Abstract:
An enclosed tank with a water inlet, a water outlet, an air inlet, and an air outlet. A flavor additive cartridge is attached in-line with the air inlet. It evaporates flavoring or other additives into the air inlet. Water is forced to flow turbulently through the tank. Simultaneously air is pumped through the tank via the additive cartridge. Turbulence induced in the water encourages pollutant gases dissolved in the water to transfer to the pumped air and thence to exit the air outlet. It also encourages flavoring and/or homeopathic medicine in the additive cartridge to dissolve from the pumped air into the water. Water pressure is provided externally to the invention, such as by a water utility or house water pump. The water level in the tank is stabilized by controlling the air pressure in the tank, via various alternative means.

Description:
BACKGROUND OF THE INVENTION  
         [0001]    1. Field of the Invention  
           [0002]    This invention relates generally to the field of beverages and more particularly to a machine and method for aerating and flavoring water.  
           [0003]    2. Description of Prior Art  
           [0004]    Tap water may contain unwanted dissolved gases such as hydrogen sulfide, which impart an unpleasant taste, making otherwise palatable water disagreeable to drink. Various filtering devices using activated charcoal or other forms of carbon, either in block form, granular form, or as paper impregnated with carbon, have been developed to filter tap water in the home and improve its taste. Filtering uses media such as activated charcoal, which adsorbs the unwanted contaminants.  
           [0005]    The treatment of water supplies using aeration is well known and is used in large-scale plants to improve water supply quality. Aeration serves to liberate dissolved gases, especially higher vapor-pressure hydrocarbons and hydrogen sulfide, and promotes the growth and activity of aerobic bacteria.  
           [0006]    Flavored beverages such as sodas and waters are made by adding flavored syrups to still or carbonated waters. Syrups normally add calories and substances such as colorants, artificial sweeteners, preservatives, and salt. These beverages may be made on demand in food service establishments or bottled in a factory.  
           [0007]    Examples of the prior art are found in the following U.S. patents:  
           [0008]    U.S. Pat. No. 3,565,405 Turbulent Flow Carbonator  
           [0009]    U.S. Pat. No. 3,627,444 Machine For The Production of Aerated Beverages From Prefabricated Cartridges Containing Flavoring Substances  
           [0010]    U.S. Pat. No. 3,664,372 Fluid Mixing Device  
           [0011]    U.S. Pat. No. 3,723,851 Beverage Mixer and Dispenser  
           [0012]    U.S. Pat. No. 3,784,008 Ozonating Apparatus for Drinking Water  
           [0013]    U.S. Pat. No. 4,342,710 Apparatus for Aerating Beverages  
           [0014]    U.S. Pat. No. 4,582,610 Well Water Aeration System  
           [0015]    U.S. Pat. No. 4,695,379 Water Treatment Apparatus  
           [0016]    U.S. Pat. No. 4,947,739 Home Soda Dispensing System  
           [0017]    U.S. Pat. No. 4,440,318 Beverage Dispenser  
           [0018]    U.S. Pat. No. 5,162,037 Magnetically Influenced Homeopathic Pharmaceutical Formulations, Methods of Their Preparation and Methods of Their Administration  
           [0019]    U.S. Pat. No. 5,354,459 Apparatus and Method for Removing Odorous Sulfur Compounds from Potable Water  
           [0020]    U.S. Pat. No. 5,603,915 Process for Manufacturing Homeopathic Medicines  
           [0021]    Shortcomings of the prior art devices include large size, complexity, and cost. Another shortcoming of the prior art is its inability to flavor water without the use of syrups. An additional shortcoming of the prior art is the inability to simultaneously remove undesirable dissolved gases while adding flavor. Yet another shortcoming in the prior art is its inability to produce homeopathically treated water in the home continuously and on-demand, as opposed to a small batch process.  
         SUMMARY OF THE INVENTION  
         [0022]    The primary object of the invention is the creation of flavored still water. Another object of the invention is the improvement of the taste of potable water by removal of hydrogen sulfide and other dissolved gases. A further object of the invention is flavoring of water with an in-line on-demand device. Yet another object of the invention is flavoring of water without the introduction of syrups. Another object is provision of a small, inexpensive water flavoring system that can be implemented in household and food service applications. Another object is the creation of homeopathically treated water on demand.  
           [0023]    These objectives are achieved in a device with an enclosed tank having a water inlet, a water outlet, an air inlet with an air supply line, and an air outlet. A flavor additive cartridge is attached to the air supply line. It evaporates flavoring or other additives into the airflow. Water is forced to flow turbulently through the tank. Simultaneously air is pumped through the tank via the additive cartridge. Turbulence in the water encourages pollutant gases dissolved in the water to transfer to the pumped air and thence to exit the air outlet. Turbulence also encourages flavoring and/or homeopathic medicine to dissolve from the pumped air into the water. Water pressure is provided externally to the invention, such as by a water utility or house water pump. The water inlet has a nozzle that injects the water against baffles in the tank to create turbulence. The water level in the tank is stabilized by controlling the air pressure in the tank. A lower layer of water and an upper layer or head of air are maintained at all times in the tank as they flow through the tank together. Various water level stabilizing means are shown as examples. 
       
    
    
     BRIEF DESCRIPTION OF THE DRAWINGS  
       [0024]    [0024]FIG. 1 is a schematic view of an example of the invention with a flow of scrubbing air, stabilization of the water level by a float valve on the scrubbing air outlet, and a demand valve on the water inlet;  
         [0025]    [0025]FIG. 2 is a front stylized sectional view of an example flavoring cartridge with an air control valve in the full flavoring position, taken on a vertical section through the flavor cartridge air outlet, forward of the wick;  
         [0026]    [0026]FIG. 3 is a view as in FIG. 2 with the air control valve in the full bypass position;  
         [0027]    [0027]FIG. 4 is a bottom view of only the receiver cap and flavor control valve of FIG. 2;  
         [0028]    [0028]FIG. 5 is a bottom view of only the receiver cap and flavor control valve of FIG. 3;  
         [0029]    [0029]FIG. 6 is a schematic view similar to FIG. 1, except the demand valve is on the water outlet, and with the addition of a water inlet check valve and a scrubbing air pressure relief valve;  
         [0030]    [0030]FIG. 7 is a schematic view of a third embodiment, with an air-permeable membrane  14 .  
                                             REFERENCE CHARACTERS                                    1.   Tank           2.   Water inlet           3.   Water inlet nozzle           4.   Water outlet           5.   Scrubbing air inlet           6.   Scrubbing air outlet           7a.   First baffle           7b.   Percolation baffle or baffles           8.   Scrubbing air pump           9.   Water flow rate and shut-off valve (demand valve)           10.   Float valve           11a.   Scrubbing air check valve           11b.   Water inlet check valve           12.   Electronic selector/controller           13.   Scrubbing air pressure relief valve           13a.   Scrubbing air pressure relief valve adjustment           14.   Scrubbing air bubbles           15.   Gas permeable membrane           16.   Membrane support frame           17.   Air Filter           18.   Water drops           19.   Water level sensor           20.   Water contamination sensor           21.   Water pressure sensor           22.   Scrubbing air pressure sensor           23.   Scrubbing air vent valve           24.   Flavor cartridge receiver           24a.   Flavor cartridge control baffle           24b.   Flavor cartridge bypass baffle control knob           24c.   Flavor cartridge bypass baffle           24d.   Flavor cartridge air outlet           24e.   Flavor cartridge control baffle servo           25.   Flavor additive cartridge           25a.   Flavor additive           25b.   Flavor wick           25c.   Air passage in wick           25d.   Threaded interlock           26.   Magnet           27.   Water inlet flow rate sensor           28.   Air pump time proportion controller           29.   Cartridge selector knob           30.   Scrubbing air flow           PW   Water pressure signal           FW   Water flow signal           PA   Scrubbing air pressure signal           CA   Air pump control signal           CB   Baffle control signal           VA   Air vent valve control signal           CO   Water contamination signal                      
 
     
    
     DETAILED DESCRIPTION  
       [0031]    [0031]FIG. 1 shows an example of the invention having a tank  1  with a water inlet  2 , a water outlet  4 , a scrubbing air inlet  5 , and a scrubbing air outlet  6 . Water to be cleared of dissolved gases and flavored, enters the tank through an inlet nozzle  3  under pressure provided externally to the invention. The inlet nozzle sprays the water against a first baffle  7   a,  which redirects and splatters the water onto one or more additional baffles  7   b.  Preferably the first baffle  7   a  is solid, and the additional baffles  7   b  are perforated and/or corrugated and/or dimpled to maximize their surface area, causing the water to percolate with maximum surface and time exposure to the scrubbing air. The flow of water is controlled by a demand valve  9  on the water inlet. This valve can be of any conventional type.  
         [0032]    One or more flavor cartridges  25  are arranged in series with the air inlet  5 . A flavor cartridge contains active ingredients such as aromatic flavorings or homeopathic remedies dissolved in an evaporating carrier vehicle. Examples of such ingredients are oil of vanilla and oil of cloves. Examples of the carrier vehicle materials are ethyl alcohol, water, or non-toxic hydrocarbon liquids. The active ingredients are contained in a dispersal medium which releases them through evaporation at a predetermined rate into the inlet air stream. An example of such a medium would be a sponge, compressed glass wool or a sublimating wax. In operation, air is pumped through the cartridge and thence through the tank. Sufficient scrubbing and flavoring capacity can be achieved with an inexpensive aeration pump like those used in home aquariums. This pump must produce a higher maximum air pressure than the pressure of the water at the water inlet.  
         [0033]    An example of a flavor cartridge  25  is shown in FIGS.  2 - 5 . Preferably a transparent cylindrical jar with a threaded lip  25   d  is used. A threaded receiver cap  24  is provided on the air inlet line  5 . The cartridge threadedly interlocks with the receiver in less than half a turn to a stop. A gasket or O-ring preferably seals the interlock. A liquid evaporative flavoring medium  25   a  in the jar has a wick  25   b.  The wick is a fibrous plate that crosses the jar interior diametrically, dividing the interior of the jar into two halves. A hole  25   c  is provided in the wick for air to pass between the halves. The receiver cap has an air flavor bypass baffle  24   a  with a manual control twist knob  24   b.  The bypass baffle has a full flavoring position (FIGS. 2 and 4) that directs all the inlet air  12  to travel through the hole in the wick. The bypass baffle has a full bypass position (FIGS. 3 and 5) that directs all the inlet air  12  to bypass the wick. The bypass baffle is variable between these two positions. This gives the user full control of the percentage of pumped air passing through the wick. The thread interlock stop causes the wick to stop in alignment with the bypass baffle  24   a,  so the bypass baffle seals against the wick in the full flavor position. This is just one example of possible flavor cartridge and bypass baffle designs.  
         [0034]    The embodiment of FIG. 1, has two flavor cartridges, both with manually controlled flavor control valves  24   a,    24   b.  These valves can both be in any position between fully closed and fully open, allowing the user to mix flavors and control their intensity. Other embodiments, such as in FIG. 7, can optionally provide electronic control of the flavor control valves.  
         [0035]    Preferably, an adjustable air pump controller  28  is provided with input from a flow rate sensor  27  on the water inlet. The controller activates the air pump  8  continuously only when water is flowing into the tank, and periodically when water is not flowing. This avoids wasting the flavoring and over-dosing the water. The controller has a timer that operates the air pump a selected proportion of the time when water is not flowing. The time proportion of air pump operation time can be controlled by a single control as shown. For example, every 4 hours the air pump might operate for a period ranging from OFF=0 minutes to MAX=30 minutes. Thus, whether the unit is used heavily or sparingly, a substantially saturated level of flavoring vapor is maintained in the tank.  
         [0036]    Although the flow sensor  27 , the adjustable controller  28 , and the air pump  8  are shown as separate units, they can be combined in various ways. For example, the controller could be integrated with the air pump, the flow sensor, or both.  
         [0037]    Receivers for one or more flavor cartridges can be provided. The product designer may choose to provide a manifold for multiple flavor cartridges with a selector switch that chooses only one at a time. In addition to the selector switch a variable bypass valve may be provided for the manifold as a whole, similarly to the valve  24   c  as shown for the individual receivers, to control the intensity of flavoring.  
         [0038]    In FIG. 1, the level of water in the tank is maintained by the pressure of the scrubbing air via a float valve  10  on the scrubbing air outlet  6 . When a user opens the demand valve  9 , water flows into the tank, raising the water level in the tank, and causing the float valve to rise, which closes the scrubbing air outlet. When water flows, a water flow sensor  27  on the water inlet  2  activates an air pump  8  via a controller  28 . Alternately, the water flow sensor  27  can be part of the float valve  10 , and can comprise a switch activated by the float rising in the float valve. Air is pumped into the tank at a higher pressure than the water. It is variably vented by the float valve at a rate generally inversely proportional to the water level, thus stabilizing the water level about the desired level as water exits the water outlet  5 . When the water surface lowers, the float valve proportionally opens the air outlet, and when the water surface rises, the float valve proportionally closes the air outlet. The continuously variable reaction of the float valve keeps the water level stable in the tank, and keeps the pressure of the air in equilibrium with the pressure of the water.  
         [0039]    When the incoming water contains dissolved gases imparting a disagreeable taste, such as hydrogen sulfide, the air outlet  6  may be ducted to the outside air. A check valve  11   a  prevents back-flow of water into the air pump. The device of FIG. 1 is appropriate for kitchen countertop use in which a single demand valve operates the unit.  
         [0040]    [0040]FIG. 6 shows an embodiment with the liquid flow controlled by one or more demand valves  9  on one or more the liquid outlets. In this embodiment, it is possible that after the demand valve is closed the water temperature may rise enough to expand the water and partially or fully close the float valve. This would slow or stop the air circulation, and could cause the air pressure to increase enough to force air into the water inlet. To prevent this, a check valve  11   b  is provided on the water inlet, and an air pressure relief valve  13  is provided on the upper part of the tank. When the air pressure exceeds the water inlet pressure, the water check valve  11   b  closes, preventing back-flow of air into the water inlet. At a given air pressure above the water inlet pressure, the air pressure relief valve opens, allowing the air to continue to circulate, providing scrubbing and flavoring. The relief valve can have a fixed set-point that is higher than the known water inlet pressure. However, preferably the relief valve set-point is adjustable as shown, so it can be set according to the inlet pressure of the water. Alternately, the relief valve can have an automatic set-point operated by a diaphragm and linkage influenced by water communication with the water inlet.  
         [0041]    [0041]FIGS. 7 and 8 show an electronically controlled embodiment. Servo motors  24   e  control each bypass baffle in the flavor cartridges. An electronic selector/controller  12  includes a cartridge selection control knob  29  that controls the bypass baffles  24   c  to introduce flavoring from a selected cartridge. A variable air pumping proportion control  28  is included, and operates as previously described.  
         [0042]    In FIGS. 7 and 8 the water level in the tank  1  is maintained partly by electronic control of the air pressure, and partly by a membrane  15  that acts as a lid on the water. The membrane is gas permeable, and allows the dissolved gases to pass through it into the scrubbing air. The water inlet nozzle  3  enters the tank below the surface of the water, and sprays the water against perforated submerged baffles  7   b  to induce turbulence. A frame  16  forms a grid over the membrane, and supports it against upward pressure from the water. The scrubbing air is controlled to have slightly less pressure in the tank than the water in the tank, making the membrane the upper limit of the water level. The water and scrubbing air pressures in the tank are provided to the controller  12  by sensors PW and PA respectively. The controller operates the vent valve VA and air pump  8  to control the scrubbing air pressure in the tank. If a contamination sensor CO is provided as shown, the controller sets the pump rate and/or the pumping time proportion of the scrubbing air according to the contamination level detected, and the reduction desired.  
         [0043]    A magnet  26  may be mounted on the air inlet tube between the flavor cartridge and the tank as in FIG. 1 to magnetically influence the flavored water or homeopathic vapor. A magnet may alternately or additionally be placed on the water outlet line for the same purpose.  
         [0044]    Various forms of turbulence induction can be used. For example, the nozzle  3  can spray the water across the scrubbing air layer from one side of the tank to the other without baffles. Alternately, the nozzle can spray upward from the just above the surface of the water toward the top of the tank for a round trip up and down through the air. However, the preferred embodiments are shown.  
         [0045]    Although the invention herein has been described with respect to preferred embodiments, it will be understood that the foregoing description is intended to be illustrative, not restrictive. Modifications of the present invention will occur to those skilled in the art. All such modifications that fall within the scope of the appended claims are intended to be within the scope and spirit of the present invention.