The Coca-cola Company

Harold R Heath

Jack F Brumley

Alfred A Schroeder

Jonathan Kirschner

Simon J Richter

Samuel Durham

Richard O Norman

Michael T Romanyszyn, Jr

Mark S Heflin

Norman P Wittig

Shawn B Gatipon

A postmix juice dispensing system for dispensing a finished beverage directly from a pliable beverage concentrate having an ice point at or near freezer temperatures, with little or no conditioning. The system preferably uses a one-piece, unitary, disposable package that includes both the concentrate container and a positive displacement metering pump. The disposable package is placed in the dispenser which automatically connects the pump to a pump motor. A mixing nozzle is connected to the metering pump and a water line is connected to the mixing nozzle. Upon pushing a load button, the dispenser automatically feeds compressed air on top of a piston in the concentrate container to force concentrate into the pump. The dispenser automatically reads an indicator on the package to set the pump speed in response to the type of concentrate in the package. The dispenser requires no cleanup or sanitization and allows rapid flavor change.

Postmix beverage dispensing system

The invention provides a method and apparatus for reconstituting beverages wherein superheated reconstituting liquid and beverage concentrate are delivered into a mixing chamber having an adjustable volume. The mixing chamber is the volume between two coaxially arranged tapered elements which are disposed one inside of the other. Final beverage product emanates from an aperture in the tip of the outer tapered element. At least one tapered element can be displaced in the longitudinal direction so that the volume of the mixing chamber decreases and approaches zero as the tapered elements are moved closer together. Thus, when the system is shutdown the volume of the mixing chamber is allowed to approach zero so that very little product is susceptible to degradation in the mixing chamber due to prolonged exposure to high temperatures during a shutdown. The reduced volume mixing chamber may be flushed with reconstituting liquid. In addition, the temperature of the mixing chamber can be controlled during a shutdown by adjusting the temperature of water contained within the walls of the tapered elements.

Method for aseptically reconstituting beverages

An elongated column of ice crystals is effectively used as a filtration medium for separating the flavor and color components from a juice in connection with an overall concentration process. Juice is fed into the top of the column and flows down through the ice crystal bed. Simultaneously, ice crystals are introduced into the column from the bottom in a countercurrent manner. Substantially all of the flavor and color components of the juice will become trapped by the ice crystals. After the juice has traversed the length of the column, the filtrate is easily and inexpensively concentrated to increase its Brix by evaporation. Flavor and color components are recovered from the ice crystals using a wash column. The flavor components are combined with the concentrated serum to yield a final concentrated juice product.

System for avoiding loss of flavor components from juices in connection

The invention provides a method and apparatus for reconstituting beverages wherein superheated reconstituting liquid and beverage concentrate are delivered into a mixing chamber having an adjustable volume. The mixing chamber is the volume between two coaxially arranged tapered elements which are disposed one inside of the other. Final beverage product emanates from an aperture in the tip of the outer tapered element. At least one tapered element can be displaced in the longitudinal direction so that the volume of the mixing chamber decreases and approaches zero as the tapered elements are moved closer together. Thus, when the system is shutdown the volume of the mixing chamber is allowed to approach zero so that very little product is susceptible to degradation in the mixing chamber due to prolonged exposure to high temperatures during a shutdown. The reduced volume mixing chamber may be flushed with reconstituting liquid. In addition, the temperture of the mixing chamber can be controlled during a shutdown by adjusting the temperature of water contained within the walls of the tapered elements.

Apparatus and method for aseptically reconstituting beverages

A method and apparatus for storing an ice slurry of a aqueous liquid is disclosed. A storage tank contains an ice slurry which is in the form of a layer of ice (i.e., an ice cap) floating on liquid. Liquid is pumped out from the lower part of the storage tank and fed to the top of the storage tank. The liquid which is fed to the top of the ice storage tank is returned to the lower part of the tank substantially without contacting the layer of ice contained therein via a vertically oriented tube. By pumping the liquid out of the lower part of the storage tank and recirculating it, pressure build-up due to the ice cap is controlled. In one embodiment, the liquid to be stored is a fruit juice such as orange juice, grapefruit juice, pineapple juice, grape juice, apple juice, or the like.

Growing community of inventors

Houston, TX, United States of America

Harold R Heath