EP2225165A1

EP2225165A1 - Bottle with cap which keeps the liquid contained in it effervescent and fresh even after partial consumption of the liquid

Info

Publication number: EP2225165A1
Application number: EP08849181A
Authority: EP
Inventors: Virgilio Cavalet; Remo Cavalet
Original assignee: Individual
Current assignee: Individual
Priority date: 2007-11-16
Filing date: 2008-10-23
Publication date: 2010-09-08
Anticipated expiration: 2028-10-23
Also published as: WO2009063519A4; ITBL20070026A1; ATE525304T1; EP2225165B1; WO2009063519A1

Abstract

The invention described here is a bottle for the holding of liquids consisting of two layers, one inside the other. The function of the inner layer (13) is to hold the liquid while that of the outer layer (12) is to encompass the former and to resist pressure. The air cavity which is created between the two layers is linked to the outside of the bottle via a fissure which follows the rim of the mouth of the bottle along the edge of the screw threads where the cap is screwed on. The cap used on this bottle has characteristics which enable us to send air into the bottle itself and to direct it into the air cavity between the two layers. Thanks to this system we can raise the level of the liquid in the bottle even after its partial consumption and the pressure previously present in the bottle will thereby return to its original level.The cap is also equipped with a vent pipe (6) which allows the air to escape from the chamber containing the liquid when the tap is closed and air is introduced into the air cavity. The vent pipe adjusts internally to the amount of air required to cover the liquid inside the bottle and is equipped with a double function float valve (18) which allows the air above the liquid to escape from the bottle and which closes when it is reached by the liquid, thus enabling the bottle to compress and the pressure inside the bottle to return to its original level. This raising of the liquid and the pressurisation of the bottle limits the evaporation space of the carbon dioxide present in the liquid and enables us to preserve its effervescence for a longer period. This instrument has been developed using the chemical principle according to which the quantity of gas dissolved, at a given temperature in a given quantity of liquid, is directly proportional to the gas pressure on the surface of the liquid.

Description

Description. TECHNICAL FIELD

Description of the invention under the title : BOTTLE WITH CAP WHICH KEEPS THE LIQUID CONTAINED IN IT EFFERVESCENT AND FRESH EVEN AFTER PARTIAL CONSUMPTION OF THE LIQUID,

The current invention consists of a bottle equipped with a cap for the holding of liquid which maintains the level of effervescence in the liquid even after partial consumption. For simplicity we will subsequently use the term 'bottle' for a container made up of two layers, one inside the other. The inner layer, which we will subsequently refer to as the 'inner container' ( fig. 4 no. 13) holds the liquid, while the function of the outer layer, which we will subsequently refer to as the 'outer container' (fig. 2.4 no.12) will be to encompass the inner layer and maintain pressure. The space which is formed between the two will be called the 'air cavity' (fig. 4,5 and 6 no. 20) and the cap which seals the 'bottle' will be referred to as the 'cap' (fig. 1) and is equipped with a special valve which we will call the 'float valve' (fig. 1 no. 18). We will refer to the narrow part of the bottle where the screw threads are to be found as the 'neck of the bottle' (fig. 2 no. 5). Liquid with added carbon dioxide will subsequently be referred to as a 'sparkling drink' and any liquid not containing added carbon dioxide will be called a 'non-fizzy drink' (fig.3b 4, 6 no. 15). INDUSTRIAL APPLICABILITY One of the problems which producers of fizzy drinks encounter in the production and sale of drinks in bottles or similar containers comes from the challenge involved in producing drinks which will retain their quality, taste, aromas and effervescence for as long a time as possible even after partial consumption. Taking a fizzy drink as an example we know that the sealed bottle contains a high concentration of carbon dioxide in proportion to the pressure exercised by this gas in the empty space inside the bottle. After the bottle is opened, after partial consumption of the drink and the passage of time, the carbon dioxide will be lost into an ever larger volume of air thus reducing the concentration of carbon dioxide in the drink itself and leading to a loss of effervescence.

Our invention aims to reduce the space into which the carbon dioxide can be lost, reducing the volume of air in contact with the liquid and pressurising it.

It has been developed using the chemical principle according to which the quantity of gas dissolved, at a given temperature in a given quantity of liquid, is directly proportional to the gas pressure on the surface of the liquid. BRIEF DESCRIPTION OF DRAWINGS The characteristics of the invention refer to the attached illustrations in which: Fig. 1 is a vertical section of the 'cap' of the 'bottle'. ^x

Fig. 1 section a-a is a longitudinal section of the 'cap' on the line a-a and highlights the inner structure of the 'cap' as seen from above.

- Fig. 2 shows an enlarged detail of the upper part of the 'bottle'. - Fig. 2 section a-a is a longitudinal section of the 'bottle' and highlights the anchoring of the two layers on the neck of the 'bottle' .

- Fig. 3 shows the moment at which the 'bottle' is partially emptied of liquid.

- Fig. 3b is an enlarged detail of Fig 3.

- Fig. 4 is a vertical section of the 'bottle' holding the partially consumed liquid (no. 15) while air is being introduced via the valve on the 'cap'. The air is introduced into the air cavity (no. 20) and compresses the 'inner container' (no. 13) raising the liquid towards the 'float valve' (no. 18). The air over the liquid and therefore present in the 'inner container' flows towards the 'float valve' and leaves the 'bottle' via the vent pipe (no.6) and the holes (no. 7) on the 'cap'. - Fig. 5 is an enlarged detail of Fig 4 - Fig. 6 is a vertical section of the 'bottle' containing the liquid (no. 15) having reached the 'float valve' (no. 18) which is therefore closed. The extra air which is introduced into the 'cavity' (no. 20) pressurises the 'bottle' and restores the internal balance between the gas present in the liquid and the air over it. - Fig. 7 is a vertical section of the upper part of the 'bottle' when it is pressurised with the liquid partially consumed. The cap is closed, the 'float valve' is blocked and the liquid inside has regained its stability blocking the loss of gas.

The proportions, shape and materials may vary from those shown in the attached described illustrations, according to the requirements of the producer, but these remain under the protection of the present patent. DISCLOSURE OF INVENTION

When we open a 'bottle' the balance of the elements inside it is disrupted. Before the 'bottle' was opened this balance guaranteed the long term conservation of the product. Continued consumption of the product and the adding of air to it worsens the situation.

Thanks to this 'bottle' we can recover the natural balance of the 'fizzy drink' or of the 'non-fizzy drink' eliminating excess air and re-pressurising the container and the liquid contained in it. The process is the following: once the 'bottle' is opened and the contents are poured out (fig. 3 and fig. 3b) the tap is screwed on and via the valve (fig. 1, 4, 5, 6 no. 1) air is introduced (identified in figs. 4, 5 and 6 with a small black arrow) which will flow inwards via the flow channels (figs. 1 and 5, no.2) into the 'air cavity' (figs. 2, 3, 4, 5 and 6 no. 20) leading to the compression of the 'inner container' (identified in figs. 4, 5 and 6 with a white arrow) and thus raising the level of the liquid (identified in figs. 4 and 5 with a grey arrow) contained in it (fig. 4 no. 15) until it reaches the 'float' (fig. 6. no. 3). This occurs because the air above the liquid flows out through the fissures (figs. 1, 4 and 5 no. 4) which have been made to correspond to the 'float valve' (fig 1 no. 18) and flows out of the holes on the top of it (figs. 4 and 5 no. 7) via the vent pipe (figs. 4 and 5 no. 6). When the liquid reaches the 'float valve' (fig. 6 no. 18) it raises the float (fig. 6 no. 3)

80 forms an airtight closure and prevents further outflow of air.

From this point further introduction of air into the 'air cavity' (fig.6 black arrow) increases the pressure inside the 'bottle' until it reaches the desired internal equilibrium (fig. 7 double black arrow). The 'bottle' consists of two layers, one inside the other (fig. 4. nos. 12 and 13). The 'outer

85 container' (fig.4 no. 12) is the strongest because it has to resist the pressure present inside the 'bottle'. The 'inner container' (fig. 4 no. 13) can be less solid and in flexible material such as that currently used for plastic bottles containing still water and holding the initials PET but its upper part, that underneath the 'neck of the bottle', (fig. 2 no. 5) must be of suffer or thicker material (fig. 2 no. 16) in order to give shape and form to the 'inner

90 container' during the compression phase so that the functioning of the invention will not be compromised.

The 'outer container' (fig. 4 no. 12) should preferably be in non-transparent material so that the inner layer is not visible during the compression phase as it may be considered unattractive.

95 The two layers are anchored to each other in the central part of the base of the 'bottle' (fig. 4 no. 17) to allow for uniform compression of the 'inner container'. They are also anchored to each other at the 'neck of the bottle' (fig. 2 no. 14) by tongues placed lengthwise and alternating along its circumference in order to distance the two layers from each other, anchor them together and allow air to flow inwards towards the 'air cavity' (figs. 2 and 500 no. 20) during the compression of the 'inner container'. The upper rim of the 'outer container' (fig. 3b no. 12) is lower than that of the 'inner container' (fig. 3b no. 13) so that the liquid (fig. 3b no. 15) cannot get into the 'cavity' (fig. 3b no. 20) when liquid is poured into it. The cap (fig. 1) is composed of an airtight valve (fig. 1 no. 1) which allows air to flow in

105 only one direction (towards the inside of the bottle), a flow channel (figs. 1 and 5 no. 2) which accumulates air inside the 'air cavity' (fig. 5 no. 20), a disk (fig. 1 no. 10), a notch (fig. 1 no. 8) which forms the flow channel and provides a closure for the 'inner container' of the 'bottle'. This disk (fig. 1 no. 8) is reinforced by supports (fig. 1 no. 9) which make the 'inner

110 container' rigid once closed and at the same time allow air to pass through the flow channel (figs. 1 and 5 no. 2).

Above the screw threads of the cap there is a protuberance which is also equipped with a notch (figs. 1 and 5 no. 11) which acts as closure of the 'outer container'. This is made to ensure that during the opening of the bottle using the 'cap' the decompression of the 'air

115 cavity' occurs before that of the 'inner container' and for this it is necessary to balance the respective heights of the two layers in relation to the 'cap' to ensure that liquid is not lost from the 'inner container' which would otherwise be still under pressure. Inside the 'cap' there is a conduit for the flow of air which is long enough for the amount of air which needs to remain on top of the liquid. This conduit is composed of a 'float

120 valve' (fig. 1 no. 18) which closes when the liquid reaches it. (fig. 6 illustrates this moment), a vent pipe (figs. 1 and 5 no. 6) on top of which, corresponding to the point of fixture with the 'cap', small holes have been made (figs. 1, 4 and 5 no. 7) which allow au^¬ to flow out of the 'bottle' . The float of the 'float valve' (figs. 1 and 6 no. 3) has a specific weight which is lower than

125 that of the 'drink' to enable it to raise itself out of the liquid as far as the neck of the vent pipe (figs. 1 and 5 no. 19). Once the neck of the vent pipe has been reached the float closes it hermetically as a result of its ergonomic form and also closes the 'inner container' allowing for the subsequent pressurisation of the liquid contained in it (fig. 7). The 'float valve' is equipped with wide lateral fissures (figs. 1, 4 and 5 no. 4) which

130 perform the following functions: to allow the air to flow out of the open valve, to allow the liquid to raise the float inside it and to enable the container to be cleaned of any residues left by the liquid and thereby remain functional in the long term.

To introduce air into the 'air cavity' a small electric compressor calibrated to stop automatically once the desired pressure has been reached can be used. With 'fizzy drinks'

135 the compressor should be calibrated to the pressure which ensures the right balance between the loss of the gas into the air above the liquid and that dissolved in the liquid itself. With drinks that are not fizzy but can still deteriorate the compressor should be calibrated to the pressure necessary to recover the balance present before the bottle was opened.

140 A further system of introducing air into the 'air cavity' in the absence of electricity is a hand pump. Although it is difficult to reach the precise pressure required in this way the excess air over the liquid can still be removed and the 'float valve' closed. With this system, in 'fizzy drinks' it is the gas in the liquid itself which pressurises the container and finds the balance between dissolving into the air and into the liquid while in 'non fizzy

145 drinks' a considerable reduction of air liquid contact can be obtained and the chance of deterioration reduced.

This invention, as well as keeping a drink fizzy also reduces variations in temperature of the liquid contained in it as the cavity which is formed between the two layers also acts as thermal insulation. 150 A further characteristic of this container is that which allows us to cool the liquid contained in it and to keep it cold and for this purpose, after the partial consumption of the contents, it is sufficient to introduce 'cold air' into it. The liquid air inside aerosol spray containers would be sufficient and this, thanks to its pressure, would raise the liquid as far as the float valve, the cold air would cool the liquid inside and the air cavity would keep it cool as it is

155 isolated from the outside.

In its construction phase changes can be made to the make up and materials used in our invention in order to facilitate its construction and reduce costs or to improve performance but the invention and any such changes will still be protected under this invention. BACKGROUND ART

160 The most effective methods hitherto developed to limit the loss of carbon dioxide contained in liquids and the consequent loss of effervescence after partial consumption are the following: \

1) bottles have been equipped with a screw top which allows airtight closure after use;

2) in the case of drinks, containers of limited size have appeared on the market to limit 165 the space into which the carbon dioxide in them can escape after partial consumption and to make consumption of the whole product after opening possible;

3) a device has been invented which compresses bottles using a complex system of levers and pulleys (reference cited: United States Patent 5,025,953 06/1991 Doundoulakis).

4) A further system uses an instrument which compresses bottles made of flexible 170 material after the partial consumption of the liquids contained in them and which maintains the point of compression once the cap is closed via a system of straight-tooth gears (reference cited: Patent no. 0001329606 dated 21/11/2005)

Claims

175 CLAIMS

1) The bottle (fig. 3) consisting of two layers, one inside the other.

2) The distances (fig. 2 no. 14) fixed along the whole circumference of the neck of the bottle of Claim 1 between the outer and inner containers in order to anchor them

180 together but also to distance them in order to allow air to flow through.

3) The inner container (fig. 3b no. 13) of the bottle in Claim 1 which is higher than the external container^ (fig. 3b no. 12) in order to try to avoid liquid getting between the two layers when it is poured.

4) The lower anchoring of the two containers (fig. 4 no. 17) on the central part of the base 185 of the bottle (Claim 1) in order to allow for a uniform compression of the inner container.

5) The upper part of the inner container (fig. 2 no. 16) of the bottle of Claim 1, stiffer than its lower part in order to give form to this container during the compression phase and therefore avoid compromising the functioning of the invention.

190 6) The air cavity (fig. 4 no. 20) which is formed by the two containers of the bottle of Claim 1 with the following functions: to hold the air introduced from the outside, to compress the inner container, to pressurise the latter and to provide thermal insulation.

7) The cap (fig. 1) of the bottle in Claim 1 which facilitates the compression of the air in the air cavity of Claim 6 and reduces the excess air above the liquid in the inner

195 container and brings the pressure in the bottle to its ideal point.

8) The airtight valve (fig.l no. 1) on the cap in Claim 7 which allows air to be introduced into the air cavity in Claim 6.

9) The flow channel (fig. 1 no. 2) of the cap in Claim 7 which enables air to be accumulated in the air cavity of Claim 6 of the bottle in Claim 1. 200 10) The disk (fig. 1 no. 10) with a notch (fig. 1 no. 8) situated in the inside of the cap in

Claim 7 which acts as closure of the inner container of the bottle in Claim 1 and creates the flow channel for Claim 9. 11) The supports (fig. 1 no. 9) situated above the disk of Claim 10 in order to reinforce it and at the same time allow air to flow through. 205 12) The protuberance with notch (fig. 1 no. 11) above the screw threads of the cap of Claim

7 which closes the outer container and is placed to allow the emptying of the air cavity in Claim 6 before that of the inner container. 13) The holes (fig.l no. 7) made in the centre of the cap of Claim 7 which allow air to escape from the inner container. 210 14) The vent pipe ( fig. 1 no. 6) situated in the centre of the cap in Claim 7 which allows for the removal of the air in the inner container to the outside of the bottle in Claim 1.

15) The valve ( fig.l no. 18) situated under the vent pipe of Claim 14 which, when reached by the liquid in the inner container blocks the outward flow of further liquid or air.

16) The float (fig. 1 no. 3) inserted into the valve of Claim 15 made with a specific weight 215 which is lower than that of the liquid in order to raise it out of the liquid as far as the neck of the vent pipe of Claim 14. Once the neck of the vent pipe has been reached the float closes it hermetically thanks to its ergonomic shape.

17) The fissures (fig.l no. 4 ) made on the valve in Claim 15 which have the following functions: to allow air to flow from the inner container out of the bottle in Claim 1, to

220 allow liquid to come into contact with the float in Claim 16 and to clean the valve in

Claim 15 of any residues from the liquid .

18) The use of a compressor to introduce air into the air cavity of Claim 6 of the bottle of Claim 1 in order to regain the original balance inside the bottle. 19) The use of a hand pump to introduce air into the air cavity of Claim 6 of the bottle of 225 Claim 1 in order to regain the original balance inside the bottle.

20) The use of an aerosol spray containing compressed liquid air and therefore cold to be introduced into the air cavity in Claim 6 in order to regain the original balance inside the bottle and cool the liquid contained in it.

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