RU2763797C1 - Methods and devices for humidification and dehumidification for cooling beverages and other food products and production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: group of inventions relates to the food industry, in particular to a device for cooling a container for a food product. The device (10) is designed for self-cooling of a container (20) for a food product. A method for manufacturing the device (10) is also presented. A self-cooling container (20) for a food product is combined with a main steam transportation system that provides a humidification and cooling process for cooling food and drinking product P. Methods for assembly and operation of the device are also provided (10).

EFFECT: use of the group of inventions will improve the quality of the food product.

14 cl, 22 dwg, 1 tbl

Description

BACKGROUND OF THE INVENTION

1. Scope of invention

The present novel invention generally relates to the art of refrigerated food and beverage containers and to methods for manufacturing such food containers. More specifically, the present invention relates to food and beverage type containers for cooling a food product such as a drink; methods of cooling said foodstuffs; and methods of assembling and operating said device. The terms "beverage", "food", "food" and "food container contents" are considered equivalent for the purposes of this application and are used interchangeably. The term "food container" refers to any sealed and openable means of storing food for consumption.

2. Description of the prior art

In the past, there have been many self-cooling beverage type food container devices for cooling the contents of a beverage type food container or other food beverage. These devices sometimes use the sides of flexible and deformable containers or a rigid container to store refrigerant for phase change cooling. Some prior art devices use vacuum activated dryers to evaporate water at low pressure and absorb the steam in the dryer. Other prior arrangements use refrigerants stored between pressure vessels in the liquid phase to achieve cooling by causing the refrigerants to phase change from liquid to gas. The author of the present invention has invented many such devices and methods for their manufacture. Several prior technologies for self-cooling food containers rely on the evaporation of a refrigerant from a liquid phase to a gaseous phase. Some are based only on dehumidifiers. Dryer technologies rely on the thermodynamic potential of the dryer to absorb water from the gas phase into the dryer in order to evaporate the water in a vacuum. These earlier inventions do not meet all the needs of the beverage industry and do not use electromotive heat transfer means to cool the beverage. In fact, they are so structurally different from the present invention that a person skilled in the art cannot proceed from the prior art to the present invention without an inventive process. In an effort to find an economical and functional device for self-cooling a beverage type food container, the inventor of the present invention made many experiments to arrive at the present new method. The following problems keep the cost-effective commercialization of all prior art devices at an unacceptably high level.

The prior art using liquefied refrigerants does not solve the real production and operation problems of beverage plants that are critical to the success of the self-cooling food container program. Some such prior art designs require pressurized food containers for storing liquid refrigerants. The only liquid refrigerants that can be stored between commercially viable pressure cylinders are HFCS, CFCS, hydrocarbons, ethers and other low pressure flammable gases. These gases are not commercially viable and have led to difficulties in implementing such technologies. Most commercial refrigerants deplete the ozone layer and cause global warming and have therefore been banned by the US Environmental Protection Agency (EPA) and other governing bodies for direct release into the atmosphere as self-cooling food container products. The EPA has ruled that the refrigerant must not be used in a self-cooling food container, with the exception of CO ₂ , and the design must be safe when used. The currently available refrigerant causes both global warming and ozone depletion. As a rule, these are common refrigerants such as 134a and 152a. In some cases combustible gases such as butane and propane have been tried, but the risk factors are high for several reasons. Firstly, the use of such technologies indoors can cause various effects, including suffocation, poisoning, and so on. Second, the flammability of some refrigerants limits the number of food containers that can be opened in a closed environment, such as at a party or in a vehicle. The author of the present invention has several patents on these prior technologies, has experimented with several of these technologies and found that they are not suitable for commercial viability. In addition, the cost of refrigerants is very high, and the cost of cooling cannot justify the use of gaseous refrigerants.

Examples of inventions which compressed gases used can be found in U.S. Patent Nos: 2,460,765, 3,494,143, 3,088,680, 4,319,464, 3,241,731, 8,033,132, 4,319,464, 3,852,975, 4,669,273, 3,494,141, 3,520,148, 3,636,726, 3,759,060, 3,597,937, 4,584,848, 3,417,573, 3,468,452 654,174, 1,971,364, 5,655,384, 5,655,384, 5,063,754, 3,919,856, 4,640,102, 3,881,321, 4,656,838, 3,862,548, 4,679,407, 4,688,395, 3,842,617, 3,803,867, 6,170,283, 5,704,222 and many others.

The prior art, which uses cryogenic refrigerants such as CO ₂ , does not solve the real production and operation problems of beverage plants that are critical to the success of the self-cooling food container program. All such prior art designs require very high pressure food containers for storing cryogenic refrigerants. Some technologies that promise to use CO ₂ have implemented carbon traps such as activated carbon and fullerene nanotubes to store refrigerants in a carbon matrix. These added desiccants and activated carbon storage systems are too expensive to be commercially implemented, and in addition, carbon and other absorbent media that reduce pressure can contaminate beverage products. Therefore, it is necessary to reduce the amount of such essential chemicals. Cryogenic self-cooling food containers that require the use of very high pressure vessels and cryogenic gases such as CO ₂ require expensive food containers made from high pressure materials such as aluminum, steel or fiberglass. They are inherently dangerous because the pressures involved are typically on the order of 4.1 MPa (600 psi) or more. In addition, they are complex because the pressures involved are much higher than a conventional food container can withstand; examples of such prior art include devices disclosed in US Patent No. 5,331,817, US Patent No. 5,394,703 to the present inventor, US Patent No. 5,131,239, 5,201,183 and US Patent No. 4,993,236.

Desiccant-based self-cooling food containers require the desiccant to be stored between a pre-vacuum. When a vacuum is created between the two compartments, water vapor is drawn into the vacuum and then absorbed by the dryer, while the heat of vaporization is taken from the cooled object and transported to condense in the dryer. The heat taken away by the evaporated water heats the desiccant and must not be allowed to interact with the beverage otherwise it will reheat the beverage. It is very difficult to maintain a physical vacuum in the dryer chamber and in the water tank. In addition, the valves and actuators used in the prior art require rigid stems, blades, and so on. The vacuum must be maintained over long periods of storage and can sometimes fail. Moisture transfer to the dryer can compromise the cooling capacity. In addition, it is extremely difficult to handle desiccant crystals, as implemented in prior art designs, and powders in a mass production environment where the desiccant must remain free of moisture and contaminants inside a pressurized food beverage container. Thus, better technology is needed to treat these desiccants separately from the food container. In addition, the heat absorption potential of desiccant dryers decreases as the vacuum is released and evaporation begins, so the process itself is inefficient and limited by the amount of desiccant used.

Problems associated with vacuums, including difficulties in their creation and maintenance, as well as the lack of efficiency that they can produce, have also been encountered in other areas. An early example can be found in the evolution of Thomas A. Edison's light bulb. His first practical incandescent lamp, for which he received a patent in 1879, contained a carbonized bamboo filament inside an evacuated glass bulb. While this may have propelled the world into a new era, it was initially highly inefficient. Then in 1904 European inventors replaced the carbonized bamboo filament with tungsten filament, and in 1913 it was discovered that replacing the vacuum inside the bulb with an inert dry gas doubled its light output. Although this technical field is different and the technical problems presented were quite different, this is perhaps a suggestive example of the improvement in product efficiency resulting from the replacement of vacuum with dry gas .

In general, these prior art technologies are not cost effective and rely on extremely large and complex canister designs compared to the beverage type food containers in which they are contained. In fact, the ratio of desiccant to water is about 3:1, and the volume loss ratio in such beverage-type food containers is about 40%. The cost of the desiccant or sorbent, the cost of the food container, and the cost of the manufacturing process are prohibitive despite some 20 years of testing. Thus, it is advantageous to reduce the amount of these essential components and restructure the manufacturing process to separate the interior of the food container from these chemicals.

Examples of devices using this technology can be found in US Pat. , 2,472,825, 3,252,270, 3,967,465, 1,841,691, 2,195,0772, 322.617, 5,168,708, 5,230,216, 4,911,740, 5,233,836, 4,752,310, 4,205,531, 4,048,810, 2,053,683, 3,270,512, 4,531,384, 5,359,861, 6,141,970, 6,341,491, 4,993,239, 4,901,535, 4,949,549, 5,048,301, 5,079,932 , 4,513,053, 4,974,419, 5,018.368, 5,035,230, 6,889,507, 5,197,302, 5.313.799, 6,151,911, 6,151,911, 5,692,381, 4,924,676, 5,038,581, 4,479,364, 4,368,624, 4,660,629, 4,574,874, 4,402,915, 5,23,629, 5,230,216 US Pat. No. 5,983,662 uses a sponge instead of a desiccant to cool the beverage.

Chemically endothermic self-cooling food containers are also known from the prior art. They are based on the use of fixed stoichiometric reactions of chemicals to absorb heat from the contents of a food container. US Pat.

Previous endothermic self-cooling food containers depend on a stoichiometric mixture of fixed amounts of chemicals to achieve a fixed degree of cooling. After the cooling process, the thermodynamic transport mechanism and the cooling potential are exhausted and no further cooling is possible. In addition, the reaction products remain in the form of caustic and acidic components in the form of bases and acids, which can be harmful. For example, US Patent Application Publication No. US 2015/0354885AL shows a system for external cooling of a beverage containing a certain amount of beverage. Said system comprises a cooling body having an inner wall and an outer wall, the inner wall being made of a thermally conductive material in contact with at least a portion of the beverage holder, the cooling body defining an inner compartment containing at least two separate, substantially non-toxic, causing when reacting with each other, an irreversible entropy-increasing reaction to form essentially non-toxic products with a stoichiometric number of at least 3 times greater than the stoichiometric number of said reactants, said at least two separate, essentially non-toxic reactants, initially contained in said internal compartment separately from each other and causing, by reacting with each other in said irreversible entropy increasing reaction, a decrease in heating of said beverage inside said beverage holder. Although no regeneration system is used to save stoichiometric ratio of reactants, the system falls under the same types of endothermic systems as described in all prior technologies that use a fixed cooling potential based on a fixed stoichiometric ratio of reactants. Additional cooling using an electromotive heat transfer means is not disclosed.

The present invention differs from all of the prior art mentioned and provides a new economical, thermodynamically simple and viable heat transfer means for cooling a beverage in a food container by updating the cooling potential of fixed amounts of reactants using electromotive dry gas regeneration. To obtain the present configuration of the disclosed invention, a lot of testing and development has been carried out.

Commonly related US patents that teach reaction cooling include: US Patent No. 4,319,464 issued March 1982 to Dodd; US Pat. No. 4,350,267 issued September 1982 to Nelson et al.; U.S. Patent No. 4,669,273 issued June 1987 to Fisher et al.; U.S. Patent No. 4,802,343 issued February 1989 to Rudik et al.; US Pat. No. 5,44,7039 issued September 1995 to Allison; U.S. Patent No. 5,845,501 issued December 1998 to Stonehouse et al.; U.S. Patent No. 6,065,300 issued May 2000 to Anthony; U.S. Patent No. 6,102,108, issued August 2000 to Sillints; U.S. Patent No. 6,105,384 issued August 2000 to Joseph; US Pat. No. 6,341,491 issued January 2002 to Payne et al.; US Pat. No. 6,817,202 issued November 2004; and Anthony U.S. Patent No. 7,107,783.

1.0 Disadvantages of prior art using endothermic cooling systems

a) Prior art endothermic cooling systems have a limited solvation potential and then cause cooling because the solvation energy of the ionizable compounds used, for example, typically depends on the temperature of the solvent such as water. The water acts as a wetting fluid by ionizing the chemicals and the ions recover the solvation energy and as the solvent cools the process becomes energy deficient and this makes the solvation energy extraction process exponentially slow and so these technologies do not exploit the full potential of the solvation energy available. For example, to cool 453 grams (16 ounces) of beverage at 17 ^o C (30 ^o F), you need to dissolve at least 127 grams of potassium chloride in about 380 grams of water. It is not commercially viable in self-cooling food container technology based on this process alone. The present invention overcomes this disadvantage by using a very dry gas. A dry gas with a dew point of -12 ^o C (10 ^o F) to -101 ^o C (-150 ^o F) can easily absorb vapor from a liquid that is cooled to the freezing point. The dry gas simply increases the dew point temperature while the actual thermometric temperature of the dry gas itself remains constant.

b) In addition, stored solutes used for endothermic cooling in a solvent such as water require a stoichiometric molar ratio to water for cooling. Throughout the prior art, a fixed degree of cooling can be achieved by irreversibly combining a fixed amount of water with a fixed amount of ionizable compounds such as chlorides and nitrates. Solvation products of endothermic reagents can lead to acidic solutions and basic products such as hydrochloric acid and sodium hydroxide, obtained by dissolving potassium chloride ions in water. This disadvantage is overcome by the fact that the dry gas acts as an intermediary, causing the transfer of water from a liquid state to a vapor state from a cold solution, in order to dry the chemical compounds and compensate for the stoichiometric ratio of water to the compounds used and renew them in a reversible manner as entropy increase reactions in the compartments, formed by an inner sleeve element with projections, which can be cooled again, requiring more water for solvation. Said protrusions enable one side of the inner sleeve member to hold the moisturizing liquid and the other side of the inner sleeve member to act as a dry gas evaporator. Dry gas removes the heat of transformation of these solutes from the solution. This has the advantage of regenerating ionizable compounds that can be re-ionized reversibly for endothermic reactions through a desalination and salinization process that can only occur with dry gas acting as an intermediate transport vehicle for evaporation.

c) In addition, the prior art requires the use of impermeable metals for the dryer and water chamber due to the need to maintain a physical vacuum for a long period of time. In the present invention, even though aluminum can be used in the construction of the device according to the present invention, the parts of the device surrounding the food product are preferably made of heat-shrinkable plastic materials such as polyethylene terephthalate (PET) obtained by injection molding with a stretch and blown, and heat-shrinkable polyvinyl chloride (PVC), which are inexpensive materials that work with a standard aluminum or steel food container. The use of such materials makes it possible for them to perform mechanical functions under the influence of evaporation heat and actually perform mechanical work due to this heat by increasing the volume of the dry gas chamber to create a vacuum of a fixed volume of dry gas in it through the heat-shrinkable physical properties of the specified material.

d) In addition, the food container itself is not modified in any destructible way, so that the manufacturing process of the food container is independent of the methods used to manufacture the present device.

Thus, the present invention circumvents the stoichiometric limitations of conventional endothermic reaction product cooling methods, and also circumvents the need for physical vacuum and other drawbacks, and directly addresses the properties of electromotive steam and heat transfer means using dry gas in a low vapor pressure state with a dew point temperature. in the range from -12 ^o C (10 ^o F) to -101 ^o C (-150 ^o F), as well as the properties of the materials used, acting in a favorable way.

2.0 Disadvantages of Prior Art Using Dehumidifying/Vacuum Cooling Systems

a) In prior drying technologies, it is necessary to maintain a constant physical vacuum to evaporate the water at low pressure and induce cooling. The present invention bypasses this vacuum maintenance step in dehumidification processes and uses the physical properties of the materials used in the invention to create a dry gas vacuum only when needed. Dry gas starts the evaporation process, and the evaporation process is enhanced by rarefaction of the dry gas. In most cases, the materials used to make the present invention are preferably made from a combination of heat-shrinkable plastic materials such as stretch-blown polyethylene terephthalate (PET) heat-shrinkable and polyvinyl chloride (PVC) heat-shrinkable materials, which are inexpensive materials, interacting with a standard aluminum or steel food container. The use of such heat-shrinkable materials allows them to perform mechanical functions under the influence of evaporation heat and actually perform mechanical work due to this heat by expanding the volume of the dry gas chamber to create a dry gas vacuum through the heat-shrinkable physical properties of the specified material. Although aluminum can be used in many parts of the structure, certain parts used for dry gas dilution require such heat-shrinkable plastic materials.

b) In addition, prior art dehumidification processes create a 100% partial vapor pressure of an evaporating substance, such as water, in the cooling chamber when a vacuum enters the cooling chamber. This creates problems. The water vapor evaporating under the action of the vacuum reduces the vacuum and stops the process until the dryer starts to reduce the vapor pressure in the cooling chamber again. Thus, the process depends on the rate of absorption of steam by the dryer.

c) In addition, water vapor evaporated in the vacuum of the prior art fills the cooling chamber and can contact the cooling surfaces and condense to transfer the heat of condensation from one section of said cooling chamber to another. The minimum operating temperature for vaporized steam is 0 ^o C (32 ^o F), which is the freezing point of water. The dry gas system used in the present invention has a dew point temperature in the range of -12 ^o C (10 ^o F) to -101 ^o C (-150 ^o F), which is below the freezing point of water, and thus vapor evaporation water into dry gas does not interfere with cooling and icing. The dry gas dew point temperature increases due to evaporation, but does not heat the cooling chamber.

d) In addition, during the sorption reaction, the heat of sorption can heat the sorbent material, and the sorption capacity of water is markedly reduced. The dry gas becomes even more hygroscopic as it is heated by heat removal from the vapor absorber to lower its dew point temperature.

In the present invention, in some embodiments of the present invention, vapor absorber technology is used to heat shrink plastic. The dry gas is used to absorb dampening liquid vapor from the compartments defined by the inner sleeve member, which may be at an ice forming temperature, thereby lowering the dew point temperature of the dry gas (but not its temperature). Unlike conventional prior art dehumidifier systems, this dampening liquid vapor is not always available to the cooling surfaces for condensation. The vapor of the dampening liquid is retained by the low vapor pressure of the dry gas and thus will not condense back on the cooling surfaces. The vapor absorber for shrinkable plastic absorbs the vapor from the dry gas and the need for a physical vacuum is eliminated. In this way, any moisturizing liquid can be used. For example, a wetting liquid such as dimethyl ether can be used, which can be used as a pressurized liquid, but can release vapor that can be instantly absorbed by the dry gas. In a sense, the dry gas acts as a driving cascaded vapor pressure conduit to transfer vapor from the liquid phase to the vapor absorber to heat shrink the plastic using an electromotive potential . Until the steam enters the cooling chamber, it is absorbed by the plastic heat shrink steam absorber, which interacts more easily with the electromotive nature of the dry gas than with direct steam. For example, standard air conditioner dryers that use dryer wheels take advantage of dry gas to move moisture and regenerate. This is not done in a vacuum. It can be imagined that dry gas has interatomic van der Waals forces that keep the vapor in a tightly held interatomic form that is more suitable for absorption by the heat shrinkable vapor absorber. It has been shown that molecular sieves with a smaller pore size can absorb vapor from a dry gas more easily than through direct absorption of vapor from it. This can be explained by realizing that polar vapor molecules generally tend to electrostatically bond, forming cascade chains towards areas of lower vapor pressure and thus exhibit viscous behavior like a liquid, eliminating their polarity. The polarity of wetting fluids, such as water, is what is needed to trigger the absorption of the desiccant. This is observed in non-polar gases, for example, as duplex formations of ordinary gases such as H ₂ , N ₂ , O ₂ and so on. Dry gas interferes with this polarity, so normal electrostatics associated with dry air results in an electrostatic process.

The present invention uses the heat of a plastic heat shrink vapor absorber to activate the physical properties of the wall of a plastic heat shrink vapor absorber chamber that is specifically designed to change its shape to generate and create a vacuum by increasing the volume of a dry gas chamber that stores a fixed amount of dry gas. gas. Thus, there is no need to keep a constant vacuum and a physical vacuum is not required.

Furthermore, as a further advantage, the present invention uses deformable simple seals comprising a sealing annular structure made from one of suitable sealing rings, metal band seals, rubber band seals, mastic seals, and sealing wax seals to cause the seal to actuate and perform a sealing functions, and thus the present invention does not necessarily require rods, knives, and other methods of supplying water vapor to the plastic heat shrink steam absorber, even if they can still be used. There is no need to worry about losing vacuum during storage. As such, the heat shrinkable plastic vapor absorber and subcategory of vapor absorbers used in this invention need not have the best wetting fluid vapor affinity for the wetting fluid used. Instead, they are optimized to deliver said vapors of the moisturizing liquid with a dry gas. Thus, while the prior inventions require dryers that are fine-tuned to absorb clean vapor, the present invention fine-tunes a vapor absorber to absorb vapor from a dry gas.

SUMMARY OF THE INVENTION

Dry gas, such as substantially dry air, substantially dry CO ₂ , substantially dry nitrogen, and other substantially dry gases with very low dew points, can cause extreme cooling as evidenced by weather conditions that are primarily driven by air humidity. and thermal energy available in the atmosphere. Not surprisingly, dry air can lead to the rapid formation of snow and ice, which in turn will lead to extreme weather around the world. No wonder lip balm for dry lips sells well in winter. From hurricanes to tornadoes, extreme snowstorms and winter ice storms, nature has provided an amazing electromotive heat transfer medium that can be replicated to help cool drinks and foods through humidification and dehumidification. My theory is that the huge vacuum energy of a tornado is the result of the sudden condensation of water vapor as a result of the dehumidification of humidified dry air. Water vapor is 1840 times the volume of the same mass of liquid water, and so when the huge cloud condenses, there is a huge reduction in volume, resulting in a vacuum that looks like a tornado funnel cloud. No simple movement of the wind can generate such tremendous energy. Similarly, humidification of very dry air leads to very low temperatures, resulting in snow storms. This occurs when moisture is trapped in dry air and evaporates to remove heat from the surroundings, and then saturates the same moist air, which deposits its vapor again as moisture in a cold environment such as snow and hail in the cold environment it creates.

Water has the best thermodynamic potential for food cooling. It has the highest heat of vaporization and as such can be used in combination with electromotive drying and regenerative processes which also rely on water molecules to cool the food container. However, water does not evaporate easily due to its high heat of vaporization and therefore must be "entrained" to do so by suitable means. In addition, as the water cools, for example, as a result of an endothermic reaction and in a drying-evaporation system, it becomes more and more difficult to evaporate it. Thus, neither endothermic refrigeration nor conventional prior art dehumidifying refrigeration systems by themselves appear to be the most efficient forms of cooling a food product such as a beverage. The combination of dry gas mediation and other cooling methods can use the two main substances, water and dry gas, to effectively increase the thermodynamic potential for cooling the food product.

DETAILED DESCRIPTION OF THE INVENTION

The following definitions are commonly used to describe some of the terms used in this disclosure to describe this invention.

"Food container" means a food container made of metal or made of plastic and containing a food or drink product as used in this invention;

"food product" means any substance that is an object of consumption, preferably a liquid beverage;

"facing inward" means pointing in the direction of the food product;

"facing outward" means pointing away from the food product;

"dew point temperature" means the temperature at which the vapor of the wetting liquid in a dry gas sample at constant barometric pressure condenses into the wetting liquid at the same rate as it evaporates.

"Inner sleeve" for the purposes of this application means a bowl-shaped container with thin walls, made of either plastic or metal.

"Closing sleeve" for the purposes of this application means a bowl-shaped container with thin walls made of either plastic or metal.

"Protrusion" for the purposes of this application means.

"Humidifying liquid" for the purposes of this application means any liquid that is used to vaporize and cool itself.

"Dry gas" means a gas having a substantially low dew point temperature for a particular wetting fluid with a substantially low partial vapor pressure for said wetting fluid that approximates a vacuum with a dew point temperature of less than -12 ^° C (10 ^° F) for said wetting fluid. liquids. Thus, a dry gas can be dry to a moisturizing fluid and still be a wet gas to another fluid.

"Wetting liquid vapor" for the purposes of this application means the vapor of any moisturizing liquid.

"Inward facing" for the purposes of this application means any structure facing the sidewall of a food product container. Thus, the inwardly facing undulations will form compartments together with the surfaces they surround and tangentially touch.

"Outward facing" for the purposes of this application means any structure facing away from the side wall of the food product container.

"Protrusions" for the purposes of this application means any curvilinear and linear protrusions from the wall, including wall undulations, which are inward-facing and which are outward-facing. Thus, the outward-facing projections may form compartments with surfaces that surround and contact said outward-facing projections, and the inward-facing projections may form compartments with surfaces that they surround and contact with said inward-facing projections.

"Means of heat transfer" for the purposes of this application means the thermodynamic and electromotive potential for the exchange of heat between substances.

"Compartment" for the purposes of this application means the space defined by the projections and one of the side wall of the food container and the side wall of the closure sleeve.

"Sealing structure" for the purposes of this application means any structure that forms a seal between two walls.

"Chamber" for the purposes of this application means a space sealed by one or more sealing structures.

"Bowl-shaped" for the purposes of this application means a cup-shaped structure having a closed end and an opposite open end separated by a cylindrical wall.

"Heat shrinkable" for the purposes of this application means a material that forms surfaces, areas of which can shrink when heated.

"Sealing part" for the purposes of this application means a part of a wall that can form a seal with another wall.

"Wider" for the purposes of this application means having dimensions larger than.

"Difference in pressure" for the purposes of this application means the difference in pressure between two fluids separated by a dry gas seal, including the difference in pressure due to the gravitational height difference between said two said fluids. It is contemplated that either of these two fluids is contained in the chamber and may be at a higher pressure than the other.

"Ions" for the purposes of this application means an atom or molecule that has a non-zero net electrical charge.

"Chemical compound" for the purposes of this application means any chemical compounds that can react with each other for endothermic cooling and that can dissolve in a moisturizing liquid such as water to form ions from their elements or a combination of their elements and endothermic cooling.

"Inner sleeve" for the purposes of this application means a thin-walled cylindrical structure, which may take the form of preferably a thin-walled cup and possibly a cylinder made of impermeable barrier material such as plastic and aluminum.

"Food product" for the purposes of this application means any substance that is an object of consumption, preferably a liquid beverage.

"Food container" means any metal or plastic food container in which food or drink can be stored.

"Dry gas" for the purposes of this application means a gas containing little or no wetting liquid, with a substantially low partial pressure of water vapor, approximating a vacuum with a dew point temperature of less than -12 ^o C (10 ^o F). It should be noted that the dry gas itself can be liquefied.

"Wet gas" for the purposes of this application means a dry gas that is humidified to have a higher water vapor pressure than a dry gas and a dew point temperature greater than -12 ^° C (10 ^° F).

"Low vapor pressure environment" for the purposes of this application means any condition that results in an extremely rarefied environment such as a dry gas, vacuum, or environment with a low vapor partial pressure.

A "dry gas chamber" for the purposes of this application is a functional structure that preferably contains and delivers dry gas and can contain other structures within it.

"PVC" means heat-shrinkable polyvinyl chloride.

"PET" means heat-shrinkable polyethylene terephthalate.

"Ionizable" means any compound that can dissolve in water to form ions from its elements or a combination of its elements.

"Vapor absorber" for the purposes of this application means any substance or combination of substances that can absorb the vapor of a moisturizing fluid, as defined herein.

"Vapor absorber for heat shrinkable plastic" for the purposes of this application means any substance or combination of substances that can absorb the vapor of the wetting liquid and generate the heat of condensation of the vapor of the wetting liquid for heat shrinkable plastic.

"Sealing wax" for the purposes of this application means any wax that is insoluble in a wetting fluid.

"Thermal wax" for the purposes of this application means any wax that has a melting point at least above ambient temperature.

"Reactive chemical compound" means a hydrated chemical compound that reacts with another chemical compound to provide endothermic cooling and generate a moisturizing fluid through said reaction.

"Soluble chemical" means a chemical compound that dissolves in a wetting fluid and provides endothermic cooling of said wetting fluid by ionizing it.

"Direct" for the purposes of this application means vertical orientation.

For purposes of orientation and clarity, the food container is assumed to be standing upright in a vertical orientation with the bottom of the food container lying in a horizontal plane.

This invention exploits the thermodynamic potential for evaporation of a moisturizing liquid such as water, water-ethanol azeotropes, dimethyl ether-water or suitable liquid azeotropes, and the ability of a substantially low vapor pressure medium such as dry gas to cause this evaporation even from cold liquids. For this, a standard food container, such as a jar or bottle, is provided. The food container is preferably a cylindrical beverage type food container of standard design, with standard food outlet means and a standard food outlet.

First Embodiment of the Present Invention

In a first embodiment of the invention, the food container is provided with a simple adhesive-backed metal or plastic strip attached to the side wall of the food container to provide a structure to break the seal. The seal breaking structure can also be internally in the form of an indentation made on the side wall of the food container, but preferably the seal breaking structure can be provided in the form of a thick self-adhesive plastic strip attached to act as a violation of the smoothness of the side wall of the food container. . The seal breaking structure is designed to break the seal formed by the dry gas seal on the side wall of the food product container.

The seal of the closing sleeve element is provided in the form of one of the annular structures made of one of: an o-ring, a rubber band seal, a mastic seal and a seal made of a sealing wax, an adhesive binder and shaped like a thin loop. In the case of a rubber band, this is the type that is commonly used to hold multiple objects together, such as a stack of papers. In the case where it is an o-ring, it is a type of rubber seal that is commonly used for the purpose of sealing between surfaces. The seal of the closure sleeve describes the side wall of the food product container with cross-sectional dimensions preferably less than 4 mm. Preferably, the seal of the closure sleeve is expandable to form a tight sealing band around the food product container. If it is made of a sealing wax, the seal of the closure sleeve must be formed on the side wall of the food container at an appropriate location as defined herein. For example, in the case where it is one of a rubber band and an o-ring, the diameter of the closure sleeve seal loop is expandable, and the closure sleeve seal is circumferentially placed to tightly hold around the seam seal of the top wall of the food container in a plane parallel to the diametral plane. of the food product container and close to the top wall of the food product container.

A dry gas seal is also provided, again in the form of an annular structure made of one of: an o-ring, a rubber band seal, a mastic seal, and a sealing wax seal, an adhesive binder, and shaped like a thin loop. The dry gas seal circumscribes the side wall of the food product container and should preferably have cross-sectional dimensions less than 4 mm wide. If the dry gas seal is a rubber band, it expands to form a band around the side wall of the food container. If it is made of a sealing wax, a dry gas seal must be formed on the side wall of the food container at an appropriate location. When a rubber band is used, the dry gas seal is placed circumferentially and tightly holds the seal around the side wall of the food container in a plane angled to the center plane of the food container. The minimum remote separation of the dry gas seal below the seal of the closure sleeve is preferably about 20 mm.

Prior to use of the device, the structure for breaking the seal is positioned between the dry gas seal and the seal of the closure sleeve.

An inner sleeve member is provided, and in the first embodiment, the inner sleeve member is preferably made of a thin material such as plastic and aluminum, with an inner sleeve member wall having an absorbent material made from one of: cotton, woven meshes, absorbent paper, and absorbent board , laminated on said wall of the inner sleeve element. Preferably, the inner sleeve member is made of a thin plastic material and formed by injection molding, heat shrinking and injection molding.

The inner sleeve member has an inner sleeve side wall with surface projections on the inner surface and the outer surface, such as the projections shown in FIG. 2, fig. 12, fig. 20, fig. 21 and FIG. 22. These projections may be in the form of waves with inward projections and outward projections. The purpose of the inward-facing projections and the outward-facing projections is to increase its strength, surface area, and enable the following.

a) A variety of different chemical compounds can be stored between any of the outwardly facing projections when they form compartments due to the side wall of the food container. More different chemicals can be stored between the inwardly facing projections when they form compartments due to the closure sleeve member.

b) Wetting liquid can be drawn between the projections to ionize chemical compounds and cool. Dry gas can also freely pass through the compartments to evaporate the dampening liquid.

c) Reactive chemicals that react endothermically may be stored between separate compartments before they are allowed to mix for reaction by deforming the compartments.

Uniform undulating protrusions of the inner sleeve element are shown in FIG. 2, fig. 12, fig. 20, fig. 21 and FIG. 22, and these are just examples of possible protrusions that can be provided on the side wall of the inner sleeve member. For example, the side wall of the inner sleeve member may be injection molded to have ribs projecting from its walls to form compartments that serve the same purpose. To increase the surface area of the inner sleeve member, various protrusion shapes such as the aforementioned protrusions can be used. For example, the inward-facing protrusions of the inner sleeve member may tangentially mate with the side wall of the food product container to form outward-facing compartments consisting of outward-facing protrusions around the side wall of the food product container to retain chemical compounds and allow moisturizing fluid to be retained in the outward-facing compartments. compartments formed with the side wall of the container for the food product and ionize said chemical compounds, which endothermically dissolve in them and provide the first cooling of the product. The dampening liquid, which is preferably water, can then be vaporized by the dry gas present in the outwardly facing compartments and absorbed by the plastic heat shrink vapor absorber to provide a second coolant. The reverse configuration is also possible where chemical compounds are held between the outward-facing projections against the side wall of the food container, and the moisturizing liquid is held between the inward-facing projections from the outside and allowed to penetrate between the outward-facing projections and cause endothermic cooling by solvation.

The inner sleeve member may also be formed as a cylindrical wall with projections that provide structural support as well as containment of solutions and free passage of dry gas to vaporize the moisturizing liquid in the dry gas chamber. Preferably, the inner sleeve is a heat-shrinkable plastic sleeve with absorbent material attached to its surfaces to allow it to absorb moisturizing fluid and retain sufficient moisturizing fluid by osmotic pressure without spilling it.

In a first embodiment of the invention, the inner sleeve circumferentially surrounds the side wall of the food product container, at least partially in areas below the dry gas seal, and is held in place by the application of one of adhesive, tape, or friction against the side wall of the food container to food product. Preferably, the inner sleeve surrounds, to partially cover, the open surface of the side wall of the food container below the dry gas seal and extends to surround the bottom edge of the food container in a cup-like structure.

A closure sleeve is provided, which is preferably made from heat-shrinkable polyethylene terephthalate (PET) and polyvinyl chloride (PVC) to form a heat-shrinkable, thin-walled, cup-shaped sleeve that completely or partially encloses the food product container. Preferably, the closure sleeve has a sidewall of the closure sleeve, which may take various shapes, but must have cylindrical sealing portions that allow it to seal against the sidewall portions of the food container, as described in the following paragraphs and pages.

The side wall of the closure sleeve is the outer closure of the device and completely covers the internal sleeve and the sealed food container containing the food below the top wall of the food container and partly forms the inward wall of the dry gas chamber and partly the wall of the humidifier chamber. liquids. The side wall of the closure sleeve is preferably made of plastic materials such as heat-shrinkable PET and heat-shrinkable PVC, which can be reshaped piece by piece by heat shrinking when heat is applied to the pieces. The side wall of the closure sleeve preferably partially covers the side wall of the food product container and can extend to partially cover the top wall of the food product container. The side wall of the closure sleeve element is simply pushed on to cover and surround the inner sleeve element. Since the inner sleeve element has outwardly facing projections that tangentially touch the inwardly facing surface of the side wall of the closing sleeve element, it forms part of the dry gas chamber, which may have a plurality of compartments formed by inwardly facing projections with the side wall of the closing sleeve element.

If the side wall of the closure sleeve extends and covers most or all of the top wall of the food container, then an elongated grip made from a simple plastic ring can be added and snapped onto the seam of the top wall of the food container to allow the user to grip and rotate the elongated grip and thereby rotate the food container relative to the closure sleeve member. As shown in FIG. 17, the closure sleeve may be designed with support structures such as channels and cavities that allow it to have greater structural strength to prevent collapse when a vacuum is applied.

The side wall of the closure sleeve covers the attached inner sleeve and completely or partially covers the food product container. The side wall of the closure sleeve has a seal portion of the closure sleeve that can be heat-shrinkable to shrink in diameter to fit snugly against the side wall of the food product container to form a seal. It is contemplated that the end of the side wall of the closure sleeve element is located on the sealing portion of the closure sleeve element, but it is envisaged that the end of the side wall of the closure sleeve element may extend beyond the sealing portion of the closure sleeve element. When the sealing portion of the closure sleeve undergoes thermal shrinkage, the side wall of the closure sleeve applies pressure and contracts around the sealing surface of the closure sleeve on the side wall of the food container, and also applies pressure and contracts around the dry gas seal surface on the side wall of the food container. of the food product to form a moisturizing liquid chamber between the side wall of the food product container and the side wall of the closure sleeve.

As stated above, the closure sleeve is rotatable relative to the side wall of the food product container. Thus, preferably, the dry gas seal and the seal of the closure sleeve rotate with the closure sleeve in unison with the sidewall of the food container. It is contemplated that the side wall of the closure sleeve is deformed by compressive heat shrinkage around the closure sleeve element seal to securely hold the closure sleeve element seal and allow it to rotate with the closure sleeve in sealed rotation. However, it is also contemplated that the closure sleeve may be made of thin aluminum which may be twisted and then formed to securely hold the seal of the closure sleeve and allow it to rotate tightly with the closure sleeve. It is contemplated that the side wall of the closure sleeve is partially deformed by compression around the dry gas seal to securely hold the dry gas seal and allow it to sealably rotate with the closure sleeve relative to the side wall of the food product container. However, it is also contemplated that the closure sleeve may be made of thin aluminum, which may be shaped to securely hold the seal of the closure sleeve and allow it to rotate tightly with the closure sleeve. It is also contemplated that the seal of the closure sleeve is positioned symmetrically with respect to the rotational forces of the closure seal and may not rotate with the closure sleeve but nonetheless forms a seal between the closure seal and the sidewall of the food container. However, the dry gas seal is not symmetrical about the rotation of the closure sleeve and therefore the dry gas seal is expected to rotate in unison with the closure sleeve relative to the side wall of the food container.

The sidewall of the closure sleeve can either be heat-shrinkable (if made from heat-shrinkable PET or heat-shrinkable PVC) or one of pleated and rotationally extruded using rollers (if made from aluminium) to compress and hold the seal of the closure sleeve as above. . The side wall of the closure sleeve may be reinforced with protrusions, such as ribbing, corrugation, and longitudinal grooves, for example, to provide strength, surface area, and to allow storage of various ionizable chemicals between any inwardly facing protrusions, as well as to allow unhindered passage of dry gas and steam. The side wall of the closure sleeve element contains a sealing portion of the closure sleeve element, which is used to form a sealing surface by sealing the closure sleeve element. The seal portion of the closure sleeve, when shrinking to tightly press the dry gas seal, presses it against the side wall of the food product container to form a fluid seal. When the seal portion of the closure sleeve is seated to clamp and seal against the dry gas seal surface, it forms a rotating seal between the side wall of the food container and the closure sleeve. It is contemplated that the seal portion of the closure sleeve element is partially deformed around the seal of the closure sleeve element to securely hold the seal of the closure sleeve element and allow it to rotate with the closure sleeve element. It is contemplated that the sidewall of the closure sleeve also partially deforms around the dry gas seal to securely hold the dry gas seal and allow it to rotate with the closure sleeve in a sealed rotation. This provides a means of actuation when the closure sleeve is rotated.

The inward facing side wall surface portion of the closure sleeve, the dry gas seal, the closure sleeve seal, and the outer surface portion of the side wall of the food container together form a moisturizing liquid chamber. The moisturizing liquid is sealed between the humidifying liquid chamber. It is contemplated that the dampening fluid may also be a pressurized liquefied gas.

The side wall of the closure sleeve has a closure sleeve that is pressed against the absorbent element on the inner sleeve to form a limited vapor passage through which humidifying liquid vapor and dry gas pass in a controlled manner. When the confining portion of the inner sleeve member is clamped around the surface of the absorbent member, it forms a pivotal limited steam passage. It is assumed that the side wall of the closure sleeve member is slidably rotated in the restricted steam passage when rotated without deforming or rotating the restricted steam passage and the innermost sleeve member. The closing sleeve element is made with the bottom wall of the closing sleeve element, which is hermetically connected to the side wall of the closing sleeve element. The bottom wall of the closure sleeve is pivoted to seal against the inwardly protruding annular wall of the closure sleeve, preferably forming a frustoconical shape. The annular wall of the closure sleeve may also have a partially hemispherical dome shape, a cylinder shape, and other shapes such as an inverted truncated cone shape, i.e. have a larger closed end diameter at its top wall than at its open end. The dry gas chamber is a chamber formed within the closure sleeve below the dry gas seal.

Thus, according to the first embodiment of the invention, the dry gas chamber is located below the humidifying liquid chamber and comprises a food product container and an attached inner sleeve member. It is contemplated that the closure sleeve may be formed from aluminum by molding or deep drawing and formed to meet the sealing requirement for the whole by forming and rolling it piece by piece. In such a case, the annular wall of the closure sleeve may be made from heat shrinkable PET, polyolefin, and stretch blow molded PVC, and then attached to the bottom wall of the closure sleeve by ultrasonic welding or adhesive bonding.

A thin-walled through support cylinder with support cylinder holes close to its upper end is placed to bear on the bottom wall of the closing sleeve element between the side wall of the closing sleeve element and the annular wall of the closing sleeve element and contact with the lower edge of the food product container.

An annular holding space for a heat shrinkable plastic vapor absorber is defined within the dry gas chamber between the inner surface of said support cylinder, the inner surface of the annular wall of the closure sleeve and the inner surface of the lower wall of the closure sleeve. An annular holding space for thermal wax is also defined within the dry gas chamber between the outer surface of said support cylinder, the inner surface of the annular wall of the closure sleeve, and the inner surface of the bottom wall of the closure sleeve. The annular retaining space for the thermal wax may be filled with suitable thermal wax that melts at temperatures ranging from 21 ^{° C (70} ° F) to 71 ^{° C (160 °} F). The support cylinder prevents the lower wall of the closure sleeve from collapsing and deforming its shape relative to the food product container, and also protects the user's hand holding the device from excessive heat. Thermal wax 138 can be removed and replaced with dry gas.

Several cooling activation means and levels of cooling activation means are provided. The first is activated when the closure sleeve rotates relative to the side wall of the food container, which initiates the dry gas seal and the dry gas seal is positioned over the provided structure to break the seal to allow fluid communication between the unprotected enclosure of the moisturizing liquid from the humidifying liquid chamber and chambers for dry gas. A second cooling activation means and a second level of cooling activation means are also provided. A seal with a deformable ring structure, preferably made up of one of an o-ring, a metal seal, a rubber band seal, a mastic seal, and a sealing wax seal, an adhesive binder, and shaped like a thin loop, forms a dry gas seal with a deformable material is preferred. Pressing the closure sleeve against the dry gas seal and thereby deforming its shape allows the wetting liquid from the wetting liquid chamber to flow out and enter the dry gas chamber where it can ionize the chemical species and at the same time evaporate into the dry gas. A good result is also achieved if the dry gas seal is made of a deformable structure such as a thin metal strip coated with either a sealing wax material or a mastic sealing material.

The inner sleeve element is preferably provided with protrusions that form compartments with the side wall of the food product container, as well as with the side wall of the closing sleeve element to provide strength, surface area and allow storage of a combination of various chemical compounds between any of these protrusions.

The annular plastic heat shrink vapor absorber holding space accommodates the plastic heat shrink vapor absorber, such as silica gel, and the forms of absorbers described in Table 1. The plastic heat shrink vapor absorber annular holding space is a draw molded heat shrink portion of the closure sleeve member. If the closure sleeve is made of aluminium, then the annular wall of the closure sleeve must be made as a separate element from heat-shrinkable PET and heat-shrinkable PVC and attached with a suitable adhesive to the bottom wall of the closure sleeve. The annular wall of the closure sleeve reacts to the increase in temperature by deformation, shrinkage and flattening, increasing the volume of the dry gas chamber. This deformation is caused by the heating of the shrinkable plastic vapor absorber as it absorbs the vapor of the dampening liquid from the dry gas.

The annular wall of the closure sleeve preferably has a shape that protrudes into the volume of the dry gas chamber. The protruding shape of the annular wall of the closure sleeve is important for improving the performance of the device. The shape of the annular wall of the closure sleeve may be an inverted cup, a dome, and preferably any suitable shape that minimizes the volume of the equivalent cylindrical volume defined by the side wall of the flat bottom closure sleeve alone. The shape of the annular wall of the closure sleeve must first minimize the volume of the dry gas chamber and then maximize its penetration into the dry gas chamber when heated. In the examples shown in the figures, the shape of the annular wall of the closure sleeve forms an inverted cup and dome shape. Advantageously, the annular holding space for the heat shrinkable plastic vapor absorber is in fluid communication with the dry gas. When the device cooling activation means is activated, the heat shrinkable plastic vapor absorber heats the annular wall of the closure sleeve member. When heated, the annular wall of the closing sleeve element shrinks and minimizes its area. The annular containment space for the shrink plastic vapor absorber narrows and moves outward from the domed bottom wall of the food container and causes the volume of the dry gas chamber to expand and create a substantially negative dry gas pressure. This reduces the vapor pressure for dry gas and the vapor pressure for vapor of any humidifying liquid in the dry gas chamber and hence in the inner sleeve member.

It is contemplated that the inner sleeve member may also be made of aluminium, either die-formed or deep-drawn. It is contemplated that the side wall of the inner sleeve member may be covered with an absorbent material that is intended only to contain the moisturizing fluid without spilling it when it is taken. The inward projections and outward projections may be formed by first forming the side walls of the inner sleeve member into a cylinder, then placing its cylindrical wall on a die and heat shrinking it to form inward projections and outward projections. Preferably, the inward-facing projections tangentially touch the sidewall of the food container, and the outward-facing projections form an array of compartments with the sidewall of the food container to retain chemicals or moisturizing liquid on the sidewall of the food container. The outward-facing projections also tangentially touch the side wall of the closure sleeve, and the inward-facing projections form an array of compartments with the side wall of the closure sleeve to provide fluid communication with the dry gas.

In all embodiments, it is contemplated that the walls of the inner sleeve member may also be formed or layered with ionizable chemicals that have reversible endothermic entropy increasing reactions with the moisturizing fluid. The inner sleeve member may be heat-shrinkable to shape by hot spraying a stream of ionizable chemical species particles thereon under high impact pressure as it shrinks to form its shape on the die. In all cases, the inner sleeve must have a steam passage defined by its outer surface walls and the side wall of the closing sleeve so that only steam can pass through the heat shrink plastic vapor absorber. This is easily achieved in the case of the film material forming the inner sleeve member by tying the vapor absorbent material over the delimiting portion of the inner sleeve member.

Other methods of introducing ionizable soluble salts into the inner sleeve member include using a soluble material such as polyvinyl acetate (PVA) layered on the outer wall of the inner sleeve member and then attaching the ionizable chemical compounds to the PVA layer. Other laminating materials such as water-soluble adhesives can be used for this purpose. Dry gas is fed into the dry gas chamber, preferably just below ambient atmospheric pressure.

An extremely dry gas is provided, such dry air and dry CO ₂ . Dry gas can be stored at moderate pressure and room temperature. Dry gas can be easily obtained by using a pressurized deposition system and a cooling system or a desiccant pack to remove wetting liquid vapor from the wet gas. The dry gas, when stored in the dry gas chamber, acts as if said dry gas chamber has been evacuated for the purposes of the moisturizing liquid introduced into said dry gas chamber. This is because the dry gas has such a low vapor pressure of the wetting liquid that it can be said to be the vacuum partial pressure of the wetting liquid. In a closed food container, when it is exposed to the vapor of the dampening liquid, the dry gas is cooled by absorbing the vapor of the moisturizing liquid from the environment in the same way that water evaporates when subjected to a vacuum. However, since the dry gas carries the dampening liquid vapor within its molecular structure as an electrostatically bound vapor, it does not readily allow the moistening liquid vapor to condense on surfaces that are above its dew point temperature. The result is a heat transfer medium which can be understood by comparing what happens to the evacuated gas and its temperature relationship to pressure. Dry gas contains moisture molecules that can only exert a low partial vapor pressure of the moisturizing liquid and act as if its vapor is in a vacuum. This interstitial molecular sieving potential of a dry gas is a measure of its relative dew point temperature with respect to the vapor of the wetting liquid, which, as an evacuated gas, is at a negative temperature compared to the wet gas at room temperature. The partial vapor pressure for the vapor of the moisturizing liquid in dry gas is very low and therefore the moisture behaves as if it were suspended in a vacuum when exposed to dry gas. Thus, any action performed by a dry gas in the practice of this invention is equivalent to those that take place in a vacuum environment for the vapor of the dampening liquid, except for the fact that in a vacuum environment the dampening liquid will evaporate, and the vapor of the dampening liquid may condense on cold surfaces below the steam temperature. Dry gas is an electromotive transport medium. This is justified by the fact that dry gas acts as phonons with a certain discrete unit or quantum of vibrational mechanical energy. Phonons and electrons are the two main types of elementary particle excitations that are of central importance for the thermal energy that contributes to the heat capacity. Removal of polar vapor molecules of the moisturizing liquid, such as water molecules in the form of vapor, into the dry gas occurs by electromotive heat transfer potential . Dry gas hyperpnea is known to alter airway reactivity and ion content in the rabbit trachea (respir Physiol. 1997 Jul; 109 (1): 65-72). An article entitled "The nature of gas ions" shows that negative ions in a dry gas are usually a cluster of molecules, which, for a certain range of electrical forces and pressures, goes through a transitional stage, until, finally, negative carriers are practically all electrons [nature 95, 230–231 (April 29, 1915) doi:10.1038/095230b0]. The book Conduction of electricity through gases (Cambridge University Press) shows that the excess of the diffusion rate of negative ions over the propagation rate of positive ions is much greater when the gas is dry than when it is wet. Thus, dry gas is an electromotive means of heat transfer. Therefore, dry gas is better than vacuum when it comes to evaporation of the wetting liquid, and at any achievable surface temperature of the cooling device, there is a low partial vapor pressure of the wetting liquid, especially if the relative dew point of the dry gas relative to the vapor of the wetting liquid is in the range below solid formation. substances from the moisturizing liquid. In the case of water vapor, this occurs below 0 ^o C (32 ^o F). Polymer electromotive membranes (PEMs), such as Nafion®, use a hydrophobic Teflon-like backbone with a sulfonic end group attached to electromotive moisture transporters across the membrane. Membranes containing polyvinyl acetate (PVA) are also used to filter ions from solution. The vapor pressure for the wetting fluid vapor is controlled in such chemicals to create flow, for example, dried Nafion® molecules continue to draw the wetting fluid vapor deeper and deeper through their structure due to electromotive heat transfer. The dry gas behaves in a similar manner, creating a spherical dry gas gradient to carry the wetting liquid vapor and to equalize the vapor pressure for the wetting liquid vapor.

The potential for removal of a wetting liquid such as water from a dry gas can result in dew point temperatures ranging from -12 ^° C (10 ^° F) to -101 ^° C (-150 ^° F). Thus, any wetting fluid that is above these temperatures tends to be absorbed by the dry gas below its dew point temperature. This potential for dry gas and specially designed absorbent layers to absorb wetting liquid from cold surfaces can be used with multiple cooling processes to create a continuous process that results in much more efficient cooling that could otherwise be achieved with either dryers and vacuum. , or by stoichiometric endothermic reactions. For example, to cool 453 grams (16 ounces) of beverage at 17 ^{° C.} (30 ^° F), at least 127 grams of potassium chloride must be dissolved in about 380 grams of water using conventional prior art methods. It is not commercially viable in self-cooling food container technology based on this process alone. This invention can co-use much less ionizable compounds (67 g) in a single mode with 100 g moisturizing fluid and regenerate the ionizable compounds for reuse. For example, ion exchange compounds and other types of electrochemical and electromotive membranes, such as PEM, absorb water vapor and cool preferentially by passing protons through their structure, converting liquid into transfer vapor. The inner sleeve may be made from similar materials, such as ion exchange film materials, to act in a similar manner by transferring water formed from the reaction of chemicals in the humidifier chamber for further cooling. The dry gas in the dry gas chamber can repeatedly interact with the vapor of the humidifying liquid in the dry gas chamber for humidification and further cooling.

Given the mass of the drink m _b , the heat capacity c _p , the heat that must be removed to cause a change in temperature ∆t is given by

Q _c =m _b c _p ∆t,

The amount of water (kg/s) evaporated from the zone of influence of dry gas at a temperature equal to the temperature of water and with an initial humidity coefficient, x _s = 0.005 (kg H ₂ O per kg of dry gas), to form water with relative humidity x = 0.02 is given by the empirical formula (2003 Ashrae Handbook - HVAC Applications), (Ashrae 2003), (Shah 1990, 1992, 2002):

.

.

Where θ =(25+19 v ) and v is the gas flow rate.

As an example, using dry air, the calculations essentially show that for an air flow rate of 1 m/s for 45 seconds at an initial relative humidity of 0.005 and an impact area of about 225 cm ² (6" x 6" cooling matrix), the approximate water removal rate equal to 0.158 g/sec. The total amount of heat required to convert 7.8 g of water from a room temperature of 22 ^o C into steam, determined by dry gas, is determined by the formula:

представляет собой энергию для нагрева воды и

представляет собой энергию, требуемую для испарения воды при 100 °C .Where,

represents the energy for heating water and

represents the energy required to evaporate water at 100 °C.

This gives 17615 joules of energy per cooling matrix removed with dry gas only. It takes only 54,790 joules of energy to cool a 453 g (16 fl. oz.) beverage 20°C from room temperature. Thus, if no endothermic events occur, only two (2) second absorbent layers may be required in cooling matrices, although many more may be added. Obviously, dry gas has a large thermodynamic potential for heat removal. Dry air, CO ₂ and nitrogen have very similar thermodynamic properties for humidification processes. Thus, dry air is not the only gas that can be used for this purpose. Any suitable extremely dry gas, such as dry CO ₂ , will suffice, provided that its dew point can be sufficiently reduced to be thermodynamically acceptable.

Studies published by W. W. Mansfield in Nature (205, 278 (January 16, 1965); DOI:10.1038/205278A0) entitled "Effect of carbon dioxide on evaporation of water" and studies published Frank Sechrist in Nature (199, 899-900; August 31, 1963) under the title "Influence of gases on the rate of evaporation of water" show that water containing dissolved carbon dioxide, or surrounded by an atmosphere of this gas, evaporates 15 to 50 percent faster than water in the presence of air alone. Thus, it is preferable to use dry gases such as CO ₂ which is already contained in carbonated drinks, which can definitely increase the cooling capacity of dry gases with respect to water.

The present invention differs from the entire cited prior art and discloses a new technology for cooling bottles and cans (metal and plastic containers for a beverage type food product) with a label having a structure, with the additional aspect of using an electromotive vapor heat transfer means to gradually cool the beverage by several means. The manufacturing cost is now limited only by the cost of the closure sleeve, the cost of the inner sleeve, the cost of the chemical components, and the cost of the processes used to manufacture the device.

The dry gas can also carry water vapor from cold solutions during electrolyte permeation to dehydrate these ionic solutions and allow the solutes to become active again to further utilize their thermodynamic potential. The dry gas not only cools, but also allows the stoichiometric imbalance to reuse the solutes to perform further cooling. The invention can only be realized with dry gas and a dry gas chamber without chemicals. For example, a wetting fluid may be formed from chemical reactions in which water transfers hydrated chemicals to a dry gas chamber. The resulting moisturizing liquid can evaporate and be absorbed by the dry gas for further cooling. In addition, the heat shrinkable plastic vapor absorber keeps the dry gas in the dry gas chamber. The dampening liquid vapor absorbed by the dry gas can be sorbed into the plastic heat shrink vapor absorber to reduce the vapor pressure in the moistening liquid chamber and cause further evaporation and cooling of the moistening liquid held between the inner sleeve member and the side wall of the food container, which , in turn, cools the food product.

Removal of absorbed dampening liquid vapor from wet dry gas with a plastic heat shrink vapor absorber allows dry gas to be recovered and reused without the need for a large volume of dry gas in the dry gas chamber and without the need for a vacuum. Thus, the present invention has several advantages in methods and functions over the evaporative, endothermic, and vacuum drying systems disclosed in the prior art.

Second Embodiment of the Present Invention

The second embodiment of the invention is shown in FIG. 11, fig. 12 and FIG. 20. In the second embodiment of the invention, the same elements as used in the first embodiment are used to change the configuration of another way to use and operate the device. This time, the dry gas seal moves further downward and is placed for sealing between the inward-facing surface of the side wall of the closure sleeve and the outward-facing surface of the lower edge of the side wall of the inner sleeve. The inner sleeve, the dry gas seal, the seal of the closure sleeve and, in part, the food container thus form a chamber for the moisturizing liquid. The moisturizing liquid is contained in reactive chemical compounds with a high degree of hydration. Thus, the moisturizing liquid is released as a result of the reactions of reacting chemical compounds, which have endothermic reactions, resulting in the formation of water as a moisturizing liquid. The dry gas chamber is formed below the dry gas seal separated from the wetting liquid chamber. In this embodiment, the reactants are stored between the two sides of the inner sleeve, in compartments defined by the side wall of the food container with the protrusions of the inner sleeve facing outward. Reactive chemicals may also be stored outside the side wall of the inner sleeve element, in compartments defined by the side wall of the closure sleeve element with the protrusions of the inner sleeve element facing inward.

Third Embodiment of the Present Invention

A third embodiment of the invention is shown in FIG. 15. In the third embodiment of the invention, the same elements as used in the first embodiment are used to change the configuration of a different way of using and operating the device 10. In the third embodiment of the invention, the dry gas seal simply moves to seal between the inwardly facing surface of the upper edge a side wall of the inner sleeve member and an outwardly facing side wall surface of the food product container. The moisturizing liquid is used to fill the compartments formed between the side wall of the food product container and the outwardly facing protrusions of the inner sleeve member.

Fourth Embodiment of the Present Invention

The fourth embodiment of the invention is shown in FIG. 16. In the fourth embodiment of the invention, the same elements as used in the first embodiment are used to change the configuration of another way to use and operate the device. In a fourth embodiment of the invention, the dry gas seal is again moved about halfway up the inward-facing surface of the side wall of the inner sleeve to seal between the inward-facing surface of the upper edge of the side wall of the inner sleeve and the outward-facing surface of the side wall of the food container, as in second embodiment. The humidifying liquid is filled into compartments formed below the dry gas seal between the inwardly facing surface of the outwardly facing protrusions of the inner sleeve member and the outwardly facing surface of the side wall of the food product container. This allows dissolved chemicals to be poured over the dry gas seal into compartments formed between the inward-facing surface of the outward-facing protrusions of the inner sleeve member and the outward-facing surface of the side wall of the food product container.

It is an object of the present invention to provide a method for cooling a food container using a novel heat transfer means for removing heat from a food product using dry gas as an ion converting agent, which causes the solutes to convert from their ions in solution to their original non-ionic states, for reusable for the same purpose.

It is another object of the present invention to provide a method for assembling a self-cooling food container in its completed form with a food product such as a beverage by means of a dry gas heat transfer means to cool said food container.

Yet another object of this invention is to provide a self-cooling device for cooling a food container using a conventional filled and sealed food container in its completed form using endothermic ionization of chemical compounds with water to further cool the food product.

Another object of the present invention is to provide a device that uses humidification of a substantially dry gas to evaporate water from solutions of ionized chemical compounds in order to regenerate said ionized compounds into a non-ionic form for further ionization for further endothermic cooling of the food product.

Yet another object of the present invention is to provide an apparatus that uses humidification of a substantially dry gas to evaporate water from solutions formed by the reaction of chemical compounds that react endothermically to cool and generate a humidifying liquid such as water, and to use a dry gas and vapor absorber. for further evaporative cooling.

Finally, it is an object of the present invention to provide such a device which is thermodynamically simple, viable and economical for removing heat from a food product and thus cooling it.

The present invention accomplishes the above, as well as other purposes, which can be determined by careful reading and interpretation of the entire description.

Accordingly, the present invention can provide much more cooling, including the following.

a) Remove and evaporate water vapor from cold solutions to increase cooling.

b) Dehydrate negative solution entropy ionized compounds to their original ionizable compound states in order to reuse them for more cooling (retaining ionizable compounds).

c) Remove the heat of vaporization from the cold solution, as well as any reversible conversion energy of the compounds from the ionic solutions, to prevent reheating by reversing the heat of formation of said ions from the solution.

d) To evaporate the water vapor from the reaction water, dry gas is used to remove more heat and pure steam is used to further cool it.

e) To automatically dilute the dry gas by deforming the annular plastic holding space for the vapor absorber to shrink the plastic to increase the volume of the dry gas chamber and to provide a dilution of the dry gas and to further vaporize the humidifying liquid by lowering the vapor partial pressure of the same gas.

Heat transfer medium

The first heat transfer means disclosed in this invention uses a substantially dry gas as a medium to regenerate ionic states from a solution of moisturizing liquid and ion-forming solutes for reuse. This achieves the following.

a) Cooling by ionizing compounds dissolving in the humidifying liquid entering the dry gas chamber.

b) Further cooling with dry gas by reconstituting and converting ionizable compounds by reversibly salinizing the wetting fluid to exhaust the solution solvent and dry solutes to be reused with more wetting fluid entering the dry gas chamber to achieve more of the same by reusing reclaimed demineralization solutes for further ionization, recooling and repeating the refrigeration cycle.

c) Greater cooling by evaporating the dampening liquid in points (a) or (b) with dry gas.

The humectant liquid is preferably water, and may also be a liquid with an ionization potential for ionizable chemicals or solutes.

Precipitation of solutes by a dry gaseous environment, such as a dry gas, removes the heat generated by demineralization, as the humidified dry gaseous environment increases its dew point temperature without heating. Thus, it is not necessary to maintain a stoichiometric ratio of solvents, such as moisturizing liquid, and ionizable compounds, such as ionizable compounds, to cool the beverage. The wetting fluid may contain an excess of ionizable compounds, and the ionizable compounds will ionize several times over several mineralization and demineralization cycles. If the rate of solvation and rate of demineralization of such a solution is controlled, then the dry gas will recover the solutes for further solvation by removing the wetting liquid at a controlled rate from such a reaction and essentially transport this water vapor for reuse without reheating the cooling surfaces. The ions release the same energy they absorb from the destructible ions of the moisturizing fluid. The efficiency lies in the direct transfer of binding energy from the broken molecules of the wetting liquid to the energy of converting the vapor of the wetting liquid into vapor, which is immediately carried or absorbed by the humidification of the dry gas and removed. An example of using water is shown:

If the product is a liquid with water, some of the product itself may act as a wetting liquid, such as water, as long as it does not react adversely with the solutes. If the product is semi-solid or solid, a separate liquid is provided, which is preferably just a suitable wetting liquid.

A food product container is provided, including a food product container having an outlet and a means for opening the outlet. The food product container is preferably either a metal can or a plastic bottle. The dry gas is preferably one of air, nitrogen and carbon dioxide. The dry gas preferably has a dew point temperature relative to the vapor of the wetting liquid below -12 ^{° C.} (10 ^° F.).

BRIEF DESCRIPTION OF GRAPHICS

Various other objects, advantages, and features of the invention will become apparent to those skilled in the art from the following discussion, taken in conjunction with the following drawings representing a preferred embodiment of the invention, in which.

In FIG. 1 shows a metal can food container attached to a closure sleeve showing some details of the sealing portions of the closure sleeve and some details of the top wall of the food container. The curved arrow indicates that the food container can rotate relative to the closure sleeve member and vice versa to activate cooling when the seal surface on the food container is breached by the structure to break the seal.

In FIG. 2 shows an example of one form of an inner sleeve member with inward-facing projections and outward-facing projections. This increases its surface area. The side wall of the inner sleeve member is shown filled with ionizable chemicals S. The inward-facing ridges and outward-facing ridges provide a simple means for storing chemicals and increasing surface area and strength, as well as allowing dry gas to pass freely into the interior of the device.

In FIG. 3 shows a cross section of the device according to the first embodiment before it is used. The food container is shown as a metal can attached to the side wall of the closure sleeve and some details of the sealing parts of the closure sleeve and some of the top wall of the food container and the dry gas chamber are shown. The wetting liquid chamber is located above the dry gas chamber between two seals. An annular holding space for a vapor absorber for plastic heat shrink and an annular holding space for thermal wax are shown. As an example, an annular wall of the closure sleeve element is shown, forming an inverted cup.

In FIG. 4 shows a cross-section of the device after the cooling activation means has been used. Note that the cross section depends on where it is taken, since the ridges can be of minimum or maximum diameter, in which case they are taken with the minimum diameter. The absorbent element is saturated with a moisturizing liquid that dissolves chemical compounds endothermally, providing the first coolant. The annular walls of the closure sleeve have shrunk to a nearly flat plane, and the annular containment space for the heat shrink plastic vapor absorber has expanded in volume, creating a negative pressure on the dry gas chamber. The arrows show the flow of dry gas and vapor into and out of the inwardly facing projections of the inner sleeve member to provide the second coolant. The left side of the food device shows a cross section of the inner sleeve member forming inwardly facing projections with dry gas in them, while the right side of the device shows a cross section of the inner sleeve member forming outwardly facing projections with chemical compounds in the dry gas chamber.

In FIG. 5 shows a cross section of a device with a domed annular holding space for a vapor absorber to heat shrink the plastic prior to use.

In FIG. 6 is a partial sectional view of the side wall of the closure sleeve to show details of the wetting liquid chamber, dry gas chamber and seals. The structure for breaking the seal is shown prior to the use of the cooling activation means.

In FIG. 7 is a partial sectional view of the side wall of the closure sleeve to show details of the wetting liquid chamber, dry gas chamber and seals. The seal breaking structure traverses the dry gas seal to trigger the cooling activation means by leaking the moisturizing liquid into the dry gas chamber.

In FIG. 8 shows a cross section of the apparatus according to the first embodiment immediately after the cooling activation means has been used and the plastic heat shrink vapor absorber is still cold. The annular wall of the closure sleeve is shown as an inverted cone truncated cup to increase the volume of penetration of the annular containment space for the vapor absorber to heat shrink the plastic into the dry gas chamber.

In FIG. 9 shows a cross section of a first embodiment of the device according to the invention when the food container is a bottle. The food product container is shown as a bottle.

In FIG. 10 shows finger pressure on the deformable annular structure forming the dry gas seal to allow the wetting fluid to leak into the dry gas chamber to saturate the inner sleeve member.

In FIG. 11 shows a second embodiment of the present invention. In FIG. 11, the moisturizing fluid chamber is filled with hydrated reacting chemicals that generate a moisturizing fluid through their endothermic reactions with each other. The vapor absorber for heat shrinkable plastic is located between the bottom wall of the inner sleeve element and the bottom wall of the closing sleeve element. When the dry gas seal is broken by finger pressure, the sidewall of the closure sleeve can be massaged by hand to cause the reacting chemicals to mix and react endothermically and cause the first endothermic cooling and at the same time create a moisturizing liquid. The vapor of the moisturizing liquid is absorbed by the dry gas and, as before, is transported to the vapor absorber D for shrinking the plastic, causing a second cooling.

In FIG. 12 shows the inner sleeve element surrounding the side wall of the food product container and ready to be inserted into the closure sleeve element.

In FIG. 13 shows a cross-section of an inner sleeve member with inward-facing lugs and outward-facing lugs carrying dissolving chemicals and reacting chemicals therein surrounding the side wall of a food product container.

In FIG. 14 shows a third embodiment of the present invention. In this embodiment, the moisturizing liquid is shown surrounding the sidewall of the food product container and the dry gas chamber surrounds the subassembly.

In FIG. 15 shows a third embodiment of the present invention. In this embodiment, the wetting liquid is shown to enter the dry gas chamber and fall into the absorbent upon failure of the dry gas seal.

In FIG. 16 shows a fourth embodiment of the invention with a dry gas chamber surrounding the wetting liquid chamber. The dampening chamber is sealed in the center of the side wall of the inner sleeve element with a dry gas seal. A finger is shown pressing the dry gas seal to deform it and allow the wetting fluid to enter the dry gas chamber in a manner similar to that shown in FIG. 15. The flow of wetting liquid from the wetting liquid chamber is due to the difference in pressure between the dry gas chamber and the wetting liquid chamber. As the plastic heat shrink vapor absorber heats up and deforms the annular holding space for the plastic heat shrink vapor absorber, it creates a negative pressure in the dry gas chamber. This draws the wetting liquid from the wetting liquid chamber into the dry gas chamber to saturate the dry gas chamber and cause both endothermic and evaporative cooling.

In FIG. 17 shows a partial sectional view of the device 10 with projections on the inner sleeve element and support structures on the closing sleeve element.

In FIG. 18 shows the method of manufacture according to the present invention when heat shrinkable plastic is used to form the closure sleeve.

In FIG. 19 shows the method of manufacture according to the present invention when aluminum is used to form the closure sleeve.

In FIG. 20 again shows a cross-section of the food container wall surrounded by an inner sleeve member and a closing sleeve member. The inward-facing projections and outward-facing projections are shown to carry an independent set of dissolving chemicals surrounding the sidewall of the food product container.

In FIG. 21 is an enlarged cross section of the device showing the deformation of the protrusions when the side wall of the closure sleeve is manually massaged to mix the reacting chemicals separated by the inwardly facing protrusions. Dissolving chemicals are also shown in compartments defined by outwardly facing projections, with the closure sleeve being agitated to form solutions.

In FIG. 22 shows, by way of example, another form taken by the protrusions, where they may be ribs on the walls of the inner sleeve member.

DETAILED DESCRIPTION OF THE INVENTION

Where appropriate, detailed embodiments of the present invention are disclosed herein; however, it should be understood that the disclosed embodiments are merely examples of the invention, which may be embodied in various forms. Therefore, the specific structural and functional details disclosed herein should not be interpreted as limiting, but simply as a basis for the claims and as a representative basis for teaching those skilled in the art the various applications of the present invention in virtually any suitably detailed structure. Reference is now made to the drawings, in which the same characteristics and features of the present invention shown in different figures are identified by the same reference numerals. For orientation and clarity, it is assumed that the food container 20 is considered standing in a vertical orientation and the food container 20 is considered to be standing in a normal position. This invention takes advantage of the thermodynamic evaporation potential of a moisturizing liquid HL such as water or a suitable liquid and the ability of a substantially low vapor pressure medium such as dry gas DG to cause this evaporation even from cold liquids.

First embodiment of the invention

Referring to FIG. 1-10, a standard food product container 20 is provided. The food container 20 is preferably a cylindrical beverage type food container of a standard design, with a standard food outlet 113 and a standard food outlet 112. The food container 20 is provided with a structure 122 for breaking the seal on the surface of the side wall 100 of the food container, which may be an indentation that does not extend beyond the side wall 100 of the food container. The seal breaking structure 122 may also be a simple self-adhesive protrusion that disturbs the smoothness of the side wall 100 of the food container and thus may compromise its sealing ability. The location of the structure 122 to break the seal should be provided accordingly in the following.

The closure sleeve seal 121 is provided in a thin loop structure made of one of: an o-ring, a metal band seal, a rubber band seal, a mastic seal, and a sealing wax and adhesive bonding agent. Preferably, the closure sleeve seal 121 is provided in the form of a looped rubber band, typically in the form of a ring, and is typically used to hold multiple items together, such as holding a stack of papers. The diameter of the closure sleeve seal 121 is preferably about 75% of the perimeter delimiting the food container 20. The cross-sectional dimensions of the seal 121 of the closure sleeve element are preferably less than 4 mm. The seal 121 of the closure sleeve should form a tight sealing band around the food container 20 . The closure sleeve seal 121 is placed circumferentially and tightly around the side wall 100 of the food container in a plane parallel to the diametral plane of the food container 20 and adjacent to the top wall 107 of the food container.

The dry gas seal 123 is also preferably provided in the form of an o-ring, a rubber band seal, a mastic seal, and a sealing wax seal, an adhesive binder, and is shaped like a thin loop, typically an annular structure. Desirably, the dry gas seal 123 is made of a type of seal with a rectangular cross section, as is typical for a rubber band typically used to hold several objects together. The cross-sectional dimensions of the dry gas seal 123 are preferably less than 4 mm. The dry gas seal 123 preferably expands to form a tight seal around the food product container 20. The dry gas seal 123 is placed in a plane inclined circumferentially at a slight angle with respect to the center plane of the food product container 20 . Because a circular seal will slide and tend to be symmetrically positioned in the center plane of the food product container 20, a rectangular seal is preferred, but not required. The dry gas seal 123 is inclined at an angle relative to the center plane of the food product container 20 with a maximum distal distance of about 20 mm below the seal 121 of the closure sleeve. The maximum distance between the closure sleeve seal 121 and the dry gas seal 123 is determined by the amount of space that can be created between the two seals when the device is assembled, as will be determined later. The structure 122 for breaking the seal is before using the device 10 between the seal 123 for dry gas and the seal 121 of the closing sleeve element and should almost touch the seal 123 for dry gas.

The inner sleeve member 102 is provided with an inner sleeve member side wall 105 and an inner sleeve member bottom wall 106, and in the first embodiment, the inner sleeve member 102 is preferably made of a thin impervious material of heat-shrinkable stretch-molded polyvinyl chloride (PVC) or heat-shrinkable stretch-molded polyethylene terephthalate (PET) . Other materials may be used depending on how the inner sleeve 102 is made. The outwardly facing surface of the side wall 105 of the inner sleeve is preferably covered with a flexible absorbent element 140 made from an absorbent material such as cotton, porous plastic, woven mesh, absorbent paper, and wool. The side wall 105 of the inner sleeve member may be covered with a thin porous absorbent member 140 made from absorbent paper to make its outwardly facing surface absorbent. The absorbent member 140 should be thin in order to reduce its thermal impact on the operation of the device 10. The inner sleeve member 102 may initially be formed with the cylindrical sidewall 105 of the inner sleeve member, and then covered with the absorbent member 140, and then molded into various shapes by compression molding. and heat shrinkage with the formation of protruding protrusions on its surface. Otherwise, its shape may be injection-molded with the absorbent member 140 placed inside the side walls of the mold to fit against the side wall 105 of the inner sleeve member. For example, the side wall 105 of the inner sleeve member is preferably provided with inward-facing projections 103 and outward-facing projections 104, respectively, on its walls to increase its surface area and provide strength, surface area, and allow storage of a variety of chemical species between any of said projections, such as shown in FIG. 2, fig. 12, fig. 13 and FIG. 20. The number of protrusions must be greater than one and may be any suitable number that allows storage of granular chemicals between said protrusions. Fig. 2, fig. 12, fig. 20, fig. 21 and FIG. 22 are only examples of possible protrusions that may be provided on the inner sleeve member 102. For example, the inner sleeve member 102 may be injection molded to have curved or linear ribs projecting as shown in FIG. 22 from its walls to serve the same purpose of compartmentalizing the side wall 105 of the inner sleeve member for storing reactive chemicals RCC a collection of chemicals S that can react with each other to provide endothermic cooling and to store dissolving chemicals DCC of various chemicals. compounds S, which can endothermically dissolve in the moisturizing liquid HL. Various projection shapes, such as the aforementioned projections, can be used to increase the strength and surface area of the inner sleeve member 102. The projection forms form channels for such projections, such as inward projections 103 and outward projections 104, shown exemplarily in FIG. 2, fig. 12, fig. 20, fig. 21 and FIG. 22 to give strength to the inner sleeve member 102 and also to allow dry gas DG to fill and saturate the outer surface of the inner sleeve member 102 and, if desired, the inner surface of the inner sleeve member 102. The protrusions of the inner sleeve member 102 preferably form channels along the sidewall. 105 of the inner sleeve member to also allow dry gas DG to fill and saturate the inner sleeve member 102. Preferably, the inner sleeve member 102 is covered with an absorbent layer 140 to absorb the moisturizing liquid HL and hold a minimum volume of the moisturizing liquid HL by osmotic pressure without spilling it. The inward-facing projections 103 and the outward-facing projections 104 of the side wall 105 of the inner sleeve member should frictionally tangentially contact the side wall 100 of the food container to form compartments between the side wall 105 of the inner sleeve member and the side wall 100 of the food container.

The side wall 105 of the inner sleeve member is circumferentially attached for frictional contact, in tangential contact, with the side wall 100 of the food container to at least partially cover the side wall 100 of the food container below the dry gas seal 123. Ultrasonic welding, adhesives and tape can also be used to hold it firmly in place and at least to form separate compartments with the side wall 100 of the food container. Preferably, the side wall 105 of the inner sleeve member extends to partially cover the open surface of the side wall 100 of the food container below the dry gas seal 123, but it is contemplated that the side wall 105 of the inner sleeve member may also cover and generally surround the side wall 100 of the food container. of the food product below the dry gas seal 123, and the bottom wall 106 of the inner sleeve member extends to cover and surround the domed bottom wall 22 of the food container in the form of a cup-shaped sleeve structure. The inward-facing projections 103 and outward-facing projections 104 must be strong and prevent the side wall 105 of the inner sleeve member from collapsing under reduced pressure.

A closure sleeve 30 is provided. The closure sleeve 30 is preferably made from one of the heat shrinkable materials: stretch-molded polyethylene terephthalate (PET), polyvinyl chloride (PVC) and other heat-shrinkable materials, also in the form of a thin-walled cup-like structure that surrounds and covers all or part of the container 20 for a food product. Preferably, the closure sleeve 30 has a side wall 101 of the closure sleeve shaped to follow the contour of the side wall 100 of the food container. The side wall 101 of the closure sleeve may take various shapes, but should allow said side wall 101 of the closure sleeve to mate with parts of the side wall 100 of the food container during manufacture as will be described below. The side wall 101 of the closure sleeve completely or partially covers the sealed food container 20 containing food P. materials, however, the side wall 101 of the closure sleeve may also be made of a thin aluminum material as a deep-drawn container and must be re-formed by molding and crimping to form seals with the food container 20. The side wall 101 of the closure sleeve preferably partially covers the side wall 100 of the food container and can extend to partially cover the top wall 107 of the food container. The side wall 101 of the closure sleeve is simply slid onto the inner sleeve 102. If the side wall 101 of the closure sleeve extends and closes the top wall 107 of the food container, then an elongated grip 111 made from a simple plastic ring is provided to snap onto the seamer. seam 114 of the top wall of the food container to enable the user to grip and rotate the elongated grip 111 and thereby rotate the food container 20 relative to the closure sleeve 30.

The side wall 101 of the closure sleeve covers the inner sleeve 102 and completely or partially covers the food container 20 . The side wall 101 of the closure sleeve preferably partially covers the side wall 100 of the food container and can extend to partially cover the top wall 107 of the food container. The closure sleeve sidewall 101 has a closure sleeve seal portion 108 that can be heat-shrinkable to shrink in diameter and pressed against the sidewall 100 of the food container to form a closure sleeve sidewall seal 109. As shown in FIG. 17, the side wall 101 of the closure sleeve may be designed with support structures 25, such as channels and cavities, which allow it to have adequate structural strength to prevent collapse when the dry gas GS is evacuated.

It is contemplated that the sidewall end 110 of the closure sleeve is located on the seal portion 108 of the closure sleeve, but it is contemplated that the sidewall end 110 of the closure sleeve may extend beyond the seal portion 108 of the closure sleeve. When the closure sleeve seal portion 108 is heat-shrinkable or mechanically formed, the closure sleeve side wall 101 is pressed around the surface of the closure sleeve seal 121 and the dry gas seal 123 to form a moisturizing fluid chamber W between the two seals, respectively. The humidifying liquid HL is sealed between the humidifying liquid chamber W.

The closure sleeve 30 is rotatable relative to the side wall 100 of the food container. Thus, preferably, the dry gas seal 123 and the closure sleeve seal 121 rotate with the closure sleeve 30 in unison with the side wall 100 of the food container. The side wall 101 of the closure sleeve is assumed to deform by compressive shrinkage around the closure sleeve seal 121 to securely hold the closure sleeve seal 121 and allow it to rotate in a sealed manner with the closure sleeve 30. The side wall 101 of the closure sleeve is assumed to is partially deformed by compressive shrinkage around the closure sleeve seal 121 to securely hold the closure sleeve seal 121 and allow it to seal in rotation with the closure sleeve 30. However, it is expected that the closure sleeve seal 121 cannot rotate with the closure sleeve 30 , but still forms a seal. However, the dry gas seal 123 must rotate with the closure sleeve 30 in unison with the side wall 100 of the food container.

The closure sleeve sidewall 101 has a closure sleeve seal portion 109 that can be heat-shrinkable or mechanically shaped to shrink and press against the food container sidewall 100 as defined above. The side wall 101 of the closure sleeve also shrinks firmly against the dry gas seal 123, pressing it against the side wall 100 of the food container to form a seal. The closure sleeve seal 108 is expected to partially deform around the closure sleeve seal 121 to securely hold and rotate the closure sleeve seal 121 with the closure sleeve 30. The side wall 101 of the closure sleeve is also expected to partially deform around dry gas seals 123 to securely hold the dry gas seal 123 and allow it to rotate in a sealed rotation with the closure sleeve 30. This provides a first means θ for activating cooling when the closure sleeve 30 is rotated.

The side wall 101 of the closure sleeve includes a closure sleeve restriction portion 128 that can be heat-shrinkable and mechanically formed to press against a portion of the inner sleeve 102 to form a restricted vapor passage 129a through which the vapor Vw of the wetting liquid HL and the dry gas DG pass in a controlled manner. way. It is contemplated that when the closure sleeve member restricting portion 128 shrinks, it presses tightly against the surface of the inner sleeve member 102 and covers any protrusions or protrusions to form the rotating restricted steam passage 129a. It is assumed that during rotation, the side wall 101 of the closure sleeve member is slidably rotated along the restricted steam passage 129a.

The closure sleeve 30 comprises a bottom wall 130 of the closure sleeve which is sealed to the side wall 101 of the closure sleeve. The bottom wall 130 of the closure sleeve is sealed against the inwardly protruding shrinkable annular wall 133 of the closure sleeve. The shrinkable annular wall 133 of the closure sleeve is flexible and can respond to pressure changes by folding or expanding.

The inner surfaces of the closure sleeve partly define the dry gas chamber DGS which extends to cover the internal sleeve and the space defined by the bottom wall 130 of the closure sleeve, the annular wall 133 of the closure sleeve.

It is contemplated that the closure sleeve 101 may be made from molded aluminum, hydraulically formed aluminum, and deep drawn aluminum to meet the overall sealing requirement. In such a case, the shrinkable annular wall 133 of the closure sleeve may be made of a heat-shrinkable material of PET and PVC and added to the bottom wall 130 of the closure sleeve by ultrasonic welding or bonding. The shrinkable annular wall 133 of the closure sleeve is flexible and can respond to pressure changes by folding or expanding.

As shown in the figures, the thin-walled through support cylinder 132 with the support cylinder openings 137 near its upper end can be positioned to bear on the bottom wall 130 of the closure sleeve between the side wall 101 of the closure sleeve and the shrinkable annular wall 133 of the closure sleeve and act as a support member for the bottom wall 130 of the closure sleeve against the food container 20 to prevent shrinkage forces from folding the bottom wall 130 of the closure sleeve. The shrinkable annular wall 133 of the closure sleeve is flexible and can respond to pressure changes by folding or expanding.

An annular holding space 131 for a heat shrinkable plastic vapor absorber inside the dry gas chamber DGS is formed between the space defined by the inner surface of the support cylinder 132, the inner surface of the shrinkable annular wall 133 of the closure sleeve, and the inner surface of the bottom wall 130 of the closure sleeve. The annular containment space 131 for the shrinkable plastic vapor absorber is in fluid communication with the dry gas and is inside the dry gas chamber DGS. An annular thermal wax holding space 136 is also formed within the dry gas chamber DGS between the outer surface of said support cylinder 132, the inner surface of the shrinkable annular wall 133 of the closure sleeve, and the inner surface of the bottom wall 130 of the closure sleeve. The shrinkable annular wall 133 of the closure sleeve is flexible and can respond to pressure changes by folding or expanding. The annular retaining space 136 for thermal wax may be filled with suitable thermal wax 138 which can be melted at temperatures ranging from 21 ^{° C (70} ° F) to 71 ^{° C (160 °} F), to regulate the amount of heat that reaches the shrinkable annular wall 133 of the closing sleeve element. The support cylinder 132 prevents the bottom wall 130 of the closure sleeve from collapsing and deforming its shape relative to the food container 20 .

Cooling activation means θ is provided when the closure sleeve 30 is rotated with the dry gas seal 123, and the dry gas seal 123 crosses the seal breaking structure 122, breaking the seal formed by the dry gas seal between the side wall 100 of the food container and the side wall. wall 101 of the closure sleeve, and supplying the humidifying liquid HL from the humidifying liquid chamber W to the dry gas chamber.

The inner sleeve member 102 is preferably constructed with inwardly facing projections 103 and outwardly facing projections 104, such as shown in FIG. 2, fig. 12, fig. 13 and FIG. 20 to form a repeating pattern of compartments surrounding the side wall 100 of the food container. In such a case, the inwardly facing projections 103 will touch the side wall 100 of the food container and the outwardly facing projections 104 will touch the side wall 101 of the closure sleeve. This increases its strength and surface area, and also allows a plurality of different RCC chemistries that react endothermically and dissolving DCC chemistries that dissolve endothermically to be stored in isolation from each other in respective chambers formed between the protrusions, as shown in FIG. 22. It is assumed that each corresponding waviness serves as a storage medium for various chemical compounds S, which dissolve endothermically for cooling.

The annular holding space 131 for the plastic heat shrink vapor absorber accommodates the plastic heat shrink vapor absorber D such as silica gel, molecular sieves, clay desiccants such as montmorillonite clays, calcium oxide, and calcium sulfide. The annular space 131 for holding absorbent pair shrinkable plastic is preferably formed with an extract by thermoforming, injection stretch-blow molding and vacuum molding, is formed when the closing sleeve member 30. The shrinkable annular wall 133 of the closing sleeve member reacts to increase its deformation temperature, increasing the volume of the chamber DGS for dry gas and thus diluting the dry gas it contains. This deformation is caused by heating of the heat shrink vapor absorber D and thus heating of the shrinkable annular wall 133 of the closure sleeve as it absorbs vapors of the humidifying liquid HL from the humidified dry gas DG in the dry gas chamber DGS. The dry gas chamber DGS is in fluid communication with the plastic heat shrink vapor absorber D and with the limited vapor passage 129a, and thus preferably the annular containment space 131 for the plastic heat shrink vapor absorber is in fluid communication with the dry gas chamber DGS. gas and the inner part of the inner sleeve member 102. When the cooling activation means θ is activated, the plastic shrink steam absorber D heats the shrinkable annular wall 133 of the cover sleeve member. The shrinkable annular wall 133 of the closure sleeve protrudes into and enters the dry gas chamber DGS. The shape of the protrusion is important to improve the cooling capacity of the device. The shape of the protrusion formed by the shrinkable annular wall 133 of the closure sleeve may be an inverted cup, a dome, and preferably any suitable shape that minimizes the dry gas chamber volume of the DGS. The shrinkable annular wall 133 of the closure sleeve is flexible and can respond to pressure changes by folding or expanding.

The shape of the shrinkable annular wall 133 of the closure sleeve should minimize the dry gas DGS chamber and maximize its penetration into the dry gas DGS chamber. In the examples shown in the figures, the shape of the projection formed by the shrinkable annular wall 133 of the closure sleeve is an inverted cup and dome. The shrinkable annular wall 133 of the closure sleeve is flexible and can respond to pressure changes by folding or expanding. When heated, the shrinkable annular wall 133 of the closure sleeve member shrinks and minimizes its area. The annular containment space 131 for the shrink plastic vapor absorber expands and expands outwards, maximizing the volume of the dry gas chamber DGS and creating a substantially lower dry gas DG pressure that is less than its initial pressure, which is preferably slightly below ambient atmospheric pressure. This reduces the vapor pressure for dry gas DG and the vapor pressure Vw of any wetting liquid in the dry gas chamber DGS.

The inner sleeve member 102 is preferably made from a plastic material such as PET and PVC. If it is made of a non-plastic material, the protrusions of the inner sleeve 102 can also be formed with water-insoluble adhesives added to the absorbent material to form the inner sleeve 102 and then shape the material into the desired shape as the adhesive dries. It is contemplated that the inner sleeve member 102 can be provided with outwardly facing protrusions 104 that can simply hold the moisturizing liquid HL on the side wall 100 of the food container when it receives, and also holds the chemicals S on the side wall 100 of the food container. .

To form the inward projections 103 and outward projections 104, the material used to make the inner sleeve member 102 is placed over the die and formed by heat shrinking if made from a heat shrinkable material, injection molding if made from a ductile material, and compression molding with adhesive, if it is made of absorbent material. Thus, the inner sleeve member 102 may have inward-facing projections 103 and outward-facing projections 104 which, when defined by the side wall 100 of the food container, can hold not only liquids but also various chemical compounds S, one of which may dissolve endothermically and cool by solvating it and react endothermically to form a moisturizing liquid and cool. It is contemplated that if the inner sleeve member 102 could also be formed as a molded absorbent material, such as cotton with a dryable insoluble adhesive added thereto.

Cardboard 134 is optionally provided, but not required, for gluing to simply cover the bottom wall 130 of the closure sleeve to act as an insulator and protect the user from possible burns from the heat generated by the plastic heat shrink vapor absorber D. The paperboard 134 should be breathable and it is desirable to have a small opening 135 in the paperboard to allow free flow of gases into and out of the atmosphere when the wall 133 of the annular containment space for the shrink plastic vapor absorber is expanded.

In all embodiments, it is contemplated that the walls and interior of the material of the inner sleeve member 102 can be made with ionizable chemicals S that have reversible endothermic reactions with the humidifying fluid HL. This can be done by layering the walls of the inner sleeve member 102 with ionizable salts such as potassium chloride, ammonium chloride, and ammonium nitrates and other types of endothermic salts with endothermic ionization potential. If the inner sleeve member 102 is made of a heat-shrinkable plastic such as PET and PVC, it may be heat-shrinkable to its final shape by hot spraying at high impact pressure with a stream of particles of ionizable chemical compounds S to heat-shrink it and form its shape on a die. with ionizable chemical compounds S deposited thereon at the same time. In all cases, the inner sleeve member 102 has an absorbent member on the outer surface, which is to form, as will be described below, a limited vapor passage 129a which allows only the humidifying liquid vapor Vw to pass through the absorber D steam for shrinking the plastic into the DGS chamber for dry gas. This is easily achieved in the case of the plastic film material forming the inner sleeve member 102 by tying the absorbent material over the boundary portion 128 of the inner sleeve member.

Other methods of introducing ionizable soluble chemicals S, such as endothermic salts, into the vicinity of and into the material of the inner sleeve member 102 include using a layer of polyvinyl acetate (PVA) on the outer wall of the inner sleeve member 102, and then attaching the ionizable chemical compounds S to the PVA layer. Other laminating materials such as moisturizing liquid HL-soluble adhesives can be used for this purpose.

Dry gas DG is provided within the dry gas chamber DGS, preferably at a pressure just above ambient atmospheric pressure. The dry gas GS is provided by the dry gas source DGS and fills the spaces between the plastic heat shrink vapor absorber D and the inner sleeve member 102 in the dry gas chamber e.

Manufacturing Method of the First Embodiment

Here, a method M for manufacturing a device is described, as shown in FIG. 18 and FIG. 19. This mode of production M generally applies to all embodiments except for some task sequencing, which can either change or be eliminated as needed. A standard food product container 20 is provided. The seal 121 of the closure sleeve is provided and the seal 121 of the closure sleeve is positioned circumferentially with a snug fit around the side wall 100 of the food product container in a plane parallel to the diametrical plane of the food container 20 and to connect around the seam 114 of the top wall of the food container .

The dry gas seal 123 is provided as a rectangular rubber band seal, and is expanded and placed in a plane inclined circumferentially at a slight angular inclination with respect to the diametral plane of the side wall 100 of the food container to have a maximum offset of about 50 mm and a minimum offset of about 20 mm below the seal 121 of the closing sleeve element. Preferably, a plastic self-adhesive label is provided on the side wall 100 of the food container, forming a seal-breaking structure 122 lying within and between the maximum removal gap between the dry gas seal 123 and the closure sleeve seal 121.

An inner sleeve member 102 is provided and attached circumferentially to close at least a portion of the side wall 100 of the food container below the dry gas seal 123 using one of friction, adhesive, and double-sided adhesive tape.

The closure sleeve 30 is provided in the form of a cup-shaped structure with a straight side wall 101 of the closure sleeve as shown in FIG. 2. The side wall 101 of the closure sleeve must be at least 50 mm higher than the food container 20 and extend beyond the top wall 107 of the food container. The side wall 101 of the closure sleeve is simply pushed on to cover and surround the inner sleeve 102.

The support cylinder 132 is placed to sit on the bottom wall 130 of the closure sleeve member, with the support cylinder openings 137 adjacent to the food container 20 to form an annular containment space 131 for a vapor absorber for shrink plastic and an annular containment space 136 for thermal wax. The thermal wax 138 is placed so as to fill the thermal wax holding space 136, and the plastic heat shrink vapor absorber D is filled into the plastic heat shrink vapor absorber annular holding space 131.

The food container 20 with the inner sleeve 102, the seal breaking structure 122, the closure sleeve 121 and the dry gas seal 123 is inserted to fit on the support cylinder 132 inside the closure sleeve 30.

The cylindrical rod CR is provided with a through hole TH along its entire length and a three-way fitting TWF attached to the through hole TH. The first inlet of the TWF three-way fitting is connected by a DGH dry gas hose for hydraulic communication with a DGC dry gas pressure cylinder through a DGV dry gas valve. The second inlet of the TWF three-way fitting is connected by the vacuum pump hose VPH to the vacuum pump VP through the vacuum valve Vv. The third inlet of the TWF 3-way fitting is for the HLV dampening fluid valve, which is connected by the dampening fluid hose HLH to the dampening fluid reservoir HLT.

The outer diameter of the cylindrical rod CR is made to exactly match the closure sleeve 30, and is inserted about 20 mm into the open end of the closure sleeve 30, and the closure sleeve 30 is heat-shrinkable to seal around it. The dampening liquid valve HLV, the dry gas valve DGV and the vacuum valve Vv are closed.

The low pressure dry gas valve DGV of about 6895 Pa (1 psi) and the vacuum valve Vv are first opened to allow the dry gas GS to flood the inside of the closure sleeve 30 to remove any moist air and gases within the closure sleeve. element 30 using a VP vacuum pump. After a few seconds of purge, the dry gas valve DGV is turned off to allow the vacuum pump VP to slightly thin the dry gas DG remaining in the closure sleeve 30 to just below ambient atmospheric pressure. A shut-off valve may be provided to control the pressure, but the vacuum pump VP itself may be configured to provide the required vacuum.

Hot air HA from a heat source HG such as a heat gun is first directed to the location of the sealing portion 108 of the closure sleeve to shrink and press around the surface of the dry gas seal 123 at the side wall 100 of the food container, after which the hot air HA is removed . This seals the dry gas GS at reduced pressure in the dry gas chamber DGS below the dry gas seal 123.

Then, the dry gas valve DGV and the vacuum valve Vv are closed, and the wetting liquid valve HLV is opened to allow the wetting liquid HL to fill the annular space above the dry gas seal 123 between the side wall 100 of the food container and the side wall 101 of the closure sleeve until level just below the seal 121 of the closure sleeve element, and then it is covered.

The hot air HA from the heat source HG is now directed to the location of the seal portion 108 of the closure sleeve to shrink and press the closure seal 121 against the side wall 100 of the food container, after which the hot air HA is removed. This seals the moisturizing liquid HL and forms a humidifying liquid chamber W between the dry gas seal 123, the closure seal 121, the side wall 100 of the food container, and the side wall 101 of the closure sleeve.

The excess material of the closure sleeve 30 above the top wall seam 114 of the food container, which is still attached to the cylindrical rod CR, is then cut off to create the end 110 of the side wall of the closure sleeve. An elongated grip 111 is attached to the seam 114 of the top wall of the food container to act as an extension of the food container 20. The device 10 is now ready for use.

Operation Method of the Apparatus According to the First Embodiment

It is assumed that the cooling activation means θ is activated before using the means 113 to release the food product. However, if the food outlet means 113 is actuated before the cooling activation means θ, it is assumed that the pressure drop of the food container 20 will cause the side wall 100 of the food container to relax and the dry gas seal 123 to loosen relative to the side wall 100 of the food container. food product and thus the device 10 can still be activated as shown in FIG. 10 by simply pressing the finger 40 and depressing the side wall 101 of the closure sleeve in the area of the dry gas seal 123 to deform the dry gas seal 123 and the side wall 100 of the food container and allow the humidifying liquid HL to flow into the dry gas chamber DGS . In any case, the humidifying liquid HL will flow between the dry gas seal 123 and the side wall 100 of the food container due to the gravity pressure difference and thus activate the cooling. Thus, a second means for activating the cooling is provided when the food outlet means 113 is used for the first time. When the cooling activation means θ is activated, the rotation of the closure sleeve member 30 with the closure sleeve seal 121 and the dry gas seal 123 relative to the side wall 100 of the food container causes the seal breaking structure 122 to pass under the dry gas seal 123 and destroy said seal with the side wall 100 of the food container that holds the moisturizing liquid HL in the moistening liquid chamber W. The dampening fluid HL penetrates between the outwardly facing protrusions and dissolves the ionizable chemical compounds S contained therein. This causes the first endothermic cooling of the dampening fluid HL. The moisturizing liquid HL also saturates the side wall 105 of the inner sleeve member, and the absorbent 140 absorbs the moisturizing liquid. The dry gas DG absorbs the humidifying liquid vapor Vw from the absorbent member 140 and its evaporation causes a second additional cooling of the humidifying liquid HL. In addition, the third cooling is achieved when the solution formed by the dissolving chemical species DCC of the chemical compound S and the moisturizing liquid are dried by evaporating the humidifying liquid HL into dry gas GS.

The heat of vaporization H is carried away by the dry gas DG as it becomes wet and lowers its dew point temperature. Note that the temperature of the dry gas DG does not increase as a result of this process because its dew point temperature takes away the heat of vaporization H of the dampening liquid HL. The higher dew point dry gas DG saturates the dry gas chamber DGS and enters the restricted vapor passage 129a. Dry gas DG is an electromotive transfer medium. The removal of polar water molecules in the form of vapor to the dry gas DG occurs due to the electromotive heat transfer potential . Dry gas DG changes the reactivity of the limited passage 129a for steam (respir. Physiol. 1997 Jul; 109(1):65-72). The negative ions in the dry gas DG attract the polar molecules of the moisturizing liquid HL in the restricted vapor passage 129a. This is why when the air is dry, there is a greater tendency to electrostatic effects.

The vapor absorber D for shrinking the plastic may be one of a liquid, a gel, or a solid that absorbs the vapor Vw of the dampening liquid HL. The humidifying liquid HL may also be a pressurized liquid in equilibrium with its vapor, such as an ammonium solution, a dimethyl ether solution, and a carbonated solution. In such a case, Table 1 shows various combinations of heat shrinkable plastic vapor absorber D, dry gas GS, and wetting liquid HL that can be used with the present invention.

When the dry gas GS is wetted by the dampening liquid vapor Vw entering through the restricted vapor passage 129a and then through the holes 137 of the support cylinder for absorption by the absorbent D of the steam for shrinking the drying plastic, its vapor pressure is lowered and the dew point temperature of the dried dry gas GS is lowered. well below the dew point temperature of the humidified dry gas DG in the dry gas chamber DGS. The dry dry gas DG in the dry gas chamber DGS is again drawn in by the higher steam pressure of the dry gas chamber DGS and again absorbs more vapor and transports it to the vapor absorber D for shrinking the plastic. The shrinkable plastic vapor absorber D is heated as it absorbs the humidifying liquid vapor Vw, and the annular holding space wall 133 for the shrinkable plastic vapor absorber, which is stretched by stretch preforming, responds to the temperature increase therein by deforming and shrinking. by area. When heated, the annular containment space wall 133 for the heat shrinkable plastic vapor absorber shrinks in area and moves outward from the domed bottom 22 of the food container, causing the volume of the dry gas chamber DGS to increase and thus creating a substantially lower vapor pressure in the a fixed amount of dilute dry gas DG in the dry gas chamber DGS. This lowers the vapor pressure of the dry gas DG in the dry gas chamber DGS even more, and any vapor Vw of the humidifying liquid in the dry gas chamber DGS is drawn into the dry gas DG for evaporation. This deformation of the annular containment space wall 133 for the heat shrinkable plastic vapor absorber continues with continued release of more heat of vaporization h, causing the annular containment wall wall 133 for the heat shrinkable vapor absorber to preferentially flatten out and thereby increase the volume of the dry gas chamber DGS relative to its original volume.

In order to prevent the bottom wall 130 of the closure sleeve from folding and deforming its shape, the support cylinder 132 assumes the compressive forces of the wall 133 of the annular holding space for the heat shrinkable vapor absorber to the bottom edge 21 of the food container and prevents the bottom wall 130 of the closure sleeve from from deformation. Thus, flattening the wall 133 of the annular containment space for the heat shrinkable plastic vapor absorber will not affect the structure of the bottom wall 130 of the closure sleeve. Deformation and flattening of the annular containment space wall 133 for the shrink plastic vapor absorber causes the dry gas DGS chamber to expand , and since there is a fixed amount of dry DG gas in the dry gas DGS chamber, a lower pressure is generated inside the dry gas DGS chamber. The annular holding space 131 for the heat shrinkable plastic vapor absorber is also made large by flattening the wall 133 of the annular holding space for the heat shrinkable vapor absorber. This causes the plastic heat shrink vapor absorber D to continuously move, move, descend, and spread over the flattened wall 133 of the annular holding space for the plastic heat shrink vapor absorber. This spreading drives the vapor absorber D to shrink the plastic and makes it more efficient as it occupies a larger surface area. Furthermore, the preferably dry gas DG is preferably at atmospheric pressure when stored between the dry gas chamber DGS. The negative pressure generated in the dry gas DG causes the humidifying liquid vapor Vw to be further absorbed into the dry gas DG by evaporating the humidifying liquid HL. Expansion of about 1840 times the dampening liquid HL into dampening liquid vapor Vw in the dry gas chamber DGS by gasification of the dampening liquid HL increases the relative vapor pressure of the dry gas chamber DGS relative to the annular containment space 131 for the plastic shrink vapor absorber. Thus, advantageously, the dampening liquid vapor Vw in the dry gas chamber DGS naturally wants to enter the plastic heat shrink vapor absorber D. Thus, the dry gas DG is an electromotive means of transferring heat for the wetting liquid vapor Vw to the plastic heat shrink vapor absorber D without the need for a physical vacuum.

When the dry gas DG delivers the humidifying liquid vapor Vw to the plastic heat shrink vapor absorber D, its actual temperature increases due to the heat generated by the plastic heat shrink vapor absorber D. The heat from the vapor absorber D for shrinking the plastic is partially absorbed by the dry gas DG and its dew point temperature is further reduced. This causes the dry gas DG to again migrate to the plastic heat shrink vapor absorber D and collect more wetting liquid vapor Vw from the dry gas chamber DGS. Cooling continues, thereby dehydrating the ionizable compounds in the dry gas DGS chamber. The ionizable compounds are not absolutely necessary for the operation of the invention, however they do improve the cooling efficiency since the dry gas DG will absorb the humidifier vapor Vw even from the cold humidifier HL. The final source of the heat of vaporization H is the food product P, which is cooled by this method. "Salting" the dry gas DGS chamber by drying the chemical compounds S to their original form (if used) makes them reusable for further cooling. Drying the dry gas DG with a plastic heat shrink vapor absorber D makes it also reusable for further cooling.

Further, the deformation movement of the walls 133 of the annular holding space for the plastic heat shrink vapor absorber causes the plastic heat shrink vapor absorber D to move and spread, allowing the unexposed plastic heat shrink vapor absorber D to act and absorb the dampening liquid vapor Vw in the plastic heat shrink vapor absorber D. It is expected that a heat-absorbing thermal wax 138, such as conventional candle wax, can be placed in the annular thermal wax holding space 136 between the support cylinder 132 and the side wall 101 of the closure sleeve to absorb the heat of vaporization H from the vapor absorber D for shrinking the plastic and storage. evaporation heat h. However, this has been found to be effective only if a large amount of plastic heat shrink vapor absorber D is used for a large food container 20 exceeding 600 ml (20 oz) in volume.

Further, the closure sleeve 30 may be made of a shrinkable material, such as TPX ^TM , formed from a combination of plastic materials called polymethylpentene and glass beads, whereby the closure sleeve 30 will be able to quickly release the absorbed heat of vaporization H through its structure and radiate the heat of vaporization H quickly into the atmosphere. Further, the deformation movement of the walls 133 of the annular containment space for the heat shrinkable plastic vapor absorber causes the atmospheric air therein to absorb heat from the heat shrinkable vapor absorber D and discharge this heat through the hole 137 in the cardboard, if used, or directly to the atmosphere when it is extruded. the volume of heated air under the flattened walls 133 of the annular holding space for the vapor absorber for shrinking the plastic.

Carton 134 is provided but not required. Desirably, but not necessarily, the paperboard 134 is designed to fit and cover the bottom wall 130 of the closure sleeve and adhere to the bottom wall 130 of the closure sleeve, protecting the wearer from possible burns. The paperboard 134 includes a small central opening 135 in the paperboard to allow free escape of gases to atmosphere due to flattening of the wall 133 of the annular containment space for the heat shrinkable plastic vapor absorber.

In all embodiments, it is contemplated that the walls and material used to form the inner sleeve member 102 may be layered with ionizable chemicals S that have reversible endothermic reactions with the humidifying fluid HL.

Dry gas DG is provided within the dry gas chamber DGS, preferably at a pressure just above ambient atmospheric pressure. The dry gas GS is provided by the dry gas source DGS and fills the dry gas chamber DGS and the empty spaces between the plastic heat shrink vapor absorber D and the inner sleeve member 102.

Second embodiment of the invention

Referring to FIG. 11, 12, and 13, a standard food product container 20 is provided. As before, the food product container 20 is preferably a cylindrical beverage container of standard design, with a standard food product release means 112.

As shown in FIG. 10, fig. 11 and FIG. 12, as before, the closure sleeve seal 121 is provided as a thin loop structure made of one of an o-ring, a metal band seal, a rubber band seal, a mastic seal, and a sealing wax and adhesive bonding agent. Preferably, the closure sleeve seal 121 is provided in the form of a looped band, typically in the form of a ring, and is typically used to hold multiple items together, such as holding a stack of papers. The cross-sectional dimensions of the seal 121 of the closure sleeve element are preferably less than 4 mm. The seal 121 of the closure sleeve must form a tight seal around the seam 114 of the top wall of the food container. A closure sleeve seal 121 is circumferentially positioned and fits snugly around the side wall 100 of the food container in a plane parallel to the diametrical plane of the food container 20 and proximate the top wall 107 of the food container to fit around the seam 114 of the top wall of the food container. food product.

As before, the inner sleeve member 102 is provided, as described in the first embodiment, with a side wall 105 of the inner sleeve member and a bottom wall 106 of the inner sleeve member, and in the first embodiment, the inner sleeve member 102 is preferably made of a thin, impermeable, heat-shrinkable, stretch-molded material. polyvinyl chloride (PVC) or heat-shrinkable stretch-molded polyethylene terephthalate (PET). Other materials may be used depending on how the inner sleeve member 102 is made.

As before, the inner sleeve member 102 may initially be formed with the cylindrical side wall 105 of the inner sleeve member, and then molded into various shapes by compression molding and heat shrinkage to form protrusions on its surface. Otherwise, its shape may be injection molded or formed by compression.

As before, the side wall 105 of the inner sleeve member is preferably provided with inward-facing projections 103 and outward-facing projections 104, respectively, on its walls to increase its surface area and provide strength, surface area, and allow storage of a plurality of different RCC reactants between independent projections. , as shown in FIG. 13. The number of protrusions must be greater than one so that at least RCC reactive chemicals can be used with device 10. Various raised shapes of the side wall 105 of the inner sleeve member, such as the aforementioned projections, can be used to increase the strength and surface area of the inner sleeve member 102. The raised shapes form projection compartments, such as inwardly facing projections 103 and outwardly facing projections 104, shown as example in Fig. 11, fig. 12, fig. 13 and FIG. 20 to give strength to the inner sleeve member 102, as well as to allow the reacting chemicals RCC to be placed therein and the dry gas DG to fill and saturate it. The protrusions of the inner sleeve member 102 preferably form compartments on the side wall 105 of the inner sleeve member to also allow the dry gas DG to interact with the reacting chemicals RCC. The inwardly facing protrusions 103 of the side wall 105 of the inner sleeve member should frictionally tangentially contact the side wall 100 of the food container to form RCCs between the side wall 105 of the inner sleeve member and the side wall 100 of the food container.

The side wall 105 of the inner sleeve is attached circumferentially for tangential frictional contact with the side wall 100 of the food container to at least partially cover the side wall 100 of the food container below the seal 121 of the closure sleeve. Lubricants, soft plastic adhesives and waxes can also be used to hold it firmly in place and at least to form separate compartments with the side wall 100 of the food container. The side wall 105 of the inner sleeve preferably extends to partially cover the open surface of the side wall 100 of the food container as far below the seal 121 of the closure sleeve as possible.

As before, the dry gas seal 123 is preferably also provided in the form of an o-ring, a metal band seal, a rubber band seal, a mastic seal, and a seal of wax, adhesive bonding agent, and shaped as a thin loop, typically an annular structure. The dry gas seal 123 is placed circumferentially and tightly around the side wall 105 of the inner sleeve element in a plane parallel to the center plane of the food container 20 and close to the lower edge 24 of the side wall of the inner sleeve element. The maximum distance between the closure sleeve seal 121 and the dry gas seal 123 is optimal for the operation of this embodiment of the invention. The dry gas seal 123, when placed around the bottom edge 24 of the sidewall of the inner sleeve element, should have an outer diameter slightly larger than the outer diameter of the outwardly facing projections 104 of the inner sleeve element 102. This allows a proper seal to be formed by the dry gas seal 123 with the closing sleeve element 30 .

As before, it is contemplated that the side wall 105 of the inner sleeve member can also cover and generally surround the side wall 100 of the food container below the dry gas seal 123, and the bottom wall 106 of the inner sleeve member extends to cover and surround the domed bottom wall. 22 food containers in the form of a bowl-shaped sleeve structure.

As before, the inwardly facing projections 103 of the inner sleeve member 102 are held tightly tangentially to the side wall 100 of the food container, preferably by friction. Again, the outwardly facing projections 104 and the side wall 100 of the food container form an assembly of individual compartments with the side wall 100 of the food container. The inwardly facing projections 103 and the side wall 101 of the closure sleeve also form a plurality of individual compartments above the dry gas seal 123. The compartments formed by the outwardly facing projections 104 and side wall 100 of the food container are filled with reactive chemicals RCC selected from pairs of hydrated chemicals S that react endothermally to form a moisturizing liquid HL to be used by the device 10. Each such one of the pair of the selected chemical reactants, the RCC is placed in an adjacent compartment formed by the outwardly facing projections 104 and the side wall 100 of the food container.

A closure sleeve 30 is provided. The closure sleeve 30 is made from one of: stretch-molded polyethylene terephthalate (PET), polyvinyl chloride (terephthalate or PVC), and other materials such as deep-drawn aluminum, in the form of a thin-walled cup-shaped sleeve that surrounds and covers the entire or partially container 20 for food product. Preferably, the closure sleeve 30 has a side wall 101 of the closure sleeve that can easily slide on the side wall 105 of the inner sleeve and is shaped to follow the contour of the side wall 100 of the food container. The side wall 101 of the closure sleeve may take various shapes, but should allow said side wall 101 of the closure sleeve to seal against portions of the side wall 100 of the food container to hold and form seals with the dry gas seal 123 and the closure seal 121. sleeve element when it is formed as will be described below.

The side wall 101 of the closure sleeve completely or partially closes the sealed food container 20 containing the food product P with the inner sleeve 102 attached thereto. The side wall 101 of the closure sleeve preferably partially covers the side wall 100 of the food container and can for partially closing the top wall 107 of the food container. The side wall 101 of the closure sleeve can be made from many types of materials, but heat shrinkable plastics such as PET and PVC are preferred. The side wall 101 of the closure sleeve may also be made of aluminum as a deep drawn container and must be re-formed by molding and pleating to form seals with the food container 20.

As before, the closure sleeve 30 comprises a bottom wall 130 of the closure sleeve which is sealed to the side wall 101 of the closure sleeve. The bottom wall 130 of the closure sleeve is sealed against the inwardly protruding annular wall 133 of the closure sleeve. The shrinkable annular wall 133 of the closure sleeve is flexible and can respond to pressure changes by folding or expanding.

As mentioned earlier, it is contemplated that the closure sleeve 101 may be formed from aluminum by molding or deep drawing and formed to meet the sealing requirement for the whole by forming and rolling it piece by piece. In such a case, the shrinkable annular wall 133 of the closure sleeve may be made of heat-shrinkable PET or PVC material and added to the bottom wall 130 of the closure sleeve by ultrasonic welding or gluing. Optionally, a thin-walled through support cylinder 132 with support cylinder openings 137 close to its upper end is placed to bear on the bottom wall 130 of the closure sleeve between the side wall 101 of the closure sleeve and the shrinkable annular wall 133 of the closure sleeve and contact the food product container 20 . If the side wall 101 of the closure sleeve is sufficiently strong, the support cylinder 132 is not needed.

Also, as previously described, an annular holding space 131 for the heat shrinkable vapor absorber within the closure sleeve 30 is formed between the space defined by the inner surface of the support cylinder 132, the inner surface of the annular wall 133 of the closure sleeve, and the inner surface of the bottom wall 130 of the closure sleeve. The annular holding space 131 for the plastic heat shrink vapor absorber is filled with the plastic heat shrink vapor absorber D up to the height of the shrinkable annular wall 133 of the closure sleeve.

An annular thermal wax holding space 136 is also formed within the closure sleeve 30 between the outer surface of said support cylinder 132, the inner surface of the side wall 102 of the closure sleeve and the inner surface of the bottom wall 130 of the closure sleeve. The thermal wax annulus 136 may optionally be filled to the height of the support cylinder 132 with a suitable thermal wax 138 that can melt at a temperature in the range of 21 ^° C (70 ^° F) to 71 ^° C (160 ^° F). The support cylinder 132 prevents the bottom wall 130 of the closure sleeve from collapsing and deforming its shape relative to the food product container 20 .

When the closure sleeve is placed over and attached to the food container 20 by the inner sleeve 102, the bottom wall 106 of the inner sleeve rests on the support cylinder 137 and the outwardly facing protrusions 104 on the side wall 105 of the inner sleeve tangentially touch the side wall 101 a closing sleeve element for forming compartments between said walls. The side wall 101 of the closure sleeve covers the attached inner sleeve 102 and completely or partially covers the side wall 100 of the food container. The inwardly facing projections 103 and side wall 101 of the closure sleeve form a plurality of individual compartments above the dry gas seal 123 as shown in FIG. 13 and FIG. 20. The side wall 101 of the closure sleeve preferably partially covers the side wall 100 of the food container and can extend to partially cover the top wall 107 of the food container.

As before, the side wall 101 of the closure sleeve element is simply pushed onto the inner sleeve element 102 and should only tangentially touch the dry gas seal 123. As before, the side wall 101 of the closure sleeve has a sealing portion 118 of the closure sleeve, which is then compressed in diameter to form a seal between the side wall 105 of the inner sleeve and the side wall 101 of the closure sleeve. This seal is used to seal the dry gas GS at just subatmospheric pressure and thus forms a dry gas chamber DGS below the dry gas seal 123 which contains a support cylinder 132, an annular holding space 136 for thermal wax with thermal wax 138 therein, an annular holding space 131 for the heat shrinkable plastic vapor absorber with the heat shrinkable plastic vapor absorber D contained therein.

Preferably, more reactant RCCs are then placed in the compartments thus formed by the inwardly facing projections 103 and the side wall 101 of the closure sleeve. These compartments are adjacent to the reacting RCCs that have been placed in the compartments defined by the previously outwardly facing projections 104 and side wall 100 of the food container. Of course, inward-facing projections 103 and outward-facing projections 104, respectively, can be used to store separate and different types of RCC reactants, selected as pairs. Thus, more than one kind of RCC reactant pairs can be used with device 10. Preferably, the set of different reacting RCC chemistries that can interact with each other endothermically are species selected from pairs such as BA(OH) ₂ 8H ₂ O(s) and NH ₄ SCN(s), and NH ₄ NO ₃ (s), and NH ₄ CL(s). These reactive RCC chemistries have HL moisturizing fluid stored between their hydrated structure.

Thus, above the dry gas seal 123, a wetting liquid chamber W is formed with inward-facing projections 103 and outward-facing projections 104 containing reacting chemicals RCC, which contain water as the wetting liquid HL. To avoid premature reactions, pairs of RCC reactants that can react with each other are placed in separate outward-facing protrusions 104 separated by inward-facing protrusions 103, respectively. The same is true for reacting chemicals placed in separate inward-facing projections 103 separated by outward-facing projections 104, respectively.

Dry gas GS, attenuated to just below atmospheric pressure, is supplied to further fill and purge the closure sleeve 30. The side wall 101 of the closure sleeve includes a closure sleeve seal portion 108 that can be shrunk in diameter to seal the closure seal 121 and form a seal forming a sidewall seal 109 of the closure sleeve. The seal portion 108 of the closure sleeve forms a seal with a closure seal 121 between the seam 114 of the top wall of the food container and the closure sleeve 30 to isolate the humidifying liquid chamber W from the atmosphere.

As before, it is contemplated that the sidewall end 110 of the closure sleeve is located on the sealing portion 108 of the closure sleeve, but it is contemplated that the sidewall end 110 of the closure sleeve may extend beyond the sealing portion 108 of the closure sleeve.

The sealing portion 108 of the closure sleeve may either be heated and heat-shrinkable if made of a heat-shrinkable material, or a roll formed by a roll-forming machine may be formed to shrink in diameter and press the closure seal 121 firmly against the seam 114 of the top wall of the container for food product and retention in it of rarefied dry gas GS.

In FIG. 13 shows the RCC chemical reactant separation device in the humidifier chamber W.

Manufacturing Method of the Second Embodiment

A standard food product container 20 is provided.

As before, a dry gas seal 123 is provided and is first placed circumferentially and abutting around the side wall 100 of the food container in a plane parallel to the diametral plane of the food container 20 and to connect and seal around the lower edge 24 of the side wall of the inner sleeve. element.

As previously described, the inner sleeve member 102 is preferably formed as a cylindrical structure with inward-facing projections 103 and outward-facing projections 104. The inward-facing projections 103 should have a diameter that simply slides over the side wall 100 of the food container. Thus, the inner sleeve member 102 slides along the side wall 100 of the food container to sit on the dry gas seal 123 and is attached circumferentially to cover at least a portion of the side wall 100 of the food container over the dry gas seal 123.

The desired types of RCC reactants then fill the respective outwardly facing projections 104 which form the respective chambers.

As before, a closure sleeve seal 121 is provided and placed circumferentially around the side wall 100 of the food container in a plane parallel to the diametral plane of the food container 20 and for connection around the seam 114 of the top wall of the food container.

As before, the closure sleeve 30 is provided. mm for production purposes.

To avoid overfilling, as before, the support cylinder 132 (not shown as an example that this is not an absolute necessity) can be placed to sit on the bottom wall 130 of the closure sleeve, with the support cylinder openings 137 adjacent to the food container 20. product to form an annular holding space 131 for a vapor absorber for shrinking plastic and an annular holding space 136 for thermal wax. Thermal wax 138 (not shown as an example of not being absolutely necessary) is placed so as to fill the annular thermal wax holding space 136. The plastic heat shrink vapor absorber D is filled into the annular holding space 131 for the plastic heat shrink vapor absorber.

The food container subassembly 20, the inner sleeve 102, the closure sleeve seal 121, and the dry gas seal 123 simply frictionally abut against the side wall 101 of the closure sleeve, with the bottom wall 106 of the inner sleeve element spaced above the steam absorber D for shrinking plastic . The desired types of RCC reactants then fill respective inward-facing protrusions 103 which form respective chambers with the side wall 101 of the closure sleeve.

As before, a cylindrical rod CR is provided. The dampening liquid valve HLV, the dry gas valve DGV and the vacuum valve Vv are closed.

The low pressure dry gas valve DGV of about 6895 Pa (1 psi) and the vacuum valve Vv are first opened to allow the dry gas GS to flood the inside of the closure sleeve 30 to remove any moist air and gases within the closure sleeve. element 30 using a VP vacuum pump. After a few seconds of purge, the dry gas valve DGV is turned off to allow the vacuum pump VP to slightly thin the dry gas DG remaining in the closure sleeve 30 to just below ambient atmospheric pressure. The hot air HA from the heat source HG is first directed to the location of the side wall 118 of the closure sleeve with the sealing portion 119 of the closure sleeve to heat shrink in diameter to form a seal between the side wall 100 of the closure sleeve and the dry gas seal 123 and force the seal 123 for dry gas, press firmly against the side wall 105 of the inner sleeve member, after which the hot air HA is removed. This traps the dry gas GS in a rarefied state in the plastic shrink steam absorber D below the dry gas seal 123.

As before, if it is made of heat-shrinkable plastic, hot air HA is then directed to the location of the sealing portion 108 of the closure sleeve of the side wall 101 of the closure sleeve to shrink and pinch the sealing portion 108 of the closure sleeve around the sealing surface 121 of the closure sleeve, to press it against the seam 114 of the top wall of the food container and form a seal, after which the hot air HA is removed. This seals the moisturizing liquid chamber W with the rarefied dry gas GS.

If they are made of deep-drawn and formed aluminum, the forming rollers from the RFM rolling-forming machine are guided to the location of the sealing portion 108 of the food closure sleeve on the side wall 101 of the closure sleeve to shrink and press the sealing portion 108 of the closure sleeve around the surface. a seal 121 of the closure sleeve to form a tight seal against the seam 114 of the top wall of the food container.

Thus, the vacuum dry gas GS is now compacted inside the wetting liquid chamber W and inside the dry gas chamber DGS, and also penetrates into the plastic heat shrink vapor absorber D. The dry gas valve DGV and the vacuum valve Vv are then closed. As before, the excess material of the closure sleeve 30, which is still attached to the cylindrical rod CR, is cut off to create the side wall end 110 of the closure sleeve. The device 10 is now ready for use.

How the device works

The cooling activation means 40 is actuated by finger pressure f to deform the dry gas seal 123, causing hydraulic communication between the humidifying liquid chamber W and the dry gas chamber DGS. It is assumed that the cooling activation means 40 is activated before the means 113 is used to release the food product. However, if the food outlet means 113 is actuated prior to the cooling activation means, it is expected that the pressure drop of the food container 20 will cause the side wall 100 of the food container to relax and loosen the grip of the dry gas seal 123 against the side wall 105 of the closing sleeve. element and thus will create a hydraulic connection between the wetting liquid chamber W, the dry gas chamber DGS and the heat shrinkable plastic vapor absorber D.

The side wall 101 of the closure sleeve can then be manually massaged against the side wall 105 of the inner sleeve to cause the reacting chemicals RCC in the humidifying fluid chamber W to react with each other to cool endothermically and at the same time create a humidifying liquid HL. Said kneading deforms the inward-facing projections and outward-facing projections 104 of the inner sleeve member 102, allowing the reactive RCC chemistries to mix and react with each other to provide a first coolant for the device 10 by cooling with an endothermic reaction, and at the same time provide a means for creating a moisturizing liquid HL for the second coolant.

The rarefaction of the dry gas GS will cause an increase in the dampening liquid HL, thereby creating by reactions the vaporization of the dampening liquid vapor Vw into the dry gas DG. The dry gas DG absorbs the vapor Vw of the humidifying liquid, which lowers the dew point temperature of the dry gas DG, and it becomes a wet gas in the third coolant of the device 10. The additional heat of vaporization, h, is taken from the humidifying liquid HL by the dry gas DG when it becomes wet and lowers its dew point temperature. The higher dew point dry gas DG saturates the dry gas chamber DGS and is absorbed by the plastic heat shrink vapor absorber D in the plastic heat shrink vapor absorber annular holding space 131. The shrinkable plastic vapor absorber D is heated as it absorbs the humidifying liquid vapor Vw, and the annular holding space wall 133 for the shrinkable plastic vapor absorber, which is stretched by stretch molding, responds to the temperature increase therein by deforming and shrinking it. area.

As before, when heated, the annular containment space wall 133 for the shrink plastic vapor absorber shrinks over its area and moves outward from the domed bottom wall 22 of the food container, causing the volume of the dry gas chamber DGS and the humidifying liquid chamber W to expand, and, thus creating a substantially lower vapor pressure in a fixed amount of rarefied dry gas DG in the dry gas chamber DGS. This reduces the vapor pressure of the dry gas DG in the dry gas chamber DGS. The pressure in the dry gas chamber DGS is now lower and it will absorb more humidifying liquid vapor Vw to continue the cooling process.

Further, the deformation movement of the walls 133 of the annular holding space for the plastic heat shrink vapor absorber causes the plastic heat shrink vapor absorber D to move and spread, allowing the unexposed plastic heat shrink vapor absorber D to act and adsorb the dampening liquid vapor Vw into the plastic heat shrink vapor absorber D, and the second coolant is provided by evaporation of the dampening liquid HL resulting from the reactions.

Third embodiment of the invention

Referring to FIG. 15, a standard food product container 20 is provided. This embodiment is simply another version of the first and second embodiments with the same elements. The difference between this third embodiment and the first embodiment is that the dry gas seal 123 is provided on the top edge 105a of the side wall of the inner sleeve member of the side wall 105 of the inner sleeve member and the side wall 100 of the food container.

As before, the seal 121 of the closure sleeve is provided as described in the first embodiment of the invention in the form of a thin loop structure made of one of an o-ring, a metal band seal, a rubber band seal, a mastic seal, and a sealing wax and adhesive seal. bonding agent. The seal 121 of the closure sleeve must be expandable to form a tight sealing band around the food container 20 . The diameter of the sealing loop 121 of the closure sleeve is placed circumferentially and fits snugly around the seam 114 of the top wall of the food container in a plane parallel to the diametral plane of the food container 20.

As before, the dry gas seal 123 is preferably provided as described in the first embodiment of the invention, also in the form of an O-ring, a metal band seal, a rubber band seal, a mastic seal, and a seal of sealing wax, an adhesive binder, and shaped like thin loop, usually ring structure. The dry gas seal 123 is placed circumferentially and tightly around the side wall 100 of the food container in a plane parallel to the diametral plane of the food container 20 and about 20 mm from the seal 121 of the closure sleeve.

As before, the thin cup-shaped inner sleeve member 102 is provided with a side wall 105 of the inner sleeve member and a bottom wall 106 of the inner sleeve member. Inner sleeve 102 is a thin-walled cup-like structure with inner sleeve side wall 105 and inner sleeve bottom wall 106 that partially surrounds food container side wall 100 to form an annulus with food container side wall 100.

As before, the inner sleeve member 102 is preferably formed from an injection molded plastic such as PET and PVC. The inner sleeve member 102 may also be formed as a thin, deep-drawn aluminum cup. The inner sleeve member 102 may also be injection molded, however, it is contemplated that the inner sleeve member 102 is made from a heat shrinkable plastic material such as PET and PVC. Thus, the inner sleeve member 102 must be high enough to surround the lower domed wall 22 of the food container, and that the side wall 105 of the inner sleeve member covers most of the side wall 100 of the food container with the upper edge 105a of the inner sleeve member only above seal 123 for dry gas. The side wall 105 of the inner sleeve member shrinks in diameter and clamps the dry gas seal 123 to form a hydraulic seal between the side wall 100 of the food container. The inner surface of the side wall 105 of the inner sleeve member, the dry gas seal 123, the outer surface of the side wall 100 of the food container, the outer surface of the domed bottom wall 22 of the food container, and the inner surface of the bottom wall 106 of the inner sleeve form a humidifying liquid chamber W filled with moisturizing liquid HL to partially surround the side wall 100 of the food container and the domed bottom wall 22 of the food container. The dampening fluid fills the dampening fluid chamber W just below the dry gas seal 123. Thus, when the inner sleeve member 102 is either heat-shrinkable or swaged to seal the dry gas seal 123, the dry gas seal 123 forms a seal between the side wall 105 of the inner sleeve member and partially the side wall 100 of the food container to form a sealed chamber. W for moisturizing liquid which contains moisturizing liquid HL. Thus, the moisturizing liquid HL surrounds the domed bottom wall 22 of the food container and partially the side wall 100 of the food container.

As before, the absorbent member 140 is provided optionally, but not required. The absorbent member 140 is attached to the outwardly facing side wall 105 of the inner sleeve member as previously described.

As before, the side wall 101 of the closure sleeve includes a sealing portion 118 of the closure sleeve, which can be diametrically shrunk to form a limited steam passage 119a in the absorbent element 140 against the side wall 105 of the inner sleeve. Compressing the sealing portion 118 of the closure sleeve also causes the dry gas seal 123 to seal between the side wall 105 of the inner sleeve and the side wall 100 of the food container.

As before, when the closure sleeve seal portion 108 shrinks in diameter, it forms a closure sleeve seal 109 with the closure seal 121 and is clamped around the top wall seam 114 of the food container to form a dry gas chamber DGS. The dry gas chamber DGS extends between the closure sleeve seal 121, the closure sleeve side wall 101, the food container side wall 100 partially above the dry gas seal 123, the dry gas seal 123, and the outward facing surface of the inner sleeve 102. Dry DG gas is provided within the dry gas DGS chamber at a pressure preferably just below ambient atmospheric pressure.

As before, the closure sleeve 30 comprises a bottom wall 130 of the closure sleeve which is sealed to the side wall 101 of the closure sleeve. The bottom wall 130 of the closure sleeve is sealed against the inwardly protruding annular wall 133 of the closure sleeve. The shrinkable annular wall 133 of the closure sleeve is flexible and can respond to pressure changes by folding or expanding.

The food container 20 is preferably a cylindrical beverage container of standard design, with a standard food outlet 113 and a standard food outlet 112.

A closure sleeve 30 is provided. The closure sleeve 30 as previously described is preferably made from one of stretch blow molded PET and PVC to form a heat-shrinkable thin-walled cup sleeve closure sleeve 30, but can also be made from thin-walled deep-drawn aluminum. The closure sleeve 30 comprises a closure sleeve side wall 101 that surrounds the food container 20 in whole or in part, with an inner sleeve element 102 attached to said food container side wall 100. The side wall 101 of the closure sleeve may take various shapes to impart strength, but must allow said side wall 101 of the closure sleeve to mate with portions of the side wall 100 of the food container as will be described below. The side wall 101 of the closure sleeve completely or partially seals the sealed food container 20 containing the food product P. The side wall 101 of the closure sleeve may be made of other plastic materials that can shrink when heat is applied to their surfaces. The side wall 101 of the closure sleeve preferably partially covers the side wall 100 of the food container and can extend to partially cover the top wall 107 of the food container. The side wall 101 of the closure sleeve element simply slides onto the inner sleeve element 102 and surrounds it circumferentially. The side wall 101 of the closure sleeve preferably partially covers the side wall 100 of the food container and can extend to partially cover the top wall 107 of the food container. It is contemplated that the sidewall end 110 of the closure sleeve is located on the seal portion 108 of the closure sleeve, but it is contemplated that the sidewall end 110 of the closure sleeve may extend beyond the seal portion 108 of the closure sleeve and over the top wall 107 of the food container. When the closure sleeve seal portion 108 shrinks, it clamps the surface of the inner sleeve 102 and forms a dry gas annular chamber DGS defined by the dry gas seal surfaces 123, the closure sleeve seal 121, partly by the side wall 100 of the food container, and partly by the sidewall wall of the closing sleeve element.

The closure sleeve 30 protects the inner sleeve 102. When the side wall 101 of the closure sleeve is heat-shrinkable, it should not pinch the surface of the inner sleeve 102, but should allow vapor Vw of moisturizing liquid to pass between the side wall 101 of the closure sleeve and the outwardly facing side wall. 105 inner sleeve element. It is contemplated that the sealing portion 118 of the closure sleeve element is partially deformed around the inner sleeve element 102 to securely hold it and provide a limited steam passage 119a.

The outward-facing surface of the side wall 105 of the inner sleeve, the dry gas seal 123, and the partially inward-facing surface of the closure sleeve 30 form the dry gas chamber DGS. The outward-facing surface of the side wall 100 of the food container, the seal 121 of the closure sleeve, and the partially inward-facing surface of the side wall 101 of the food container form a humidifying liquid chamber W.

The closure sleeve 30 comprises a bottom wall 130 of the closure sleeve which is sealed to the side wall 101 of the closure sleeve. The bottom wall 130 of the closure sleeve is sealed against the inwardly protruding shrinkable annular wall 133 of the closure sleeve. The shrinkable annular wall 133 of the closure sleeve is flexible and can respond to pressure changes by folding or expanding. The shrinkable annular wall 133 of the closure sleeve is filled with steam absorber D for shrinking the plastic to the level of the shrinkable annular wall 133 of the closure sleeve. The inner surfaces of the closure sleeve 30 below the closure sleeve seal 121 form a dry gas chamber DGS containing dry gas GS.

It is contemplated that the closure sleeve 101 may be formed from aluminum by molding or deep drawing and formed to meet the sealing requirement of the whole by forming and rolling it piece by piece. In such a case, the shrinkable annular wall 133 of the closure sleeve may be made of heat-shrinkable PET or PVC material and added to the bottom wall 130 of the closure sleeve by ultrasonic welding or gluing. If necessary, a thin-walled through support cylinder 132 provided, as before, with holes 137 of the support cylinder close to its upper end, is placed to bear on the lower wall 130 of the closure sleeve element between the side wall 101 of the closure sleeve element and the shrinkable annular wall 133 of the closure sleeve element and contact with bottom wall 105 of the inner sleeve member. If the side wall 101 of the closure sleeve is sufficiently strong, the support cylinder 132 is not needed.

An annular holding space 131 for a heat shrinkable plastic vapor absorber inside the dry gas chamber DGS is formed between the space defined by the inner surface of the support cylinder 132, the inner surface of the shrinkable annular wall 133 of the closure sleeve, and the inner surface of the bottom wall 130 of the closure sleeve. The annular holding space 131 for the shrinkable plastic vapor absorber is in fluid communication with the dry gas chamber DGS and is located within the dry gas chamber DGS. An annular thermal wax holding space 136 is formed within the dry gas chamber DGS between the outer surface of said support cylinder 132, the inner surface of the side wall 102 of the closure sleeve, and the inner surface of the bottom wall 130 of the closure sleeve. Thermal wax annulus 136 can optionally be filled with a suitable thermal wax 138 that can melt at temperatures ranging from 21 ^° C (70 ^° F) to 71 ^° C (160 ^° F). The support cylinder 132 prevents the bottom wall 130 of the closure sleeve from collapsing and deforming its shape relative to the food product container 20 .

The cooling activation means 40 is provided when the finger f is used to press the side wall 101 of the closure sleeve member at the location of the dry gas seal 123 to deform the same and supply the humidifying liquid HL from the humidifying liquid chamber W to the chamber e for dry gas.

It is contemplated that the inner sleeve member 102 may have surfaces and shapes that can increase the surface area to facilitate evaporation in the dry gas DGS chamber. It is expected that the ionizable chemicals S selected from the dissolving chemical species DCC that dissolve endothermically can be placed in the inwardly facing protrusions 103 of the inner sleeve member 102 as described previously. This can be done by impregnating the outwardly facing surface of the inner sleeve member 102 with the indicated ionizable DCC solvents as previously described. The restricted steam passage 119a is formed by pressing the sealing portion 118 of the closure sleeve against the absorbent 140.

The annular holding space 131 for the plastic heat shrink vapor absorber accommodates the plastic heat shrink vapor absorber D such as silica gel, molecular sieves, clay desiccants such as montmorillonite clays, calcium oxide, and calcium sulfide. The annular holding space 131 for the heat shrinkable plastic vapor absorber is made by stretch molding of a heat shrinkable material including various shapes of heat shrinkable PET and various shapes of heat shrinkable PVC. The shrinkable annular wall 133 of the closure sleeve reacts to heat by deforming and shrinking its surface area. Preferably, the shrinkable annular wall 133 of the closure sleeve shrinks in surface area and tends to collapse under heat from the plastic heat shrink vapor absorber to increase the volume of the dry gas chamber DGS. This deformation is caused by heating of the heat shrinkable plastic vapor absorber D as it absorbs the humidifying liquid HL vapor Vw from the humidified dry gas DG in the dry gas chamber DGS. The dry gas GS in the dry gas chamber DGS is in fluid communication with the plastic heat shrink vapor absorber D and with the limited steam passage 119a, and thus preferably the annular holding space 131 for the plastic heat shrink vapor absorber is in fluid communication with the outer walls of the inner sleeve element 102.

The shape of the shrinkable annular wall 133 of the closure sleeve should minimize the dry gas DGS chamber before it is heated, and thus its penetration into the dry gas DGS chamber should be designed to maximize and increase the volume of the dry gas DGS chamber. In the examples shown in FIG. 1, the shape of the shrinkable annular wall 133 of the closure sleeve is an inverted cup. However, it can take different forms, as shown in the various figures.

When heated, the shrinkable annular wall 133 of the closure sleeve member shrinks and minimizes its area. The annular containment space 131 for the heat shrinkable vapor absorber expands and moves outward, which causes the volume of the dry gas chamber DG to increase , creating a substantially lower pressure for the dry gas DG that is less than its initial pressure, which is preferably just below ambient atmospheric pressure. pressure. This reduces the vapor pressure of the dry gas DG and any vapors in the dry gas chamber DGS and thus the vapor pressure in the inner sleeve member 102. Thus, it is expected that the side wall 100 of the closure sleeve may be designed with annular projections or side projections. to strengthen it and prevent it from collapsing under the action of the vacuum force created by the steam absorber D for heat shrinking the plastic. For example, inward-facing projections 103 and outward-facing projections 104 shown in FIG. 2 may be sufficient to provide all of the strength and surface area needed to support the sidewall 100 of the closure sleeve against the negative pressure force generated by the plastic heat shrink vapor absorber D. It is expected that the moisturizing liquid chamber W can be made to only hold enough of the moisturizing liquid HL without overflowing when it is received.

As before, the outwardly facing surface of the inner sleeve member 102 forms part of the dry gas chamber DGS. This surface can also be layered with ionizable compounds S when it is heat-shrinkable to form its shape by hot spraying on it with a stream of particles of ionizable compounds carried by heated air at high shock pressure as it is thermally shrinked to form its shape on the matrix. The dry gas DG is preferably provided inside the dry gas chamber DGS at a pressure just below atmospheric pressure and also fills the dry gas chamber DGS, creating a small pressure difference between the dry gas chamber DGS (lower pressure) and the moisturizing liquid chamber W.

In FIG. 16 shows the device 10 according to the fourth embodiment when the coolant F is driven.

Manufacturing Method of the Third Embodiment

This method is essentially the same as the steps required for the first embodiment, with minor differences, while providing a standard food product container 20.

As before, a closure sleeve seal 121 is provided, and the closure sleeve seal 121 is unfolded and placed circumferentially around the side wall 100 of the food container in a plane parallel to the diametral plane of the food container 20 and to connect around the top wall seam 114 food container.

As before, the dry gas seal 123 is provided, unfolded and placed circumferentially and tightly around the food container top wall 107 about 20 mm below the closure sleeve seal 121 in a plane parallel to the center plane of the food container 20 for connection around the side wall 100 of the food container.

The inner sleeve member 102 is cup-shaped as previously described and is provided to frictionally cover and fit against the side wall 100 of the food container so that it only covers the dry gas seal 123. As before, the absorbent member 140 is optionally provided and attached to the outward facing wall of the side wall 105 of the inner sleeve member.

Humidifier liquid HL is poured into the inner sleeve member 102 to fill the humidifier fluid chamber W between the food container and the inner sleeve member 102 to just below the dry gas seal 123.

Hot air HA is first directed to the inner sleeve member 102 at the location of the dry gas seal 123 to shrink and pinch the inner sleeve member 102 partially around the surface of the dry gas seal 123, after which the hot air HA is removed. This seals the dampening fluid HL and forms a dampening fluid sealed chamber W formed by the annulus between the food container and the inner sleeve member 102 to just below the dry gas seal 123.

As before, the closure sleeve 30 is provided in a cup-shaped structure with a straight side wall 101 of the closure sleeve as shown in FIG. 2.

As before, the side wall 101 of the closure sleeve must be higher than the food container 20 and extend beyond the top wall 107 of the food container by at least 50 mm. The side wall 101 of the closure sleeve element is simply pushed onto the inner sleeve element 102.

As before, the support cylinder 132 is placed to sit on the bottom wall 130 of the closure sleeve member, with the support cylinder openings 137 adjacent to the food container 20 to form an annular holding space 131 for a heat shrinkable vapor absorber and an annular holding space 136 for thermal wax. As before, thermal wax 138 is placed so as to fill the thermal wax holding space 136 and hold the plastic heat shrink vapor absorber D filled into the plastic heat shrink vapor absorber annular holding space 131 .

As before, the food container 20 with the inner sleeve 102, the inner sleeve 102 attached, the seal breaking structure 102, the closure sleeve 121, and the dry gas seal 123 are inserted to fit on the support cylinder 132 inside the closure sleeve 30 .

As before, the cylindrical rod CR is provided with a through hole TH along its entire length and a three-way fitting TWF attached to the through hole TH. As before, the first inlet of the TWF three-way fitting is connected by a DGH dry gas hose for hydraulic connection to the DGC dry gas pressure cylinder via the DGV dry gas valve. As before, the second inlet of the TWF three-way fitting is connected by the vacuum pump hose VPH to the vacuum pump VP through the vacuum valve Vv. As before, the third inlet of the TWF three-way fitting is connected by a wetting fluid hose to the wetting fluid reservoir HLT through the wetting fluid valve HLV.

As before, the outer diameter of the cylindrical rod CR is made to exactly match the closure sleeve 30, and is inserted about 20 mm into the open end of the closure sleeve 30, and the closure sleeve 30 is heat-shrinkable to seal around it. The dampening liquid valve HLV, the dry gas valve DGV and the vacuum valve Vv are closed.

As previously stated, the dry gas valve DGV, set at a low pressure of about 6895 Pa (1 psi) and the vacuum valve Vv is first opened to allow the dry gas GS to flood the inside of the closure sleeve 30 to remove any wet air and gases inside the inner liner 102, the dry gas chamber DGS and the inside of the closure liner 30 using a VP vacuum pump. After a few seconds of purge, the dry gas valve DGV is turned off to allow the vacuum pump VP to slightly thin the dry gas DG remaining in the closure sleeve 30 to just below ambient atmospheric pressure. A shut-off valve may be provided to control the pressure, but the vacuum pump VP itself may be configured to provide the required vacuum.

The hot air HA from the heat source HS is now directed to the location of the seal portion 108 of the food closure sleeve for the side wall 101 of the closure sleeve to be compressed and clamped around the closure seal 121, after which the hot air HA is removed. This densifies and forms the dry gas GS in the dry gas chamber DGS.

Then, the excess material of the closure sleeve 30, which is attached to the cylindrical rod CR, is cut off to create the side wall end 110 of the closure sleeve. The device 10 is now ready for use.

How the device works

It is assumed that the cooling activation means 40 is activated by pressing the finger f to deform the dry gas seal 123 before the food outlet means 113 is used. However, if the food outlet means 113 is used before the cooling activation means 40, it is expected that the pressure drop due to the lack of a seal in the food P as well as inside the carbonated food container 20 will cause the side wall 100 of the food container to relax. and thereby jeopardize the integrity of the seal formed by the dry gas seal 123 between the inner sleeve member 102 and the side wall 101 of the closing sleeve member, and a slight underpressure of the dry gas GS will cause a pressure difference between the dry gas chamber DGS (lower pressure) and chamber W for moisturizing liquid. In any case, the cooling activating means 40, the humidifying liquid HL will naturally cause the humidifying liquid vapor Vw to evaporate from the humidifying liquid chamber W into the dry gas chamber DGS. A slight vacuum in the dry gas GS will cause a pressure difference between the dry gas chamber DGS (lower pressure) and the dampening chamber W. In any case, the cooling activating means 40, the humidifying liquid vapor Vw will naturally be forced to evaporate and enter the dry gas chamber DGS due to the pressure difference between the dry gas chamber DGS and the humidifying liquid chamber W. This starts the cooling process by evaporating the vapor Vw of the dampening liquid into the dry gas GS. The same happens when the food outlet means 113 is used before the cooling activation means 40 . The retention of the dry gas seal 123 on the side wall 100 of the food container is loosened when the pressure of the saturated carbon dioxide is released from the food P, and a slight vacuum of the dry gas GS will cause a pressure differential between the dry gas chamber DGS (lower pressure) and chamber W for moisturizing liquid. In any case, the cooling activation means 40, the humidifying liquid vapor Vw will naturally be forced to enter the dry gas chamber DGS. The humidifying liquid vapor Vw passes into the dry gas chamber DGS, which contains the dry gas DG. The dry gas DGS chamber is expected to contain chemical compounds S within it. This causes additional endothermic cooling. The dry gas GS evaporates the humidifying liquid HL into the humidifying liquid vapor Vw, and evaporative cooling occurs. The dry gas DG absorbs the vapor Vw of the humidifying liquid, which lowers the dew point temperature of the dry gas DG, and it becomes a wet gas. The heat of vaporization H is carried away by the dry gas DG as it becomes wet and lowers its dew point temperature. As before, the shrinkable plastic vapor absorber D is heated as it absorbs the humidifying liquid vapor Vw, and the annular holding space wall 133 for the shrinkable plastic vapor absorber, which is stretched by stretch molding, responds to the temperature increase therein by deformation and shrinkage of its area.

As before, when heated, the annular containment space wall 133 for the heat shrinkable plastic vapor absorber shrinks over its area and moves outward from the domed bottom wall 22 of the food container, causing the volume of the dry gas chamber DGS to expand and thus creating substantially lower vapor pressure in a fixed amount of rarefied dry gas DG in the dry gas chamber DGS. This reduces the vapor pressure of the dry gas DG in the dry gas chamber DGS. The pressure in the dry gas chamber DGS is now lower, and therefore the humidifying liquid vapor Vw is drawn into the dry gas chamber DGS at an accelerated rate. This deformation of the annular containment space wall 133 for the heat shrinkable plastic vapor absorber continues with continued release of more heat of vaporization h, and causing the annular containment wall wall 133 for the heat shrinkable vapor absorber tends to flatten and thereby increase the volume of the dry gas chamber DGS relative to its original volume. Deformation and flattening of the annular containment space wall 133 for the shrink plastic vapor absorber causes the dry gas DGS chamber to expand , and since there is a fixed amount of dry DG gas in the dry gas DGS chamber, a lower pressure is generated inside the dry gas DGS chamber. The annular holding space 131 for the heat shrinkable plastic vapor absorber is also made large by flattening the wall 133 of the annular holding space for the heat shrinkable vapor absorber. As before, this causes the plastic heat shrink vapor absorber D to continuously shift, move, descend, and spread over the flattened wall 133 of the annular holding space for the plastic heat shrink vapor absorber. This spreading drives the vapor absorber D to shrink the plastic and makes it more efficient as it occupies a larger surface area. Thus, the dry gas DG is an electromotive means of transferring heat for the wetting liquid vapor Vw to the plastic heat shrink vapor absorber D without the need for a vacuum.

The combination of wetting liquid HL and vapor absorber D for heat shrinkable plastic is shown in table 1 below:

Table 1 Hydrating Liquid HL Dry gas GS Steam Absorber D for Heat Shrink Plastic Purified water Air, carbon dioxide. Silica gel, 4a ^o molecular sieves, clay desiccants such as montmorillonite clays, calcium oxide, calcium sulfide. Carbon sieves. Phosphorus pentoxide and montmorillonite clays
Phosphorus pentoxide and carbon. Ammonia water solution gaseous nitrogen Water,
sodium thiocyanate,
Monomethylamine water, lithium nitrate,
molecular sieves 4a ^o . Ethanol-water mixtures Air Molecular sieves 5a ^o ,
Carbon sieves

In FIG. 16 shows yet another embodiment of the third embodiment with the dry gas seal 123 positioned near the center line on the sidewall 100 of the food container to make room above the wetting fluid chamber to contain dissolving DCC chemicals above the dry gas seal 123. In FIG. 16 also shows an outwardly projecting heat shrink protrusion 141 which forms the bottom wall of the inner sleeve member 102. The heat shrink protrusion 141 is an example of an outwardly projecting structure relative to the food container 20 that increases the volume of the dry gas chamber DGS when the heat absorber D heats the steam to shrink the plastic, while at the same time reducing the volume of the humidifying liquid chamber W. This acts as a pump for the HL moisturizing fluid, rising and interacting with the dissolving DCC chemistries, providing endothermic cooling through their solvation. At the same time, the dry gas DG will cause the humidifying liquid HL to evaporate to the humidifying liquid vapor Vw, and cause more evaporative cooling. Thus, by adjusting the amount of HL wetting fluid pumped into the dissolving DCC chemistries and the evaporation rate of the HL wetting fluid, the dehumidification and dissolution of the dissolving DCC chemistries can be controlled to provide re-cooling using the same amount of chemicals to repeat the solvation and cooling process. .

Claims (26)

1. Device (10) for self-cooling of the container, containing: a food product container (20) comprising a food product container wall (100) with an outer wall surface of the food product container; a first chamber connected to said food product container (20) and containing a moisturizing liquid; a second chamber extending over at least a portion of said outer surface of the food container wall and in thermal communication with said outer surface of said food container wall, said second chamber containing a dry gas and an endothermic chemical compound; a barrier structure sealing said first chamber from said second chamber; and a dampening fluid release mechanism for opening a hydraulic connection between said first chamber and said second chamber in said barrier structure so that, upon operation of said dampening fluid outlet mechanism, the dampening fluid is released into said second chamber, allowing said dampening fluid to evaporate into said dry gas in the form of vapor of moisturizing liquid inside said second chamber and thereby transfer heat from said food container (20) to said vapor of moisturizing liquid cooling said food container (20) and dissolve at least a part of said endothermic chemical compound thereby removing heat from said food container (20) to further cool said food container (20). 2. The device (10) according to claim 1, characterized in that said food product container (20) comprises a product outlet (112) and a product outlet mechanism (113) configured to operate to release the food product through said outlet. product opening (112). 3. Device (10) according to claim 2, characterized in that said food product container (20) comprises a cylindrical side wall of the food product container, an upper wall of the food product container (107) and a bottom wall of the food product container (22 ), wherein said top wall of the food product container (107) contains said product outlet (112). 4. Device (10) according to claim 3, characterized in that said second chamber extends over said bottom wall (22) of said food product container (20). 5. The device (10) according to claim 4, containing: a closing sleeve element (101) with a wall of the closing sleeve element essentially impervious to liquids, vapors and gases, wherein said wall of the closing sleeve element is spaced apart from said wall of the food product container (100) and contains a sealing part of the closing sleeve element ( 108) rotatably sealed with said food container wall (100) and forming an enclosed space between said food container wall (100) and said closing sleeve member (101), said closed space containing and forming said first chamber and said second chamber and contains said barrier structure between said first chamber and said second chamber. 6. Device (10) according to claim 5, further comprising an elongated grip (111) extending upwardly over said closure sleeve (101), wherein said closure sleeve (101) is rotatable relative to said food container wall (100), and wherein said barrier structure comprises an annular structure within said enclosed space providing sealing contact with said food container wall (100) and said closing sleeve member (101) and slidable relative to said food container wall. of the product (100), and wherein said wetting liquid release mechanism comprises a protrusion (103) on said wall of the food product container (100) wider than said annular structure, rotatably aligned with said annular structure; so as to capture said elongate grip (111) and grip said closure sleeve (101), and rotate said elongate grip (111) and thus said food container (20) relative to said closure sleeve (101), moving said annular structure relative to said protrusion (103) to a position where said annular structure passes over said protrusion (103) to open hydraulic communication between said first chamber and said second chamber. 7. Device (10) according to claim 5 or 6, characterized in that said barrier structure comprises a dry gas sealing structure (123) extending circumferentially around said side wall of the food product container (100) and spaced apart by a distance below said the sealing part of the closing sleeve element (108), so that the specified first chamber is defined above the specified sealing structure for dry gas (123), and the specified second chamber is defined below the specified sealing structure for dry gas (123), and the specified device further comprises an internal sleeve element (102) provided in said second chamber between said food container wall (100) and said closure sleeve (101), said closure sleeve (101) being impregnated with an endothermic chemical compound. 8. Device (10) according to any one of the preceding claims, characterized in that the endothermic chemical compound is potassium chloride, ammonium chloride or ammonium nitrate. 9. Device (10) according to any one of the preceding claims, characterized in that said wetting liquid contains water or dimethyl ether. 10. Device (10) according to any of the preceding claims, characterized in that said dry gas contains one of substantially dry air, substantially dry nitrogen and substantially dry carbon dioxide. 11. Device (10) according to claim 1, characterized in that said food container is a jar or bottle. 12. Device (10) according to any one of the preceding claims, characterized in that the pressure in the second chamber is below ambient atmospheric pressure and below the pressure in the first chamber. 13. Device (10) according to any of the preceding claims, characterized in that the dry gas has a dew point below -12°C (10°F) at ambient atmospheric pressure. 14. A method for manufacturing a device (10) for self-cooling a container, as stated in paragraph 1, including: providing a food product container (20) comprising a food product container wall (100) with an outer wall surface of the food product container; forming a first chamber connected to said food container (20) and containing a moisturizing liquid; forming a second chamber extending over at least a portion of said outer wall surface of the food container and in thermal communication with said outer wall surface of the food container, said second chamber containing a dry gas and an endothermic chemical compound; providing a barrier structure sealing said first chamber from said second chamber; providing a dampening fluid release mechanism for opening a hydraulic connection between said first chamber and said second chamber in said barrier structure such that, upon operation of said dampening fluid outlet mechanism, the dampening fluid is released into said second chamber, allowing said dampening fluid to evaporate into said dry gas in the form of vapor of moisturizing liquid inside said second chamber and thereby transfer heat from said food container (20) to said vapor of moisturizing liquid cooling said food container (20) and dissolve at least a part of said endothermic chemical compound thereby removing heat from said food container (20) to further cool said food container (20).

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