US20120061050A1

US20120061050A1 - Apparatus for maintaining a beverage at an appropriate consumption temperature

Info

Publication number: US20120061050A1
Application number: US13/232,221
Authority: US
Inventors: David William Petrillo; David Richard Jackson
Original assignee: Individual
Current assignee: Individual
Priority date: 2010-09-14
Filing date: 2011-09-14
Publication date: 2012-03-15

Abstract

One embodiment includes an apparatus for maintaining a beverage at an appropriate consumption temperature, the apparatus comprising a phase change material and a shell. The phase change material transitions between two modes: a cooling mode, when the beverage temperature is greater than the effective phase change temperature, wherein the phase change material absorbs and stores thermal energy from the beverage to cool the beverage; and a warming mode, wherein the phase change material releases thermal energy into the beverage to maintain the beverage at the appropriate consumption temperature. The shell includes a first segment and a second segment that are joined to substantially define a sealed cavity, wherein the phase change material is encased within the cavity, wherein the first segment further defines a recess. The first segment outwardly deforms substantially along the recess to accommodate an increased pressure in the cavity substantially before a rupture of the sealed cavity.

Description

CROSS-REFERENCE TO RELATED APPLICATIONS

This application claims the benefit of U.S. Provisional Application No. 61/382,876, filed 14 Sep. 2010, which is incorporated in its entirety by this reference.

TECHNICAL FIELD

This invention relates generally to the beverage accessory field, and more specifically to a new and useful apparatus for maintaining a beverage at an appropriate consumption temperature in the beverage accessory field.

BACKGROUND

Hot beverages, such as tea- and coffee-based beverages, are commonly brewed at temperatures exceeding an appropriate consumption temperature. A consumer of such a hot beverage faces three choices: 1) wait for the hot beverage to cool to an appropriate consumption temperature by waiting for the hot beverage to release thermal energy to the environment, which takes times and prevents the consumer from consuming the beverage immediately after the beverage is brewed; 2) add a lower-temperature consumable (e.g., ice, cream, or milk) to the beverage to cool the beverage, which affects the flavor of the beverage and may still require the consumer to wait for the beverage to cool further before consumption; or 3) risk scalds or burns to the tongue, mouth, or throat if the beverage is still too hot. These three options generally detract from the beverage consumption experience of the consumer. While the beverage will eventually reach a temperature appropriate for consumption, the beverage unfortunately continues to release energy to the environment and thus cools further. If the consumer does not drink the beverage fast enough, beverage temperature soon drops below a comfortable drinking temperature, at which point the consumer again faces three choices: 1) drink the supposed-to-be-hot-but-is-now-cold beverage; 2) reheat the beverage, oftentimes back to a temperature above the appropriate consumption temperature, in which case the consumer must wait again for the beverage to cool to an appropriate consumption temperature; or 3) dispose of the beverage. Like the first three choices, none of these later three choices are ideal.
Current technology addresses beverage cooling with insulated beverage containers that limit the release of energy from the beverage to the environment over time. However, insulated beverage containers work by trapping heat, which often extends the amount of time required for the beverage to cool from the brewing (or serving) temperature of the beverage to the (lower) appropriate consumption temperature; this further lengthens the amount of time that the consumer must wait before consuming the beverage. Current technology therefore fails to address both cooling the hot beverage to the appropriate consumption temperature and maintaining the beverage within the comfortable consumption temperature window.
Thus, there is a need in the beverage accessory field to create a new and useful apparatus for cooling a hot beverage and then maintaining the beverage at an appropriate consumption temperature over a period of time. This invention provides such a new and useful apparatus.

BRIEF DESCRIPTION OF THE FIGURES

FIG. 1 is an isometric cutaway view of a first preferred embodiment of the invention;

FIG. 2 is an isometric view of the first preferred embodiment of the invention;

FIGS. 3 and 4 are plan views of the first preferred embodiment;

FIG. 5 is a set of plan views of the first preferred embodiment;

FIG. 6 is a set of plan views of the first preferred embodiment in a deformed state;

FIG. 7 is an isometric view of a detail of the first preferred embodiment;

FIG. 8 is a plan view and an elevation view of a second preferred embodiment of the invention;

FIG. 9 is a plan view of the second preferred embodiment in a deformed state;

FIG. 10 is a plan view of a third preferred embodiment of the invention;

FIG. 11 is a plan view and an elevation view of the third preferred embodiment in a deformed state;

FIG. 12 is set of a plan view and a and cross-sectional elevation view of a beverage container containing a beverage in which the first preferred embodiment is immersed;

FIG. 13A is a cross-sectional view taken along the line X-X′ in FIG. 13B; and

FIG. 14 is a table of properties of possible phase change materials of an embodiment of the invention.

DESCRIPTION OF THE PREFERRED EMBODIMENTS

The following description of preferred embodiments of the invention is not intended to limit the invention to these preferred embodiments, but rather to enable any person skilled in the art to make and use this invention.
As shown in FIG. 1, the preferred embodiment includes an apparatus 100 for maintaining a beverage 180 at an appropriate consumption temperature, over a period of time, when substantially immersed in the beverage 180. The apparatus 100 comprises a phase change material (PCM) 150 and a shell 105. The PCM 150 has an effective solid-liquid phase change temperature substantially similar to the appropriate consumption temperature of the beverage 180, and the PCM 150 transitions between two modes, including: (1) a cooling mode when the beverage temperature is greater than the effective phase change temperature, wherein the PCM 150 absorbs and stores thermal energy from the beverage 180 to cool the beverage 180; and (2) a warming mode, wherein the PCM 150 releases thermal energy into the beverage 180 to maintain the beverage 180 at the appropriate consumption temperature. The shell 105 includes a first segment 110 and a second segment 120 that are joined to substantially define a sealed cavity that is filled with the PCM 150, and the first and second segments 110, 120 are substantially of a metal that conducts thermal energy between the beverage 180 and the PCM 150. The first segment 110 further defines a recess 140, wherein the first segment 110 of the shell 105 outwardly deforms substantially along the recess 140 to accommodate an increase in pressure within the sealed cavity substantially before a rupture of the sealed cavity.
The apparatus 100 of the preferred embodiment functions as a beverage accessory that (1) absorbs thermal energy from a hot beverage 180 to reduce the beverage temperature to an acceptable drinking temperature (i.e. the appropriate consumption temperature) and then (2) releases the energy back into the beverage 180 to maintain the beverage temperature as the beverage 180 releases energy to the environment. The apparatus 100 is preferably distinct from a beverage container 170 and instead is preferably placed in the beverage 180 (within the beverage container 170) by a user. The beverage 180 is preferably a hot coffee-based beverage (e.g. black coffee, cappuccino, café mocha, café latte, Americano, macchiato, etc.) with a preferred brewing temperature between 185° and 205° Fahrenheit, with a preferred serving temperature of 160° to 185° Fahrenheit, and with an appropriate consumption temperature between 125° and 155° Fahrenheit (and, more preferably, with a consumption temperature of 140° Fahrenheit). However, the hot beverage 180 may also be a tea-based beverage with a preferred steeping (i.e. brewing) temperature, preferred serving temperature, appropriate consumption temperature, or preferred appropriate consumption temperature substantially similar to that of the coffee-based beverage. The beverage 180 may also be any other type of hot beverage, such as hot chocolate, hot (apple) cider, hot spiced wine, grog, horlicks, hot eggnog, warm milk, etc. The apparatus 100 is preferably of a geometry that permits the user (consumer) to place at least one such apparatus 100 (and preferably multiple such apparatuses) within (i.e. through the mouth of) at least one beverage container 170, such as a coffee cup, a coffee mug, a tea cup, a thermos, a travel mug, a coffee pot, a chafer, a decanter, a baby bottle, or a Japanese vacuum bottle, or any other container. However, the apparatus 100 is preferably of a geometry that permits the user to place the apparatus 100 (and preferably multiple such apparatuses) within a wide variety of such containers. The overall size of the apparatus 100 is also preferably too large to be swallowed or choked on by an average adult, since the apparatus 100 is immersed in the beverage 180 within the beverage container 170 and may fall out of the beverage container 170 as the consumer tips the beverage container 170 to finish the beverage 180. The apparatus 100 therefore preferably has (1) a major dimension along a first longitudinal axis more than one inch and less than three inches in length and (2) a major dimension along a second axis, perpendicular to the first axis, more than one inch and less than two inch in length. The apparatus 100 preferably has a cross sectional area of less than three square inches on any plane normal to the first longitudinal axis of the apparatus. However, the apparatus 100 may be of any other dimension or geometry.
The PCM 150 of the preferred embodiment preferably functions to absorb thermal energy (heat) from the beverage 180 when the beverage 180 is at a temperature greater than the effective phase change temperature of the PCM 150; the PCM 150 further functions to then release the thermal energy back into the beverage 180 to maintain the temperature of the beverage 180 substantially at the phase change temperature of the PCM 150 over a period of time. The PCM 150 is preferably a straight-chain saturated aliphatic fatty acid, but may also be any other acid, wax, polymer, or salt hydrate. The PCM 150 may comprise molecules of various lengths, such that a volume of PCM melts over a range of temperatures dues to varying molecular lengths of the volume of PCM 150. For example, first subvolumes of the PCM 150 may begin to melt (i.e. transition from solid phase to liquid phase) at approximately 143° F. and second subvolumes of the PCM 150 may begin to melt at 150° F.; furthermore, third subvolumes of the PCM 150 may begin to freeze (i.e. transition from liquid phase to solid phase) at approximately 145° F. and fourth subvolumes of the PCM 150 may begin to freeze at 142° F. However, the effective phase change temperature (herein simply ‘phase change temperature’) of the complete volume of PCM 150 may still be substantially similar to the preferred consumption temperature of the beverage (e.g., 140° F.). By absorbing thermal energy from the beverage 180, the PCM 150 effectively (1) cools the beverage 180 to the appropriate consumption temperature faster than passive release of thermal energy from the beverage 180 to the environment, (2) reduces thermal losses to the environment, and (3) stores the thermal energy for subsequent release back into the beverage 180 to maintain the beverage 180 at the appropriate consumption temperature over time. This repurposes the thermal energy of the beverage 180 and reduces the need for a peripheral device (e.g., microwave or cook top burner) to eventually add additional thermal energy to the beverage container/beverage/apparatus system 200 (of FIG. 12) to reheat the beverage 180. This is altogether more energy efficient and more user-friendly than current practices.
The PCM 150 preferably has at least one of the following properties: 1) is a solid below the appropriate consumption temperature; 2) is a liquid above the appropriate consumption temperature; 3) has a low specific heat; 4) has a high heat of fusion; and 5) has a phase change temperature substantially similar to the appropriate consumption temperature (or within a range of appropriate consumption temperatures) of the beverage 180. A relatively low specific heat allows the PCM 150 to rise to the phase change temperature relatively quickly without absorbing a substantially large amount of thermal energy from the beverage 180. A relatively high heat of fusion allows the PCM 150 to absorb a relatively large amount of thermal energy, from the beverage 180, substantially isothermally (i.e. at the phase change temperature). These material properties, coupled with a phase change temperature substantially similar to the appropriate consumption temperature of the beverage 180, allow the PCM 150 to absorb the thermal energy from the beverage 180 primarily during a solid-to-liquid phase transition; this thermal energy may then be released back into the beverage 180 isothermally to maintain the temperature of the beverage 180 (i.e. at the phase change temperature). It will be noted that a second material with a higher specific heat and a lower heat of fusion than the PCM 150 is less preferred because this second material releases less energy into the beverage 180 isothermally. Though the second material may be capable of absorbing the same about of energy, within a given temperature range (including the phase change temperature), as the same volume or mass of PCM 150, the higher specific heat and lower heat of fusion of the second material render the second material less capable of regulating the beverage 180 at the appropriate consumption temperature (e.g., the phase change temperature) than the PCM 150.
The phase change temperature of the PCM 150 is preferably in the range of appropriate consumption temperatures of the beverage 180 (e.g., 125° to 155° Fahrenheit). The phase change temperature is further preferably substantially similar to the preferred consumption temperature of the beverage 180 (e.g., approximately 140° Fahrenheit).
The PCM 150 is preferably non-corrosive (i.e. does not corrode any material comprising the shell 105, the shell plating, the beverage 180, the beverage container 170, or the beverage 180). The PCM 150 is also preferably food safe (i.e. not harmful if consumed by a user). The PCM 150 is preferably non-toxic and non-carcinogenic.
The PCM 150 may be any material that fulfills the aforementioned preferred properties and characteristics of the PCM 150, such as those materials shown in FIG. 14, although the PCM 150 is preferably a blend of stearic and palmitic acids.
As shown in FIGS. 2-6, the shell 105 of the preferred embodiment preferably functions: to 1) define a sealed cavity that retains the PCM 150 separate from the beverage 180; to 2) conduct thermal energy between the PCM 150 and the beverage 180; and to 3) accommodate an increase in pressure within the cavity by substantially deforming substantially before the sealed cavity ruptures. The combination of the shell 105 and the PCM 150 (the ‘apparatus 100’) preferably has a density substantially greater than water such that the apparatus 100 sinks to the bottom of the beverage container 170 when immersed in most beverages, as shown in FIG. 12; the apparatus 100 may alternatively have a density substantially less than the density of water such that the apparatus 100 floats in most beverages.
As shown in FIGS. 5 and 13, the shell 105 preferably comprises a first segment 110 and a second segment 120 that are joined together at a joint interface 130 to substantially define the sealed cavity. The first segment 110 preferably further defines a recess 140 substantially distinct from the joint interface 130, wherein the recess 140 outwardly deforms to accommodate an increase in pressure within the cavity. The recess 140 preferably defines an area of low yield strength (relative to the joint interface 130) such that the increase in pressure within the cavity causes the shell 105 to deform along the recess 140 first, rather than substantially along the joint interface 130. The recess 140 allows the shell 105 to expand to accommodate the increase in pressure within the cavity to protect the joint interface 130 from failure up to a pressure substantially greater than a similar shell without the recess 140. The recess 140 therefore protects the joint interface 130 of the shell 105 from failure (due to the increase in cavity pressure), wherein such protection is preferable because joint failure would allow the PCM 150 to leak out of the shell 105 and thus render the apparatus 100 unusable.
The recess 140 defined by the first segment 110 of the shell 105 may be of any form that permits outward deformation of the shell 105 substantially proximal to the recess 140 to accommodate the increase in cavity pressure within the shell 105. In a first example in which the shell 105 is elongated in at least one dimension, as shown in FIGS. 2, 4, and 5, the recess 140 is preferably a valley that runs substantially along a major axis of the first segment 110 of the shell 105 and is concave in profile when viewed from external the shell 105. The recess 140 that is a valley is preferably substantially U-shaped in profile and curvilinear in path, wherein the U of the valley widens under outward deformation of the shell 105 to reduce pressure within the cavity (by increasing cavity volume), as shown in FIG. 6. In the embodiment in which the first shell 105 is formed from sheet metal, the walls of the valley preferably incorporate a draft angle(s) appropriate for die forming, as also shown in FIG. 5. However, the profile of the valley may be any other profile, such as semi-circular, square, polygonal, or any other shape; the path of the valley may alternatively be straight, arcuate, S-shaped, or any other shape.
In a second example, as shown in FIG. 8, the recess 140 is a substantially circular dimple that pops from concave in profile (when viewed from external the cavity of the shell) to convex in profile (also when viewed from external the cavity of the shell) relative to the surface of the first segment 110 , as shown in FIG. 8. In this example, the dimple pops under increased cavity pressure to outwardly expand a region of the first segment 110B, which increases cavity volume and thus accommodates (i.e. reduces) cavity pressure, as shown in FIG. 9. This preferably provides visual reference to the user that the pressure inside the cavity is substantially too high. The first segment 110 may further define multiple such recesses, wherein each recess pops at a different internal cavity pressure to visually indicated to the user a pressure range within the cavity.
In a third example, as shown in FIG. 10, the recess 140 of the first segment 110 of the shell 105 defines a crease. In this example, the crease unfolds under increased cavity pressure to outwardly expand the first segment 110B, which increases cavity volume and thus accommodates (i.e. reduces) cavity pressure, as shown in FIG. 11. The crease may include at least one fold, wrinkle, or other gathering of material.
The second segment 120 may also define a recess, either similar to or different from the recess 140 of the first segment 110.
The first and second segments 110, 120 of the shell 105 are preferably joined along the joint interface 130 to substantially define the cavity. The PCM 150 is disposed and sealed within the cavity, as shown in FIGS. 1 and 13, and the PCM 150 preferably substantially fills the complete volume of the cavity. The volume of the cavity is preferably capable of containing a specified mass of PCM 150, wherein the specified mass of PCM 150 is capable of storing enough energy to cool a specific volume of the beverage 180 to the appropriate consumption temperature without the PCM 150 rising above the phase change temperature. The specified mass of PCM 150 is preferably matched to a specific volume of the beverage 180 associated with common beverage sizes, such as four, eight, twelve, sixteen, twenty, and twenty-four fluid ounces. For example, the shell 105 defines a cavity that contains a specified mass (or volume) of PCM 150 capable of absorbing enough thermal energy from four ounces of coffee, served at 185° F., to cool the volume of coffee to 140° F., the appropriate consumption temperature of the coffee, wherein the specified mass (or volume) of PCM 150 melts fully but does not rise in temperature above the phase change temperature. However, the mass of PCM 150 may be matched to any other volume of fluid, matched to any other serving or brewing temperature, or matched to any other appropriate consumption temperature; the shell 105 preferably defines a cavity of a volume matched to this mass (or volume) of PCM 150.
The shell 105 is preferably of a surface area and a geometry that does not substantially inhibit heat transfer between the beverage 180 and the PCM 150. The shell 105 is preferably of an elongated geometry that reduces mean heat path length (relative to another geometry, such as a cube or sphere) between sub-volumes of the PCM 150 and the beverage 180. By reducing the distance between a wall of the shell 105 and sub-volumes of the PCM 150, particularly near the geometric center of the shell 105, absorption of thermal energy into the PCM 150 (and release of thermal energy back into the beverage) is substantially more uniform over the volume of PCM 150 within the cavity, particularly as compared to a spherical or a cubical shell geometry. The relatively short heat path between sub-volumes of the PCM 150 and the beverage 180 preferably: 1) improves the maximum rate of heat absorption into and the rate of heat release from the volume of PCM 150; 2) distributes thermal energy absorption more uniformly within the volume of PCM 150; and 3) provides for a more uniform transition of the volume of PCM 150 from the solid phase to the liquid phase. The surface area of the shell 105 is preferably substantially large so as to reduce overall thermal resistance of the shell 105 (relative to a similar apparatus with a spherical or cubic geometry). Substantially low thermal resistance and a relatively high shell-surface-area-to-PCM-volume ratio preferably improves the heat transfer rate between the beverage 180 and the volume of PCM 150, thus providing for faster cooling of the beverage 180. The volume of the cavity defined by the shell 105 (and the volume of PCM 150 therein) is preferably between 0.5 and 3.0 cubic inches, and the surface area of the shell 105 is preferably between 2.0 and 20.0 square inches. Furthermore, the volume of the cavity defined by the shell 105 (and the volume of PCM 150 therein) is preferably approximately 1.1 cubic inches, and the surface area of the shell 105 is preferably approximately 7.1 square inches.
The shape of the shell 105 is preferably reminiscent of the type of beverage in which the apparatus 100 is intended to be immersed (i.e. the beverage-type that the apparatus 100 is intended to maintain at the appropriate consumption temperature). In a first example in which the beverage 180 is a coffee-based beverage 180, the shell 105 preferably is of a form substantially similar to a coffee bean, as shown in FIG. 1. In this first example, the split along the backside of the bean preferably forms the recess 140 of the first segment 110 (i.e. the recess 140 that is a valley, U-shaped in profile and curvilinear in path, running substantially along the length of the first segment 110), as shown in FIG. 6. In a second example in which the beverage 180 is a tea-based beverage, the shell 105 is preferably of a form reminiscent of a tealeaf (not shown), wherein the veins of the tealeaf form wrinkles that double as the recess 140 of the first shell 105 and deform (i.e. unwrinkle) to accommodate an increase in pressure within the cavity. However, the shell 105 may be of any other form, such as spherical, cubical, or ellipsoidal.
The apparatus 100 preferably is of a geometry that resists nesting with a similar such apparatus. This preferably substantially increases contact area between the apparatus 100 and the beverage 180 to substantially maximize heat transfer between the apparatus 100 and the beverage 180. However, the apparatus 100 may instead incorporate a nesting feature to prevent the apparatus 100 from accidently falling out of the beverage container 170. Multiple apparatuses placed within the beverage container 170 may nest together, via the nesting feature, and thus substantially hold each other at the bottom of the of the beverage container 170. Alternatively, the apparatus 100 may nest to a feature of the beverage container 170 to hold the apparatus 100 within the beverage container 170 and prevent the apparatus 100 from falling out of the beverage container 170 during consumption of the beverage 180. The nesting feature may comprise a hook and loop, a magnet, a puzzle-piece-type end, an anchor, a docking chain, or any other feature.
The wall thickness of the shell 105 is preferably great enough to resist plastic (e.g., permanent) deformation of the shell 105 under average use by the user. The wall thickness of the shell 105 is therefore preferably thick enough to resist dents or dings when: 1) dropped into an empty beverage container 170; 2) placed in a sack with additional such apparatuses; 3) dropped onto a granite surface from a certain height (e.g., one foot); or 4) any other common-use scenario or any other predicted accident involving the apparatus 100. However, as shown in FIG. 13, the wall thickness of the shell 105 is preferably substantially thin to limit the thermal resistance of the shell 105 and thus not substantially inhibit heat transfer between the PCM 150 and the beverage 180; the wall thickness of the shell 105 is also preferably substantially thin to limit the heat capacity of the shell 105. The first and second segments 110, 120 of the shell 105 are preferably stainless steel and approximately 0.025″ in (average) wall thickness.
The first and second segments 110, 120 of the shell 105 are preferably die-formed from sheet metal. In a first example, a piece of substantially-thin (preferably approximately 0.025″ thick) sheet metal is impacted with a first die set, including a first punch and a first die block, (or a first progressive die forming set, including a first series of punches and die blocks) to form a substantially three-dimensional structure, including the recess 140, to define the first segment 110; the same piece (or a second piece) of sheet metal is also impacted with a second die set, including a second punch and a second die block, (or a second progressive die forming set, including a second series of punches and die blocks) to form a substantially three-dimensional structure that defines the second segment 120. In this example, the dies (or die forms) preferably trim excess material from the first and second segments 110, 120 such that the edges of the first and second segments 110, 120 align for subsequent joining; interfaces of the first and second segments, 110, 120 may also be ground, lapped, sanded, or otherwise matched to substantially guarantee a hermetic seal at the joint interface 130. In a second example, the first and second segments 110, 120 are hydroformed from a piece of substantially-thin (preferably approximately 0.025″ thick) sheet metal, wherein fluid pressure is used to deform the flat sheet into an open die form to create at least one of the first and second segments 110, 120. However, the first and second segments 110, 120 may be formed from sheet metal in any other way and formed either separately or concurrently. Alternatively, the first and second segments 110, 120 may be cast (such as sand cast, die cast, or investment cast), injection molded, sintered, machined from billet, spun from sheet, blow-molded, or created via any other manufacturing method or combination of manufacturing methods. The first and second segments 110, 120 may also be produced separately and by different manufacturing methods. For example, the first segment 110 may be die-formed and three-dimensional and the second segment 120 may be a machined plug that seals an orifice 160 in the first segment 110 (shown n FIG. 7), wherein the PCM 150 is inserted into the cavity of the shell 105 via the orifice 160. The first and second segments 110, 120 of the shell 105 are both preferably formed of stainless steel, but may alternatively be of copper, silver, gold, aluminum, brass, bronze, or any other metal or alloy thereof, and each segment may also comprise different metals. However, the shell material is preferably chemically inert in the presence of all intended foodstuffs (e.g., coffee, tea, lemon, milk, sugar, crumpets, etc.) and chemically inert in the presence of the PCM 150.
The first and second segments 110, 120 of the shell 105 are joined to substantially define the sealed cavity. The segments 110, 120 are preferably joined with a continuous braze along the joint interface 130 (e.g., boundary or seam) between the two segments 110, 120. To join the segments, (1) the first and second segments 110, 120 are preferably aligned, (2) braze filler material (such as pure copper, copper-silver, copper-tin, or pure silver braze alloy, or other alloys) is arranged along the interface 130, and (3) the assembly is placed in a furnace in which the segments and braze alloy are heated (such as in a vacuum, in a wet or dry hydrogen environment, in a wet or dry nitrogen environment, or in an ammonia environment) until the braze alloys melts and flows along the interface 130 to join the first and second segments 110, 120. Alternatively, the first and second segments 110, 120 may be brazed manually by an operator applying heat to the first and second segments 110, 120 and applying the filler material along the interface 130 to join the first and second segments 110, 120. However, the first and second segments 110, 120 may be (laser, TIG, plasma, or electron beam) welded, diffusion bonded, glued, or joined together by any other process. The joining of the first and second segments 110, 120 to create the shell 105 may also be performed automatically, such as by a robot or automated braze furnace, or manually, such as by a technician or operator. The PCM 150 is preferably injected into the shell 105 via the orifice 160 in one of the first and second segments 110, 120 after the segments are joined; the PCM 150 is preferably in a liquid form (i.e. molten, at a temperature between 180° and 220° F.) when injected into the cavity via the orifice 160. With the PCM 150 still molten, the orifice 160 is preferably subsequently closed by (plasma or capacitive discharge) welding a plug (e.g., pin) into the orifice 160; alternatively, the orifice 160 may be closed by brazing, bonding, or gluing the plug into and/or over the orifice, by pinching the material proximal to the orifice 160 to close the orifice 160, or by any other method to close and seal the PCM 150 within the cavity. Once the PCM 150 cools within the sealed cavity, the internal pressure within the cavity is preferably negative (relative to atmospheric pressure) with the apparatus 100 is at room temperature; under this configuration, the pressure within the cavity is preferably only positive (relative to atmospheric pressure) when the temperature of the apparatus 100 is greater than the average temperature of the PCM 150 when the orifice 160 is sealed (i.e. between 180° and 220° F.).
Once the cavity is sealed with the PCM 150 inside, the shell 105 is preferably polished and/or plated with a secondary material that hides from the user both the orifice 160 and joint interface 130. In the variation in which the plug (or pin) stands proud of the surface of the shell 105 when the orifice is sealed, the plug is also preferably ground flush with the surface of the shell 105. The shell 105 may be chrome-plated, nickel-plated, silver-plated, gold-plated, rhodium-plated, palladium-plated, or plated with any other material. The plating may be achieved via any common plating technique, such as with electroplating, electroless plating, anodizing, cladding, sputtering, chemical vapor deposition, physical vapor deposition, combustion torch spraying, electric arc spraying, plasma spraying, or any other plating method. However, the plating material is preferably chemically inert in the presence of all intended foodstuffs (e.g., coffee, tea, lemon, milk, sugar, crumpets, etc.) and chemically inert in the presence of the PCM 150. The apparatus may also be tested for leaks before and/or after the shell 105 is polished and/or plated. Testing preferably includes a first test of cycling the apparatus to a relatively high temperature, such as 250° F., to check for PCM 150 leaking from the interface 130. Following this first test, a second test may be conducted, wherein the apparatus 100 is placed in a high-pressure vessel containing a substantially lightweight gas, such as pure helium or He₂, wherein the PCM 150 of the apparatus 100 absorbs the gas; subsequently placing the apparatus 100 in a vacuum chamber and testing outgassing of the apparatus 100, such as with a mass spectrometer, preferably determines if the shell 105 is or is not hermetically sealed.
The apparatus 100 is preferably a microwave-safe apparatus 100 such that the user may place the beverage container 170, including the beverage 180 and the apparatus 100, into a microwave and heat the beverage 180 therein without creating a safety hazard. The apparatus 100 is preferably microwave safe so that (1) the user may reheat the beverage 180 without the need to remove the apparatus 100 from the beverage container 170 and/or so that (2) the apparatus 100 may absorb excess thermal energy from the beverage 180 by conduction to maintain the beverage at the appropriate consumption temperature despite being heated for too long in the microwave. In a first example, the shell 105 comprises a material that reflects microwave energy (such as stainless steel) in order to prevent microwave energy from breaching the shell 105 and heating the PCM 150. In this example, the shell 105 preferably defines no sharp edges or corners such that voltage does not build up at a sharp of the shell 105 and then discharge as a spark within the microwave. Alternatively, both the shell 105 and the PCM 150 may be transparent to microwave energy and therefore not increase in temperature when subjected to microwave energy from within a microwave.
The apparatus 100 is preferably supplied in a beverage accessory kit comprising a plurality of such apparatuses such that the user may cool and regulate the temperature of beverages of various sizes. The apparatuses of the beverage accessory kit are preferably substantially identical and sized for the same specific volume of the beverage 180 (such as four ounces of beverage per one apparatus); however, each apparatus 100 may be sized for different volumes of the beverage 180 (such as one apparatus for each of four-, eight-, twelve-, sixteen-, and twenty-four-ounce beverages). In the embodiment of the beverage accessory kit that includes a plurality of substantially identical apparatuses, each apparatus 100 is preferably sized to cool and maintain four ounces of beverage and the beverage accessory kit preferably includes five apparatuses such that the user may use one apparatus for a four-ounce drink, two apparatuses for an eight-ounce drink, three apparatuses for a twelve-ounce drink, and so on. The beverage accessory kit may further comprise a sack, satchel, box, or other container to hold the apparatuses of the beverage accessory kit when not in use.
As a person skilled in the art will recognize from the previous detailed description and from the figures and claims, modifications and changes can be made to the preferred embodiments of the invention without departing from the scope of this invention defined in the following claims.

Claims

We claim:

1. An apparatus for maintaining a beverage at an appropriate consumption temperature, over a period of time, when substantially immersed in the beverage, the apparatus comprising:

a phase change material with an effective solid-liquid phase change temperature substantially similar to the appropriate consumption temperature of the beverage, wherein the phase change material transitions between two modes:

a cooling mode, when the beverage temperature is greater than the effective phase change temperature, wherein the phase change material absorbs and stores thermal energy from the beverage to cool the beverage,

a warming mode, wherein the phase change material releases thermal energy into the beverage to maintain the beverage at the appropriate consumption temperature;

a shell including a first segment and a second segment that are joined to substantially define a sealed cavity, wherein the phase change material is encased within the cavity, wherein the first segment further defines a recess, and wherein the first and second segments are substantially of a metal that conducts thermal energy between the beverage and the phase change material; and

wherein the first segment of the shell outwardly deforms substantially along the recess to accommodate an increased pressure in the cavity substantially before a rupture of the sealed cavity.

2. The apparatus of claim 1, wherein the beverage has an appropriate consumption temperature between 125° and 155° Fahrenheit and wherein the phase change material has an effective phase change temperature between 125° and 155° Fahrenheit.

3. The apparatus of claim 2, wherein the phase change material has an effective phase change temperature of approximately 140° Fahrenheit.

4. The apparatus of claim 2, wherein the beverage is a coffee-based beverage.

5. The apparatus of claim 1, wherein the first segment of the shell defines the recess that is a valley substantially U-shaped in profile and substantially curvilinear in path.

6. The apparatus of Claim ₅, wherein the first segment defines the valley substantially along a major axis of the first segment.

7. The apparatus of claim 6, wherein the first segment of the shell deforms substantially along the valley, such that the U-shaped profile of the valley widens, to accommodate expanding phase change material when the temperature of the phase change material rises substantially above the effective phase change temperature.

8. The apparatus of claim 1, wherein the first and second segments are die-formed from stainless steel sheet approximately 0.025″ in thickness.

9. The apparatus of claim 8, wherein the first and second segments are joined with a continuous braze joint to substantially define the sealed cavity.

10. The apparatus of claim 8, wherein the first and second segments are joined with a continuous weld joint to substantially define the sealed cavity.

11. The apparatus of claim 1, wherein the shell and the phase change material is a blend of stearic and palmitic acids.

12. The apparatus of claim 1, wherein the first and second segments are stainless steel.

13. The apparatus of claim 1, wherein the shell, filled with a volume of the phase change material, is of a substantially elongated geometry that reduces mean heat path length between sub-volumes of the phase change material and the beverage, relative to a spherical shell of the same volume and wall thickness.

14. The apparatus of claim 13, wherein the phase change material transitions from a solid phase to a liquid phase substantially uniformly throughout the volume of phase change material.

15. The apparatus of claim 1, wherein the shell defines the cavity of specific internal volume to contain a specified mass of phase change material, wherein the specified mass of phase change material absorbs thermal energy from a specific volume of the beverage to cool the specific volume of the beverage from substantially too high a temperature to the appropriate consumption temperature such that the mass of phase change material substantially completely melts and the temperature of the phase change material does not substantially increase above the effective phase change temperature.

16. The apparatus of claim 15, wherein the mass of the phase change material absorbs thermal energy from the beverage that is four fluid ounces in volume to cool the beverage from a serving temperature to the appropriate consumption temperature of the beverage.

17. The apparatus of claim 16, wherein the beverage is a coffee-based beverage served between 160° and 185° Fahrenheit, and wherein the beverage has an appropriate consumption temperature of approximately 140° Fahrenheit.

18. The apparatus of claim 1, wherein the shell defines a substantially large surface area that substantially reduces the overall thermal resistance of the shell, relative to a spherical shell of the same volume, to improve the rate of thermal energy conduction from the beverage to the phase change material.

19. The apparatus of claim 18, wherein the volume of phase change material is in the range of 0.5 to 3.0 cubic inches and the surface area of the shell is in the range of 2.0 to 20.0 square inches.

20. The apparatus of claim 19, wherein the of volume phase change material is approximately 1.1 cubic inches and the surface area of the shell is approximately 7.1 square inches.

21. The apparatus of claim 1, wherein the shell and phase change material define a microwave-safe apparatus.

22. The apparatus of claim 21, wherein the shell reflects microwave energy to substantially prevent microwaves from reaching the phase change material.

23. The apparatus of claim 21, wherein the shell defines a continuous surface without any sharp edges or corners.

24. The apparatus of claim 21, wherein the phase change material is transparent to microwave energy.

25. The apparatus of claim 1, wherein the shell is of a geometry that fits through a mouth of at least one of a coffee cup, a coffee mug, a tea cup, a thermos, a travel mug, a coffee pot, a chafer, a decanter, a baby bottle, and a Japanese vacuum bottle that contains the beverage.

26. A beverage accessory kit comprising a plurality of apparatuses of claim 1.

27. An apparatus for maintaining a hot beverage at an appropriate consumption temperature between 125° and 155° Fahrenheit, over a period of time, when substantially immersed in the beverage, the apparatus comprising:

a phase change material with an effective solid-liquid phase change temperature substantially similar to the appropriate consumption temperature of the beverage, wherein the phase change material absorbs and stores thermal energy from the hot beverage to cool the beverage to the appropriate consumption temperature and then releases the stored thermal energy back into the beverage to maintain the beverage at the appropriate consumption temperature;

a shell including a first segment and a second segment that are joined to substantially define a sealed cavity, wherein the phase change material substantially fills the cavity, wherein the first segment further defines a valley substantially along its length, and wherein the first and second segments are of substantially thin stainless steel sheet that conducts thermal energy between the beverage and the phase change material; and

wherein the first segment of the shell outwardly deforms substantially along the valley to accommodate an increase in pressure in the cavity substantially before a rupture of the sealed cavity.

28. The apparatus of claim 27, wherein the beverage is a coffee-based beverage with an appropriate consumption temperature between 125° and 155° Fahrenheit, and wherein the phase change material has an effective phase change temperature of approximately 140° Fahrenheit.

29. The apparatus of claim 27, wherein the first and second segments are die-formed from stainless steel sheet approximately 0.025″ in thickness.

30. A beverage accessory kit comprising a plurality of apparatuses of claim 27.