CN106796074A - The husky ice production apparatus of supercooled beverage crystallization with illumination - Google Patents

Abstract

For make liquid crystalization by transmitting ultrasonic signal in the short time span with formed the closing for being cooled to below 32F beverage bottle or tank, carbonated drink vending machine in beverage, the husky ice in dessert and food while allowing the optional method for illuminating effect, process, unit, external member and system when subcooled liquid crystallizes into husky ice.

Description

Supercooled Beverage Crystallization Smoothie Device with Illumination

Cross References to Related Applications

This application is a continuation-in-part of U.S. Patent Application Serial No. 14/298117, filed June 6, 2014, and claims U.S. Provisional Patent Application Serial No. 61/999812, filed August 7, 2014 and the benefit of priority to U.S. Provisional Patent Application Serial No. 62/176031 filed February 9, 2015. The entire disclosure of each application listed in this paragraph is hereby incorporated by specific reference thereto.

field of invention

The present invention relates to supercooled beverages that instantly transform from a liquid state to an ice crystal 'slush' beverage in beverages, desserts, and food products in sealed containers, soda dispensers, beverage dispensers, and vending machines, and in particular to supercooled beverages for Transmitting an ultrasonic signal over a short time span to crystallize a supercooled liquid to form a beverage bottle or can supercooled below 32F, such as between about 15F to about 26F, with or without illuminating the crystallization effect, Methods, processes, apparatus, devices, kits and systems for beverages in soda dispensers, desserts and smoothies in food.

Background and prior art

Bags of ice have been widely used in portable coolers to freeze canned and bottled beverages, where the bags generally include loose ice cubes, ice chips, which are frozen fresh water. The user places the bag in the cooler and adds the canned and/or bottled beverage to the cooler of packaged ice.

Due to the melting nature of freshwater ice, canned and bottled beverages placed in ice cannot be frozen below 32 degrees Fahrenheit, which is known to be a common freezing point, for any significant length of time.

Icing agents, such as salt, are known to lower the melting point of freshwater ice. The loose salt is sprinkled over the packaged ice in the cooler to create a lower temperature for the canned and bottled beverages placed therein. Salting the beer has been tried since beer does not freeze at 32 degrees due to its alcohol content. However, there is a problem with sprinkling loose salt.

Due to the non-uniform dispersion of the salt on the ice, it is impossible to know or control the resulting exact temperature on the individual ice cubes in the cooler obtained by sprinkling the salt below 32 degrees. Sprinkling of salt causes some drinks to "freeze hard", while others remain liquid and sometimes above 32 degrees. Spreading salt or other ice melting agents over packaged ice in a cooler to achieve temperatures below 32 degrees is not practical for knowing and accurately controlling the resulting temperature of the ice cubes in the cooler environment.

Some devices rely on traditional refrigeration and/or putting ice in the beverage to achieve cooler temperatures. Household devices such as Soda-Club (CO ₂ ) Atlantic GmbH's SODASTREAM ® and Keurig Green Mountain Inc.'s KEURIGCOLD ™ rely on basic methods for cooling and each has drawbacks.

Conventional refrigeration provides a relatively slow and inefficient method of cooling that takes several hours to achieve a drinking temperature of approximately 40F.

Ice is also widely used in liquids to cool beverages. However, putting ice in the liquid has the following drawbacks: a) the water dilutes the taste, 2) introduces impurities, and 3) causes premature decarbonation of the carbonated beverage.

Unconventional methods of cooling the can/bottle by spinning it on its axis while the can/bottle is in contact with ice or 'cold' liquid (usually fresh water at or near about 32°F) have also been attempted. US Patent 5,505,054 to Loibl et al. describes beverage cooling that attempts to reduce beverage cooling time from several hours to nearly a minute without the addition of ice.

SPINCHILL™ (www.spinchill.com) uses a portable type drill with a suction cup to attach to a canned beverage, for cans that spin at about 450rpm in a standard ice cooler containing ice and/or ice water Beverages have a 'cooling time' of 60 seconds or less, but the term 'chilling' is used loosely and generally describes a beverage temperature of around 40 to 50F.

Some non-traditional beverage cooling devices essentially spin the can/bottle at a constant rpm (revolutions per minute) rate in only one direction and repeatedly expose the can/bottle to ice or cold liquid to rapidly cool the beverage.

These devices seek to minimize agitation within canned or bottled beverages by spinning them at a relatively mild rate of 350 to 500 rpm, which they believe is optimal for rapid cooling and to prevent carbonated drinks and beer Unexpected lathering.

These devices require several minutes of spinning in a cooling medium to achieve an 'ice cold' drinking temperature, and do not automatically indicate when the beverage has reached the optimum or lowest serving temperature.

All categories of alcoholic and non-alcoholic bottled and canned beverages, including bottled water, are known to be subcooled to below 32°F while remaining liquid for short periods of time. It is largely unknown how to quickly cool these beverages to the exact subcooling temperature that allows for a fun 'smooth on demand' drinking experience while preventing unwanted or premature freezing, which leads to Undesirable effects such as 1) premature foaming or carbonation in an undesired manner, and 2) hard-to-consume frozen or 'caked' frozen beverages.

The prior art does not describe going below 32 degrees and/or below its freezing point while remaining liquid to allow beverage options that were not possible before (such as instant shakes from super-cooled milk drinks and instant shakes from super-cooled fruit and vegetable juices) Instant smoothie (smoothie), without the need to mix chopped ice into the smoothie).

Super-cooled beverages are gaining in popularity due to the ability to create instant "smooth drinks" by nucleating the super-cooled beverage and causing instant soft ice crystals to form in the beverage. Traditional methods for nucleating supercooled liquid beverages involve 1) shaking, hitting, or bumping the beverage container with sufficient force to disturb the beverage container to cause ice crystals to begin to form, or 2) opening the beverage container and exposing the liquid to air and The liquid is then disturbed in hopes of creating nucleation sites to form ice crystals. Another method for nucleating a supercooled beverage involves opening the beverage and pouring the supercooled liquid into a cup or glass containing ice seeds, which starts the nucleation process and creates an instant smoothie drink in the glass. None of these methods reliably and consistently induce on-demand nucleation of all types of supercooled beverages in sealed containers without opening the container.

For example, if a super-cooled carbonated beverage is purchased from a vending or vending machine, there are limited options to start the nucleation process. Shaking or hitting can cause desired ice crystal nucleation of the beverage, but can also cause undesired effervescence due to carbonation within the beverage. So the options are limited to exposing it to air (opening the drink), which has a higher probability of failure when introducing ice crystal nucleation, or pouring the liquid into a glassware containing ice crystals, which is undesirable or undesirable in many point-of-purchase situations actual.

Furthermore, due to the temperature required for nucleation to occur, the user has about 90 to 120 seconds to start the ice crystal nucleation process once the beverage is removed from the subcooled refrigeration environment of a typical household refrigerator or a specialty vending machine or vending machine, Or a supercooled beverage becomes too warm for ice crystal nucleation to occur. Ideally, the supercooled beverage should nucleate immediately before being dispensed by the vending machine or by the consumer, after which the beverage is removed from the dedicated supercooled dispenser or vending machine without opening the bottle/can and No unwanted foaming in container.

Furthermore, the ice nucleation process can look spectacular and exciting inside a clear bottle, and the ability to illuminate or back-light the liquid during ice nucleation can add significant visual excitement to the consumer at the point of purchase, And is a convenient way to test the success of the ice crystal nucleation or 'slushy' process.

Therefore, there is a need for a solution to the above problems of the prior art.

Summary of the invention

A primary object of the present invention is to provide a method for forming subcooled beverage bottles and cans, beverages in soda dispensers, desserts and smoothies in food products to below 32F with or without lighting for a rapid crystallization effect Methods, processes, apparatus, devices, kits and systems for crystallizing liquids.

A second object of the present invention is to provide a method, process for crystallizing a liquid with on-demand nucleation to form a smoothie in a closed beverage bottle or can that is subcooled below 32F without opening the beverage bottle or can , equipment, devices, kits and systems.

A third object of the present invention is to provide a method for crystallizing a liquid to form a smoothie in a closed beverage bottle or can that is subcooled below 32F without causing undesirable carbonated beverages when the bottle or can is opened. Methods, procedures, apparatus, devices, kits and systems for foaming.

A fourth object of the present invention is to provide a method, process, apparatus, device, kit and system for crystallizing a liquid to form a smoothie in a closed beverage bottle or can that is subcooled below 32F as a vending machine. An integral part of a cargo aircraft or as a stand-alone electric or battery operated nucleating device to allow a store salesperson, restaurant server, or consumer to nucleate a sealed beverage bottle or can without opening the bottle or can.

A fifth object of the present invention is to provide a method for providing rear lighting and/or side lighting and/or front lighting and/or Method, process, apparatus, apparatus, kit and system for either top lighting and/or bottom lighting to crystallize a liquid to form a smoothie in a sealed or closed beverage bottle subcooled to below 32F.

The present invention may be used in conjunction with closed beverage bottles, including glass and plastic bottles, as well as canned beverages, such as those in aluminum cans, and the like. It can also be used in conjunction with beverages or cold liquids stored in sealed packages of cardboard, waxed paper, or other configurations of sealed and unsealed beverage containers.

A preferred embodiment uses an ultrasonic transducer (28khz, 40khz, 60khz or higher or lower khz values) to generate ultrasonic waves through a liquid medium which may be in direct contact with the beverage container, or with subsequent direct contact with the beverage container The contacting film sheets are in direct contact.

An electronic timer allows a short duration pulse (between about one tenth of a second to about two seconds or more or less) of ultrasound generated by the ultrasound transducer when the firing switch fires. The activation switch may be an automatic detector sensing the presence (and possibly size and type of beverage) of the beverage container, or a manually operated push button switch to activate the ultrasound transducer.

Ultrasonic pulses within the liquid medium in direct or indirect contact with the beverage container will induce intramolecular cavitation of the supercooled beverage, which results in the nucleation of small-scale ice crystals within the beverage due to the nature of the molecular structure of the supercooled liquid Diffusion throughout the supercooled beverage, depending on the type of beverage and its ingredients (diet beverages generally have a faster 'smooth time' than heavy beverages) resulting in a relatively short period of time between 2 and 60 seconds for all The super-cooled drink is then "into a smoothie". By carefully controlling the timing (and number) of one or more ultrasonic pulses, carbonated beverages can be nucleated for ice crystal formation without causing undesired foaming of the beverage upon opening (carbonation nucleation).

The present invention can also be designed to induce supercooled beverage from a squirt drink or other free-flow beverage dispensing mechanism (not shown) via direct or indirect contact between the ultrasonic transducer and the free-flowing supercooled liquid beverage. ice crystal nucleation.

Additional embodiments allow for back lighting and/or side lighting and/or front lighting via LED (Light Emitting Diode), fluorescent, neon or other light sources and types while the beverage is undergoing 'slushing' and/or top lighting and/or bottom lighting to enhance the visual aesthetics of on-demand ice crystal nucleation in sealed container beverages.

The light can be turned on manually or automatically using a pressure switch or other switch mounted therein to detect the presence of bottled beverage when placed in contact with the ultrasonic nucleating device.

An optional rotation device can rotate the beverage container for a short period of time (from about 0.2 seconds to about 20 seconds, or more or less) prior to the ultrasonic nucleation pulse, which will provide rotation for ice crystal formation during nucleation sports. The device may be equipped with multi-coloured lights, LEDs or flashing or 'moving' LEDs or other light sources.

Backlighting and/or other lighting may enhance the visibility of ice crystal formation and subsequent 'slushy' formation throughout the bottled beverage as well as reflection and refraction of light between crystals as crystals form in the beverage container. Once the beverage container is removed from the nucleating device, the illumination can be switched off manually or automatically via a directional switch or a pressure switch.

In addition, a large arch-style button is optionally included to allow the user to press and initiate the spinning process and the appearance of ultrasonic pulses for ice crystal nucleation.

In another embodiment, rear lighting, side lighting or other lighting can be part of the nucleation device or separate from the device. Additionally, an optional rotation mechanism may be part of or separate from the nucleation device. Additionally, the arch-style trigger button can be part of the nucleation device or separate.

All of the components of the present invention may be constructed as part of a larger assembly of a subcooled beverage dispenser, subcooled vending machine, or other subcooling capable refrigeration device, or may be manufactured individually or collectively as separate and self-contained.

Other objects and advantages of the invention will become apparent from the following detailed description of the presently preferred embodiment shown schematically in the accompanying drawings.

Brief description of the drawings

1 is a top front left side perspective view of a first embodiment of an apparatus for crystallizing a liquid to form a smoothie in a freezer bottle with an illumination source.

Figure 2 is another perspective view of the device of Figure 1 with the bottle mounted on the device.

FIG. 3 is an exploded view of the device of FIG. 1 .

Figure 4 is another perspective view of the device of Figure 1 with optional swivel capability.

FIG. 5 is a schematic diagram of electronic components used in the device of FIG. 1 .

6 is a top rear right side perspective view of a second embodiment apparatus for crystallizing a liquid to form a smoothie in a freezer bottle without an illumination source.

7 is an upper left perspective view of the device of FIG. 1 attached to the side of a refrigerated beverage merchandiser or other cooling device.

8 is a top front left side perspective view of a third embodiment apparatus for crystallizing a liquid to form a smoothie in a freezer bottle with an illumination source.

Figure 9 is another perspective view of the device for bottles of Figure 8 with the bottle seated on the device.

FIG. 10 is an exploded view of the device of FIG. 9 .

Figure 11 is another perspective view of the device of Figure 9 with the bowl assembly removed for cleaning.

12 is an illustration of a device for crystallizing a liquid using a side-contacting 'stick' device attached to an ultrasonic transducer to form a slush in a freezing bottle without the need for a bowl or base on which to place the bottle Another perspective view of another embodiment.

FIG. 13 is an exploded view of the device of FIG. 12 .

Description of the preferred embodiment

Before the disclosed embodiments of the invention are described in detail, it is to be understood that the invention is not limited in its application to the details of the particular arrangements shown, for the invention is capable of other embodiments. Also, the terminology used herein is for the purpose of description and not limitation.

In the foregoing Summary and Detailed Description of the Preferred Embodiment and in the accompanying drawings, reference has been made to particular features of the invention, including method steps. It will be understood that the disclosure of the invention in this specification does not include all possible combinations of such specific features. For example, where a particular feature is disclosed in the context of a particular aspect or embodiment of the invention, that feature can also, to the extent possible, be used in combination with and/or in the context of other particular aspects and embodiments of the invention and Basically used in the present invention.

In this section, some embodiments of the invention will be described more fully with reference to the accompanying drawings, in which preferred embodiments of the invention are shown. However, this invention may be embodied in many different forms and should not be construed as limited to the embodiments set forth herein. Rather, these embodiments are provided so that this disclosure will be thorough and complete, and will convey the scope of the invention to those skilled in the art. Like numbers indicate like elements throughout, and superscript symbols are used to indicate like elements in alternative embodiments.

A list of components will now be described.

10 Apparatus for crystallizing a liquid to form a smoothie in a beverage bottle or can subcooled below 32F, with an illumination source

20 units (base)

30 ultrasonic transducers

35 Top cover for base

45 Neck mask for ultrasound transducer

50 bowls for bottles

60 Thin film transfer membrane on transfer medium (liquid, water, gel)

70 filling nozzle

80 Power source, such as a power cord with a plug for 120 volt power or an internal battery

85 Mounting bridge and force sensitive resistor (pressure switch)

90 push button switch

100 schematic diagram of electronic components

101 Pressure Switch(85)

102 Arduino or IC (Integrated Circuit) Smart Board Electronic Devices

103 Ready LED to indicate button can be pressed

104 D/C (direct current) relay

105 Beverage Bottle Lighting Source(220)

106 push button switch(90)

107 solid state relay

108 40khz Ultrasonic Transducer Power Electronics Board(40)

109 Ultrasonic Transducers(30)

110 Sound Output Electronics and Speakers

111 power source

205 Closed or hermetically sealed beverage bottles or containers

210 Rear wall for lighting source

215 Initiation of nucleation (crystallization) in the internal liquid

220 Lighting source (LED)

240 Side Mounts for Frozen Beverage Dispensers or Coolers

250 Flange for attaching unit base to side support

260 Frozen beverage vending machines or other cooling devices

310 Second embodiment device with illumination source

315 bottle container

320 units

330 lighting sources

340 removable bowl/bowl assembly

345 Sealed Transmission Media

357 chip ultrasonic transducer

348 bowl base

349 Contacts for transducers

350 touch-sensitive buttons to activate the ultrasound transducer

360 ready indicator LED

370 Touch-sensitive buttons to power the system

380 Power On Indicator LED

400 stick example

410 Ultrasonic Transducer

420 Ultrasound Power and Control Electronics Board

425 Ultrasonic transducer holder and force sensitive resistor (pressure switch)

430 Bottle Design Board with Rear Illuminated LEDs

440 rod attachment

450 impermeable transmission medium (water or gel)

460 installation box.

The present invention is used in conjunction with beverage containers, such as bottles or cans, the contents of which are subcooled below at least about 32F, such as between about 15F and about 26F. Such techniques for achieving these temperatures have been described and shown in the parent patent application of U.S. Patent Application Serial No. 14/298,117, filed June 6, 2014 by the same inventor, which requests the rights of the 2014 The benefit of priority of US Provisional Patent Application Serial No. 61/966,106, filed February 18, is hereby incorporated by reference in its entirety.

Other techniques for subcooling beverage containers to these temperatures are also shown and described in additional parent patent applications to the same inventor, including U.S. Patent Serial No. 14/163063 filed January 24, 2014 application, which claims the benefit of US Provisional Patent Application Serial No. 61/849412, filed January 28, 2013, which is also incorporated herein by reference in its entirety.

The present invention takes these supercooled beverage containers and, while the container remains sealed, triggers ice crystals of the liquid inside to transform the liquid into a slush if desired.

1 is a top front left side perspective view of a first embodiment of an apparatus 10 for crystallizing a liquid to form a smoothie in a freezer bottle with an illumination source 220 . FIG. 2 is another perspective view of the device 10 of FIG. 1 with the vial 205 seated on the device 10 .

FIG. 3 is an exploded view of the device 10 of FIG. 1 .

FIG. 4 is another perspective view of the device 10 of FIG. 1 with optional swivel capability.

FIG. 5 is a schematic diagram of the electronic component 100 of the device 10 of FIG. 1 .

1, 3 and 5, the apparatus 10 for crystallizing a liquid to form a smoothie in a closed beverage bottle or can subcooled to at least below about 30F may include a station 20, which is a small base , such as a rectangular box or a cube, has a case formed of plastic or metal for housing the electronic component 100 therein. A trigger switch 90 , such as a large push button switch, can be on the front of the base 20 .

The table 20 with the base may be of suitable size about 4 inches wide by about 4 inches high by about 5 inches deep, or larger or smaller in any dimension, but generally for ease of movement or placement on higher The dimensions on the table or device are such that the viewing area of the bottle and the LED 220 are at eye level for easy viewing of ice crystal nucleation.

On top of the base 20 may be a removable or non-removable bowl or plate 50, such as a cylindrical disc made of various materials, such as stainless steel, UHMW (Ultra High Molecular Weight Polyethylene), plastic or other alloys or materials, It holds an amount of water or other liquid or ultrasound transmitting gel in an amount from about 1/2 ounce to about 4 ounces.

Liquid water, a substance, or an ultrasound transmission gel can be in direct or indirect contact with the ultrasound transducer, the bowl, and the beverage bottle that can be placed in the bowl. The purpose of the liquid water, liquid substance or ultrasonic transmission gel is to transmit and/or amplify the ultrasonic frequency vibrations from the ultrasonic transducer and/or bowl or plate to the beverage bottle or container placed on the device.

A water-impermeable film sheet or cover 60 that permits and/or amplifies the transmission of ultrasonic frequencies may be used to prevent the beverage bottle or container placed in the device from direct contact with the liquid or gel ultrasonic transmission medium.

Examples of liquid ultrasound transmission media may include liquids or gels. Liquids may include, but are not limited to, tap water, or sterilized water with preservatives to prevent mold or bacterial growth, or water with substances added to enhance the transmission of ultrasonic frequencies. Examples of gel media may include, but are not limited to, pharmaceutical ultrasound gel pads widely used in the medical industry.

The water impermeable film sheet or cover may be made of flexible plastic, vinyl or other material substantially capable of making suitable surface contact with a beverage bottle placed on the device to allow transmission of ultrasonic frequency vibrations into the liquid beverage. The film sheet or cover may be puncture resistant.

If the liquid transfer medium within the bowl 50 is used in conjunction with the diaphragm or cover 60 , it can be filled and filled via the filling nozzle 70 .

If a gel delivery medium is used in conjunction with a membrane or cover 60, the membrane or cover can be removed to allow insertion of the gel pad. If the liquid or gel delivery medium is used without a diaphragm or cover, the liquid or gel can be poured or placed in a bowl or on a plate.

An ultrasonic transducer 30 is below the diaphragm, media, bowl or plate. Examples of ultrasonic transducers may include, but are not limited to, 100W 40khz piezoelectric ultrasonic cleaning transducers as used in ultrasonic cleaning tanks. See, for example, U.S. Patent 4,979,994 to Dussault et al. and U.S. Patent Application Publication 2004/0112413 to Brunner et al. and U.S. Patent Application Publication 2006/0191086 to Mourad et al., which show piezoelectric transducers with and without ultrasonic drivers. energy devices, which are incorporated herein by reference in their entirety.

Base cover 35 and neck 45 provide protection to the ultrasound transducer and electronics housed in the base. Protection against dirt, debris and liquids that can spill from the bowl or onto the unit from the top. Base cover 35 and neck 45 may be angled, beveled or sloped to drain liquid in the event of beverage spills, rain or other liquid spilling onto the device. The base cover and neck may also contain grooves or drain structures to prevent liquids from entering the electronics area of the base. A watertight seal (not shown) may be embedded in base cover 35 and neck 45 to protect the electronics from moisture.

For outdoor use, all exterior surfaces may be treated with a waterproof sealer coating and a UV (ultraviolet) protective coating to prevent discoloration or damage during exposure to the sun or other sources of UV radiation.

The table (base) 20 housing the internal components may be waterproof or sealed by rubber gaskets or the like to prevent water intrusion or damage from the environment.

The power source 80 for the device 10 may be by a cord with a plug to a 110 to 120 volt power source or a 220v power source, or by a battery or the like. Batteries may include, but are not limited to, 9V, AA, AAA, C, D or Li-ion or Ni-mh rechargeable batteries. Additionally, device 10 may be powered from solar panels.

Low voltage power can be supplied remotely from an external power converter such as a 12V cigarette lighter power adapter or a 110V/220V AC/DC plug-in power adapter or other low voltage source so that no high voltage AC current is drawn into the device 10 .

The transducer 30 may be activated by a switch 90 such as a large push button switch, toggle switch, or the like.

Alternatively, the transducer 30 may be automatically triggered by a pressure sensor 85 or the like in the bowl 50 , which may be triggered by the placement of the weight of the beverage container 205 placed in the bowl 50 .

A pressure sensor, such as but not limited to force sensitive resistor 85, triggers the back lit LED 220 and ready LED (not shown) in the button to indicate the presence of a bottled beverage or beverage container. The pushbutton switch 90 is depressed to trigger the timing electronics 100, which pulses the ultrasonic transducer 30 for a certain period of time, producing one or more short pulses (about 0.1s to about 2.0s or longer or Shorter).

Immediately the pulse is transmitted through the bowl and transfer medium and crystallizes the liquid via nucleation of ice crystals within the closed beverage container 205, initiating a slushy effect 215 within the beverage container, which is rapidly transmitted throughout all liquid contents, bringing They transform into a soft sorbet or "super-quenched vitrified liquid" state.

For beverage containers that are bottles, such as bottles of carbonated soda, a novel illumination source 220 (which may have the shape of the beverage container, such as the outer shape of a soda bottle) mounted to the rear wall 210 allows for easy placement of the bottled beverage, and Easy viewing of the ice crystal effect seen by the user.

The rear wall 210 and illumination source 220 can also be further treated with a waterproof coating or cover that is translucent and protects the components from liquids and the environment.

When the switch 90 is pressed, the timing electronics in the electronics assembly 100 generate a short duration ultrasonic pulse from the transducer 30 which generates of ultrasound. Within the bottled beverage 205 , a small amount of supercooled liquid nucleates 215 , which spreads rapidly and causes the entire beverage liquid to form soft ice crystals throughout the container 205 . When the beverage container 205 is opened, no unwanted foam will form, which allows the user to enjoy a super cold 'smoothie' beverage without any side effects.

Due to the aesthetics of the ice crystal nucleation (freezing or smoothing) process, it is desirable to enhance the visual aspects of the process while it is in the device 10, such as rear lighting, side lighting of the beverage in the container or bottom lit. The viewer sees the liquid in the bottle transform into a slushie-like ice crystal formation over a period of seconds or tens of seconds, depending on how much nucleation occurs during the button press and depending on the type of beverage ingredients present, Sugary drinks generally take longer to make a smoothie than diet drinks. Ice crystallization can be described as cloud, crystal, glass, or slush and varies based on subcooling temperature, beverage ingredients, and beverage color.

The lighting may be designed to come on automatically via a sensor (such as pressure sensor 85) or via push button switch 90 when a bottled beverage is placed in bowl 50, or may be initiated via an on/off switch. The lighting can be designed to illuminate the beverage from the front, rear, side, top or bottom or from multiple angles to see through and through the beverage so that nucleation or 'slubbing' of the supercooled beverage can be fully observed. The lighting turns off automatically or via an on/off switch when the beverage bottle is removed. Device 10 may be designed larger or smaller than shown, with more or fewer illumination sources (such as more or fewer LEDs).

The device 10 may be mounted at eye level with the illumination source next to the bottle container 205 . The device 10 may operate as follows:

1. Device 10 is normally off and will not function until bottled beverage 205 is placed in bowl 50 with transfer medium membrane and transfer medium and/or on top of ultrasonic transducer 30 (if bowl is not present). (The invention can be realized with or without a bowl, or with a plate or other mechanism for holding bottled beverages).

2. The illumination source 220 (LED) is turned on via the 'pressure triggered switch' 85 when the bottled beverage 205 is placed in the bowl 50 (on the transducer).

3. Pushbutton switch 90 becomes activated when bottled beverage 205 is placed in bowl 50 .

When the button 90 is pressed, an ultrasonic pulse is sent from the transducer 30 into the liquid or gel medium and through the transport medium 60 into the bottle 205, which nucleates the supercooled liquid within the beverage bottle 205 into a "slush" . The button 90 is deactivated for a certain time, such as 2 to 5 seconds, in order to prevent multiple rapid presses of the button. However, the illumination source 220 (LED) can remain on as long as the bottle 205 is in the bowl 50 or on the transducer 30, or alternatively, as long as the bottle remains on the bar assembly 440, 450 in the side mounted configuration 400 of the pressing apparatus .

The illumination source 220 may include a plurality of LEDs (Light Emitting Diodes). For tall bottles (16 ounces to 1 liter), the footprint of the illumination source may be about 4.5 inches to about 7 inches in height and about 1 inch to about 2 inches in width. For short bottles (8 oz to 14 oz), the footprint of the illumination source may have a height of about 2 inches to about 4 inches, and a width of about 1 inch to about 2 inches.

The intensity of the LEDs can be adjusted to the size, weight or type of beverage bottle being used. For example, bright LEDs or super bright LEDs could be used, and if a vial is detected based on its weight relative to the FSR 85, only the lower portion of the LEDs could be illuminated.

An optional dimmer switch is available to control the intensity level. For example, dark sodas such as Coke may require maximum intensity of the super bright LEDs to properly view ice crystal nucleation, while clear sodas or bottled water may require dimming LED backlighting when viewed.

In a preferred embodiment, a pattern of approximately 96 LEDs can be used consisting of two sets of 48 SMDLED 12V dome panels stacked vertically, with all LEDs rear illuminating the larger bottle and only the lower panel rear Light up the smaller bottle.

Alternative configurations may be used in conjunction with weather strip SMD LEDs, such as 50/50 or 35/28 LED strips using horizontal or vertical arrangements of small strips of LEDs.

Illumination source 220 may be positioned about 1/4 inch to about 1 inch apart from beverage bottle container 205 .

Illumination source 220 may be multi-colored, flashing or moving LEDs to enhance the visual effect of the nucleation "sand ice" process.

Illumination source 220 can be any number, shape, size, color of LEDs, and can be made from light sources other than LEDs, such as neon lights, halogen lights, fluorescent lights, or other light emitting mechanisms (not shown in the figures).

FIG. 5 shows a schematic diagram 100 for operating the device 10 . The pressure switch 101 is also the force sensitive resistor (FSR) pressure switch 85 previously described. Examples of FSRs used may include, but are not limited to, 0.5 inch diameter circular force sensitive resistors capable of detecting a wide range of pressure applied to the sensitive area with high precision to allow the device to detect the size of the bottle placed on the device and the difference between types.

Arduino or IC (Integrated Circuit) smart board electronics 102 can be an Arduino Uno, Mini or Pro smart board or other version of an Arduino platform for smart electronic computer boards, Microchip PIC microcontrollers, Raspberry Pi microcontrollers, etc. Various types of microelectronics can be used, such as but not limited to Arduino boards used in conjunction with ultrasound transducers as described in US Patent 9024168 to Peterson (column 4) and US Patent Application Publication 2014/0125577 to Hoang et al. (paragraphs 53-56) and in US Patent Application Publication 2015/0112451 (paragraph 12) to Dechev et al., which is incorporated herein by reference.

The ready LED 103 may be an LED embedded in the button that illuminates the button from the inside, allowing the user to know that it is ready to be depressed.

D/C relay 104 may be a DC relay, such as a single DC/DC relay or a relay board.

The beverage bottle lighting LED 105 is also the lighting source 220 previously described.

The push button switch 106 is also the push button switch 90 described above.

Solid state relay 107 may include, but is not limited to, a Berme BEM-14840DA solid state relay.

The ultrasonic transducer electronic device 108 can be an ultrasonic transducer driver board manufactured for 110V, 110W, 40khz, etc., wherein the ultrasonic transducer 109 can be the aforementioned transducer 30, such as but not limited to 100W, 40khz piezoelectric ultrasonic cleaning transducer, etc.

The sound output module 110 may include, but not limited to, a piezoelectric speaker module and the like.

The power source 111 may include the aforementioned power source 80 .

Referring to Figure 5 with respect to Figures 1-4, the components interact as follows:

Block Diagram Path A

Step 1: The supercooled beverage bottle 205 is placed in the bowl 50 which is in contact with the ultrasonic transducer 30 and/or the transfer medium (water, liquid or gel) or the diaphragm 60 .

Step 2: The pressure switch 70 is triggered by the weight of the bottle 205 which sends a signal of the presence of the bottle 205 to the Arduino or IC smart board electronics 102 . (In one embodiment, the pressure switch 85 and smart board electronics 102 can determine the size and type of beverage by weight.)

Step 3: Toggle the Ready LED 103 .

Step 4: Trigger the D/C relay 104, providing power to the lighting LED 105/220.

Step 5: The lighting LED 105/220 is energized to shine through the bottle 205 to the viewer.

Block Diagram Path B

Step 6: The push button switch 90 is pressed by the user to send a signal to the Arduino or smart board electronic device 102 .

Step 7: Arduino or smart board electronics 102 triggers solid state relay 107 to energize ultrasound transducer electronics 108 for short duration pulses (approximately 0.1 to approximately 2.0 seconds). (Note: If the bottle 205 is not present on the pressure switch 85, the Arduino or smart board electronics 102 will not trigger the solid state relay 107 when the push button switch 90 is pressed).

Step 8: The ultrasonic transducer electronics 108 energizes the ultrasonic transducer 109/30 for a short duration pulse, which nucleates the supercooled beverage within the bottle 205 and initiates smoothie production. Additionally, the optional sound output module 110 produces a sound effect as the slush is forming in the bottle 205, which may take between about 1 second and about 30 seconds.

The illumination LED 220/105 remains on while the bottle 205 is detected in the bowl 50 for a certain duration (between approximately 30 seconds to several minutes). The lighting LED 105/220 will switch off when the bottle 205 is removed or the time setting expires.

automatic delay

The Arduino or smart board electronics 102 will enforce a delay (about 1 second to about 5 seconds) before allowing a subsequent press of the button 90 to cause a subsequent ultrasound pulse to be sent. This feature will prevent repeated rapid ultrasonic pulses from being sent to the ultrasonic transducer 109/30, which could cause undesired results, such as soda foaming and overflowing. Additionally, if a certain number of ultrasonic pulses are sent to the same vial 205 (between about 3 and about 5) within a short period of time (about 10 to about 15 seconds), a longer automatic delay (about 30 seconds) will occur to about 60 seconds) in order to prevent undesired overflow or pressure from possible CO2 (carbon dioxide) expansion within the bottled beverage 205 caused by repeated ultrasonic pulses.

The wattage (W) and duration of the ultrasonic signal can be adjusted based on having different delivery media (water, gel) and different types of beverages (such as soda/juice and diet soda). Sugar in soda/juice and non-sweetener in diet soda may have different transducer firing times as shown in Table 1 and Table 2. A range of seconds may include the word "about" preceding each numerical value.

Table 1 shows a time matrix of nucleation (crystallization) pulse power (Watts (W)) in the second range for water-based delivery media.

Table 1

Table 2 shows the time matrix of nucleation (crystallization) pulse power in the second range for gel-based delivery media.

Table 2

Referring to Figure 4, optional rotation of the beverage container may also be used. Adding rotation or spin to the base of the device 10 to rotate the beverage bottle 2015 shortly before or during nucleation of the beverage can also add additional incentive and visual enhancement to the aesthetics of the nucleation (freezing/slushy) process.

The rotation may be slow RPM, such as about 60 RPM to about 100 RPM for a duration of seconds to tens of seconds, to move the liquid in the beverage bottle in a circular motion shortly before and during ice crystal nucleation. The benefit of swirling is that the small ice crystals formed at the onset of ice crystal nucleation are in motion as they expand within the beverage to create the effect of a smoothie. Movement adds fascination and visual stimulation to the process for the end user.

6 is a top rear right side perspective view of a second embodiment apparatus 10 for crystallizing a liquid to form a smoothie in a freezer bottle without an illumination source. This embodiment functions the same as the previous embodiment except that there is no illumination source 220 . This embodiment can be used with opaque beverages, such as milkshakes, or with canned beverages and the like.

Device 10 may be freestanding, on a pedestal, or mounted to a subcooled refrigeration system, portable cooler, or other auxiliary device.

FIG. 7 is an upper left side perspective view of the device 10 of FIG. 1 attached to the side of a refrigerated beverage dispenser or other cooling device 260 . Commercial unit 260 may be a refrigerated display case in a retail store that subcools beverage containers, such as bottles, to below about 30F.

The side mounts 240 may be attached to the sides of the merchandiser or cooling unit 260 by magnets or fasteners such as screws and bolts. Flanges 250 extending from the sides of the base of device 10 may secure device 10 to stand 240 . The holder may be hollow with access doors (not shown) so that it can accommodate items such as ultrasound gel pads, membranes or liquid transmission medium fluids.

FIG. 8 is a top front left side perspective view of a third embodiment apparatus 310 for crystallizing a liquid to form a slush in a subcooled bottle with an illumination source 330 . FIG. 9 is another perspective view of the device 310 for the bottle of FIG. 8 with a bottle 315 mounted on the device 310 . FIG. 10 is an exploded view of the device 310 of FIG. 9 . FIG. 11 is another perspective view of the device 310 of FIG. 9 with the bowl assembly 340 removed for cleaning.

Referring to Figures 8-11, device 310 operates similarly to device 10 with the previously described illumination sources. Here, device 310 may include a neater stand 320 that is more aesthetically pleasing for home and/or private use, and resembles a cordless handheld telephone. Illumination sources 330 such as LEDs (Light Emitting Diodes) may operate similarly to the device 10 of the previous embodiments. Power and operation may function similarly to Embodiment 10 previously described.

Member 340 refers to a removable bowl assembly similar to bowl 50 described previously but housing a wafer-type ultrasonic transducer attached to a metal alloy or plastic plate or underside of the bowl.

A member 347 refers to a wafer-type piezoelectric ultrasonic device of a power of 15W, 25W, 35W, or 50W, or the like.

Member 348 refers to a plastic bowl or plate that contains electrical contacts to allow power transfer from base connector 349 to piezoelectric ultrasonic transducer 347 .

Member 349 refers to a base electrical connector for allowing bowl 348 to be removed from the device for cleaning or filling with water or ultrasound transmission fluid.

Member 350 refers to a touch-sensitive button that fires an ultrasound transducer pulse.

Member 360 refers to the ready indicator LED to indicate that the unit is ready for button press.

Member 370 refers to a touch-sensitive power button that turns the device on and off.

Component 380 refers to a power on indicator LED to show that the unit is on or off.

To operate the device, a beverage bottle or container is placed on the bowl assembly 340 in contact with the liquid medium and the plate 345 . The power button 370 is depressed and the device turns on as indicated by the power LED 380 . Rear lit LEDs 330 illuminate the beverage bottles. The ready LED 360 is turned on and the fire button 350 is depressed by the user. Ultrasonic transducer 347 sends short duration pulses through the plate and transport medium into the beverage container. The supercooled beverage in the container will begin to nucleate ice crystals and the smoothie process will begin when the user looks from the vantage point shown in FIG. 9 .

The implementation of FIGS. 8-11 may also have an optional rotation or spin of the beverage bottle similar to the rotation or spin capability described in the previous embodiments.

12 is another perspective view of another embodiment of an apparatus 400 for crystallizing a liquid to form a slush in a freezer bottle using a contact membrane 450 with a liquid or gel delivery medium inside. The bottle rear light assembly 430 indicates where the bottle should be held and pressed by the user.

Figure 13 is an exploded view of a lateral pressure embodiment. This embodiment may use a wand 440 that includes an extension arm 440 that is securely connected to the ultrasound transducer 410 . A water impermeable membrane 450 similar to the previous embodiments may be attached to the end of the rod 440 and filled with a liquid (such as water) or gel. Timing electronics 420 (such as electronics 100 previously described) may generate an ultrasonic pulse when a switch and/or pressure sensor is triggered. A pressure switch force sensitive resistor and support 425 are used to detect the presence of a bottle on the device.

The rod end 450 may be placed in physical contact with a subcooled beverage bottle (not shown) and will cause nucleation within the beverage when the pulse is generated.

Component 430 refers to the bottle design back plate and LED housing.

Member 440 refers to the rod attachment to the ultrasonic transducer and liquid or gel medium and diaphragm.

Mounting box 460 may attach wand embodiment 400 to a wall or cabinet or merchandiser or the like by using conventional fasteners such as screws or bolts through the box flange to an underlying vertical support.

In operation, the rod 440 is directly attached to the ultrasonic transducer 410 so that ultrasonic frequency vibrations are transmitted to one end of the rod and through the liquid or gel medium and the membrane 450 into the beverage container in direct contact with the membrane. The nucleation effect is similar to that of the previous examples.

The phrase "about" throughout this application can be +/- 10% of the quoted amount. In addition, preferred amounts and ranges may include previously cited amounts and ranges without approximations.

The above-mentioned devices can be designed as a two-part counter top display, where the ultrasonic nucleator is separate from the illuminating LEDs, or even as a multi-part counter top display, where multiple light emitting sources are separate from the nucleation device.

Although the drawings show devices, all components of the present invention may be constructed as part of a larger assembly of a beverage vending machine, vending machine or other refrigeration device capable of subcooling, or they may be manufactured independently or collectively as separate and Freestanding.

The present invention can be used with sealed and unopened beverage bottles, and with opened and reclosed beverage bottles.

The present invention may be used in conjunction with closed beverage bottles, including glass and plastic bottles, as well as canned beverages, such as those in aluminum cans, and the like.

The present invention may be used in conjunction with sealed beverage containers made of cardboard, waxed paper, plastic or multilayer construction. The present invention can also be used in conjunction with reusable containers with removable caps or lids.

The present invention may be used in conjunction with open beverage containers such as glass, plastic or metal cups or containers.

The present invention can be used in conjunction with containers of liquid, gelatin or combinations of cold food ingredients such as ice cream to create unique ice crystal nucleation or latex.

While the invention has been described, disclosed, illustrated and shown in its various aspects with certain embodiments or modifications actually assumed, the scope of the invention is not intended and should not be considered so limited and the teachings herein may show that Such other modifications or embodiments are particularly protected as they fall within the breadth and scope of the claims appended hereto.

Claims (20)

1. a kind of for making liquid crystalization with the husky ice in the beverage bottle, tank or the container that formed the closing for being cooled to below 32F Device, including：

For supporting the base with top and bottom on a support surface；

For the fixator with upper and lower surface being shelved on the base, the upper surface is suitable in support The closing container for drink of supercooling of the portion with liquid, the container is selected from beverage bottle or beverage can；

Transducer below the upper surface of the fixator, the transducer is used to generate ultrasonic signal；And

Transmission medium between the upper surface of the transducer and the fixator is described super for transmitting the ultrasonic signal Acoustical signal is transmitted and is suitable in the liquid being delivered in the bottle from the transducer, wherein the transmission of the ultrasonic signal makes institute State liquid and crystallize into Sha Bing in the container for drink.

2. device according to claim 1, it is characterised in that the fixator is removable bowl.

3. device according to claim 1, it is characterised in that the transducer is ultrasonic transducer.

4. device according to claim 1, it is characterised in that the transmission medium is water.

5. device according to claim 1, it is characterised in that the transmission medium is gel.

6. device according to claim 1, it is characterised in that described device also includes：

Button on the base, it is used to trigger described device to start the transducer.

7. device according to claim 1, it is characterised in that described device also includes：

Pressure sensor in the fixator, wherein the placement of the container for drink triggers the transducer launches the ultrasound Signal.

8. device according to claim 1, it is characterised in that described device also includes：

The bearing of the sidepiece for being suitable for described device is attached to refrigerator or cooler.

9. device according to claim 1, it is characterised in that the ultrasonic transducer is selected from by about 28khz, about The group of 40khz and about 55khz compositions.

10. device according to claim 1, it is characterised in that the ultrasonic transducer has and is selected from by about 15W, big The wattage of the group of about 25W, about 35W, about 60W, about 100W and about 150W compositions.

11. devices according to claim 1, it is characterised in that the ultrasonic signal has about 1/10th seconds and big The duration of about two seconds.

12. devices according to claim 1, it is characterised in that described device also includes：

The light source of described device is attached to, wherein light source transmitting is suitable to when the transducer is triggered through the bottle Light.

13. devices according to claim 12, it is characterised in that the light source includes LED (light emitting diode).

14. devices according to claim 12, it is characterised in that the light source includes：

The rear wall in the space above the beverage bottle fixator is illuminated for rear portion.

15. devices according to claim 12, it is characterised in that the light source includes：

The side wall in the space above the beverage bottle fixator is illuminated for sidepiece.

16. devices according to claim 12, it is characterised in that the light source includes：

The antetheca in the space above the beverage bottle fixator is illuminated for front portion.

17. devices according to claim 12, it is characterised in that the light source includes：

For the top support of the light source in the space above container for drink fixator described in top lit.

18. devices according to claim 12, it is characterised in that the light source includes：

The bottom support bracket of the light source in the space above the container for drink fixator is illuminated for bottom.

19. devices according to claim 1, it is characterised in that described device is inserted formula power supply and supplied by 120 volts of walls of power Energy.

20. devices according to claim 1, it is characterised in that described device is portable and by battery-powered.