CN102266184B - Layered phase change thermos cup - Google Patents

Abstract

The invention relates to a layered phase-change thermos cup comprising a cup cover, a threaded cup rim, an outer cup body, a thermal insulating layer arranged in the outer cup body and a PCM (phase-change material) packing layer arranged in the thermal insulating layer. The layered phase-change thermos cup is characterized in that the PCM packing layer of the thermos cup is divided by a pluralityof annular layered partition plates. The PCM packing layer is made of paraffin wax. The layered phase-change thermos cup has the advantages of simple structure and low cost, and can meet demands of people. The layered phase-change thermos cup can automatically and rapidly adjust the temperature of boiling water in the cup to reach the temperature suitable for drinking and maintain the temperature, and the temperature maintaining time is longer than that of the common thermos cup and that of the vacuum cup.

Description

Layered phase change thermos cup

technical field

The invention relates to a thermos cup, in particular to a layered phase change thermos cup.

Background technique

In my country, drinking tea has become a living habit, and it is not uncommon to make tea with a thermos cup. Most of the thermos cups are kept in an airtight manner. Due to the structure of the tea itself, it will be fermented in an airtight condition, and the fermented tea will produce some substances that are harmful to the human body. Tea is rich in nutrients such as protein, fat, sugar, vitamins and minerals. It is a natural health drink, which contains tea polyphenols, caffeine, tannin, tea pigment, etc., and has a variety of pharmacological effects. Soaking in high-temperature water for a long time is like boiling with warm fire. A large amount of tea polyphenols, tannins and other substances will be leached out, making the tea color strong and bitter. Nutrients such as vitamin C will be destroyed when the water temperature exceeds 80°C, and long-term high-temperature soaking will make it lose too much, thereby reducing the health care function of tea. At the same time, due to the high water temperature, the aromatic oil in the tea will quickly volatilize in large quantities, and a large amount of tannic acid and theophylline will seep out, which not only reduces the nutritional value of the tea, reduces the tea fragrance, but also increases harmful substances. If you drink this kind of tea for a long time, it will endanger your health and lead to various diseases of digestion, cardiovascular, nervous and hematopoietic systems.

Thermos cups on the market are generally made of pottery or stainless steel and a container for holding water made of a vacuum layer, with a cover on the top and poor airtightness. The vacuum insulation layer can delay the heat dissipation of liquids such as water installed inside, so as to achieve the purpose of heat preservation. The energy storage thermos cups of the same design, the energy storage material used is simply placed between the inner and outer shells of the cup body, or the uneven cooling and heat caused by the volume change of the material is not considered, or the hot water after cooling is not considered. The temperature distribution brings problems to normal drinking water, etc.

Many manufacturers have produced stainless steel thermos cups, but none of them can maintain the heat preservation work normally at a suitable water temperature. There is no special application of phase change materials to make thermos cups on the market. The currently relevant published patents mainly include:

1. An anti-scalding thermos cup invented by Xu Tingsen of Chengdu Yunshan Technology Co., Ltd., patent number 201020162906.

2. Disposable paper-plastic insulation cup invented by Huang Wencong and Ye Lu in Ningbo High-tech Park, Ningbo City, Zhejiang Province, patent number 200920148189.

3. Lin Chang of Shanghai No. 1 Vacuum Bottle Factory; Shi Minshen invented the thermos cup, patent number 91302972.

4. Xue Xiaohan, 6-6, Zhuqiangtou 1st Road, Chengguan, Xianju County, Zhejiang Province, invented the self-control constant temperature thermos cup, patent number 200620140372.

5. The ready-to-drink thermos cup invented by Wang Sen and Jiang Xiquan in Nanjing City, Jiangsu Province, patent number CN99229124.0 (cannot overcome volume change and temperature distribution).

6. The energy-storage thermos cup invented by Dai Wei of Han, Wuhan City, Hubei Province, patent number CN200320116231.6 (cannot overcome volume change and temperature distribution).

7. Room B315, State Key Laboratory, West Campus, Yanshan University, No. 438, West Section of Hebei Street, Qinhuangdao City, Hebei Province. Application (patent) number for Feng Zhongxian’s fast cooling thermos cup: CN200710301012.8.

All of the above thermos cups can achieve the purpose of heat preservation, or use heat preservation and energy storage materials, or use phase change materials, but they all have the disadvantages of uneven temperature distribution in the cup caused by the change of material volume, which brings certain problems to people's normal drinking water. Uncomfortable, the layered phase change insulation cup proposed by the present invention can quickly reduce the water temperature to a temperature range suitable for drinking, ensure that vitamin C and other nutrients are not destroyed, and can maintain a constant temperature for a long time.

Contents of the invention

In order to overcome the shortcomings of the existing thermos cups, such as the uneven temperature distribution caused by the change of material volume, which brings certain discomfort to people's normal drinking water, the present invention proposes a layered phase change thermos cup, which utilizes phase change The inherent properties of the material ensure that the temperature drops to the appropriate water temperature quickly, and then keep this temperature unchanged for a long time. According to the special design of the cup body structure, the hot water temperature in the cup is distributed in a trapezoidal shape with a small difference, which satisfies the needs of people. Comfort health and nutrition requirements when drinking water.

The technical solution adopted by the present invention to solve its technical problems is to include a cup cover, a threaded cup mouth, an outer cup body, an insulating layer placed in the outer cup body, and a phase-change material filling layer placed in the insulating layer. The phase change material filled layers of the cup are separated by a plurality of annular layered partitions.

The phase change material filling layer is paraffin.

The beneficial effect of the present invention is that the present invention is simple in structure, low in cost, and meets people's demands for healthy drinking water. , Vacuum cups and the like keep warm for a longer time.

Description of drawings:

Fig. 1 is a profile structure sectional view of the present invention;

Fig. 2 is a perspective view of a partial structure of the present invention;

Figure 3 is a test effect diagram of the temperature distribution in the layered phase change thermos cup;

Figure 4 is a test effect diagram of the temperature distribution inside the thermos cup without layered phase change under the same conditions.

Detailed ways:

The present invention will be further described below in conjunction with the accompanying drawings and embodiments.

As shown in Fig. 1 and Fig. 2, a layered phase-change thermos cup includes a cup cover 1, a threaded cup mouth 4, an outer cup body 6, an insulating layer 5 placed in the outer cup body 6, and a heat preservation cup placed in the outer cup body 6. The phase change material filling layer 2 in the layer 5, the phase change material filling layer 2 of the thermos cup is separated by a plurality of annular layered partitions 3, the phase change material filling layer 2 is divided into several layers by the annular layered partitions 3, The purpose is to prevent the excessive concentration of the bottom of the cup caused by the phase change of the material, which can overcome the shortcomings of the lower part of the cup body temperature drop too fast in ordinary phase change thermos cups, and at the same time, the water temperature in the upper part of the cup body cannot quickly drop to the suitable drinking temperature, making the cup The water reaches the appropriate temperature in a certain order. This order is also required for a comfortable life, so that the water temperature can be at an appropriate temperature. A good thermos cup is inseparable from a good sealing system. loss of body heat.

The heat transfer system of the thermos cup is an important part of the cup design. It includes the material used for the cup body, the liquid contained in the body and the phase change material filling layer 2 of the inner interlayer. We also use the stainless steel that is commonly used now for the cup body, which is a good conductor of heat. The carrier in the body is the boiled water we usually drink. Considering the practical applicability, it is very important to choose a suitable phase change material to fill layer 2, and the material should have the following characteristics:

(1) The latent heat of melting is high, so that it can store or release more heat during the phase transition;

(2) The phase change process has good reversibility, small expansion and contraction, and less overcooling or overheating;

(3) It has a suitable phase transition temperature and can meet the specific temperature that needs to be controlled;

(4) High thermal conductivity, high density and large specific heat capacity;

(5) Phase change materials are non-toxic, non-corrosive, low in cost and easy to manufacture.

In view of the above factors, we decided to use paraffin as the inner interlayer material of the thermos cup. The heat transfer process can be briefly summarized into three stages:

(1) Pour hot water at about 90 degrees Celsius into the thermos cup, and the paraffin will change from solid to liquid to absorb the heat of hot water;

(2) The water temperature drops rapidly to about 70 degrees Celsius;

(3) Paraffin wax changes from liquid to solid to release heat, which keeps the water temperature at about 50 degrees Celsius for a long time.

As shown in Fig. 3 and Fig. 4, the performance test of the present invention has been completed in the laboratory. Compared with the ordinary thermos cup and the non-layered phase change thermos cup, the effect is obvious and the performance is stable. The thermos cup with layered phase change can significantly improve the phenomenon of uneven temperature distribution in the non-layered phase change thermos cup. In the effective temperature range, the cooling speed is gentle for a long time and the heat preservation effect is better than that under the same conditions. Ordinary phase change thermos cup. The invention can achieve the purpose of drinking hot water quickly, can make good use of the unique properties of phase change materials, has high stability, and has strong practicability.

Considering that the cup should be made into a lightweight and easy-to-carry product, we tried to increase the heat-receiving area of the cup in a limited space, and designed the body into a threaded shape that can effectively increase the heat conduction area.

Thermos cups are indispensable daily necessities in people's daily activities, and are widely popular. Judging from the overall trend of social development, the more convenient and simpler products are, the more people will favor them. The present invention starts from the reality of people's life, has the characteristics of being practical, light and handy, cheap and beneficial to the people, and has a broad market prospect.

Claims (2)

1. layering phase-transition heat-preserving cup, comprise bowl cover (1), threaded rim of a cup (4), outer cup (6), place the interior heat-insulation layer (5) of outer cup (6), place the phase-change material packed layer (2) in the heat-insulation layer (5), it is characterized in that the phase-change material packed layer (2) of this thermos cup is separated by a plurality of annular layering dividing plates (3).

2. layering phase-transition heat-preserving cup according to claim 1 is characterized in that, described phase-change material packed layer (2) is paraffin.

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