United States Patent
`
`[19]
`
`[11] Patent Number:
`
`5,068,116
`
`Gibney et a1.
`
`[45] Date of Patent:
`
`Nov. 26, 1991
`
`[54]
`
`[75]
`
`[73]
`
`[21]
`
`[22]
`
`[63]
`
`[51]
`[52]
`
`{58]
`
`[56]
`
`METHOD FOR BEVERAGE BLENDING AND
`PROPORTIONING
`Inventors: Michael W. Gibney, Ingleside;
`Lawrence M. Lucas, Corpus Christi;
`Roy Culver, Jr., Ingleside, all of Tex.
`
`Assignee: Micro-Blend, Inc., Ingleside, Tex.
`
`App]. No.: 482,363
`
`Filed:
`
`Feb. 20, 1990
`
`Related US. Application Data
`Continuation-impart of Ser. No. 416,813, Oct. 3, 1989,
`abandoned.
`
`Int. Cl.5 ................................................ A23L 2/00
`US. Cl. .................................... 426/231; 426/477;
`426/590
`Field of Search ....................... 426/231, 477, 590;
`99/275
`
`References Cited
`
`U.S. PATENT DOCUMENTS
`
`2,724,581 11/1955 Pahl et a1.
`............................. 259/18
`3,001,397
`9/1961 Leonard ......
`73/194
`
`.......
`3,237,808 3/1966 Witt et a1.
`222/64
`3,260,504 7/1966 Mojonnier et al
`. 251/357
`
`3,272,020 9/ 1966 Witt et a1.
`...........
`.. 74/ 18.1
`3,583,415
`6/1971 Smith ............... 137/3
`3,780,198 12/1973 Pahl et a1. ............ 426/477
`
`..
`222/ 129.2
`3,799,402
`3/1974 Meister et al.
`
`3,991,911 11/1976 Shannon et al ........... 222/25
`
`7/1977 Cruzan ............
`73/422 CC
`4,036,062
`2/1980 Buyce ............... 137/566
`4,186,769
`
`4,252,253 2/ 1981 Shannon ............. 222/25
`4,350,503 9/ 1982 Skoli et a1. ............. 55/165
`
`4,353,482 10/1982 Tomlinson et a1.
`......... 222/1
`
`8/1983 Johnson et a1. ................ 73/861
`4,397,189
`
`4,433,701
`2/1984 Cox et a1.
`.......
`137/101.19
`
`4,470,294 9/ 1984 Hamel .............. 73/32 A
`
`.....
`4,580,699 4/ 1986 Black et al.
`222/64
`
`..... 221/6
`4,597,506 7/1986 Eglise et al.
`..... 364/558
`4,607,342
`8/1986 Seiden et a1.
`
`4,658,988 4/1987 Hassell .................. 222/129.1
`
`4,689,989 9/1987 Aslesen et a1. ................... 73/61.l R
`
`........................... 137/8
`1/1988 Adney et a1.
`4,718,443
`3/‘1988 Mojonnier ............ 55/165
`4,732,532
`
`4,737,037 4/1988 Mojonnier
`366/152
`
`4,753,370
`6/1988 Rudick .........
`222/ 105
`. 73/61.1 R
`4,773,257 9/ 1988 Aslesen et a1.
`
`1/1989 Peckjian ............. 222/66
`4,795,061
`
`4,801,471
`1/1989 Mojonnier
`426/590
`4,857,355 8/ 1989 Gregg ................................. 426/590
`
`OTHER PUBLICATIONS
`
`Paul A. Wilks, Jr., “Internal Reflection Spectroscopy”,
`American Laborazmy magazine, Jun. 1980, pp. 18-20.
`Paul A. Wilks, Jr., “On—Line Brix Measurement by
`Infrared Absorption”, from Proceedings of 24th Annual
`Short Course for the Food Industry of the Institute of
`Food Technologists, Florida Section, 1984.
`Walter J. Maczka, P. E., “On—Line Analysis Aids
`Coke’s Bottom Line”, Intech magazine, Jan. 1989.
`
`Primary Examiner—George Yeung
`Attorney, Agent, or Firm—Seide, Gonda, Lavorgna &
`Monaco
`
`[57]
`
`ABSTRACT
`
`The present invention relates to a method and apparatus
`for improving quality and increasing syrup yield within
`a beverage proportioning system. The method and ap-
`paratus of the present invention is contemplated to be
`adaptable to existing proportioning and blending sys-
`tems to provide a highly accurate control of the propor-
`tional blending. This control is a function of the mass
`flow of the components input to the proportioner. From
`this mass flow determination and adjusted volumetric
`flow value for each component is determined. The ratio
`of the calculated volumetric flow of the water to the
`syrup is used to determine a signal to control the pro-
`portional blending. Adjustment of the blend ratio is
`made by comparing the calculated ratio to the set bev»
`erage values. The invention also determines the accu-
`racy of the adjustment and the efficiency of the overall
`blending and proportioning system.
`
`18 Claims, 7 Drawing Sheets
`
`
`
`
`Micro Motion 1028
`
`1
`
`Micro Motion 1028
`
`

`

`US. Patent
`
`N
`
`V.
`
`6,
`
`o_
`
`2_
`
`
`
`5,068,116
`
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`
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`
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`
`0
`
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`
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`
`
`2
`
`
`
`

`

`US. Patent
`
`Nov. 26, 1991
`
`Sheet 2 of 7
`
`5,068,116
`
`
`
`3
`
`

`

`US. Patent
`
`Nov. 26, 1991
`
`Sheet 3 of7
`
`5,068,116
`
`FIG. 3
`
`ARE THE
`
`
`
`
`MIX 0/? LIFT
`
`PUMPS 0N ?
`
`
`
`
`YES
`
`
`
`
`HA5
`TIME EXCEEDED
`DELA Y TIME
`
`
`
`YES
`
`
` IS
`
`NO
`END va
`
`
`REMOTE SWITCH
`
`arr?
`
`TO END
`
`
`YES
`
`CLEAR MEMORY AND
`ZERO FLOW METERS
`
`SELECT BEVERAGE
`
`READ STORED DATA
`
`4
`
`4
`
`

`

`US. Patent
`
`Nov. 26, 1991
`
`Sheet 4 of 7
`
`5,068,116
`
`FIG. 3A
`
`CALCULATE ACTUAL
`
`WATER 7'0 SYRUP RAT/0
`
`CALCULA TE ACTUA L
`
`DRINK NUMBER (ON on I
`
`
`
`COMPARE RESULTS TO
`
`
`FIXED REQUIREMENTS
`{T673 SET}
`
`
` CALCULA 75 TOTAL FLOW
`RA 75 (EPA! for) A ND
`
`
`TOTA L FLOW (FLOW 707)
`
`
`PRESSURE DATA AND
`
`TEMPERATURE DATA
`
`READ CARBONA 70R
`
`CALCULATE VOLUMES
`
`0F C02 (VOL 6‘02)
`
`CALCULA TE
`
`AVERAGE RESULTS
`
`TO
`DISPLA Y
`
`CALCULATE
`
`.
`
`
`
`
`CALCULA 710” RESULTS
`
`I All”. AVERAGE 0F
`
`7'0
`DISPLA Y
`
`CA LCULA TE EST/MA 7517
`CASE OUTPUT (CASE MW)
`
`TO
`DISPLAY
`
`5
`
`

`

`US. Patent
`
`Nov. 26, 1991
`
`Sheet 5 of 7
`
`5,068,116
`
`FIG. 3B CALCULATE LINE EFFICIENCY
`
`
`
`
`
`AS A FUNCTION OF CASE
`OUTPUT (CASELOSTI
`
`TO
`DISPLA Y
`
`CALCULA TE RUNTIME
`LINE EFFICIENCY (EFF)
`
`TO
`DISPLAY
`
`READ ALL
`ALARM SIGNALS
`
`7-0
`DISPLAYS
`
`Y
`E5
`
`ACKNOWLEDGE
`
`EXIST 7
`
`
`
`DOES A
`CR] TICAL ALARM
`
`
`
`
`
`
`N0
`
`CALCULATE MICROME TER
`ADJUSTMENT (M A DJ)
`
`m
`DISPLAY
`
` MICROMETER
`ADJUSTMENT WITH/N
`
`
`SET RANOE
`
`
`
`?
`
`‘
`
`YES
`
`OUTPUT MICROMETER
`ADJUSTMENT SIGNAL
`
`TO REMOTE
`ACTUATOR
`
`
`
`
`/S
`
`
`BA TCH COMPLETE
`
`.7
`
`
`YES
`
`END
`
`”0
`
`TO READ
`FLOW METERS
`
`6
`
`

`

`US. Patent
`
`Nov. 26, 1991
`
`Sheet 6 of 7
`
`5,068,116
`
`FIG. 4
`
`
`
`READ coma/.15 MASS
`FLOW METERS (M5,11,)
`
`
`
`
`READ WA TER
`
`BEVERAGE
`DENSITY (DWI
`SUGAR FREE ?
`
`
`
`IS
`
`
`
`
`READ SUGAR FREE
`SYRUP DENSITY (05F)
`
`
`
`
`READ SUGARED SYRUP
`
`DENSITY DATA
`
`
`
`
`
`CALCULA TE SUGARED
`SYRUP DENSITY/05”}
`
`
`
`
`
`CALCULATE WATER
`you/METRIC now
`
`
`RA rE IGPNW)
`
`
`CALCULATE SYRUP
`VOLUMETRIC FLOW
`RA TE {GPMSI
`
`
`
`7
`
`

`

`US. Patent
`
`Nov. 25, 1991
`
`Sheet 7 of 7
`
`5,068,116
`
`FIG. 5
`
`
`
`READ CORIOLIS MASS
`
`FLOW METERS
`(”59 MW: 03. Dy}
`
`I3
`
`
`
`
`
`
`BEVERAGE
`
`
`SUGAR FREE
`
`7
`
`
`
`READ SUGARED
`
`SYRUP TEMPERATURE
`
`
`CALCULATE TEMPERA-
`TURE CORRECT/0N
`
`
`FACTOR {TC0R)
`
`
`
`
`CALCULATED CORRECTED
`
`SUGARED SYRUP
`DENSITY (050,?)
`
`
`
`
`CALCULA TE ACTUAL BR/X
`
`
`
`VALVE FOR SUGARED
`smup loamy)
`
`CALCULATE STANDARD '
`
`
`
`
`DRINK NUMBER FOR
`
`
`SUGARED SYRUP {0/7570}
`
`
`
`
`
`CALCULATE SYRUP
`CALCULATE WATER
`VOLUMETR/C FLOW
`
`
`
`VOLUMETRIC. FLOW
`RATE (6PM5)
`
`
`
`RATE (SPAIW/
`
`8
`
`

`

`1
`
`5,068,116
`
`2
`flavor concentrate input into the mixing nozzle is con-
`trolled by a peristaltic pump.
`Peckjian U.S. Pat. No. 4,795,061 shows a beverage
`blending and proportioning pump which is controlled
`by the maintenance of the water source at a constant
`pressure and flow rate.
`Skoli, et. al. U.S. Pat. No. 4,350,503 shows a blending
`and proportioning system in which the level of the
`water supplied to a de-aerator chamber, upstream from
`the blending chamber,
`is constantly controlled based
`- upon the downstream need for the water component by
`the system.
`Shannon, et a1. U.S. Pat. Nos. 3,991,911 and 4,252,253
`show computer control systems for dispensing a plural-
`ity of mixed drinks to desired specifications while main-
`taining inventory and sales data.
`SUMMARY OF THE INVENTION
`
`METHOD FOR BEVERAGE BLENDING AND
`PROPORTIONING
`
`This is a continuation-in-part of application Ser. No.
`416,813, filed Oct. 3, 1989, now abandoned.
`
`FIELD OF THE INVENTION
`
`The present invention relates to a method and appara-
`tus for improving quality and increasing syrup yields
`within a beverage blending system. In particular, the
`present invention relates to a method and apparatus for
`controlling the proportional blending of two or more
`components of a carbonated beverage by means of the
`mass flow of the components.
`BACKGROUND OF THE INVENTION
`
`The preparation of beverages, particularly carbon-
`ated beverages,
`includes the mixture or blending in
`exact proportion of a flavor syrup with water. The
`proportion standards for a particular beverage are typi-
`cally set by the owner of the syrup recipe and the asso-
`ciated trademarks of the beverage. These proportion
`standards are a fixed operational requirement for the
`bottler who is a licensee of the recipe owner.
`Typically, the conformity of the blended beverage to
`the proportion standards is determined after the bever-
`age has been prepared. This determination is made by a
`downstream analyzer system or by lab analysis. If it is
`found that the already blended beverage does not fall
`within the required standards, the batch is disposed of at
`substantial cost to the bottler.
`
`There are a number of blending and proportioning
`systems found in the prior art. However, these prior art
`devices do not adjust the proportioning process to ac-
`count for changing conditions as contemplated by pres-
`ent invention.
`
`Pahl, et al. U.S. Pat. No. 2,724,581 shows a blending
`and proportioning system for carbonated beverages
`including separate storage tanks for the syrup and water
`components. Each tank includes a level sensing float
`that controls a valve in the input line to the tank. The
`level sensors produce control signals in accordance
`with the level of the fluid retained within the tank.
`Blending is controlled by pumps driven by a single
`electric motor having a variable speed transmission.
`The ratio of pump speed determines the capacity of
`water and syrup supplied to the blender.
`Witt et al. U.S. Pat. No. 3,237,808 and Mojonnier
`U.S. Pat. Nos. 4,732,582 and 4,801,471 show beverage
`proportioning and blending systems including separate
`component tanks each having level sensor~type valve
`control mechanisms therein. The blending is performed
`by orifice assemblies which operate in conjunction with
`the fluid level within the associated tank to define the
`relative flow rate into a blending chamber.
`Johnson, et a1. U.S. Pat. No. 4,397,189 also shows a
`flow rate measurement system including level sensors
`for determining flow rate through control values.
`Smith U.S. Pat. No. 3,583,415 shows a beverage pro-
`portioning and blending system in which the concen-
`trated syrup is raised in temperature in a heat ex-
`changer. The heated syrup is supplied at a constant
`pressure head so as to attempt to maintain an accurate
`volumetric flow.
`
`Rudick U.S. Pat. No. 4,753,370 shows a beverage
`mixing system in which the amount of unsweetened
`
`5
`
`10
`
`15
`
`20
`
`25
`
`30
`
`35
`
`4s
`
`50
`
`55
`
`65
`
`The present invention is a method and apparatus for
`controlling the proportional blending of beverage com-
`ponents as a function of the mass flow of the compo-
`nents. The present invention preferably includes Corio-
`lis mass flow meters within both the syrup input line and
`the water input line of a proportioner within a blending
`system. The proportion of the water and syrup within
`the blend is calculated as function of the mass flow
`signal from the Coriolis meters. This calculated propor-
`tion value is compared to the fixed standard for the
`particular beverage or from an actual density determi-
`nation of the fluids. Adjustment of the proportional
`blending is automatically made as function of these
`calculated and fixed values and related comparisons.
`Furthermore, an overall efficiency of the blending and
`proportioning system may be determined.
`
`BRIEF DESCRIPTION OF THE DRAWINGS
`
`FIG. 1 shows atypical carbonated beverage blending
`‘and proportioning system including a downstream sys-
`tem analyzer.
`FIG. 2 shows a beverage blending and proportioning
`apparatus in accordance with the present invention.
`FIGS. 3, 3A and 3B show a flow diagram of the
`method for adjusting the proportional blending of a
`beverage in accordance with the present invention.
`FIGS. 4 and 5 show flow diagrams for alternative
`methods of calculating the volumetric flow rate of the
`water and syrup for use within the method shown in
`FIGS. 3, 3A and 3B.
`
`DETAILED DESCRIPTION OF THE
`DRAWINGS
`
`In the figures where like numerals indicate like ele-
`ments, there is shown in FIG. 1 a typical blending and
`proportioning system including a proportion analyzer at
`the discharge end. For purposes of the present inven-
`tion this typical blending system need not be described
`in complete detail. Reference is hereby made to U.S.
`Pat. No. 4,801,471 to Mojonnier which describes a
`blending and proportioning system similar to those
`typically found in existing bottling plants. This Mojon-
`nier patent is herein incorporated by reference.
`The blending and portioning system of FIG. 1 in-
`cludes a water input 10 which feeds a cooler 12. The
`cooler 12 feeds one portion of a proportioner 14. A
`syrup supply 16 feeds a separate portion of the propor-
`tioner l4. Filtered water from inlet 10 or syrup from
`supply 16 may pass through scrubbing units (not shown)
`or other apparatus as desired prior to input into propor-
`
`9
`
`

`

`5,068,116
`
`4
`side of the fixed standards must then be disposed of
`prior to continuation of the blending and bottling pro-
`cess.
`
`3
`tioner 14. The input flow into the proportioner 14 from
`both the water line 18 and syrup line 20 is controlled by
`means of valves 22 and 24, respectively. Valves 22, 24
`receive control signals from floating control members
`(not shown) within the storage tanks 26 and 28 of the
`proportioner 14. These float valves may be similar to
`those shown and described in U.S. Pat. No. 3,272,020 to
`Witt et al. and U.S. Pat. No. 4,737,037 to Mojonnier.
`These patents are also herein incorporated by reference.
`Storage tanks 26 and 28 feed lines 32, 34, respectively,
`which exhaust into blending tank 30. Water line 32 into
`tank 30 includes a micrometer or similar type control
`valve 36. Valve 36 is used to make minute adjustments
`in the relative proportion of the water flowing into
`blending tank 30. Existing proportioner systems may
`typically include a valve similar to that shown in U.S.
`Pat. No. 3,237,808 to Witt et al. This Witt patent is
`herein incorporated by reference. Syrup line 34 may
`also include a control valve (not shown). However, due
`to the large proportion of water in a typical beverage, as
`compared to the syrup, minute control of the relative
`proportion of the components is more easily accom—
`plished by adjustment at the water input. A total flow
`control valve 38 is also provided at the inlet to blending
`tank 30.
`
`Blending tank 30 includes a float member 40 similar
`to that used along with valves 22 and 24. The signals
`from the float member 40 is used to control the down-
`stream pumping of the blended beverage. The blended
`beverage from blending tank 30 is input into a carbona-
`tor 42. After carbonation, the beverage flow is directed
`towards a bottling apparatus (not shown).
`The actual proportion of syrup and water within the
`blended beverage is determined by a downstream bev-
`erage analyzer 44. The analyzer 44 takes samples from
`the flow into the bottling apparatus. The samples are
`used to determine the accuracy of the blend as per-
`formed by the proportioner l4 and compare it to the
`fixed standards. If an on-line analyzer 44 is not pro-
`vided, periodically samples are manually withdrawn
`from the flow and lab analysis is conducted to deter-
`mine the proportion result.
`Typically, sugar based beverages are analyzed by
`making a brix determination of the sugar within the
`overall blend. In the case of diet soda, the analyzer
`typically uses a titrated acidity determination. Methods
`of analyzing the beverage include internal reflection
`spectroscopy and infrared absorbtion.
`Upon a finding that the blended beverage is outside of
`the standards set by the recipe owner, adjustment of the
`proportioning is made at valve 36 or at some other
`position within the system. Analyzer 44 may also serve
`to control the blend. Such an analyzer/controller is
`manufactured by the DuPont Corporation and is sold
`under the designation “DuPont Colormeter”. This Du-
`Pont system includes an external water valve which
`inputs additional water into the flow at the position of
`the analyzer. The system compensates for errors of the
`proportional blending by operating the proportioner on
`the "high” or rich end of the blending standards. The
`addition of water downstream of the proportioner ad-
`justs the proportion of the blend. However, if the analy-
`zer fails to adjust the beverage into the proper propor-
`tion, the product will be outside of the fixed standards.
`This may occur, if the beverage blend moves into the
`“low” range. In this situation manual micrometer con-
`trol must be made to realign the proportion into the
`desired range. The portion of the batch prepared out-
`
`In FIG. 2 there is shown a beverage blending and
`proportioning apparatus in accordance with the present
`invention. This apparatus generally includes a propor-
`tioner 50 similar to proportioner 14 shown in FIG. 1. At
`the water inlet 52 to proportioner 50 is positioned a flow
`meter 54 to determine the mass flow rate of the water
`input into the water storage tank 56. Similarly, at the
`syrup inlet 58, there is a second mass flow meter 60
`which determines the mass flow rate of the syrup input
`into the syrup storage tank 62 of the proportioner 50.
`Flow meters 54 and 60 are preferably of the type known
`as a Coriolis mass flow meter. Coriolis-type maSS flow
`meters are preferred because of their high accuracy in
`determining the mass flow rate and total mass flow
`without reference to the temperature or viscosity of the
`fluid. The size and operational capabilities of meters 54,
`60 will depend upon the flow rates into the proportioner
`' 50 and the number of storage tanks therein. The flow
`meters as generally preferred for use with the present
`invention are those manufactured by the K-Flow Cor-
`poration of Millville, NJ.
`At the inlet side of water storage tank 56 is a flow
`control valve 64. The inlet to syrup tank 62 includes a
`similar valve 66. These valves 64, 66 are controlled by
`a float sensors (not shown) within tanks 56 and 62, re-
`spectively. A fixed orifice valve 76 is positioned at the
`outlet 78 of the syrup tank 62. A micrometer control
`valve 72 is located at the outlet 74 of water storage tank
`56. Outlets 74 and 78 feed blending tank 80. The outlet
`82 of blending tank 80 feeds carbonator 84. The carbon-
`ator 84 feeds pump 86 which directs the flow into a
`bottling or container filling apparatus (not shown). A
`float control (not shown) within the blending tank 80
`outputs a signal which may be utilized downstream of
`the proportioner 50 by pump 86 to control the overall
`flow rate or speed of the system.
`The signals from the flow meters 54, 60 are fed to a
`controller 68. Signals from the carbonator 84 are also
`fed into controller 68. Controller 68 in turn sends a
`signal to an electronic actuator 70. Actuator 70 is used
`to adjust micrometer control valve 72 at the outlet 74 of
`water storage tank 56. The actuator 70 controls the
`throttling or shut off of the valve 72 by a rotary motion
`based upon a remote control signal from controller 68.
`Actuator 70 as contemplated by the present invention
`may take any form a desired, such as geared electronic
`actuator A300 manufactured by the Flow Control Divi-
`sion of Milton Roy Industries. Adaptation of the actua-
`tor 70 to operate valve 72 may require a yoke bracket
`(not shown) or the like to be fit between the torque
`output of the actuator and the rotational knob of the
`micrometer. Such adaptation is contemplated to be
`within the skill of the art.
`
`10
`
`15
`
`20
`
`25
`
`30
`
`35
`
`45
`
`50
`
`55
`
`Controller 68 may also be used to adjust the blending
`performed by variable speed pumps at the outlet of the
`proportioner storage tanks. Such a system is shown in
`Pahl, et al., U.S. Pat. No. 2,728,581. This Pahl, et al.,
`patent is herein incorporated by reference. The adapta-
`tion of the present invention to operate along with this
`Pahl type system is contemplated to be within the skill
`of the art.
`
`Controller 68 operates under the following preferred
`method for adjusting the proportional blending of a
`beverage. FIGS. 3, 3A, 3B, 4 and 5 show flow charts for
`this preferred method.
`
`65
`
`10
`
`10
`
`

`

`5
`As particularly shown in FIG. 3, at start-up, the con-
`troller 68 reviews certain controls within the system.
`First, the controller 68 determines whether or not the
`mix or lift pumps (not shown) within the system are
`operating. If the pumps are not operating, the control
`program will not continue. If the pumps are operating,
`the controller 68 proceeds to the next step. There is a
`initial period at start-up where the signals from the flow
`meters 56, 60 and from other elements in the system
`may be unstable. A time delay is input into the system to
`permit stability to be achieved prior to making the ini-
`tial flow meter readings. Upon exceeding the delay
`time, controller 68 moves to the next step. The final
`preliminary step taken is to determine whether or not
`the end run remote switch (not shown) has been actu- 1
`ated. This end run switch will prevent further operation
`of the control program at any time during the blending
`operation. Upon completing the start-up procedure, the
`signals output from the flow meters 54, 60 are zeroed to
`indicate the start of a new batch. Also, the memory of 2
`the previous batch calculations is cleared.
`A proportioning and blending system is required at
`different times to produce many different types of bev-
`erages under different blending recipes. The appropri-
`ate fixed data related to a particular beverage to be
`blended must be identified to properly instruct the con-
`troller 68 during further operation. The particular bev-
`erage to be run through the system will be selected at
`start-up. This selection actuates the retrieval of data
`from stored memory for the particular beverage. There-
`after, the syrup and water flow meter signals are read
`and the batch is initiated.
`
`5,068,116
`
`6
`
`m=density of the sugared syrup; K=a constant cor-
`responding to the least squares calculation; x=the coef-
`ficient value within the calculation; DNm=the stan-
`dard drink number for the particular beverage being
`prepared; and R1: the ideal ratio for mixing the particu-
`lar syrup with water.) The calculation using this equa-
`tion includes the following constant (K) values:
`K(1)=0.9987881
`K(2)=0.003715599
`K(3)=0.00002321195
`K(4) = —-0.000(X)02270948
`K(5)=0.000000003156378
`K((,)= —0.00000000001398131
`
`The series of calculations start at x=5 and Dsu=K(1)
`with each subsequent calculation being made for x— 1.
`From this density calculation (Dsu), the flow rate of
`the sugared syrup can be determined as a function of the
`mass flow signal from flow meter 60 by the following
`equation:
`
`GPMSm=M,/(8.333-D,u)
`
`(3)
`
`In the same manner the output of water flow meter 54
`is used to calculate the volumetric flow rate of the
`water as a function of its mass flow. This volumetric
`flow rate is determined from the following equation:
`
`GPMW=M../(8.333o.998234)
`
`(4)
`
`10
`
`5
`
`0
`
`5
`
`2
`
`30
`
`In this equation, a fixed value for the density of the
`water at 20' C. is used.
`
`5
`
`The advantage of using Coriolis type mass flow me-
`ters as part of the present invention is due to the accu-
`racy of the mass flow determination made therefrom.
`This mass flow determination is made without reference
`
`As particularly shown in FIG. 4, the first determina-
`tion made by the controller 68 during a batch run is
`whether or not the drink is a sugared drink or whether 3
`or not such is a diet or other non-sugar sweetened drink.
`This determination particularly. relates to the density of
`the syrup.
`The first calculation for a sugar-free syrup by the
`controller uses the mass flow signal from flow meter 60
`to determine the volumetric flow rate of the syrup. The
`volumetric flow of the sugar-free syrup can be deter-
`mined from the following equation:
`
`to the viscosity or temperature of the fluid. Thus, the
`volumetric determinations made by equations (1), (3)
`40 and (4) are essentially free of fluid temperature and
`viscosity considerations. Ultimately the accuracy of the
`blending control by the present invention is checked
`against laboratory analysis by the bottler. Further, cal-
`culations made by the controller 68 require lab analysis
`input, such as the standard drink number (DNM) This
`data and the density values used to calculate the volu-
`metric flow for the water and the syrup (sugar and
`sugar free) and other calculations within the system are
`made on the assumption that the fluid is at 20° C. Since
`the signal from the mass flow meter is not temperature
`dependent, this assumption provides accurate results.
`The density value for a sugared syrup, as well as the
`sugar-free syrup and the mixing water, may also be
`determined by utilizing the mass flow meters 54 and 60.
`Typically, Coriolis type flow meters are capable of
`determining the density of a fluid as well as its mass
`flow rate. Thus, the actual brix value of the syrup may
`be used to determine the volumetric flow rate into pro
`portioner 50.
`As particularly shown in FIG. 5, the calculation of
`the volumetric flow of the sugar-free syrup uses the
`mass flow signal from flow meter 60 as well as the
`density signal therefrom. Thus, the density of the sugar-
`free syrup (D3)) in equation (1), above, is an actual value
`rather than an assigned value.
`The determination of the volumetric flow rate of a
`sugared syrup as a function of the mass flow and density
`flow readings is somewhat more complicated than for
`
`GPMSg= MJ(8.333-5,1)
`
`(1) 45
`
`(GPMSg: gallons per minute of the sugar-free syrup;
`M3=the mass flow rate of the syrup; and Dsj=th€ den-
`sity of the sugar-free syrup.) Typically, the density of
`the sugar-free syrup can be estimated to be one,
`i.e. 50
`substantially the same as water at 20‘ C. However,
`controller 68 may be set to read a different density value
`for the sugarfree syrup (D5)) as determined by the bot-
`tler or as set by the drink recipe owner.
`The determination of the volumetric flow rate of a
`sugared syrup as a function of the mass flow is also a
`function of its density. This density value for a sugared
`syrup may be calculated as a function of published brix
`values. Curves providing this information are published
`by the National Bureau of Standards at Table No. 113.
`The brix value for a particular beverage syrup changes
`during the blending operation. Therefore, the density
`for each particular drink must be calculated. This den—
`sity value is calculated by the resultant equation of a
`least squares regression on the published curves. This 6
`equation is as follows:
`
`5
`
`5
`
`5
`
`Dn=Dsu+Ktx+ 1)<DNx¢d~RiY‘
`
`(2)
`
`11
`
`11
`
`

`

`'25
`
`7
`the sugar free syrup calculation. This calculation gener-
`ally involves substituting an actual drink number for the
`syrup (DNsyr) within equation (2). The temperature of
`the squared syrup becomes a significant factor in deter-
`mining of the drink number value. The variation in
`temperature in the sugar-free syrup is not considered
`significant for purposes of determining a volumetric
`flow. Thus,
`the measured density readings from the
`densitometer portion of the Coriolis meter requires
`correction to 20' C.
`
`The temperature correction factor is calculated by
`the resulting equation of a least squares regression duo
`plicating the curves at National Bureau of Standards
`Table No. 120. The resultant equation based upon this
`regression is as follows:
`
`Tear: Tear+ KT(xl+ 1)'Dmean
`
`(25)
`
`(Tear=temperature correction variable factor; KT=a
`constant corresponding to the least squares regression;
`xt=the coefficient value within the regression; and
`Dma=the measured density value from the flow meter
`60.) The regression for this equation includes the fol-
`lowing constant (KT) values:
`KT(1)= —0.004109494
`KT(2)=0.007006943
`KT(3)= -0.00194279
`KT(4)= —0.001908077
`KT(5)=0.001467323
`KT(6)= —-0.0002886857
`
`The calculation starts at xt=5 and Tm, =KT(1) with
`each subsequent calculation being made for xt— l.
`The measured density is corrected to 20° C. by the
`following equation:
`
`Dear: (( Try" 20)‘ Tcar) + Drum
`
`(21?)
`
`(Dear: the corrected value of the measured density and
`Tm=the actual temperature of the syrup.)
`From this corrected density value (Dear), the weight
`percent sugar or brix of the sugared syrup can be deter-
`mined by a least fit squares regression of National Bu-
`reau of Standards Table No. 113. This regression equa-
`tion is as follows:
`
`DN...=DNm+KDm+n~Dw*d
`
`(2c)
`
`(DNac,=the actual syrup brix for the specific syrup;
`KD=a constant corresponding to the least squares
`regression; and xd =the coefficient value within the
`regression). The regression for this equation includes
`the following constant (KD) values for the density to
`bricks conversion:
`KD(1)= ——24l.5639
`KD(2)= 183.5383
`KD(3)= — 16.72519
`KD(4)=289.5726
`KD(5)= ~293.833
`KD(6)=79.9125
`
`5,068,116
`
`10
`
`15
`
`20
`
`DNsrd= DNacr/SYP
`
`(2’1)
`
`(SYP=the syrup correction factor variable.) From this
`point the standard drink number (DNM) can be input
`into the original equation (2) so as to continuously cal-
`culate the density of the syrup and the corresponding
`volumetric flow rate of the syrup via equation (3).
`In the same manner, the output of water flow meter
`54 can be used to calculate the volumetric flow rate as
`
`a function of its mass flow and its density flow rate. This
`volumetric flow rate is determined from the following
`equation:
`
`GPMW=M,./(8.33-Dw)
`
`(4a)
`
`(Dw=the density of the water from the meter 54.)
`The result of each of these equations is to provide a
`volumetric flow rate which is fixed at a 20° C. tempera-
`ture factor. As particularly shown in FIG. 3A and 3B,
`from the volumetric flow rate values a calculated ratio
`for the beverage being blended within blending tank 80
`may be determined as well as other aspects of the blend-
`ing process.
`The ratio of the blend is determined by the following
`equation:
`
`RATIO: GPMW/GMS
`
`(5)
`
`30
`
`35
`
`45
`
`50
`
`55
`
`(GPMS=either the calculated volumetric flow of the
`sugarfree (GPMSg) or the sugared (GPMSsu) syrup.)
`The blending of a particular beverage is typically
`determined as a function of its target drink number. This
`target drink number is the proper brix value for the
`sugar in the blended beverage as set by the beverage
`recipe owner. The bottler must conform to this fixed
`value in preparing the beverage. However, in preparing
`each batch of syrup (prior to blending), the “standard”
`drink number (DNstd) for the syrup batch may not con-
`form to the target value. A standard drink number for
`the batch is determined by the bottler through lab anal-
`ysis by mixing the syrup with water in the exact propor‘=
`tion desired by the beverage owner at a controlled 20°
`C. The standard and target drink numbers are typically
`part of the data read by the controller 68 from stored
`memory at the start of the batch. The difference be-
`tween the target drink number and the standard drink
`number for the batch of syrup provides the bottler with
`an indication of the original setting of the micrometer in
`order to produce a beverage in conformance with the
`target value.
`Adjustments to the blend during operation of the
`proportioner require a determination of the drink num-
`ber for the beverage at the time of the adjustment. This
`actual drink number can be calculated as a function of
`the standard drink number for the syrup batch and the
`ideal blend ratio for the particular beverage:
`
`DNcal=((R.~/RATIO)-DNsm)+Ba;7
`
`(6)
`
`The calculation starts with DNm=KD(1) and xd=5
`with each subsequent calculation being made for xd- 1.
`Typically, a correction factor is used by bottlers for
`the individual syrup formulas to correct the true brix
`value after the solution is diluted to the ideal ratio. This
`correction factor can be included into the actual calcu-
`lations as follows:
`
`65
`
`(DNcal=calculated drink number and Bofl=adjustment
`value.) The offset adjustment value may be set by a
`bottler or by the beverage recipe owner in order to
`adjust the equation in view of past calculations to arrive
`at the target. This value may typically be equal to zero
`(0).
`For sugared drinks the calculation of the drink num-
`ber can be altered linearize the new standard drink
`
`12
`
`12
`
`

`

`9
`number calculation. This variation is calculated by the
`following equation:
`
`5,068,116
`
`DNcaI=((L08(Ri)/LDS(RATIO»‘DN:M)+3017
`
`(6a)
`
`The same equation can be used to calculate the drink
`number for the sugar-free drink. However, the standard
`control drink number (DNmi) input by the operator is
`used rather than the calculated standard drink of equa-
`tion (2d).
`The bottler is typically permitted by a beverage rec-
`ipe owner to produce the beverage within a certain
`percentage range of the target, such as between 100%
`and 102% of the target drink number. Due to the accu-
`racy of the present invention in determining the actual
`drink number and controlling the blend, a bottler may
`identify a set point within this target range. This set
`point will
`likely be the lowest possible consistently
`obtainable value in the target range. The calculated
`drink number