumed at which time the cooling device is activated and the beverage is cooled to a suitable consumption temperature. It is therefore a further object of the present invention to provide activators for activating the cooling device shortly before the beverage is about to be consumed.
The above objects together with numerous other objects which will be evident from the below detailed description of preferred embodiments of the cooling device according to the present invention and are according to a first aspect of the present invention obtained by a container for storing a beverage, the container having a container body and a closure and defining an inner chamber, the inner chamber defining an inner volume and including a specific volume of the beverage,
The container is typically a small container intended for one serving having a volume of about 20 to 75 centilitres of beverage. In some cases, however, it may be decided to use a cooling device with a larger container, such as a large bottle or vessel, which may accommodate one litre of beverage or a keg, which may accommodate five litres or more of beverage. In such cases, a cooling device is intended to give the beverage an instant cooling to suitable consumption temperature for the first serving of beverage, where after the beverage may be kept in a refrigerator for subsequent servings. The container is preferably made of aluminium, which is simple to manufacture, i.e. by stamping, and which may be recycled in an environmentally friendly way by melting of the container. Alternatively, collapsible or non-collapsible containers may be manufactured in polymeric materials such as PET plastics. Yet alternatively, the container may be a conventional glass bottle.
The cooling device is preferably fixated to the beverage container, such as fixated to the bottom of the container or the lid of the container. The cooling device should have a housing for separating the beverage and the reactant. The cooling device should not require a too large portion of the inner volume of the beverage container, since a too large cooling device will result in a smaller amount of beverage being accommodated in the beverage container. This would require either larger beverage containers or alternatively more beverage containers being produced for accommodating the same amount of beverage, both options being ecologically and economically undesired due to more raw material being used for manufacturing containers and more storage and transportation volume. It has been contemplated that a cooling device housing volume of about 33% of the beverage volume and 25% of the total inner volume of the beverage container would be still acceptable trade off between cooling efficiency and accommodated beverage volume. A too small cooling device would not be able to cool the beverage to sufficiently low temperatures.
The two reactants used in the cooling device should be held separately before activation of the cooling device and when the cooling device is activated, the two reactants are caused to react with one another. The reactants may be held separately by for instance being accommodated in two separated chambers or alternatively, one or both of the reactants may be provided with a coating preventing any reaction to start until activation. The two reactants should be substantially non-toxic, which will be understood to mean non-fatal if accidentally consumed in the relevant amounts used in the cooling device. It is further contemplated that there may be more than two reactants, such as three or more reactants. The reaction should be an entropy increasing reaction, i.e. the number of reaction products should be larger than the number of reactants. In the present context it has surprisingly been found out that an entropy increasing reaction producing products of a stoichiometric number of at least three, preferably four or more, preferably five larger than the stoichiometric number of the reactants will produce a more efficient cooling than a smaller stoichiometric number. The stoichiometric number is the relationship between the number of products divided with the number of reactants. The reaction should be non-reversible, i.e. understood to mean it should not without significant difficulties be possible to reverse the reaction, which would cause a possible reheating of the beverage. The temperature of the beverage should be reduced by at least 15° C. or preferably 20° C., which for a water-based beverage corresponds to a heat reduction of the beverage of about 50 to 85 joules per liter of beverage. Any smaller temperature or heat reduction would not yield a sufficient cooling to the beverage, and the beverage would be still unsuitably warm when the chemical reaction has ended and the beverage is about to be consumed. Preferably, the chemical reaction produces a heat reduction of 120-240 J/ml of reactants, or most preferably 240-330 J/ml of reactants. Such cooling efficiency is approximately the cooling efficiency achieved by melting of ice into water. The chemical reaction should preferably be as quick as possible, however still allowing some time for the thermal energy transport for avoiding ice formation near the cooling device. It has been contemplated that preferably the heat or temperature reduction is accomplished within no more than five minutes or preferably no more than two minutes. These are time periods which are acceptable before beverage consumption. In the present context it may be noted that carbonated beverages typically allow a lower temperature of the cooling device compared to non-carbonated beverages since the formation of CO2 bubbles rising in the beverage will increase the amount of turbulence in the beverage and therefore cause the temperature to equalize faster within the beverage.
Further, the term non-reversible should be considered to be synonymous with the word irreversible. The term non-reversible reaction should be understood to mean a reaction in which the reaction products and the reactants do not form a chemical equilibrium which is reversible by simply changing the proportions of the reactants and/or the reaction products and/or the external conditions such as pressure, temperature etc. Examples of non-reversible reactions include reactions in which the reaction products constitute a complex, a precipitation or a gas. Chemical reactions, such as reactions involving dissolving of a salt in a liquid such as water and disassociation of the salt into ions, which form an equilibrium, will come to a natural stop when the forward reaction and the backward reaction proceed at equal rate. E.g. in most solutions or mixtures the reaction is limited by the solubility of the reactants. A non-reversible reaction as defined above will continue until all of the reactants have reacted.
German published patent application DE 21 50 305 A1 describes a method for cooling beverage bottles or cans. A cooling cartridge including a soluble salt is included in the bottle or can. By dissolving the salt in a specific volume of water a cooling effect is obtained by utilizing the negative solution enthalpy. However, by using the negative solution enthalpy as proposed, the lowest temperature achieved was about 12° C., assuming an initial temperature of 21° C. None of the examples of embodiments achieves the sought temperature of about 5° C. By calculating the heat reduction in the beverage (Q=c*m*ΔT), the example embodiments achieve heat reductions of only about 15-38 J/ml of beverage. All of the examples of embodiments also require reactants having a total volume exceeding 33% of the beverage volume. Further, all of the reactions proposed in the above-mentioned document are considered as reversible, since the reactions may be reversed by simply removing the water from the solution. By removing the water, the dissolved salt ions will recombine and form the original reactants.
The German utility model DE 299 11 156 U1 discloses a beverage can having an external cooling element. The cooling element may be activated by applying pressure to mix two chemicals located therein. The document only describes a single chemical reaction including dissolving and disassociation of potassium chloride, saltpeter and salmiac salt in water which is stated to reach a temperature of 0° C. or even −16° C. of the cooling element, although the description is silent about the starting temperature of the cooling element. The description is also silent about the dimensions used for the cooling element and which volumes of beverage and reactants are used.
Many non-reversible entropy increasing reactions are known as such. One example is found on the below internet URL: http://web.archive.org/web/20071129232734/http://chemed.chem.purdue.edu/demo/demosheets/5.1.html. The above reference suggests the below reaction:
The above reference suggests that the reaction above is endothermal and entropy increasing and generates a temperature below the freezing temperature of water. However, there is no indication that the above reaction may be used in connection with the cooling of beverage, nor is any information about the amounts of reactants required available, nor the use of an actuator to initiate the reaction.
Different from most solution reactions, it should be noted that the above reaction may be initiated without the addition of any liquid water. Some other non-reversible entropy increasing reactions require only a single drop of water to initiate.
The use of ammonia is in the present context not preferred, since ammonia may be considered toxic, and will, in case it escapes into the beverage, yield a very unpleasant taste to the beverage. Preferably, all reactants as well as reaction products should in addition to being non-toxic have a neutral taste in case of accidental release into the beverage.
An actuator is used for activating the chemical reaction between the reactants. A reactant may include a pressure transmitter for transmitting a pressure increase, or alternatively a pressure drop, from within the beverage container to the cooling device for initiating the reaction. The pressure drop is typically achieved when the beverage container is open, thus the cooling device may be arranged to activate when the beverage container is being opened, alternatively, a mechanical actuator may be used to initiate the chemical reaction. The mechanical actuator may constitute a string or a rod or communicate with the outside of the beverage container for activating the chemical reaction. Alternatively, the mechanical actuator may be mounted in connection with the container closure so that when the container is opened, a chemical reaction is activated. The activation may be performed by bringing the two reactants in contact with each other, i.e. by providing the reactants in different chambers provided by a breakable, dissolvable or rupturable membrane, which is caused to break, dissolve or rupture by the actuator. The membrane may for instance be caused to rupture by the use of a piercing element. The reaction products should, as well as the reactants be substantially non-toxic.
One kind of activator is disclosed in the previously mentioned DE 21 50 305 A1, which uses a spike to penetrate a membrane separating the two chemicals. US 2008/0016882 shows further examples of activators having the two chemicals separated by a peelable membrane or a small conduit.
The volume of the products should not substantially exceed the volume of the reactants, since otherwise, the cooling device may be caused to explode during the chemical reaction. A safety margin of 3 to 5%, or alternatively a venting aperture, may be provided. A volume reduction should be avoided as well. The reactants are preferably provided as granulates, since granulates may be easily handled and mixed. The granulates may be provided with a coating for preventing reaction. The coating may be dissolved during activation by for instance a liquid entering the reaction chamber and dissolving the coating. The liquid may be referred to as an activator and may constitute e.g. water, propylene glycol or an alcohol. It is further contemplated that a reaction controlling agent, such as a selective adsorption controlling agent or a retardation temperature setting agent may be used for reducing the reaction speed, alternatively, a catalyst may be used for increasing the reaction speed. It is further contemplated that a container may comprise guiding elements for guiding the flow of beverage towards the cooling device for increasing the cooling efficiency. The present cooling device may also be used in a so-called party keg, which is a beverage keg having internal pressurization and dispensing capabilities. In this way, the comparatively large party kegs must not be pre-cooled before being used. The cooling device may alternatively be provided as a widget which is freely movable within the container. This may be suitable for glass bottles where it may be difficult to provide a fixated cooling device.
According to a further embodiment of the first aspect of the present invention, the two separate reactants comprise one or more salt hydrates. Salt hydrates are known for producing an entropy increasing reaction by releasing water molecules. In the present context, a proof-of-concept has been made by performing a laboratory experiment. In the above-mentioned laboratory experiment, a dramatic energy change has been established by causing two salts, each having a large number of crystal water molecules added to the structure, to react and liberate the crystal water as free water. In the present laboratory experiment, the following chemical reaction has been tried out: Na2SO4, 10H2O+CaCl2, 6H2O→2NaCl+CaSO4, 2H2O+14H2O. The left side of the reaction scheme includes a total of two molecules, whereas the right side of the reaction schemes includes twenty molecules. Therefore, the entropy element—TΔS becomes fairly large, as ΔS is congruent to k×In20/2.
The above chemical reaction produces a simple salt in an aqueous solution of gypsum. It is therefore evident that all constituents in this reaction are non-toxic and non-polluting. In the present experiment, 64 grams of Na2SO4 and 34 grams of CaCl2, the reaction has produced a temperature reduction of 20° C., which has been maintained stable for more than two hours. A prototype beer can has been manufactured having a total volume of 450 ml including 330 ml of beer and a bottle of 100 ml including the two reactants. After the opening of the can, the reactants were allowed to react resulting in a dramatic cooling of the beer inside the beverage can.
According to the present invention, a cooling device is provided based on a chemical reaction between two or more reactants. The chemical reaction is a spontaneous non-reversible endothermic reaction driven by an increase in the overall entropy. The reaction absorbs heat from the surroundings resulting in an increase in thermodynamic potential of the system. ΔH is the change in enthalpy and has a positive sign for endothermic reactions. The spontaneity of a chemical reaction can be ascertained from the change in Gibbs free energy ΔG.
At constant temperature ΔG=ΔH−T*ΔS. A negative ΔG for a reaction indicates that the reaction is spontaneous. In order to fulfill the requirements of a spontaneous endothermic reaction the overall increase in entropy ΔS for the reaction has to overcome the increase in enthalpy ΔH.
According to a further embodiment of the first aspect of the present invention at least two separate, substantially non-toxic reactants comprise a first reactant, a second reactant and a third reactant, the second and third reactants being present as separate granulates and the first reactant being applied as a coating covering the granulates of the second and third reactants. By coating the second and the third reactants by the first reactant it can be ensured that the three reactants are held separated although the three reactants are mixed, since the second and the third reactants are prevented from reacting by the first reactant. In this way accidental activation of the chemical reaction may be avoided, e.g. by shock or in case a small amount of water enters the reaction chamber, the reaction will not be initiated since the coating will protect the second and third reactants. It is preferred to use the first reactant as the coating, since a non-reacting coating would constitute a waste of volume and thereby necessitate a larger cooling device.
According to a further embodiment of the first aspect of the present invention the second and third reactants generate a first non-reversible entropy increasing reaction producing an intermediate reaction product, and the third reactant reacting with the intermediate reaction product generating a second non-reversible entropy increasing reaction. In case the intermediate reaction products are toxic or otherwise unpleasant, such as bad smelling, the negative effect of the intermediate products may be avoided by allowing them to react with the third reactant and create an end product which is safe and which does not have any of the drawbacks of the intermediate reaction products.
According to a further embodiment of the first aspect of the present invention the intermediate product is a gas and the second non-reversible entropy increasing reaction generates a complex or a precipitate. For instance, the intermediate product may be a toxic or smelly gas, which may be unsuitable for use in the present context. The gas may then be pacified by reacting with the third reactant to form a complex or a precipitate which is safe.
According to a further embodiment of the first aspect of the present invention the first reactant is dissolvable by water or an organic solvent preferably a liquid such as water, the first, second and third reactants being prevented from reacting through the coating. Upon initiation, a sufficient amount of water to at least partially dissolve the coating is introduced into the cooling device, thereby allowing all three reactants to dissolve and react with each other.
According to a further embodiment of the first aspect of the present invention the cooling device is accommodated within the container. To ensure that a high percentage of the cooling energy is used for cooling the beverage and not lost to the surroundings, the cooling device may be located within the container, preferably in direct contact with the beverage and more preferably completely surrounded by beverage.
The cooling device according to the present invention includes at least two separate, substantially non-toxic reactants causing with one another a non-reversible entropy increasing reaction producing substantially non-toxic products in a stoichiometric number at least a factor 3, preferably a factor 4, more preferably a factor 5 larger than the stoichiometric number of the reactants.
The reactants are preferably solids but solid-liquid, liquid-liquid and solid-solid-liquid reactants are contemplated also to be relevant in the present context i.e. in the context of implementing a cooling device for use in a beverage container. Solid reactants may be present as powder, granules, shavings, etc.
The reactants and products are substantially non-toxic.
In the context of the present invention non-toxic is not to be interpreted literally but should be interpreted as applicable to any reactant or product which is not fatal when ingested in the amounts and forms used according to the present invention. Suitable reactants form products which are a) easily soluble in the deliberated crystal water or b) insoluble in the deliberated crystal water. A list of easily soluble vs less soluble salt products is given below:
Further suitable reactants are the following:
Na2SiO3.xH20, x=5-9
Na2O.xSiO2, x=3-5
Additional reactants and sets of reactants are listed in the below Table 1 and Table 2.
The salt product is preferably an easily soluble salt although less soluble products are preferable for salt products which are toxic to render them substantially non-toxic.
The volumetric change during the non-reversible entropy-increasing reaction is no more than ±5%, preferably no more than ±4%, further preferably no more than ±3%, or alternatively the cooling device being vented to the atmosphere for allowing any excess gas produced in the non-reversible entropy-increasing reaction to be vented to the atmosphere.
Suitable solid reactants according to the present invention are salt hydrates and acid hydrates. The salt hydrates according to the invention are organic salt hydrates or inorganic salt hydrates, preferably inorganic salt hydrates. Some of the below salts are contemplated to be present only in trace amounts for controlling selective adsorption. Suitable organic salt hydrates may include Magnesium picrate octahydrate Mg(C6H2(NO2)3O)2.8H2O, Strontium picrate hexahydrate Sr(C6H2(NO2)3O)2.6H2O, Sodium potassium tartrate tetrahydrate KNaC4H4O6.4H2O, Sodium succinate hexahydrate Na2(CH2)2(COO)2.6H2O, Copper acetate monohydrate Cu(CH3COO)2.H2O etc. Suitable inorganic salt hydrates according to the invention are salt hydrates of alkali metals, such as lithium, sodium and potassium, and salt hydrates of alkaline earth metals, such as beryllium, calcium, strontium and barium, and salt hydrates of transition metals, such as chromium, manganese, iron, cobalt, nickel, copper, and zinc, and aluminium salt hydrates and lanthanum salt hydrates. Suitable alkali metal salt hydrates are for example LiNO3.3H2O, Na2SO4.10H2O (Glauber's salt), Na2SO4.7H2O, Na2CO3.10H2O, Na2CO3.7H2O, Na3PO4.12H2O, Na2HPO4.12H2O, Na4P2O7.10H2O, Na2H2P2O7.6H2O, NaBO3.4H2O, Na2B4O7.10H2O, NaClO4.5H2O, Na2SO3.7H2O, Na2S2O3.5H2O, NaBr.2H2O, Na2S2O6.6H2O, K3PO4.3H2O etc, preferably suitable alkaline earth metal salt hydrates are for example, MgCl2.6H2O, MgBr2.6H2O, MgSO4.7H2O, Mg(NO3)2.6H2O, CaCl2.6H2O, CaBr2.6H2O, Ca(NO3)2.4H2O, Sr(NO3)2.4H2O, Sr(OH)2.8H2O, SrBr2.6H2O, SrCl2.6H2O, SrI2.6H2O, BaBr2.2H2O, BaCl2.2H2O, Ba(OH)2.8H2O, Ba(BrO3)2.H2O, Ba(ClO3)2.H2O etc. Suitable transition metal salt hydrates are for example, CrK(SO4)2.12H2O, MnSO4.7H2O, MnSO4.5H2O, MnSO4.H2O, FeBr2.6H2O, FeBre6H2O, FeCl2.4H2O, FeCl3.6H2O, Fe(NO3)3.9H2O, FeSO4.7H2O, Fe(NH4)2(SO4)2.6H2O, FeNH4(SO4)2.12H2O, CoBr2.6H2O, CoCl2.6H2O, NiSO4.6H2O, NiSO4.7H2O, Cu(NO3)2.6H2O, Cu(NO3)2.3H2O, CuSO4.5H2O, Zn(NO3)2.6H2O, ZnSO4.6H2O, ZnSO4.7H2O etc. Suitable aluminium salt hydrates are for example Al2(SO4)3.18H2O, AlNH4(SO4)2.12H2O, AlBre6H2O, AlBr3.15H2O, AlK(SO4)2.12H2O, Al(NO3)3.9H2O, AlCl3.6H2O etc. A suitable lanthanum salt hydrate is LaCl3.7H2O.
Suitable acid hydrates according to the invention are organic acid hydrates such as citric acid monohydrate etc.
A salt or acid hydrate is preferably reacted with another salt or acid hydrate, it can however also be reacted with any non-hydrated chemical compound as long as crystal water is deliberated in sufficient amounts to drive the endothermic reaction with respect to the entropy contribution.
Suitable non-hydrated chemical compounds according to the invention may include acids, alcohols, organic compounds and non-hydrated salts. The acids may be citric acid, fumaric acid, maleic acid, malonic acid, formic acid, acetic acid, glacial acetic acid etc. The alcohols may be mannitol, resorcinol etc. The organic compounds may be urea etc. The non-hydrated salts according to the present invention may be such as anhydrous alkali metal salts, anhydrous alkaline earth metal salts anhydrous transition metal salts anhydrous aluminium salts and anhydrous tin salts and anhydrous lead salt and anhydrous ammonium salts and anhydrous organic salts. Suitable anhydrous alkali metal salt hydrates are for example NaClO3, NaCrO4, NaNO3, K2S2O6, K2SO4, K2S2O6, K2S2O3, KBrO3, KCl, KClO3, KIO3, K2Cr2O7, KNO3, KClO4, KMnO4, CsCl etc. Suitable anhydrous alkaline earth metal salts are for example CaCl2, Ca(NO3)2, Ba(BrO3)2, SrCO3, (NH4)2Ce(NO3)6 etc. Suitable anhydrous transition metal salts are for example NiSO4, Cu(NO3)2. Suitable anhydrous aluminium salts are Al2(SO4)3 etc. Suitable anhydrous tin salts are SnI2(s), SnI4(g) etc. Suitable anhydrous lead salts are PbBr2, Pb(NO3)2 etc. Suitable ammonium salts are NH4SCN, NH4NO3, NH4Cl, (NH4)2Cr2O7 etc. Suitable anhydrous organic salts are for example urea acetate, urea formate, urea nitrate and urea oxalate etc.
It is further contemplated that the anhydrous form of any hydrated salt or hydrated acid as listed above may be used as a non-hydrated chemical compound in a reaction according to the present invention.
A liquid reactant according to the present invention may be a liquid salt such as PBr3, SCl2, SnCl4, TiCl4, VCl4 or a liquid organic compound such as CH2Cl2 etc.
The number of reactants participating in the reaction is at least two. Some embodiments may use three or more reactants.
One possible reaction according to the present invention is
At room temperature (T=298 K)
ΔG=ΔH−T*ΔS=94 kJ/mol−298 K*0.447 kJ/K*mol=−39 kJ/mol
The negative sign indicates that the reaction is spontaneous.
The stoichiometric number of products to reactants is 19/2=9.5:1
Another possible reaction according to the present invention is
ΔH=−1473 kJ/mol+2*(−240 kJ/mol)+2*(−230 kJ/mol)+18*(−286 kJ/mol)−(−4327 kJ/mol+(−3342 kJ/mol))=108 kJ/mol
ΔG at room temperature (T=298 K) for this reaction can be directly calculated:
ΔG=−1362 kJ/mol+2*(−262 kJ/mol)+2*(−157 kJ/mol)+18*(−237 kJ/mol)−(−3647 kJ/mol+(−2793 kJ/mol))=−26 kJ/mol
Thus this reaction is spontaneous. The stoichiometric number of products to reactants is 23/2=11.5:1
A further possible reaction according to the present invention is
The reaction is spontaneous. The stoichiometric number of products to reactants is 13/3=4.33:1
Examples of further reactions are
a) Ba(OH)2.8H2O(s)+2NH4NO3(s)→Ba(NO3)2+2NH3(g)+10H2O(l)
b) Ba(OH)2.8H2O(s)+2NH4Cl(s)→BaCl2+2NH3(g)+10H2O(l)
The reaction is preferably activated by the addition of a polar solvent, such as water, glycerin, ethanol, propylene glycol, etc but the reaction may also be activated simply by contacting the reactants.
In some reactions the reactants may be non-reactive when contacted or being mixed. For these reactions a suitable catalyst may be used to enable the reaction.
In some embodiments the solid reactants are coated or microencapsulated. Suitable external coatings are heat resistant but dissolvable upon contact with an activation fluid capable of dissolving the coating. Suitable coatings include carbohydrates such as starch and cellulose, polyethers such as polyethylene glycol (PEG) but also shellac or plastics. Suitable activation fluids include water alcohols, organic solvents, acids. As an alternative to a coating, the solid reactants may be embedded in a soluble gel or foam.
By use of a coating the reactants can be premixed in order to increase the reaction rate. Furthermore, coating of reactants prevents premature activation of the cooling effect due to storage conditions or heat treatment of the beverage. In some embodiments a part of the reactant mass is coated with a thicker coating in order to slow down the reaction and prolong the cooling provided by the reaction. In other embodiments more than one coating may be applied to the reactants or different coatings may be applied to different reactants or parts of the reactant mass. Instead of a coating the reactants can be suspended in a non-aqueous fluid such as an organic solvent.
A retardation temperature setting agent having a suitable melting temperature may be used with the current invention. A suitable melting temperature may be such a temperature that the retardation temperature setting agent is liquid at temperatures above a freezing point or any desirable temperature yielding a desired cooling of the beverage to be cooled and solidifies as the temperature descends below this point thus retarding the reaction in order to prevent freezing of the beverage in the beverage container. The retardation temperature setting agent may be any chemical compound with a suitable melting temperature above the freezing temperature of water such as a temperature between 0° C. to +10° C. such as 2° C. to 6° C. such that the solidified form of the retardation temperature setting agent decreases the reaction rate of the reaction according to the present invention. Examples of suitable retardation temperature setting agents include polyethylene glycol, a fatty acid, or a polymer.
The reactants can be in the form of granulates of varying sizes to tailor the reaction rate to the specific application. The granules may also be coated as described above.
For some reactions it is preferable to add a solvent such as glycerol or a trace contaminant to prevent the formation of crystals of a product from coating remaining reactants thus inhibiting further reaction. An adsorbent can be used to selectively adsorb a product in order to control the reaction rate and/or ensure complete reaction. For some reactions the liquid activator used to initiate the reaction may also serve as a selective adsorption-controlling agent to control the reaction.
In reactions producing acidic or basic products a pH-regulating buffer may be included. The buffer may also be used to promote the dissolution of products in form of gas.
It is contemplated that one or more reactants may be formed in situ from precursors. This can be advantageous for preventing premature activation or preactivation of the cooling device after it has been placed in the container.
It is further contemplated that the following additives may be relevant for some reactions in the context of controlling the reaction: 3,7-diamino-5-phenothiazinium acetate, 18 crown 6 ether, 1,3-dimethyl-2-imidazolidinone.
The presently preferred reaction is a reaction between strontium hydroxide octahydrate and ammonium nitrate. To make the end product safe, magnesium nitrate hexahydrate is added as a third reactant. Most preferably, the magnesium nitrate hexahydrate is used as a coating for separating the strontium hydroxide octahydrate and ammonium nitrate. The above reactants react in a primary reaction and a NH3 pacification reaction. The primary reaction having a high cooling efficiency is as follows:
3Sr(OH)2.8H2O(s)+6NH4NO3(s)→3Sr2++6NO3−+6NH3+30H2O
Since NH3 may be considered as toxic, or at least not pleasantly smelling, it has to be pacified by a further reaction. The NH3 pacification reaction has a cooling efficiency which is lower than the cooling efficiency of the primary reaction:
3Sr2++6NO3−+6NH3+30H2O+Mg(NO3)2.6H2O(s) 3Sr2++8NO3−+Mg(NH3)62++36H2O
The end product is a white gel that smells slightly of ammonia and which is completely safe.
88 ml of the above reactants are required to cool down 330 ml of beverage by 20 degrees centigrade. Thus, a common 440 ml beverage can may be used for accommodating 330 ml of beverage and 88 ml of reactants.
Dependent on the reaction used, the heat capacity of the reaction mixture and the beverage, the initial temperature of the beverage and the amounts of beverage and reactants, respectively, a wide range of cooling effects may be obtained.
A cooling device according to the present invention may contain any amount of reactant as long as the volume of the cooling device does not exceed 30% of the container volume.
The cooling effect of the cooling device in the beverage container should be sufficient to cool a volume of beverage at least 10° C. within a period of time of no more than 5 min., preferably no more than 2 min.
For a beverage consisting mainly of water the specific heat capacity can be approximated with the specific heat capacity for liquid water: 4.18 kJ/kg. K. The cooling effect q needed for cooling the beverage is given by the equation: q=m·ΔT·Cp. Thus in order to cool 1 kg of beverage 20° C. the cooling device must absorb 83.6 kJ of heat from the beverage to be cooled. Thus in the present invention a heat reduction of the beverage should be at least 50 Joules/ml beverage, preferably at least 70 Joules/ml beverage such as 70-85 Joules/ml beverage preferably approximately 80-85 Joules/ml beverage within a time period of no more than 5 min, preferably no more than 3 min, more preferably no more than 2 min.
According to further embodiments, the container body may comprise a beverage keg of polymeric or metallic material having a volume of 3-50 liters, the keg being either collapsible or rigid, and the closure being a keg coupling. Alternatively, the container body may comprise a bottle of glass or polymeric material, the bottle having a volume of 0.2-3 liters, and the closure being a screw cap, crown cap or stopper. Yet alternatively, the container body may comprise a beverage can and a beverage lid of metallic material, preferably aluminum or an aluminum alloy, the can having a volume of 0.2-1 liters, and the closure being constituted by an embossing area of the beverage lid. Yet alternatively, the container may comprise a bag, preferably as a bag-in-box, bag-in-bag or bag-in-keg.
According to further embodiments, the container comprises guiding elements for guiding the flow of beverage from the container body. The guiding elements may serve to guide the flow of the beverage via the cooling device towards the closure. The cooling device may be located within the container, or alternatively the cooling device is located outside the container. The container body may constitute a double walled container constituting an inner wall and an outer wall, and the cooling device may be located between the inner and outer wall.
According to further embodiments, the container may comprise a pressure generating device either accommodated within the container or connected to the container via a pressurization hose. The pressure generating device preferably comprises a carbon dioxide generating device for pressurization of the beverage in the beverage container.
According to further embodiments, the container may comprise a tapping line and a tapping valve for selectively dispensing beverage from the beverage container. The beverage container may be filled with carbonated beverage such as beer, cider, soft drink, mineral water, sparkling wine, or alternatively non-carbonated beverage such as fruit juice, milk products such as milk and yoghurt, tap water, wine, liquor, ice tea, or yet alternatively a beverage constituting a mixed drink.
According to further embodiments, the cooling device forms an integral part of the beverage container or a part of the top of the beverage container, alternatively a part of the wall or bottom of the beverage container. The cooling device is fastened onto the base of the beverage container, alternatively the wall of the container, yet alternatively the top of the container, or alternatively the cooling device constitutes a widget, which is freely movable within the container.
According to a further embodiment, the cooling device may be configured as a metal can of the size of a beverage can, or configured as a cooling box for receiving a number of beverage containing containers, or configured as a cooling stick to be positioned in a beverage bottle or the like, or configured as a sleeve to be positioned encircling a part of a container, e.g. the neck of a bottle or the body part of a metal can or bottle or configured as a part of the closure or cap of a bottle.
The invention and its many advantages will be described in more detail below with reference to the accompanying schematic drawings, which for the purpose of illustration show some non-limiting embodiments and in which:
a and 1b illustrate a self-cooling beverage container having a cooling device having a gas permeable membrane in a pre-activated state and an activated state, respectively.
c illustrates a close-up view of the self-cooling beverage container in the activated state as shown in
a and 2b illustrate a self-cooling container having a cooling device with an auxiliary reactant chamber in the pre-activated and activated states, respectively.
a illustrates a self-cooling container having a cooling device with a soluble plug.
b and 3c illustrate the self-cooling container having a cooling device with a soluble plug of
a and 4b illustrate a self-cooling container having a cooling device with a piercable membrane in the pre-activated and activated states, respectively.
a and 5b illustrate a self-cooling beverage container having a cooling device with a cap in the pre-activated and activated states, respectively.
a and 6b illustrate a self-cooling beverage container having a cooling device with a rupturable diaphragm in the pre-activated and activated states, respectively.
a and 7b illustrate a self-cooling beverage container having a cooling device with a telescoping valve in the pre-activated and activated states, respectively.
a and 8b illustrate a self-cooling beverage container having a cooling device with a water-soluble diaphragm in the pre-activated and activated states, respectively.
a and 9b illustrate a self-cooling beverage container having a cooling device with a flexible cylinder in the pre-activated and activated states, respectively.
c illustrates the self-cooling beverage container of
d and 9e show close-up views of the gripping member of
a and 10b illustrate a self-cooling beverage container having a cooling device with a pair of caps in the pre-activated and activated states, respectively.
a and 11b illustrate a self-cooling beverage container having a cooling device with a cap and a rupturable diaphragm in the pre-activated and activated states, respectively.
a and 12b illustrate a self-cooling beverage container having a cooling device with a piercable membrane and a rupturable membrane in the pre-activated and activated states, respectively.
a and 13b illustrate a self-cooling beverage container having a cooling device constituting a widget in the pre-activated and activated states, respectively.
a and 14b illustrate a self-cooling beverage container having a cooling device constituting a widget and an action control fluid in the pre-activated and activated states, respectively.
a and 15b illustrate a self-cooling beverage container having a cooling device constituting a widget having an additional reactant chamber in the pre-activated and activated states, respectively.
a shows a cooling box having a rectangular shape and including a cooling device having a can shape in an unassembled state.
b shows a top view of the cooling box of
a shows a cooling box having a round shape including a centrally located cooling device in the unassembled state.
b and 17c show a perspective view and a top view, respectively, of the cooling box of
a-f show the filling process of a self-cooling beverage container having a cooling device mounted in the container.
a-f show the filling process of a self-cooling beverage container having a cooling device constituting a widget.
a-f show a filling process of a self-cooling beverage container having a lid mounted cooling device.
a and 21b show a self-cooling party keg system in the pre-activated and activated states, respectively.
a and 22b show a beverage dispensing system having a keg with a cooling device for achieving instant cooling in the pre-activated and activated states, respectively.
a and 23b show a beverage dispensing system having a beverage keg having a cooling device with a piercable membrane in the pre-activated and activated states, respectively.
a and 26b show a beverage bottle having a cap mounted cooling device, which is activated by the user in the pre-activated and activated states, respectively.
a and 27b show a cooling device constituting a drink stick with an internal cooling device in the pre-activated and activated states, respectively.
c shows the drink stick of the cooling device of
d shows the drink stick of
a and 28b show a bottle sleeve to be mounted on the neck of a beverage bottle.
c is a perspective view of the bottle sleeve of
a and 29b show a bottle sleeve to be mounted around the body of the beverage bottle in the pre-activated and activated states, respectively.
c is a perspective view of the bottle sleeve of
d shows the bottle sleeve of
The figures illustrate numerous exemplary embodiments of a cooling device according to the present invention.
a shows a partial intersected view of a self-cooling container 10I according to the present invention. The self-cooling container 10I comprises a beverage can 12 made of thin metal sheet of e.g. aluminium or an aluminium alloy. The beverage can 12 has a cylindrical body, which is closed off by a beverage can base 14 and a lid 16. The lid 16 comprises a tab 18 (
The pressure space 32 is separated from the water chamber 44 by a flexible diaphragm 30. The flexible diaphragm 30 has a funnel shape and extends from a rounded circumferential reinforcement bead 34 constituting the periphery of the flexible diaphragm 30 to a circular wall 40 constituting the centre of the flexible diaphragm 30. The circular wall 40 separates the pressure space 32 from the main reactant chamber 28. The rounded circumferential reinforcement bead 34 is positioned juxtaposed to a washer 36, which seals the rounded circumferential reinforcement bead to the top 24. The water chamber 44 is separated from the main reactant chamber 28 by a rigid cup-shaped wall 38 extending from the top 24 inwards and downwards. The flexible diaphragm 30 comprises a circumferential gripping flange 42 extending downwards at the circular wall 40. The circumferential gripping flange 42 grips around the end of the cup-shaped wall 38, thus sealing the water chamber 44 from the main reactant chamber 28.
The cooling device 20I is prepared by filling the main reactant chamber 28 with the granulate reactants 29 and filling the water chamber 44 with water, then the top 24 is attached and sealed to the cooling device 20I. Subsequently, the beverage can 12 is filled with beverage, pressurised and sealed by the lid 16. The pressure in the beverage can 12 ensures that the cooling device 20I is not activated, since equal pressure is maintained inside the beverage can 12 and inside the cooling device 20I.
b shows a partial intersected view of a self-cooling container 10I when the beverage can 12 has been opened and the chemical reaction in the cooling device 20I has been activated. The beverage can 12 is opened by operating the tab 18 from its normal horizontal position juxtaposed the lid 16 to a vertical position extending outwardly in relation to the lid 16. By operating the tab 18 to the vertical position, the tab 18 will protrude into the embossing in the lid 16 causing the embossing to rupture and define a beverage outlet (not shown) in the beverage can 12. When the beverage can 12 has been opened, the high pressurized CO2 gas inside the beverage can 12 will escape to the outside atmosphere. The atmospheric pressure in the beverage can 12 will cause gas to slowly escape from the pressure space 32 through the gas permeable membrane 26 to the beverage can 12. At the same time, the high pressure inside the main reactant chamber 28 will apply a pressure onto the flexible diaphragm 30, thereby causing the flexible diaphragm 30 to move towards the top 24. The rounded circumferential reinforcement bead 34 and the washer 36 will seal the pressure space 32 and the main reactant chamber 28 fluid tight. When the flexible diaphragm 30 has assumed the activated position, i.e. moved towards the top 24, the circumferential gripping flange 42 will detach from the rigid cup-shaped wall 38 and allow the water contained in the water chamber 44 to flow into the main reactant chamber 28. The water entering the main reactant chamber will dissolve the water soluble coating of the reactant granulates and thereby cause the chemical reaction to start. The reaction is an endothermic reaction, which will draw energy from the beverage, i.e. the beverage will become colder while thermal energy flows from the beverage to the cooling device 20I. More details on the chemical reaction will follow later in the description. The thermal energy drawn by the cooling device 20I will chill the beverage in the beverage can 12. After a few seconds, the relative temperature of the beverage will fall about ten degrees C.°, typically twenty degrees C.°, and the beverage consumer may enjoy a chilled beverage shortly after opening the beverage can 12. A beverage can 12 stored without refrigeration in a store may typically have a temperature of about 22 degrees C. After opening, the beverage quickly cools down to about 6 degrees C., counting for thermal losses etc. The time needed for the chilling typically is less than 5 minutes, more typically 3 minutes. When the beverage consumer has finished drinking the beverage, the beverage can 12 may be disposed and the metal in the beverage can 12 may be recycled in an environmentally friendly way.
c shows a partial intersected view of an alternative embodiment of a self-cooling container 10I shortly after the beverage can 12 has been opened and the chemical reaction in the cooling device 20I has been activated, similar to
The granulate reactants 29 have a core and a coating which is completely covering the core. The granulate reactants 29 are divided up in two types: one type granulate reactants 29 has a coating of a first reactant designated 29A and a core of a second reactant designated 29B, and another type granulate reactants 29 has a coating of the first reactant designated 29A and a core of a third reactant designated 29C.
In the second close-up view showing the lower part of the reactant chamber 28 the chemical reaction cannot initiate, since the cores 29B and 29C cannot interact with each other. In the first close-up view showing the upper part of the reactant chamber 28 the granulate reactants 29 are subjected to water, and the coating 29c begins to deteriorate causing all three reactants 29ABC to mix and react with each other.
The reactant B and C may initially react and produce a reaction product which is pacified by reacting with reactant A.
a shows a partial intersected view of a further embodiment of a self-cooling container 10II comprising all of the features of the self-cooling container 10I of
b shows the self-cooling container 10II of
a shows a cooling device 20III for use in a self-cooling container 10III (
b shows the self-cooling container 10III comprising a beverage can 12 and the cooling device 20III located inside the beverage can 12 before the chemical reaction has been activated. The soluble plug 26′ will prevent the pressure inside the pressure space 32 to escape to the outside of the cooling device20III, while the beverage can 12 is filled with beverage and carbonated/pressurised. After a certain time period or alternatively during pasteurisation, the soluble plug 26′ is dissolved and fluid communication is allowed between the interior of the beverage can 12 and the pressure space 32 of the cooling device20III. The pressure inside the beverage can 12 keeps the cooling device 20III in its pre-activated state, i.e. the chemical reaction is not started.
c shows the self-cooling container 10III according to
a shows a further embodiment of a self-cooling container 10Iv. The self-cooling container 10IV comprises a beverage can 12′ similar to the beverage can described in connection with
b shows the self-cooling container 10IV comprising the beverage can 12′, which has been opened by operating the tab 18. By operating the tab 18, an embossing in the lid 16 is ruptured and an opening is formed in the lid 16 allowing the beverage to be poured out and the pressure to escape. When the pressure escapes, the bottom 22′ of the cooling device 20IV will bulge towards the beverage can base 14 due to the internal pressure in the cooling device 20I. The bottom 22′ is made bistable, so that when bulging towards the beverage can base 14, a subatmospheric pressure results in the main reactant chamber 28′ and causes the rupturable diaphragm 54 and the diaphragm 30′ to bulge towards the beverage can base 14. The rupturable diaphragm 54 will therefore bulge into the piercing element 56 causing the rupturable diaphragm 54 to burst. The rupturable diaphragm 54 may be a bursting diaphragm or alternatively have a predetermined breaking point or alternatively have a built-in tension so that when the piercing element 56 enters the rupturable diaphragm 54, an opening is created between the water chamber 44′ and the main reactant chamber 28′ causing the water in the water chamber 44′ to enter the main reactant chamber 28′, thereby activating the chemical reaction resulting in a cooling of the beverage. The chemical reaction will draw energy from the surrounding verge and thereby cause a relative cooling of at least 10 degrees C.°, preferably 20 degrees C.° or more.
a shows a self-cooling container 10V, similar to the self-cooling container 10IV of
b shows the self-cooling container 10V according to
a shows a self-cooling container 10VI similar to the self-cooling container 10V shown in
b shows a self-cooling container 10VI when the beverage can 12′ has been opened. By opening the beverage can 12′, the pressure is reduced inside the beverage can 12′ causing the bottom 22′ to bulge towards the beverage can base 14, thereby reducing the pressure inside the main reactant chamber 28′. The reduced pressure inside the main reactant chamber 28′ causes the rupturable diaphragm 54′ to bulge towards the beverage can base 14. The rupturable diaphragm 54′ is a burst membrane, which is caused to rupture without use of a piercing element. The rupturable diaphragm 54′ may constitute a non resilient membrane which is caused to burst by the pressure difference between the main reactant chamber 28′ and the water chamber 44′, thereby establishing a fluid communication between the water chamber 54′ and the main reactant chamber 28′. The water entering the main reactant chamber 28′ from the water chamber 44′ will activate the chemical reaction causing a cooling effect on the surrounding beverage as described previously in the
a and 7b show a self-cooling container 10VII similar to the self-cooling container 10VI of
b shows the self-cooling container 10VII of
a shows a self-cooling container 10VIII similar to the self-cooling container 10IV described in connection with
b shows the self-cooling container 10VIII as described in
a shows a self-cooling container 10IX similar to the self-cooling container 10IV of
b shows the self-cooling container 10IX of
c shows the self-cooling container 10IX comprising a beverage can 12′ having a cooling device 20IX similar to
d shows a close-up of the gripping member 83 and the separation element 84 of
e shows a close-up view of
a shows a self-cooling container 10X similar to the self-cooling container 10V of
b shows the self-cooling container 10X of
a shows a self-cooling container 10XI similar to the self-cooling container 10X described in connection with
b shows the self-cooling container 10XI of
a and
a shows a self-cooling container 10XIII comprising a beverage can 12″ having a submerged cooling device 20XIII constituting a cooling widget. The cooling device 20XIII defines a cylinder of preferably polymeric material, which may move freely in the beverage inside the beverage can 12″. The cooling device 20XIII comprises a pressure space 32″, a water chamber 44″ and a main reactant chamber 28″. The pressure space 32″ comprises a pressure inlet 52′ for allowing a small amount of beverage to enter the cooling device20XIII. The pressure space 32″ and the water chamber 44″ are separated by a flexible diaphragm 30″. The water chamber 44″ and the main reactant chamber 28′ are separated by a plug seat 90 and a main plug 88 centrally located in the plug seat 90. The plug seat 90 seals between the main plug 88 and the inner wall of the cooling device20XIII. The main plug 88 is connected to the flexible diaphragm 30″. The overpressure in the beverage can 12″ keeps the diaphragm 30″ in a relaxed and non-activated state. The main plug 88 separates the water in the water chamber 44″ and granulates reactants in the main reactant chamber 28″.
b shows the self-cooling container 10XIII as described in
a shows a self-cooling container 10XIV similar to the self-cooling container 10XIII shown in
b shows the self-cooling container 10XIV of
a and 15b shows a self-cooling container 10XV similar to the self-cooling container 10XIV shown in
a shows a self-cooling container 10XVI constituting a cooling box comprising an insulating carrier 96 being made of rigid insulating material, such as Styrofoam or the like. The insulating carrier 96 has a cavity 97 defining a space suitable for accommodating six standard beverage cans 12′″, i.e. typically sized beverage cans having a shape corresponding to the beverage cans described above and designated the reference numeral 12, however exclusive of the cooling device. The inner cavity 97 defines a flat bottom surface and an inner continuous sidewall which has bulges 98 for defining a plurality of interconnected arcs corresponding to the outer surface of six beverage cans defining positions for individual placement of the beverage cans 12′″ when placed in the well known 3×2 “sixpack” configuration so that a stable and secure positioning is achieved. The inner cavity 97 is thus configured for accommodating six beverage cans 12′″ in two rows with three beverage cans 12′″ in each row (
b shows a top view of the self-cooling container 10XVI comprising the insulating carrier 96 accommodating the five beverage cans 12 and the cooling device 20XVI. The self-cooling container 10XVI may be stored at room temperature. When the beverage in the beverage cans is about to be consumed, the activation button 100 on the cooling device 20XVI is pressed and the cooling is activated. An optional cover on the insulation carrier 96 may be provided as an additional insulation.
a shows a self-cooling container 10XVII constituting an alternative configuration of the self-cooling container 10XVI. The cooling device 20XVII, corresponding to the cooling device 20XVI of
b and 17c show a perspective view and a top view, respectively, of the self-cooling container 10XVII of
a-f show the steps of filling and pressurising a beverage can 12 of the type shown in the
a shows the process of ventilating the beverage can 12 prior to filling. The beverage can 12 includes a cooling device 20 and a lid flange 104. The beverage can 12 is typically ventilated three times by inserting a ventilating hose 102 and injecting carbon dioxide (CO2) into the beverage can 12. The carbon dioxide will substitute the air inside the beverage can 12. Any amount of residual air inside the beverage can 12 may result in deterioration of the beverage. Subsequent to the ventilation, the beverage can 12 is filled with beverage as shown in
b shows the beverage filling process, in which a filling hose 103 is inserted and beverage is injected into the beverage can 12. The beverage is pre-carbonated and having a low temperature of just a few degrees centigrade above the freezing point for accommodating a maximum amount of carbon dioxide dissolved in the beverage.
c shows the filled beverage can 12 when the filling hose 103 has been removed. The beverage is kept in a carbon dioxide atmosphere having a temperature just above the freezing point to be able to be saturated with carbon dioxide without the need of a high pressurized environment.
d shows a beverage can 12, where a lid 16 has been sealed on to the lid flange 104. The lid 16 is folded on to the lid flange 104 forming a pressure tight sealing.
e shows the beverage can 12 inside a pasteurisation plant 106. The pasteurisation plant 106 comprises a water bath of about 70 degrees centigrade. The pasteurisation process is well known for retarding any microbiological growth in food products. During pasteurisation, the pressure inside the beverage can will rise to about 6 bar due to the heating of the beverage and the resulting release of carbon dioxide from the beverage. The cooling device 20 should be made sufficiently rigid to be able to withstand such high pressures. In addition, the reactants used inside the cooling device 20 should remain unaffected of the increased temperature and pressure, i.e. they should not combust, react, melt, boil or otherwise change their state making a later initiation of the reaction impossible or ineffective. It should also be noted that for non-pasteurised beverages, such as mineral water, the reactants should still remain unaffected up to a temperature of at least 30 to 35 degrees centigrade, which is a temperature which may be achieved during indoor or outdoor storage.
f shows the beverage can 12 at room temperature. The pressure inside the beverage can 12 is about 3 to 5 bar, which is sufficient for preventing activation of the cooling device 20. When the beverage can is being opened, the pressure inside will escape to the surrounding atmosphere, the beverage can 12 will assume atmospheric pressure of 1 bar and the cooling device 20 will activate as previously discussed in connection with
a-f show the steps of filling and pressurising a beverage can 12 of the type shown in the
a to 20f show the steps of filling and pressurising a beverage can 12 of the type shown in the
a shows a party keg system 110 having a built-in pressurisation system and a self-cooling beverage container. The party keg system 110 constitutes a simple beverage dispensing system for typically single use and accommodates about three to ten litres of beverage and typically five litres of beverage. Party kegs are often used for minor social events such as private parties and the like. Party kegs often include a pressurisation and carbonisation system and one such party keg system has been described in the pending and not yet published European patent application No. 08388041.9. The party keg mentioned in 08388041.9, however, does not provide any internal cooling, thus requiring external cooling until the beverage is about to be consumed. The party keg system 110 comprises a housing 112, which preferably is made of a light insulating material, such as styrofoam or the like. The housing 112 comprises an upper space 114 and a lower space 116, which are separated by a closure 118. A beverage keg 120 including a suitable amount of beverage is accommodated in the lower space 116 and fixated to the closure 118. The beverage keg 120 has an upwards oriented opening 122, which is fixated to the closure 118 by a fixation flange 123. A tapping line 124 is extending through the opening 122 into the beverage keg 120. The tapping line 124 constitutes an ascending pipe and extends through the closure 118 via the upper space 114 to the outside of the housing 112. Outside the housing 112, a tapping valve 126 is used for controlling the flow of beverage through the tapping valve 126. When the tapping valve 126 is in an open position, beverage will flow through the tapping line 124 and leave the party keg system 110 via a beverage tap 127, while the beverage may be collected in a glass or the like. A gasket 128 seals the tapping line 124 to the closure 118. A pressure generator 130 is located in the upper space 114. The pressure generator 130 may be a cartridge of pressurised carbon dioxide or alternatively, a chemical pressure generator. The pressure generator 130 is connected to the beverage keg 120 by a pressurising hose 132. The pressurising hose 132 is connected to the interior of the beverage keg 120 via the opening 122 and is sealed to the closure 118 by the gasket 128. A pressurisation knob 134 extending between the pressure generator 130 and the outside of the housing 112 is used for initiating the pressurisation of the beverage keg 120. The beverage keg 120 is filled with beverage and additionally accommodates a cooling device 20XXI. The cooling device 20XXI includes a main reactant chamber 28′ and an auxiliary reactant chamber 50″, which are separated by a water-soluble diaphragm 78. A fluid inlet 136 is located next to the water-soluble diaphragm 78. The fluid inlet 136 will allow pressurised fluid to enter the cooling device 20XXI. The fluid inlet 136 comprise a check valve 138, preventing any reactant from flowing out of the fluid inlet 136 and contact the beverage due to pressure variations in the beverage keg 120.
b shows the party keg system 110 of
a shows a beverage dispensing system 140 for private or professional use. Such beverage dispensing systems are well known in the art and have been previously described in the international PCT application 2007/019853. The beverage dispensing system 140 comprises a pivotable enclosure 142, which is attached to a base plate 144. The interior of the enclosure 142 defines a pressure chamber 146. The pressure chamber 146 is separated from the base plate 144 by a pressure lid 148. The pressure lid 148 is sealed in relation to the base plate 144 by sealings 150. The side of the pressure lid 148 facing inwardly towards the pressure chamber 146 constitutes a coupling flange 152. The coupling flange 152 is used for fixating a beverage keg 120′, which is accommodated within and fills the greater part of the pressure chamber 146. The beverage keg 120′ constitutes a collapsible keg which is allowed to collapse due to the pressure force while the beverage is dispensed. A cooling and pressurisation generator 156 is connected to the pressure chamber 146 for providing cooling and pressurisation for the beverage located inside the beverage keg 146. A tapping line 124′ connects the pressure chamber 146 to a tapping valve 126′. The end of the tapping line 124 facing the pressure chamber 146 is provided with a cannula 151 for piercing through the coupling flange 152 for allowing fluid communication between the interior of the beverage keg 120′ and the tapping valve 126′. A tapping handle 154 is used for operating the tapping valve 126′ between the shut-off position and the beverage dispensing position. In the beverage dispensing position, the handle 154 is moved from its normal vertical orientation to a horizontal orientation, and beverage is allowed to flow through the tapping valve 126′ and leave the beverage dispensing system 140 through a beverage tap 127′. The interior of the beverage keg 120′ accommodates beverage and a cooling device 20XXII. The cooling device 20XXII which is held by a fixing rod 158 comprises a main reactant chamber 28 and an auxiliary reactant chamber 50. The main reactant chamber 28 and the auxiliary reactant chamber 50 are separated by a rupturable diaphragm 54. The top of the cooling device 20XXII is provided with a flexible diaphragm 30 to which a piercing element 56 is connected. The piercing element 56 extends towards the rupturable diaphragm 54.
b shows the beverage dispensing system 140 of
a shows a beverage dispensing system 140′ similar to the beverage dispensing system 140 shown in
b shows the beverage dispensing system 140 when the pressure lid 148 has been attached to the enclosure 142 and the enclosure 142 has been swung back to the normal position sealing off the pressure chamber 146. When the pressure lid 148 is attached, the dual sealing membrane 162 is pierced and fluid is allowed to enter the activation channel 160 and the tapping line 124′. When the pressure chamber 146 is pressurised, beverage will enter the activation channel 160 and dissolve the water soluble membrane 78 at the end of the activation channel 160. Thus, activation is accomplished and the chemical reaction will activate for generating cooling to the beverage as discussed in connection with
a shows a bottle 164 having the bottle cap 166 and an outer cap 172. The outer cap 172 is connected to a tooth rod 176, which is located within a cooling device 20XXVI. An intermediate diaphragm 174 separates the two reactants within the cooling device20XXVI.
b shows the bottle 164 of
a shows a drink stick 180 constituting a cooling stick having an integrated cooling device 20XXVII. The drink stick 180 comprises a knob 182, which may be used as a handle and an elongated flexible reservoir 184 for accommodating the cooling device 20XXVII. The cooling device 20XXVII comprises a rupturable reservoir 186 comprising a first reactant. A second reactant is accommodated within an elongated flexible reservoir 184 outside the rupturable reservoir 186.
b shows the activation of the drink stick 180 of
c shows the drink stick 180 of
d shows the drink stick 180 of
In an alternative embodiment the above drink stick 180 may have a conical shape and being used together with an ice mould for instant manufacture of ice cubes by inserting the activated drink stick into the water filled ice mould. Alternatively, the drink stick may have a cubic shape for direct usage as an ice cube in drinks etc.
a shows a first embodiment of a bottle sleeve 188 which is suitable for being applied on the outside of a bottle 164 for use as e.g. a wine cooler. The bottle sleeve 188 comprises a main reactant chamber 28 and a water chamber 44, which are separated by a rupturable diaphragm 54. The bottle sleeve 188 is fixated to the bottle by a fixation ring 189, which corresponds to a first groove 190 in the bottle sleeve 188. The fixation ring 189 is firmly attached to the bottle 164. The first groove 190 is located juxtaposed the main reactant chamber 28. A second groove 191 is located above the first groove 190 juxtaposed the water chamber 44.
b shows the bottle sleeve 188 when it has been activated by pushing it downwards in the direction of the arrows. By pushing the bottle sleeve 188 downwards, the fixation ring 189 will detach from the first groove 190 and be accommodated in the second groove 191. Thereby, the rupturable diaphragm 54 will be ruptured by the fixation ring 189 and the water in the water chamber 44 will mix with the reactant in the main reactant chamber 28 and the cooling reaction is activated.
c shows a perspective view of a bottle 164 with an attached bottle sleeve 188.
a shows a bottle sleeve constituting a wine cooler 192 in a flat configuration. The wine cooler 192 comprises an outer layer 193, an inner layer 194 and the rupturable diaphragm 54 located between the outer layer 193 and the inner layer 194. The space between the outer layer 193 and the rupturable diaphragm 54 constitutes a water chamber 44 and the space between the rupturable diaphragm 54 and the inner layer 194 constitutes a main reactant chamber 28. The outer layer 193 and the inner layer 194 are flexible and constitute bistable layers having a first stable position shown in the flat configuration shown in
b shows the wine cooler 192 in its second bistable position forming a circular sleeve shape, where the outer layer 193 is facing outwards and the inner layer 194 is facing inwards. The second stable position may be accomplished by subjecting the wine cooler 192 to a slight bending force. When the second configuration, i.e. the circular configuration is assumed, the rupturable diaphragm 54 is being ruptured and thereby, the water and the reactant are being mixed for generating cooling.
c shows the wine cooler 192 in a perspective view.
d shows the wine cooler 192 being attached to the outside of a beverage bottle 164. The beverage inside the beverage bottle 164 is thereby being efficiently cooled down to a drinking temperature.
It is contemplated that the efficiency of the above self-cooling beverage containers and cooling devices are strongly dependent on the heat transfer properties (heat transfer factor) of the cooling device. The heat transfer factor may be modified by changing the geometry, in particular the surface area in beverage contact, of the cooling device, e.g. by providing metal fins onto the cooling device, the heat transfer factor may be increased, thus the cooling efficiency is increased. Consequently, by encapsulating the cooling device in e.g. Styrofoam or a hydrophobic material, the heat transfer factor may be reduced, i.e. the cooling efficiency is decreased. Alternatively, a catalyser may be used for increasing the efficiency of the chemical cooling reaction, or an selective adsorption-controlling agent may be used for reducing the efficiency of the chemical cooling reaction.
It is further contemplated that the entire cooling device may be of flexible material, such as rubber or plastics, and itself constitute a flexible diaphragm.
A variant of the cooling device may be activated by pulling a string connected to a mixing member through the cooling device.
The cooling device shaped as a pipe within a pipe to cool a beverage flowing through the inner pipe with reaction compartments in the space between the inner pipe and the outer pipe.
The cooling device shaped so as to be mountable around a tapping line for cooling beverage running through the tapping line.
The cooling device may have a breakable seal to avoid accidental activation.
The cooling device containing an arming device, the arming device comprising a membrane permeable to the beverage, a saturated salt solution and a non-permeable membrane separating the salt solution from the interior of the cooling device. Upon submersion of the cooling device in the container the water from the beverage enters through the permeable membrane by osmosis into the saturated salt solution which increases in volume thus exerting pressure on the membrane which is transmitted to the interior of the cooling device which results in increased interior pressure which can be used to activate the reaction as described above.
In
Provided the ambient temperature is substantially constant and above a certain lower limit, the heater unit 210 may be omitted, as the inner chamber of the refrigerator cabinet 202 is permanently cooled to a temperature slightly below the ambient temperature. As the inner temperature of the refrigerator cabinet 202 is set at a specific thermostatically controlled temperature, each of the beverage cans 204 may contain a cooling device implemented in accordance with the teachings of the present invention for providing a cooling within a fairly short period of time, such as a period of time of a few minutes, e.g. 1-5 min., preferably approximately 2 min. from the temperature at which the beverage cans are stored within the refrigerator cabinet 202 to a specific cooling temperature, such as a temperature of 5° C.
The refrigerator cabinet 202 shown in
By the provision of a thermostatically controlled refrigerator cabinet 202, in which the individual beverage cans 204 are stored at a preset and constant temperature, preferably slightly below the ambient temperature, the overall consumption of electrical energy from the main supply is dramatically reduced as compared to a conventional beverage can dispenser, in which the beverage cans are all cooled to the specific low temperature of use, i.e. a temperature of e.g. +5° C. for providing to the user a beverage can of a convenient cooled beverage. By the reduction of the cooling to a temperature at or slightly below the ambient temperature, only a fraction of the electrical power consumption is to be used by the beverage dispensing system according to the present invention as shown in
In
The refrigerator system 200′ is similar to the refrigerator system 200 of
By cooling the individual beverage cans contained within the refrigerator cabinet or within a conventional fridge as described above to a specific and preset temperature, the cooling device included in the individual beverage can and implemented in accordance with the teachings of the present invention may be designed to provide a preset and accurate cooling of the individual beverage can from the temperature within the refrigerator cabinet to the temperature at which the user is to drink or pour the beverage from the beverage can.
Although the invention has above been described with reference to a number of specific and advantageous embodiments of beverage containers, beverage cans, bottles, cooling devices, dispensing and cooling systems etc., it is to be understood that the present invention is by no means limited to the above disclosure of the above described advantageous embodiments, as the features of the above-identified embodiments of the self-cooling container and also the features of the features of the above described embodiments of the cooling device may be combined to provide additional embodiments of the self-cooling container and the cooling device. The additional embodiments are all construed to be part of the present invention. Furthermore, the present invention is to be understood encompassed by any equivalent or similar structure as described above and also to be encompassed by the scope limited by the below points characterising the present invention and further the below claims defining the protective scope of the present patent application.
| Number | Date | Country | Kind |
|---|---|---|---|
| 08388046.8 | Dec 2008 | EP | regional |
| 09170226.6 | Sep 2009 | EP | regional |
This application is a national phase filing, under 35 U.S.C. §371(c), of International Application No. PCT/EP2009/066703, filed Dec. 9, 2009, the disclosure of which is incorporated herein by reference in its entirety. This application is also related to commonly assigned U.S. Application Serial No. 13/133,621, filed Jun. 8, 2011, entitled “A SYSTEM AND METHOD FOR PROVIDING A SELF COOLING CONTAINER.”
| Filing Document | Filing Date | Country | Kind | 371c Date |
|---|---|---|---|---|
| PCT/EP2009/066703 | 12/9/2009 | WO | 00 | 7/11/2011 |
