CN117222332A - Flavor inhaler and smoking system - Google Patents

Abstract

Even when stress acts on the flavor-generating article, the flavor-generating article is prevented from falling out of the chamber. The device is provided with: a housing portion having an opening formed at one end thereof, for housing at least a part of the flavor-generating article through the opening, the housing portion including a contact portion for pressing a part of the housed flavor-generating article in an axial direction of the housing portion and a separation portion for separating from the housed flavor-generating article; a heating unit which is disposed along the axial direction of the housing unit and heats the flavor-generating article housed in the housing unit; and a holding portion for holding the flavor-generating article stored in the storage portion, wherein the storage portion has a heating region overlapping the heating portion and a non-heating region other than the heating region in a cross section orthogonal to the axial direction of the storage portion, and the holding portion is provided in the contact portion and is the heating region.

Description

Flavor inhaler and smoking system

Technical Field

The present invention relates to a flavour inhaler and a smoking system.

Background

Conventionally, a fragrance absorber for absorbing fragrance or the like without burning a material is known. As such a fragrance absorber, for example, a fragrance absorber having a non-circular chamber for compressing and holding an inserted fragrance-generating article is known (for example, refer to patent document 1).

Prior art literature

Patent literature

Patent document 1: chinese utility model No. 205052881 specification

Disclosure of Invention

Problems to be solved by the utility model

However, in the flavor inhaler described in patent document 1, the flavor-generating article is prevented from falling off by compressing and holding the inserted flavor-generating article in the chamber, but when an undesirable stress acts on the flavor-generating article, there is a risk that the flavor-generating article falls off from the chamber.

The present utility model has been made to solve at least a part of the above-described problems, and an object of the present utility model is to obtain a fragrance absorber capable of preventing a fragrance-generating article from falling out of a chamber even when stress acts on the fragrance-generating article.

Means for solving the problems

In a first aspect of the present utility model, a fragrance absorber is provided. The fragrance absorber comprises: a housing portion having an opening formed at one end thereof, for housing at least a part of the flavor-generating article through the opening, the housing portion including a contact portion for pressing a part of the housed flavor-generating article in an axial direction of the housing portion and a separation portion for separating from the housed flavor-generating article; a heating unit which is disposed along the axial direction of the housing unit and heats the flavor-generating article housed in the housing unit; and a holding portion for holding the flavor-generating article stored in the storage portion, wherein the storage portion has a heating region overlapping the heating portion and a non-heating region other than the heating region in a cross section orthogonal to the axial direction of the storage portion, and the holding portion is provided in the contact portion and is the heating region.

According to the first aspect of the present invention, the holding portion is provided in the heating region that is overlapped with the heating portion in the cross section orthogonal to the axial direction of the storage portion while pressing the contact portion of the flavor-generating article stored in the storage portion, so that the flavor-generating article can be held by the holding portion while being compressed by the storage portion. Therefore, even when stress acts on the flavor-generating article, the flavor-generating article can be prevented from falling out of the housing portion. In addition, the grip portion can grip the region where the flavor-generating article is cured by heating, and thus can stably grip the flavor-generating article.

In a second aspect of the present invention, according to the first aspect, the grip portion is a protrusion protruding from an inner peripheral surface of the housing portion and pressing the flavor-generating article.

According to the second aspect of the present invention, by forming the holding portion with the projection that projects from the inner peripheral surface of the housing portion and presses the flavor-generating article, the flavor-generating article can be pressed and held in the housing portion, and damage to the outer surface of the flavor-generating article can be suppressed.

In a third aspect of the present invention, according to the second aspect, the protrusions are dot-shaped.

According to the third aspect of the present invention, the holding portion is formed of the dot-shaped protrusions, so that the flavor-generating article can be pressed and held in the housing portion with a simple configuration.

In a fourth aspect of the present invention, according to the third aspect, the contact portion is a flat surface, and the projection is provided at a position not overlapping with the central axis of the housing portion when viewed along a plane parallel to the contact portion.

According to the fourth aspect of the present invention, by providing the protrusion at a position not overlapping the central axis of the housing portion when viewed along the plane parallel to the contact portion, the rocking of the flavor-generating article toward the separating portion side with the protrusion as a fulcrum can be suppressed.

In a fifth aspect of the present invention, according to the second aspect, the protrusion extends in the axial direction of the housing portion.

According to the fifth aspect of the present invention, the holding portion is formed by the projection extending in the axial direction of the housing portion, so that the flavor-generating article can be held stably in the housing portion.

In a sixth aspect of the present invention, according to the second aspect, the protrusion extends in a direction orthogonal to the axial direction of the housing portion.

According to the sixth aspect of the present invention, by forming the holding portion with the projection extending in the direction orthogonal to the axial direction of the housing portion, the shake of the flavor-generating article toward the separating portion side can be suppressed.

In a seventh aspect of the present invention, according to the second aspect, the protrusion extends in a direction inclined with respect to the axial direction of the housing portion and a direction orthogonal to the axial direction of the housing portion.

According to the seventh aspect of the present invention, by forming the holding portion with the projection extending in the direction inclined with respect to the axial direction of the housing portion and the direction orthogonal to the axial direction of the housing portion, the flavor-generating article can be held stably in the housing portion, and the shake of the flavor-generating article toward the separating portion side can be suppressed.

In an eighth aspect of the present invention, according to the seventh aspect, the contact portion is a pair of planes facing each other, the protrusions are provided on the pair of planes, the ends of the protrusions provided on the opposite sides of the opening of the pair of planes overlap each other when viewed along a plane parallel to the contact portion, and the ends of the protrusions provided on the opening sides of the pair of planes extend in directions away from each other when viewed along a plane parallel to the contact portion.

According to the eighth aspect of the present invention, the protrusions provided on the respective pair of flat surfaces are configured such that the ends on the opposite side to the opening overlap each other when viewed along the surface parallel to the contact portion, and the ends on the opening side extend in the direction away from each other, whereby a feeling of resistance can be imparted to the user when inserting the flavor-generating article, and the feeling of insertion of the flavor-generating article can be improved.

In a ninth aspect of the present invention, according to any one of the second to eighth aspects, the protrusion is formed by embossing, and at least a part of the protrusion is exposed from the heating region to the opening side.

According to the ninth aspect of the present invention, at least a part of the protrusion formed by the embossing is exposed from the heating region to the opening side, and the heated air between the heating portion and the protrusion can be dissipated, so that peeling of the heating portion can be suppressed.

In a tenth aspect of the present invention, according to any one of the first to ninth aspects, the heating section includes: a heating element that generates heat; and an insulating base body for supporting the heating element, wherein a heating region in which the heating element is disposed and a non-heating region adjacent to the opening side of the heating region and not having the heating element disposed are formed in the heating region by the heating element and the base body, and the grip portion is provided in the non-heating region.

According to the tenth aspect of the present invention, by providing the grip portion in the non-heat-generating region in which the heat-generating body is not disposed in the heat-generating region, the flavor-generating article can be heated uniformly.

In an eleventh aspect of the present invention, according to any one of the first to tenth aspects, the apparatus further includes a support portion for supporting the flavor-generating article stored in the storage portion, the support portion being provided in the separating portion and being a heating region.

According to the eleventh aspect of the present invention, by providing the holding portion in the heating region overlapping the heating portion in the cross section orthogonal to the axial direction of the housing portion in the separating portion separate from the flavor-generating article housed in the housing portion, shake of the flavor-generating article toward the separating portion side can be suppressed.

In a twelfth aspect of the present invention, according to the eleventh aspect, the support portion is a protrusion formed by embossing, and at least a part of the support portion is exposed from the heating region to the opening side.

According to the twelfth aspect of the present invention, at least a part of the supporting portion, which is the protrusion formed by the embossing, is exposed from the heating region to the opening side, and the heated air between the heating portion and the protrusion can be dissipated, so that peeling of the heating portion can be suppressed.

In a thirteenth aspect of the present invention, according to the eleventh or twelfth aspect, the grip portion includes a pair of first protrusions aligned in a first direction, the support portion includes a pair of second protrusions aligned in a second direction, and the first direction and the second direction intersect each other.

According to the thirteenth aspect of the present invention, the holding portion includes the pair of first protrusions aligned in the first direction, and the support portion includes the pair of second protrusions aligned in the second direction, so that the first direction and the second direction intersect each other, and the flavor-generating article can be held stably in the housing portion, and the shake of the flavor-generating article toward the separating portion side can be suppressed.

In a thirteenth aspect of the present invention, the first direction is a direction orthogonal to the axial direction of the housing portion, and the second direction is a direction along the axial direction of the housing portion.

According to the fourteenth aspect of the present invention, by arranging the first protrusions in the direction orthogonal to the axial direction of the housing portion, the contact area between the flavor-generating article and the first protrusions can be ensured widely when viewed in the direction of insertion of the flavor-generating article, and a high contact resistance can be obtained. Further, by arranging the second protrusions in the axial direction of the housing portion, when the flavor-generating article is deformed in the housing portion, the most protruding portion can be supported by the second protrusions, and therefore the flavor-generating article can be more firmly held in the housing portion.

In a fifteenth aspect of the present invention, according to the thirteenth or fourteenth aspect, the first protrusion is smaller in size than the second protrusion.

According to the fifteenth aspect of the present invention, since the second protrusion is formed larger, the second protrusion bites into the flavor-generating article deeper when the flavor-generating article is deformed in the housing portion, and therefore the flavor-generating article can be held more firmly in the housing portion.

In a sixteenth aspect of the present invention, according to any one of the thirteenth to fifteenth aspects, one of the pair of second protrusions is provided in a heat generating region of the heating region, and the other of the pair of second protrusions is provided in a non-heat generating region of the heating region.

According to the sixteenth aspect of the present invention, by providing the other one of the pair of second protrusions in the non-heat-generating region adjacent to the opening side of the heat-generating region, both the region cured by heating and the relatively elastic soft region of the flavor-generating article can be gripped, and therefore the flavor-generating article can be gripped more firmly in the housing portion.

In a seventeenth aspect of the present invention, according to any one of the thirteenth to sixteenth aspects, one of the pair of second protrusions is formed so as to be continuous with the other by embossing, and at least a part of the pair of second protrusions is exposed from the heating region to the opening side.

According to the seventeenth aspect of the present invention, at least a part of the pair of second protrusions formed so as to be connected to each other by embossing is exposed from the heating region to the opening side, so that heated air between the heating portion and the second protrusions can be dissipated, and hence peeling of the heating portion can be suppressed.

In an eighteenth aspect of the present invention, there is provided a smoking system. The smoking system is provided with a flavor absorber and a flavor generating article, wherein the flavor absorber is provided with: a housing portion having an opening formed at one end thereof, for housing at least a part of the flavor-generating article through the opening, the housing portion including a contact portion for pressing a part of the housed flavor-generating article in an axial direction of the housing portion and a separation portion for separating from the housed flavor-generating article; a heating unit which is disposed along the axial direction of the housing unit and heats the flavor-generating article housed in the housing unit; and a holding portion for holding a holding portion of the flavor-generating article stored in the storage portion, the storage portion having a heating region overlapping the heating portion and a non-heating region other than the heating region in a cross section orthogonal to an axial direction of the storage portion, the flavor-generating article comprising: a filling portion filled with a smokable article; and a hollow cylindrical portion provided continuously with the filling portion, the grip portion being provided in the contact portion and heating the region, and being a region near a boundary between the filling portion and the cylindrical portion.

According to the eighteenth aspect of the present invention, by providing the holding portion in the vicinity of the boundary between the filling portion and the tubular portion in the heating region overlapping the heating portion in the cross section orthogonal to the axial direction of the housing portion while pressing the contact portion of the flavor-generating article housed in the housing portion, the flavor-generating article can be compressed and held by the housing portion, and at the same time, the flavor-generating article can be held by the holding portion in the housing portion, and damage on the outer surface of the flavor-generating article can be suppressed.

Drawings

Fig. 1A is a schematic front view of a fragrance absorber according to a first embodiment of the present invention.

Fig. 1B is a schematic plan view of the fragrance absorber according to the first embodiment of the present invention.

Fig. 1C is a schematic bottom view of the fragrance absorber according to the first embodiment of the present invention.

Fig. 2 is a schematic side cross-sectional view of a flavor generating article.

FIG. 3 is a cross-sectional view of the fragrance absorber shown in FIG. 1B, looking at 3-3.

Fig. 4A is a perspective view of a chamber according to a first embodiment of the present invention.

Fig. 4B is a cross-sectional view showing the chamber of fig. 4A looking at 4B-4B with a heating section.

Fig. 4C is a cross-sectional view showing the chamber of fig. 4A looking at 4C-4C with a heating section.

Fig. 5A is a cross-sectional view of the chamber shown in fig. 4B looking at 5A-5A.

Fig. 5B is a cross-sectional view of the chamber shown in fig. 4B looking at 5B-5B.

Fig. 6 is a perspective view of a chamber and a heating unit according to a first embodiment of the present invention.

Fig. 7 is a cross-sectional view of fig. 5B showing a state where a flavor generating article is disposed at a desired position in a chamber according to the first embodiment of the present invention.

Fig. 8 is a cross-sectional view showing another chamber of the first embodiment of the present invention together with a heating section.

Fig. 9 is a cross-sectional view of the chamber shown in fig. 8.

Fig. 10 is a cross-sectional view showing another chamber of the first embodiment of the present invention together with a heating section.

Fig. 11 is a cross-sectional view of the chamber shown in fig. 10.

Fig. 12 is a cross-sectional view showing another chamber of the first embodiment of the present invention together with a heating section.

Fig. 13 is a cross-sectional view of the chamber shown in fig. 12.

Fig. 14 is a cross-sectional view showing another chamber of the first embodiment of the present invention together with a heating section.

Fig. 15 is a cross-sectional view of the chamber shown in fig. 14.

Fig. 16 is another cross-sectional view showing the chamber of fig. 4A looking at 4B-4B with a heating section.

Fig. 17 is a perspective view of a chamber according to a second embodiment of the present invention.

Fig. 18 is a cross-sectional view of the chamber shown in fig. 17.

Fig. 19 is a cross-sectional view showing the chamber of fig. 17 as seen 19-19 together with a heating portion.

Fig. 20 is a cross-sectional view showing the chamber of fig. 17 as seen at 20-20 together with a heating portion.

Fig. 21 is a cross-sectional view of the chamber shown in fig. 20 looking at 21-21.

Fig. 22 is another cross-sectional view showing the chamber of fig. 17, looking at 19-19, together with a heating section.

Detailed Description

Hereinafter, embodiments of the present invention will be described with reference to the drawings. In the drawings described below, the same or corresponding components are denoted by the same reference numerals, and overlapping description thereof is omitted. In addition, in each embodiment of the present invention, an example in which the protrusions are formed by embossing will be described.

First embodiment:

fig. 1A is a schematic front view of a fragrance absorber 100 according to a first embodiment of the present invention. Fig. 1B is a schematic plan view of a fragrance absorber 100 according to a first embodiment of the present invention. Fig. 1C is a schematic bottom view of a fragrance absorber 100 according to a first embodiment of the present invention. In the drawings described in this specification, for convenience of description, an X-Y-Z orthogonal coordinate system may be denoted. In this coordinate system, the Z axis is oriented vertically upward, the X-Y plane is arranged to cut the fragrance absorber 100 in the horizontal direction, and the Y axis is arranged to extend from the front side to the rear side of the fragrance absorber 100. The Z axis may be the direction in which the flavor generating article housed in the chamber 50 of the atomizing area 30 or the axial direction of the chamber 50, which will be described later, is inserted. The X axis is a direction orthogonal to the Y axis and the Z axis.

The flavor inhaler 100 according to the present embodiment is configured to generate an aerosol containing a flavor by heating a rod-shaped flavor generating article having a flavor source containing an aerosol source, for example.

As shown in fig. 1A to 1C, the fragrance absorber 100 includes an outer cover 101, a slide cover 102, a switch 103, and terminals 104. The outer cover 101 constitutes the outermost cover of the fragrance absorber 100, and has a size to be accommodated in the hand of the user. When the user uses the fragrance dispenser 100, the user can hold the fragrance dispenser 100 by hand and can suck aerosol. The outer cover 101 may be formed by assembling a plurality of members. The outer cover 101 may be formed of a metal such as aluminum. The outer cover 101 may be made of a resin, for example, a Polycarbonate (PC), an ABS (Acrylonitrile-Butadiene-Styrene) resin, PEEK (polyetheretherketone), or a polymer alloy containing a plurality of polymers.

The outer cover 101 has an opening, not shown, for receiving the fragrance-generating article, and the slide cover 102 is slidably attached to the outer cover 101 to close the opening. Specifically, the slide cover 102 is configured to be movable along the outer surface of the outer cover 101 between a closed position (position shown in fig. 1A and 1B) in which the opening of the outer cover 101 is closed, and an open position in which the opening is opened. The sliding cover 102 can be moved to the closed position and the open position by, for example, a user manually operating the sliding cover 102. This allows or restricts the entry of the fragrance generating article into the slide cover 102 and the fragrance absorber 100.

The switch 103 is used to switch the operation of the fragrance absorber 100 on and off. For example, by operating the switch 103 in a state in which the flavor generating article is inserted into the flavor inhaler 100, the user can supply electric power from a power source, not shown, to a heating unit, not shown, to heat the flavor generating article without burning. The switch 103 may be a switch provided outside the outer cover 101 or may be a switch provided inside the outer cover 101. When the switch is located inside the outer cover 101, the switch is indirectly pressed by pressing the switch portion 103 on the surface of the outer cover 101. In the present embodiment, an example will be described in which the switch of the switch unit 103 is located inside the outer cover 101.

The terminal 104 is an interface such as USB for connecting the fragrance absorber 100 to an external power supply. When the power source provided in the fragrance extraction device 100 is a rechargeable battery, the external power source is connected to the terminal 104, so that the external power source can supply a current to the power source, thereby charging the power source. Further, the fragrance absorber 100 may be configured to be able to transmit data related to the operation of the fragrance absorber 100 to an external device by connecting a data transmission cable to the terminal 104.

Next, a flavor generating article used in the flavor inhaler 100 according to the present embodiment will be described. Fig. 2 is a schematic side cross-sectional view of the flavor generating article 110. In the present embodiment, the flavor inhaler 100 and the flavor generating article 110 may constitute a smoking system. In the example shown in fig. 2, the flavor generating article 110 includes a filling portion 111 filled with a smokable material, a hollow cylindrical member 114 (corresponding to an example of a cylindrical portion) provided continuously with the filling portion 111, a hollow filter portion 116, and a filter portion 115.

The filling portion 111 is wound by the first roll paper 112. The tubular member 114, the hollow filter portion 116, and the filter portion 115 are wound with a second roll paper 113 different from the first roll paper 112. The second roll paper 113 also winds a part of the first roll paper 112 of the roll charging unit 111. Thereby, the tubular member 114, the hollow filter 116, and the filter 115 are connected to the filling portion 111. However, the second roll paper 113 may be omitted, and the tubular member 114, the hollow filter 116, and the filter 115 may be connected to the filler 111 by using the first roll paper 112. A lip release agent 117 for making the lips of the user easily separate from the second roll paper 113 is coated on the outer surface near the end portion of the second roll paper 113 on the filter portion 115 side. The portion of the aroma generating article 110 to which the lip release agent 117 is applied functions as a mouthpiece of the aroma generating article 110.

The filling portion 111 may include a flavor source such as tobacco and an aerosol source. The first roll paper 112 of the roll filling portion 111 may be a sheet member having air permeability. The tubular member 114 may be a paper tube or a hollow filter. In the illustrated example, the flavor generating article 110 includes the filling portion 111, the tubular member 114, the hollow filter 116, and the filter 115, but the configuration of the flavor generating article 110 is not limited thereto. For example, the hollow filter 116 may be omitted, and the tubular member 114 and the filter 115 may be disposed adjacent to each other.

Next, the internal structure of the fragrance absorber 100 will be described. Fig. 3 is a cross-sectional view of the fragrance absorber 100 shown in fig. 1B, looking at 3-3. As shown in fig. 3, a mounting portion 10 for mounting objects to be stored, such as a power supply portion 20 and an atomizing portion 30, which will be described later, is provided inside an outer cover 101 of the fragrance absorber 100. The mounting portion 10 is made of, for example, a resin, and may be formed of, for example, a Polycarbonate (PC), an ABS (Acrylonitrile-Butadiene-Styrene) resin, PEEK (polyetheretherketone), or a polymer alloy containing a plurality of polymers. The mounting portion 10 may include a portion made of a metal such as aluminum, for example. Here, the mounting portion 10 is preferably polycarbonate from the viewpoints of heat resistance, workability, and strength. The power supply unit 20 and the atomizing unit 30 are provided in the internal space of the placement unit 10. In addition, the power supply unit 20 and the atomizing unit 30 cannot be replaced after the fragrance absorber 100 is assembled. The outer cover 101 and the mounting portion 10 may be referred to as a frame.

The power supply unit 20 has a power supply 21. The power source 21 may be, for example, a rechargeable battery or a non-rechargeable battery. The power supply 21 is electrically connected to the atomizing area 30. Thereby, the power supply 21 can supply power to the atomizing area 30 to appropriately heat the flavor generating article 110.

As shown in the drawing, the atomizing area 30 includes a chamber 50 (corresponding to an example of a housing area) extending in the direction of insertion (Z-axis direction) of the flavor generating article 110, a heating area 40 disposed in the axial direction (Z-axis direction) of the chamber 50 and covering a part of the chamber 50, a heat insulating area 32, and a substantially cylindrical insertion guide member 34. The chamber 50 is configured to receive a flavour generating article 110. A protrusion 51 (corresponding to a grip portion, an example of which is a protrusion) for gripping the stored flavor-generating article 110 is provided on the inner peripheral surface of the chamber 50. The boss 51 will be described later in detail.

The heating unit 40 is configured to contact the outer peripheral surface of the chamber 50 and heat the flavor generating article 110 stored in the chamber 50. As shown, a bottom member 36 may be provided at the bottom of the chamber 50. The base member 36 may function as a stop for positioning the flavor-generating article 110 inserted into the chamber 50. The base member 36 may have irregularities on the surface against which the flavor-generating article 110 abuts, and may divide a space capable of supplying air on the surface against which the flavor-generating article 110 abuts. The base member 36 is made of, for example, a resin, and may be made of, for example, a Polycarbonate (PC), an ABS (Acrylonitrile-Butadiene-Styrene) resin, PEEK (polyetheretherketone) or a polymer alloy containing a plurality of polymers, or a metal such as aluminum. In addition, the base member 36 is preferably formed of a material having a low thermal conductivity in order to suppress heat transfer to the heat insulating portion 32 and the like.

The heat insulating portion 32 is generally cylindrical in shape as a whole, and is disposed so as to cover the chamber 50. The insulation 32 may comprise aerogel sheets, for example. The insertion guide member 34 is provided between the outer shroud 101 and the chamber 50. The insertion guide member 34 is configured such that, when inserted into the housing from the opening of the outer cover 101, the claws engage with the housing and cannot be disengaged from the housing. The insertion guide member 34 is made of, for example, a resin, and may be formed of, for example, a Polycarbonate (PC), an ABS (Acrylonitrile-Butadiene-Styrene) resin, PEEK (polyetheretherketone), or a polymer alloy containing a plurality of polymers. The insertion guide member 34 may be made of metal, glass, ceramic, or the like. In addition, from the viewpoint of heat resistance, the insertion guide member 34 is preferably PEEK. The insertion guide member 34 communicates with the outside of the fragrance absorber 100 when the slide cover 102 is in the open position, and the fragrance generating article 110 is inserted into the through hole 34a of the insertion guide member 34, thereby guiding the insertion of the fragrance generating article 110 into the chamber 50. The slide cover 102 is configured to expose the through hole 34a of the insertion guide member 34 to the outside and to cover at least a part of the insertion guide member 34 in the axial direction (Z-axis direction) of the chamber 50 when in the open position. In fig. 3, the slide cover 102 is shown by a two-dot chain line in a state of being entirely closed to cover the through hole 34a of the insertion guide member 34.

The fragrance absorber 100 further has a first holding portion 37 and a second holding portion 38 that hold both ends of the chamber 50 and the heat insulating portion 32. The first holding portion 37 is configured to hold the chamber 50 and an end portion of the heat insulating portion 32 on the negative Z-axis side. The second holding portion 38 is configured to hold the chamber 50 and an end portion of the heat insulating portion 32 on the sliding cover 102 side (Z-axis positive direction side).

Next, the structure of the chamber 50 will be described. Fig. 4A is a perspective view of a chamber 50 according to a first embodiment of the present invention. Fig. 4B is a cross-sectional view showing the chamber 50 shown in fig. 4A looking at 4B-4B together with the heating portion 40. Fig. 4C is a cross-sectional view showing the chamber 50 of fig. 4A looking at 4C-4C together with the heating portion 40. Fig. 5A is a cross-sectional view of chamber 50 of fig. 4B looking at 5A-5A. Fig. 5B is a cross-sectional view of the chamber 50 shown in fig. 4B looking toward fig. 5B-5B. Fig. 6 is a perspective view of the chamber 50 and the heating portion 40 according to the first embodiment of the present invention.

As shown in fig. 4A, 4B, and 4C, the chamber 50 may have a cylindrical shape including an opening 52 into which the fragrance generating article 110 is inserted and a cylindrical side wall portion 60 which accommodates the fragrance generating article 110. A flange portion 52a is formed at an end of the opening 52 that partitions the chamber 50. The chamber 50 is arranged such that the flange portion 52a provided on the opposite side of the bottom portion 56 is open to the outer shroud 101. The chamber 50 is preferably formed of a material having heat resistance and a small thermal expansion coefficient, and may be formed of stainless steel or the like, for example. In addition to metal, the chamber 50 may be formed of a resin such as PEEK, glass, or ceramic. This allows the fragrance generating article 110 to be efficiently heated from the chamber 50. The chamber 50 is not limited to a cylindrical shape, and may have a cup shape.

As shown in fig. 4B, 4C, and 5B, the side wall portion 60 includes a contact portion 62 and a separation portion 66. When the flavor-generating article 110 is disposed at a desired position in the chamber 50, the contact portion 62 contacts or presses a part of the flavor-generating article 110 in the axial direction (Z-axis direction) of the chamber 50, and the separation portion 66 is separated from the flavor-generating article 110. That is, the chamber 50 compresses the inserted flavor generating article 110 and holds it. In the present specification, the "desired position in the chamber 50" refers to a position where the flavor generating article 110 is appropriately heated or a position of the flavor generating article 110 when the user smokes. The contact portion 62 has an inner surface 62a and an outer surface 62b. The separator 66 has an inner surface 66a and an outer surface 66b. As shown in fig. 6, the heating portion 40 is disposed on the outer surface 62b of the contact portion 62. The heating portion 40 is preferably disposed on the outer surface 62b of the contact portion 62 without any gap. The heating portion 40 may include an adhesive layer. In this case, it is preferable that the heating portion 40 including the adhesive layer is disposed on the outer surface 62b of the contact portion 62 without a gap.

As shown in fig. 4A and 5B, the outer surface 62B of the contact portion 62 is a plane. By making the outer surface 62b of the contact portion 62 flat, as shown in fig. 6, when the band-shaped electrode 48 is connected to the heating portion 40 disposed on the outer surface 62b of the contact portion 62, the band-shaped electrode 48 can be prevented from being deflected. As shown in fig. 4B and 5B, the inner surface 62a of the contact portion 62 is a plane. As shown in fig. 4B and 5B, the contact portion 62 has a uniform thickness.

As shown in fig. 4A, 4B, and 5B, the chamber 50 has two contact portions 62 in the circumferential direction of the chamber 50, and the two contact portions 62 are opposed in parallel to each other. At least a portion of the distance between the inner surfaces 62a of the two contact portions 62 is preferably smaller than the width of the portion of the flavor-generating article 110 inserted into the chamber 50 that is disposed between the contact portions 62.

As shown in fig. 4C and 5B, the inner surface 66a of the separation portion 66 may have an overall circular arc-shaped cross section in a cross section orthogonal to the axial direction (Z-axis direction) of the chamber 50. In addition, the separation portion 66 is arranged adjacent to the contact portion 62 in the circumferential direction. That is, the contact portion 62 and the separation portion 66 form a non-circular inner peripheral surface on a cross section orthogonal to the axial direction (Z-axis direction) of the chamber 50.

As shown in fig. 4B and 4C, the chamber 50 may have a hole 56a at the bottom 56 thereof so that the bottom member 36 shown in fig. 3 penetrates and is disposed inside the chamber 50. The bottom member 36 may be secured to the interior of the bottom 56 of the chamber 50 by an adhesive or the like. The adhesive interposed between the bottom member 36 and the bottom portion 56 may be made of a resin material such as epoxy resin. Instead of this, an inorganic adhesive such as cement or welding may be used. The base member 36 provided at the base 56 may support a portion of the flavor-generating article 110 inserted into the chamber 50 so as to expose at least a portion of the end surface of the flavor-generating article 110. The bottom 56 may support a part of the fragrance generating article 110 so that the end surface of the exposed fragrance generating article 110 communicates with a gap 67 (see fig. 7) described later. Here, a region overlapping the heating portion 40 in a cross section orthogonal to the axial direction (Z-axis direction) of the chamber 50, that is, a heating region 50A and a non-heating region 50B other than the heating region 50A, which are regions along the Z-axis direction corresponding to a portion where the heating portion 40 is arranged, are formed in the internal space of the chamber 50.

As shown in fig. 4A, 4B, and 5A, the chamber 50 preferably has a cylindrical non-holding portion 54 between the opening 52 and the side wall portion 60. In a state where the fragrance generating article 110 is positioned at a desired position of the chamber 50, a gap may be formed between the non-holding portion 54 and the fragrance generating article 110. As shown in fig. 4A and 4B, the chamber 50 preferably has a first guide portion 58, and the first guide portion 58 preferably has a tapered surface 58a connecting the inner surface of the non-holding portion 54 and the inner surface 62a of the contact portion 62.

As shown in fig. 6, the heating portion 40 has a heating element 42. The heating element 42 may be, for example, a heating resistor (corresponding to an example of a heating element). The heating element 42 is preferably configured to heat the contact portion 62 without contacting the separation portion 66 of the chamber 50. In other words, the heating element 42 is preferably disposed only on the outer surface of the contact portion 62. The heating element 42 may also have a difference in heating capacity between the portion that heats the separating portion 66 of the chamber 50 and the portion that heats the contacting portion 62. Specifically, the heating element 42 may also be configured to heat the contact portion 62 to a higher temperature than the separation portion 66. For example, the arrangement density of the heating resistors of the heating element 42 in the contact portion 62 and the separation portion 66 may be adjusted. The heating element 42 may be wound around the outer periphery of the chamber 50 so as to have substantially the same heating capacity over the entire periphery of the chamber 50. As shown in fig. 6, the heating portion 40 preferably includes an electric insulating member 44 (corresponding to an example of a base) made of resin or the like covering at least one surface of the heating element 42 in addition to the heating element 42. In the present embodiment, the electric insulation member 44 is arranged to cover both sides of the heating element 42.

Fig. 7 is a cross-sectional view of fig. 5B showing a state where a flavor generating article 110 is disposed at a desired position in a chamber 50 according to the first embodiment of the present invention. In fig. 7, the protrusion 51 shown in fig. 5A is shown with a virtual line. As shown in fig. 7, when the flavor generating article 110 is disposed at a desired position in the chamber 50, the flavor generating article 110 can be pressed in contact with the contact portion 62 of the chamber 50. On the other hand, a space 67 is formed between the flavor generating article 110 and the separating portion 66. Void 67 may be in communication with opening 52 of chamber 50 and an end face of a scent generating article 110 positioned within chamber 50. Thus, the air flowing in from the opening 52 of the chamber 50 can flow into the interior of the flavor generating article 110 through the void 67. In other words, an air flow path (gap 67) is formed between the flavor generating article 110 and the separating section 66.

Here, the flavor generating article 110 inserted into the chamber 50 is pressed by the contact portion 62 of the chamber 50, compressed and held, but if an undesirable stress acts on the flavor generating article 110, the flavor generating article 110 may come off from the chamber 50. In addition, the flavor generating article 110 may shake toward the separation section 66 due to stress acting on the flavor generating article 110.

Accordingly, as shown in fig. 4B, 4C, 5A, and 7, a protrusion 51 is formed on the inner peripheral surface of the chamber 50, and the protrusion 51 is configured to press and hold the outer peripheral surface of the flavor generating article 110 accommodated in the chamber 50 radially inward of the chamber 50. The protrusion 51 is provided on the inner peripheral surface of the chamber 50 on the inner surface 62a of the contact portion 62 and is the heating region 50A. The protrusions 51 are provided on the inner surfaces 62a facing each other. The protrusion 51 is a protrusion protruding from the inner peripheral surface of the chamber 50 and pressing the flavor generating article 110, and extends in a direction orthogonal to the axial direction (Z-axis direction) of the chamber 50, specifically, in the lateral direction (Y-axis direction). The protrusion 51 is formed by embossing, but may be formed by a convex member attached to the inner peripheral surface of the chamber 50. The projections 51 may be provided on only one of the inner surfaces 62a facing each other, or a plurality of projections 51 may be provided on one inner surface 62a.

In this way, by providing the projections 51 on the inner surface 62a of the contact portion 62 and the heating region 50A, the fragrance generating article 110 can be compressed and held in the chamber 50 while the fragrance generating article 110 is held in the chamber 50 by the projections 51. Therefore, even when stress is applied to the flavor generating article 110, the flavor generating article 110 can be prevented from being detached from the chamber 50. In addition, since the holding portion can hold the region of the flavor-generating article that is cured by heating, the flavor-generating article can be held firmly.

Further, by forming the projections 51 with the projections protruding from the inner peripheral surface of the chamber 50 and pressing the flavor-generating article 110, the flavor-generating article 110 can be pressed and held in the chamber 50. Therefore, compared with a case where the flavor-generating article 110 is held by claws or the like, for example, damage on the outer surface of the flavor-generating article 110 can be suppressed.

In addition, by constituting the protrusion 51 with a protrusion extending in the lateral direction (Y-axis direction), the rotation of the fragrance generating article 110 about the Y-axis can be restricted. Therefore, the rocking of the flavor generating article 110 toward the separating section 66 can be suppressed.

The shape of the protrusions is not limited to the shapes shown in fig. 4B, 4C, 5A, and 7. The shape of the protrusions different from the shape shown in fig. 4B, 4C, 5A, and 7 will be described below with reference to fig. 8 and 9. Fig. 8 is a cross-sectional view showing another chamber 50 of the first embodiment of the present invention together with the heating portion 40. Fig. 9 is a cross-sectional view of the chamber 50 shown in fig. 8. Fig. 8 and 9 show cross sections corresponding to fig. 4C and 5A, respectively.

As shown in fig. 8 and 9, a protrusion 51A is formed on the inner peripheral surface of the chamber 50, and the protrusion 51A is configured to press and hold the outer peripheral surface of the flavor-generating article 110 accommodated in the chamber 50 toward the inside in the radial direction of the chamber 50. The protrusion 51A is provided on the inner peripheral surface of the chamber 50 on the inner surface 62a of the contact portion 62 and is the heating region 50A. Further, the protrusions 51A are provided on the inner surfaces 62a facing each other. The projections 51A are dot-like projections protruding from the inner peripheral surface of the chamber 50 and pressing the flavor generating article 110. By forming the projections 51A with dot-like projections, the flavor-generating article 110 can be pressed and held in the chamber 50 with a simple configuration.

In fig. 8 and 9, the projection 51A is provided at a position overlapping the central axis of the chamber 50 when viewed from the plane parallel to the contact portion 62, but the present invention is not limited thereto. The arrangement of the protrusions 51A will be described below with reference to fig. 10 and 11. Fig. 10 is a cross-sectional view showing another chamber of the first embodiment of the present invention together with a heating section. Fig. 11 is a cross-sectional view of the chamber shown in fig. 10. Fig. 10 and 11 show cross sections corresponding to fig. 4C and 5A, respectively.

As shown in fig. 10 and 11, a protrusion 51A is formed on the inner peripheral surface of the chamber 50, and the protrusion 51A is configured to press and hold the outer peripheral surface of the flavor-generating article 110 accommodated in the chamber 50 toward the inside in the radial direction of the chamber 50. Here, the protrusion 51A is provided at a position not overlapping with the central axis of the chamber 50 when viewed from a plane parallel to the contact portion 62. By providing the protrusion 51A at a position not overlapping the central axis of the chamber 50, the protrusion 51A can be brought close to the position of the separation portion 66, and therefore, the rocking of the flavor-generating article 110 toward the separation portion 66 side with the protrusion 51A as a fulcrum can be suppressed.

Next, a shape of the protrusion different from the shape shown in fig. 4B, 4C, 5A, and 7 will be described with reference to fig. 12 and 13. Fig. 12 is a cross-sectional view showing another chamber 50 of the first embodiment of the present invention together with the heating portion 40. Fig. 13 is a cross-sectional view of the chamber 50 shown in fig. 12. Fig. 12 and 13 show cross sections corresponding to fig. 4C and 5A, respectively.

As shown in fig. 12 and 13, a protrusion 51B is formed on the inner peripheral surface of the chamber 50, and the protrusion 51B is configured to press and hold the outer peripheral surface of the flavor-generating article 110 accommodated in the chamber 50 toward the inside in the radial direction of the chamber 50. The protrusion 51B is provided on the inner surface 62a of the contact portion 62 at the inner peripheral surface of the chamber 50 and is the heating region 50A. Further, the protrusions 51B are provided on the inner surfaces 62a facing each other. The protrusion 51B protrudes from the inner peripheral surface of the chamber 50 and presses the flavor generating article 110, and extends in the axial direction (Z-axis direction) of the chamber 50. By forming the projections 51B with projections extending in the axial direction (Z-axis direction) of the chamber 50, the flavor-generating article 110 can be held stably in the chamber 50, for example, as compared with the case where the flavor-generating article 110 is held by dot-shaped projections.

Next, a shape of the protrusion different from the shape shown in fig. 4B, 4C, 5A, and 7 will be described with reference to fig. 14 and 15. Fig. 14 is a cross-sectional view showing another chamber 50 of the first embodiment of the present invention together with the heating portion 40. Fig. 15 is a cross-sectional view of the chamber 50 shown in fig. 14. Fig. 14 and 15 show cross sections corresponding to fig. 4C and 5A, respectively.

As shown in fig. 14 and 15, a protrusion 51C is formed on the inner peripheral surface of the chamber 50, and the protrusion 51C is configured to press and hold the outer peripheral surface of the flavor-generating article 110 stored in the chamber 50 toward the inside in the radial direction of the chamber 50. The protrusion 51C is provided on the inner surface 62a of the contact portion 62 at the inner peripheral surface of the chamber 50 and is the heating region 50A. Further, the protrusions 51C are provided on the inner surfaces 62a facing each other. The protrusion 51C protrudes from the inner peripheral surface of the chamber 50 and presses the flavor generating article 110, and extends in a direction (oblique direction) oblique to the axial direction (Z-axis direction) and the lateral direction (Y-axis direction) of the chamber 50. In addition, the aspect ratio of the projection 51C is 1 or more. The pair of projections 51C are configured such that the ends on the opposite side of the opening 52 overlap each other when viewed from the plane parallel to the contact portion 62, and the ends on the opening 52 side extend in the direction away from each other. Here, the inclination angles of the pair of projections 51C with respect to the central axis of the chamber 50 are preferably equal to each other.

By forming the projections 51C with projections extending in directions inclined with respect to the axial direction (Z-axis direction) and the lateral direction (Y-axis direction) of the chamber 50, the flavor-generating article 110 can be held stably in the chamber 50 and shaking of the flavor-generating article 110 toward the separating portion 66 can be suppressed, as compared with a case where the flavor-generating article 110 is held by dot-shaped projections, for example.

Further, by configuring the pair of projections 51C such that the ends on the opposite side to the opening 52 overlap each other when viewed from the surface parallel to the contact portion 62, the ends on the opening 52 side extend in the direction of separating from each other, and thus a force to be rotated acts on the flavor generating article 110 when the flavor generating article 110 is inserted into the chamber 50, while a resistance force to suppress the force to be rotated is generated on the surface of the contact portion 62. Therefore, when the flavor generating article 110 is inserted, a feeling of resistance can be given to the user, and the feeling of insertion of the flavor generating article 110 can be improved.

In addition, at least a part of the protrusion may be exposed from the heating region to the opening side. Fig. 16 is another cross-sectional view showing the chamber of fig. 4A looking at 4B-4B with a heating section. As shown in fig. 16, at least a part of the protrusion 51 is exposed from the heating region 50A toward the opening 52 side. In this way, since at least a part of the protrusion 51 is exposed from the heating region 50A to the opening 52, the heated air between the heating portion 40 and the protrusion 51 can be dissipated, and hence peeling of the heating portion 40 from the chamber 50 can be suppressed. It can be said that the same applies to the projections 51A to 51C having different shapes from the projections 51.

Next, a relationship between the position of the protrusion 51 in the axial direction (Z-axis direction) of the chamber 50 and the flavor generating article 110 will be described with reference to fig. 2, 3, 4B, and 4C. The position of the protrusion in the axial direction (Z-axis direction) of the chamber 50 is preferably on a virtual plane near the boundary between the filling portion 111 of the flavor generating article 110 and the tubular member 114, specifically, the boundary when the flavor generating article 110 is disposed at a desired position in the chamber 50.

Further, if the protrusion 51 is disposed closer to the filter portion 115 than the virtual plane, a preferable holding force by the protrusion 51 may not be obtained. That is, although the flavor generating article 110 is thinned by heating, the boundary between the filling portion 111 and the tubular member 114, that is, the opening portion of the tubular member 114 is deformed to the maximum extent. Therefore, the protrusions 51 may slide on the outer surface of the tubular member 114 inclined toward the opening portion, and may not sufficiently grip, and may not exhibit a preferable gripping force. Further, although the protrusions 51 may be disposed closer to the filling portion 111 than the virtual plane, if the protrusions 51 are gripped at positions away from the virtual plane, damage to the flavor-generating article 110 may occur. That is, the intensity of the flavor-generating article 110 tends to be weakest near the virtual plane, and if the flavor-generating article 110 is held at a position away from the virtual plane, the flavor-generating article 110 may break near the virtual plane when the flavor-generating article 110 is to be pulled out or when the flavor-generating article 110 is shaken.

Therefore, by providing the projections 51 in the vicinity of the boundary between the filling portion 111 and the tubular member 114, the flavor-generating article 110 can be compressed and held in the chamber 50, while the flavor-generating article 110 is held in the chamber 50 by the projections 51, and damage on the outer surface of the flavor-generating article 110 can be suppressed.

Second embodiment:

fig. 17 is a perspective view of a chamber according to a second embodiment of the present invention. Fig. 17 is a cross-sectional view of the chamber shown in fig. 17. Fig. 19 is a cross-sectional view showing the chamber of fig. 17 as seen 19-19 together with a heating portion. Fig. 20 is a cross-sectional view showing the chamber of fig. 17 as seen at 20-20 together with a heating portion. Fig. 21 is a cross-sectional view of the chamber shown in fig. 20 looking at 21-21. In fig. 17 to 21, the same configuration as in the first embodiment is omitted.

As shown in fig. 17 to 21, a heat generating region 40A and a non-heat generating region 40B adjacent to the opening 52 side of the heat generating region 40A are formed in the heating portion 40. Here, the heat generating region 40A is a region where a heat generating body such as the heating element 42 shown in fig. 6 is arranged, and the non-heat generating region 40B is a region which is formed of a base such as the electric insulating member 44 shown in fig. 6 and where no heat generating body is arranged.

Further, a protrusion 51D (corresponding to an example of a grip portion or a protrusion) is formed on the inner peripheral surface of the chamber 50, and is configured to press and grip the outer peripheral surface of the flavor-generating article 110 stored in the chamber 50 toward the inside in the radial direction of the chamber 50. The protrusion 51D is provided on the inner surface 62a of the contact portion 62 at the inner peripheral surface of the chamber 50 and is the heating region 50A. The two protrusions 51D are arranged in a direction orthogonal to the axial direction (Z-axis direction) of the chamber 50, specifically, in a lateral direction (Y-axis direction), to constitute a pair of protrusions 51D (corresponding to an example of the first protrusion). Further, a pair of projections 51D are provided on the inner surfaces 62a facing each other. Further, the pair of projections 51D are provided at positions corresponding to the non-heat-generating region 40B of the heating portion 40.

Further, a protrusion 51E (corresponding to an example of a supporting portion) configured to support the flavor generating article 110 accommodated in the chamber 50 is formed on the inner peripheral surface of the chamber 50. The protrusion 51E is provided on the inner surface 66a of the separation portion 66 at the inner peripheral surface of the chamber 50 and is the heating region 50A. Further, two protrusions 51E are arranged in the axial direction (Z-axis direction) of the chamber 50 to constitute a pair of protrusions 51E (corresponding to an example of the second protrusion). Further, a pair of projections 51E are provided on the inner surfaces 66a facing each other. Here, one of the pair of projections 51E is provided at a position corresponding to the heat generating region 40A of the heating portion 40, and the other of the pair of projections 51E is provided at a position corresponding to the non-heat generating region 40B of the heating portion 40. At least a part of the other of the pair of projections 51E is exposed from the heating region 50A toward the opening 52. By disposing the pair of projections 51E in the axial direction (Z-axis direction) of the chamber 50, the pair of projections 51E can be prevented from blocking the air flow path (the void 67) formed between the flavor generating article 110 and the separating portion 66. The pair of projections 51E may be arranged in two rows in a direction orthogonal to the axial direction (Z-axis direction) of the chamber 50, specifically, in a lateral direction (X-axis direction).

In this way, by providing the protrusions 51D in the non-heat-generating region 40B where the heat generating body is not arranged, the fragrance generating article 110 can be heated uniformly. That is, when the heat generating region 40A is provided with the projections 51D, the portion pressed by the projections 51D of the flavor generating article 110 may be locally heated. Therefore, by providing the projections 51D in the non-heat generating region 40B, the fragrance generating article 110 can be heated uniformly.

Further, by providing the protrusions 51E on the inner surface 66a of the separation portion 66 and the heating region 50A, the movement of the flavor generating article 110 toward the separation portion 66 side can be supported and restricted. Therefore, even when stress is applied to the flavor generating article 110, the flavor generating article 110 can be prevented from rocking toward the separating section 66.

Further, by providing the other of the pair of projections 51E at a position corresponding to the non-heat-generating region 40B of the heating portion 40, both the region of the flavor-generating article 110 cured by heating and the relatively elastic soft region can be gripped, and therefore the flavor-generating article 110 can be gripped more firmly in the chamber 50.

In addition, since at least a part of the other of the pair of projections 51E is exposed from the heating region 50A to the opening 52 side, the heated air between the heating portion 40 and the projections 51E can be dissipated, and hence peeling of the heating portion 40 from the chamber 50 can be suppressed. At least a part of the protrusion 51D may be exposed from the heating region 50A toward the opening 52.

Further, by configuring the direction in which the pair of projections 51D are arranged to intersect with the direction in which the pair of projections 51E are arranged, specifically, the pair of projections 51D are arranged in the lateral direction (Y-axis direction) and the pair of projections 51E are arranged in the axial direction (Z-axis direction) of the chamber 50, the flavor-generating article 110 can be held stably in the chamber 50, and the shake of the flavor-generating article 110 toward the separation section 66 side can be suppressed. In addition, by arranging the projections 51D in the lateral direction (Y-axis direction) of the chamber 50, the contact area between the fragrance generating article 110 and the projections 51D can be ensured widely when viewed in the insertion direction of the fragrance generating article 110, and a high contact resistance can be obtained. Further, by arranging the projections 51E in the axial direction (Z-axis direction) of the chamber 50, when the flavor-generating article 110 is deformed in the chamber 50, the most protruding portion can be supported by the projections 51E, and therefore the flavor-generating article 110 can be more firmly held in the chamber 50.

Here, the size of the protrusion 51D is smaller than the size of the protrusion 51E. By forming the projections 51E larger in this way, when the flavor-generating article 110 is deformed in the chamber 50, the projections 51E bite into the flavor-generating article 110 more deeply, and therefore the flavor-generating article 110 can be held more firmly in the chamber 50.

Further, one of the pair of projections 51E may be formed so as to be connected to the other, and at least a part of the pair of projections 51E may be exposed from the heating region to the opening side. Fig. 22 is another cross-sectional view showing the chamber of fig. 17, looking at 19-19, together with a heating section. As shown in fig. 22, at least a part of the pair of projections 51E is exposed from the heating region 50A toward the opening 52 side. In this way, at least a part of the pair of projections 51E is exposed from the heating region 50A to the opening 52 side, and the heated air between the heating portion 40 and the projections 51E can be dissipated, so that peeling of the heating portion 40 from the chamber 50 can be suppressed.

The embodiments of the present application have been described above, but the present application is not limited to the above embodiments, and various modifications are possible within the scope of the technical ideas described in the claims, the specification, and the drawings. Any shape and material not directly described in the specification and drawings fall within the technical spirit of the present application as long as the function and effect of the present application are achieved.

For example, the flavor inhaler 100 of the present embodiment has a so-called countercurrent air flow path for supplying air flowing in from the opening 52 of the chamber 50 to the end surface of the flavor generating article 110, but the present application is not limited to this, and may have a so-called underflow air flow path for supplying air from the bottom 56 of the chamber 50 into the chamber 50. The heating element 42 is not limited to the resistance heating type, and may be an induction heating type. In this case, the heating element 42 is capable of heating the chamber 50 by induction heating. In addition, in the case where the flavor generating article 110 has a heat sensing body, the heating element 42 can heat the heat sensing body of the flavor generating article 110 by induction heating. Although the structure in which the heating element 42 is disposed around the chamber 50 to heat the flavor-generating article 110 in the chamber 50 has been described, the method of heating the flavor-generating article 110 in the chamber 50 may be such that the heating element 42 directly contacts the flavor-generating article 110 or frictional heat is generated by vibration of substances in the flavor-generating article 110.

Description of the reference numerals

40 … heating part

40A … heating area

40B … non-exothermic region

42 … heating element

44 … electrical insulation part

50 … chamber

50A … heating zone

50B … unheated zone

51. 51A-51E … projections

62 … contact

66 … separating part

100 … fragrance absorber

110 … fragrance generating article

111 … filling part

114 … tubular member

Claims (18)

1. A flavor aspirator, characterized by comprising:

a housing portion having an opening formed at one end thereof, for housing at least a part of the flavor-generating article through the opening, the housing portion including a contact portion for pressing the housed part of the flavor-generating article in an axial direction of the housing portion and a separation portion for separating the housed part of the flavor-generating article from the contact portion;

a heating unit which is disposed along an axial direction of the housing unit and heats the flavor-generating article housed in the housing unit; and

a holding part for holding the flavor-generating article stored in the storage part,

the housing portion has a heating region overlapping the heating portion and a non-heating region other than the heating region in a cross section orthogonal to an axial direction of the housing portion,

the holding portion is provided to the contact portion and to the heating region.

2. The flavor extractor of claim 1 wherein,

the holding portion is a protrusion protruding from an inner peripheral surface of the housing portion and pressing the flavor-generating article.

3. The flavor extractor of claim 2 wherein,

the protrusions are punctiform.

4. A fragrance absorber according to claim 3, wherein,

the contact portion is a planar surface and,

the protrusion is provided at a position not overlapping with the central axis of the housing portion when viewed along a plane parallel to the contact portion.

5. The flavor extractor of claim 2 wherein,

the protrusion extends in an axial direction of the receiving portion.

6. The flavor extractor of claim 2 wherein,

the protrusion extends in a direction orthogonal to an axial direction of the housing portion.

7. The flavor extractor of claim 2 wherein,

the protrusion extends in a direction inclined with respect to an axial direction of the housing portion and a direction orthogonal to the axial direction of the housing portion.

8. The scent pick-up of claim 7, wherein,

the contact portion is a pair of planes opposed to each other,

the protrusions are respectively arranged on the pair of planes,

The end portions of the projections provided on the opposite sides of the pair of flat surfaces from the opening overlap each other when viewed along a plane parallel to the contact portion,

the end portions on the opening side of the protrusions provided on the pair of flat surfaces extend in directions away from each other when viewed along a plane parallel to the contact portion.

9. A fragrance absorber according to any of claims 2 to 8 wherein,

the protrusions are formed by embossing processing,

at least a part of the protrusion is exposed from the heating region to the opening side.

10. A fragrance absorber according to any one of claims 1 to 9, wherein,

the heating section has:

a heating element that generates heat; and

an insulating base body for supporting the heating element,

forming a heat generating region in which the heat generating element is arranged and a non-heat generating region adjacent to the opening side of the heat generating region and not arranged in the heating region by using the heat generating element and the base body,

the holding part is arranged in the non-heating area.

11. A fragrance absorber according to any of claims 1 to 10 wherein,

Further comprises a support part for supporting the flavor generating article accommodated in the accommodating part,

the support portion is provided at the separation portion and at the heating region.

12. The scent pick-up of claim 11, wherein,

the support portion is a protrusion formed by embossing,

at least a part of the support portion is exposed from the heating region to the opening side.

13. A fragrance absorber according to claim 11 or 12, wherein,

the grip portion includes a pair of first protrusions aligned in a first direction,

the support portion includes a pair of second protrusions arranged in a second direction,

the first direction and the second direction are intersected with each other.

14. The scent pick-up of claim 13, wherein,

the first direction is a direction orthogonal to an axial direction of the housing portion,

the second direction is a direction along an axial direction of the housing portion.

15. A fragrance absorber according to claim 13 or 14, wherein,

the first protrusion has a size that is smaller than a size of the second protrusion.

16. A fragrance absorber according to any of claims 13 to 15 wherein,

One of the pair of second protrusions is provided in a heat generating region of the heating region,

the other of the pair of second protrusions is provided in a non-heat-generating region of the heat-generating region.

17. The flavour absorber according to any of the claims 13-16, wherein,

one of the pair of second protrusions is formed to be connected to the other by embossing,

at least a part of the pair of second protrusions is exposed from the heating region toward the opening side.

18. A smoking system comprising a flavor extracting device and a flavor generating article,

the fragrance absorber comprises:

a housing portion having an opening formed at one end thereof, for housing at least a part of the flavor-generating article through the opening, the housing portion including a contact portion for pressing a part of the housed flavor-generating article in an axial direction of the housing portion and a separation portion for separating the flavor-generating article from the housed flavor-generating article;

a heating unit which is disposed along an axial direction of the housing unit and heats the flavor-generating article housed in the housing unit; and

a holding part for holding the flavor-generating article stored in the storage part,

The housing portion has a heating region overlapping the heating portion and a non-heating region other than the heating region in a cross section orthogonal to an axial direction of the housing portion,

the flavor generating article comprises:

a filling portion filled with a smokable article; and

a hollow cylindrical portion provided continuously with the filling portion,

the grip portion is provided in the contact portion and in the heating region, and is a region near a boundary between the filling portion and the cylindrical portion.