TW202214127A - Inhalation device, control method and program - Google Patents

Abstract

The present invention provides a structure and a method that can further improve quality of experience obtained by using an inhalation device. An inhalation device of the present invention includes a heating portion that heats a base material to generate aerosol; and a control portion that controls an operation of the heating portion according to a heating profile in which time series changes of a target temperature that is the target value of the temperature of the heating portion; wherein the heating profile includes a plurality of slots that are consecutive time periods along the time axis, a plurality of switching conditions are set for the slots, and the control portion switches the slot when any one of the plurality of switching conditions set for the slot is satisfied, and controls the operation of the heating portion according to the slot after switching.

Description

Smoking device, control method and program

The present invention relates to a tasting device, a control method and a program.

Smoking devices, such as electronic cigarettes and nebulizers, that generate substances for users to sip are increasingly popular. For example, the inhalation device uses a substrate comprising a mist source for generating aerosol (also known as aerosol) and a fragrance source for imparting aroma components to the generated mist, etc., to produce aroma components. of mist. The user can taste the aroma by inhaling the mist with aroma components generated by the inhalation device.

The inhalation device heats the substrate according to the heating profile of the prescribed heating action to generate mist. The content of the heating settings has a large impact on the quality of the experience with the tasting device. Therefore, various heating setting contents are being examined. For example, the following Patent Document 1 discloses a heating setting content in which the temperature reaches the highest temperature after the start of heating, and then gradually lowers the temperature.

[Prior Art Literature]

[Patent Literature]

Patent Document 1: WO 2020/084773

However, it is still desirable to further improve the quality of experience of the use of the tasting device.

Therefore, the present invention has been developed in view of the above-mentioned problems, and an object of the present invention is to provide a structure and a method that can further improve the quality of experience in the use of a tasting device.

In order to solve the above-mentioned problems, according to one aspect of the present invention, there is provided a drinking device including: a heating unit that heats a base material to generate mist; and a control unit that is defined as belonging to The heating setting content of the time-series change of the target temperature of the temperature of the heating part, which controls the operation of the heating part; wherein, the heating setting content includes a plurality of time periods belonging to a continuous time interval along the time axis; for The aforementioned period is set with a plurality of switching conditions; when any one of the aforementioned multiple switching conditions set for the aforementioned period is satisfied, the aforementioned control portion switches the aforementioned period, and controls the aforementioned heating portion according to the aforementioned aforementioned period after switching. action.

The control unit may switch to the one corresponding to the elapsed time when any one of the plurality of switching conditions set for the time period corresponding to the elapsed time after starting the control of the operation of the heating unit is satisfied. The next aforementioned period of time, wherein the control of the action of the aforementioned heating part is based on the aforementioned heating setting content.

The aforementioned target temperature at the end of the aforementioned period may also be set for the aforementioned period.

The control unit may control the operation of the heating unit according to the target temperature set for the time period after the switching when the time period has been switched.

The aforementioned plurality of switching conditions may also include that a time corresponding to the duration of the aforementioned period has elapsed.

The foregoing switching conditions may also include detecting the action of the user inhaling the foregoing mist.

The control unit may also shorten the time length of the heating setting content when the user's action of inhaling the mist is detected.

The control unit may shorten the time length of the heating setting content by a time length corresponding to the time length remaining from the time when the user's action of inhaling the mist is detected to the end of the time period corresponding to the time point.

In at least a part of the plurality of aforementioned time periods included in the aforementioned heating setting content, the aforementioned target temperature may also be different between two consecutive aforementioned aforementioned time periods.

In at least a part of the plurality of aforementioned time periods included in the aforementioned heating setting content, the aforementioned target temperature may be the same between two consecutive aforementioned aforementioned time periods.

The aforementioned target temperature set for the aforementioned period may also be higher than or equal to the aforementioned target temperature set for other aforementioned periods successively preceding the aforementioned period.

The aforementioned heating setting content may also include two or more than fifteen or less of the aforementioned time periods.

The time length of the aforementioned period may also be more than 10 seconds and less than 25 seconds.

The time lengths of at least two of the plurality of the aforementioned time periods included in the aforementioned heating setting content may also be different from each other.

The time lengths of at least two of the aforesaid time periods of the plurality of the foregoing time periods included in the foregoing heating setting content may also be the same.

The heating setting content may also include an initial temperature rise interval, an intermediate temperature drop interval, and a re-heating interval in sequence; the target temperature set for the initial temperature drop interval is higher than the initial value; the target temperature set for the midway temperature drop interval is lower than the aforesaid target temperature set for the previous time interval of the midway cooling interval; the aforesaid target temperature set for the aforesaid reheating interval is higher than the aforesaid target temperature set for the previous time interval of the aforementioned reheating interval ; The aforementioned time period is set in the aforementioned re-heating interval.

The above-mentioned heating setting content may also include an initial temperature rise interval, a temperature maintenance interval, an intermediate temperature drop interval and a re-heating interval in sequence; the target temperature set for the initial temperature rise interval is higher than the initial value; for the temperature maintenance interval set The aforementioned target temperature is the same as the aforementioned target temperature set for the previous time interval of the aforementioned temperature maintenance interval; the aforementioned target temperature set for the aforementioned midway cooling interval is higher than that set for the previous time interval of the aforementioned en route cooling interval. The target temperature is low; the target temperature set for the re-warming interval is higher than the target temperature set for the previous time interval of the re-warming interval; the time period is set in the re-warming interval.

The control unit may also perform control in such a manner that the heating unit is not supplied with power during the cooling section on the way.

The aforementioned initial temperature rise interval may also include a first temperature rise interval and a second temperature rise interval following the first temperature rise interval; the first temperature rise interval and the second temperature rise interval have different temperature rise ranges per unit time; the first temperature rise interval The range of temperature rise per unit time in the interval is before dividing the difference between the target temperature set for the first temperature rise interval and the initial value The value obtained from the time length of the first heating interval; the heating amplitude per unit time of the second heating interval is the combination of the target temperature set for the second heating interval and the setting for the first heating interval The value obtained by dividing the difference between the aforementioned target temperatures by the time length of the aforementioned second heating interval.

The temperature increase width per unit time in the second temperature increase interval may also be smaller than the temperature increase width per unit time in the first temperature increase interval.

The aforementioned initial temperature increase interval may also include a temperature maintenance interval at the end; the aforementioned target temperature set for the aforementioned temperature maintaining interval may also be the same as the aforementioned target temperature set for the previous time interval of the aforementioned temperature maintaining interval.

When comparing the absolute values of the amount of change of the target temperature per unit time in each of the initial temperature rise interval, the midway temperature drop interval, and the rewarming interval, it can be concluded that the reheating interval is the smallest, the midway temperature drop interval is the next smallest, and the reheating interval is the second smallest. The initial temperature rise interval is the largest; the absolute value of the change amount of the target temperature per unit time in the initial temperature rise interval can be obtained by dividing the absolute value of the difference between the target temperature and the initial value set for the initial temperature rise interval by the aforesaid The value obtained from the time length of the initial temperature rise interval; the absolute value of the change amount of the target temperature per unit time in the midway temperature drop interval can be obtained by combining the target temperature set for the midway temperature drop interval and the midway temperature drop The absolute value of the difference between the above-mentioned target temperatures set in the previous time interval of the interval, divided by the time length of the above-mentioned midway cooling interval; the absolute value of the change of the above-mentioned target temperature per unit time in the above-mentioned re-heating interval The value can be obtained by dividing the absolute value of the difference between the target temperature set for the reheating interval and the target temperature set for the previous time interval of the reheating interval by the time length of the reheating interval value.

When comparing the time lengths of the time intervals of the initial temperature rise interval, the midway temperature drop interval, and the reheat rise interval, the midway temperature drop interval is the shortest, the initial temperature rise interval is the second shortest, and the reheat rise interval is the longest.

The aforesaid tasting device may further be provided with a chamber for accommodating the aforementioned substrate; the aforementioned chamber includes an opening for inserting the aforementioned substrate and a holding portion for holding the aforementioned substrate; the aforementioned holding portion includes a pressing portion for pressing the aforementioned substrate. A part of the pressing part and the non-pressing part; the heating part can be arranged on the outer surface of the pressing part.

The control unit may control the operation of the heating unit according to the deviation between the target temperature and the actual temperature of the heating unit corresponding to the elapsed time after the start of the control of the operation of the heating unit, wherein the operation of the heating unit is controlled. Control is based on the aforementioned heating settings.

In addition, in order to solve the above-mentioned problems, according to another aspect of the present invention, there is provided a control method for controlling an inhalation device having a heating portion for heating a substrate to generate mist, the control method comprising: The step of controlling the operation of the heating unit according to the heating setting content that defines the time-series change of the target temperature belonging to the target temperature value of the heating unit; a plurality of time periods; a plurality of switching conditions are set for the aforesaid time periods; the step of controlling the action of the heating part includes switching the aforesaid time periods when any one of the aforesaid plurality of switching conditions set for the aforesaid time periods is satisfied, and according to the switching The operation of the heating portion is controlled in the preceding period after that.

Furthermore, in order to solve the above-mentioned problems, according to yet another aspect of the present invention, there is provided a program for executing a computer for controlling an inhalation device having a heating unit for heating a substrate to generate mist: A target that specifies a target value of the temperature belonging to the above-mentioned heating section The heating setting content of the time-series change of temperature, and the steps of controlling the action of the heating part; wherein, the heating setting content includes a plurality of time periods belonging to a continuous time interval along the time axis; Switching conditions; the step of controlling the action of the heating part includes switching the time period when any one of the plurality of switching conditions set for the time period is satisfied, and controlling the action of the heating part according to the switched time period .

According to the present invention as described above, there is provided a configuration and a method that can further improve the quality of the experience of using a tasting device.

21: Line

30: Heater assembly

32: top cover

40: Heating part

40a: Part 1

40b: Part II

42: Heating element

44: Electrical insulation components

48: Electrodes

50: Chamber

52: Opening

54: Non-retaining department

56: Bottom

56a: Bottom wall

56b: Sidewall

58: The first guide

58a: Conical face

60: Keeping Department

62: Press part

62a: inner surface

62b: outer surface

66: Non-pressing part

66a: inner surface

66b: External surface

67: void

70: Insulation part

71: Junction

80: Interior space

100: Suction device

111: Power Department

112: Sensor part

113: Notification Department

114: Memory Department

115: Communications Department

116: Control Department

150: Rod type substrate

151: Substrate Department

152: suction mouth

190A: Airflow

190B: Airflow

190C: Airflow

S1 to S4: Period

FIG. 1 is a schematic diagram schematically showing an example of the configuration of a tasting device.

FIG. 2 is a diagram schematically showing the physical structure of the tasting device of this embodiment.

FIG. 3 is a perspective view of the heater assembly shown in FIG. 2 .

Figure 4 is a perspective view of the chamber.

FIG. 5 is a cross-sectional view of the chamber as seen in the direction of arrows 4-4 in FIG. 4 .

FIG. 6 is a cross-sectional view of the chamber as seen in the direction of arrows 5-5 in FIG. 5 .

7 is a longitudinal cross-sectional view of a chamber including a non-pressing portion in a state where the rod-shaped base material is held by the holding portion.

8 is a longitudinal cross-sectional view of a chamber including a pressing portion in a state where the rod-shaped base material is held by the holding portion.

FIG. 9 is a cross-sectional view of the chamber as seen from the direction of arrows 7-7 in FIG. 8 .

FIG. 10 is a graph showing an example of a time-series change in the actual temperature of the heating unit 40 that operates according to the heating setting contents shown in Table 1. FIG.

FIG. 11 is a flowchart showing an example of the flow of processing performed by the tasting device of the present embodiment.

FIG. 12 is a graph showing an example of a time-series change in the actual temperature of the heating unit 40 that operates according to the heating setting contents shown in Table 2. FIG.

FIG. 13 is a graph showing an example of a time-series change of the actual temperature of the heating unit 40 that operates according to the heating setting contents shown in Table 3. FIG.

FIG. 14 is a graph showing an example of a time-series change in the actual temperature of the heating unit 40 that operates according to the heating setting contents shown in Table 4. FIG.

FIG. 15 is a graph showing an example of a time-series change of the actual temperature of the heating unit 40 that operates according to the heating setting contents shown in Table 5. FIG.

FIG. 16 is a graph showing an example of a time-series change of the actual temperature of the heating unit 40 that operates according to the heating setting contents shown in Table 6. FIG.

FIG. 17 is a graph showing an example of a time-series change in the actual temperature of the heating unit 40 that operates according to the heating setting contents shown in Table 6. FIG.

FIG. 18 is a graph showing an example of a time-series change in the actual temperature of the heating unit 40 that operates according to the heating setting contents shown in Table 6. FIG.

Hereinafter, the preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings. In this specification and the drawings, components having substantially the same functional configuration are denoted by the same reference numerals to omit overlapping descriptions.

<<1. Configuration example of a tasting device>>

A smoking device is a device that produces a substance for a user to taste. Hereinafter, the case where the substance generated by the inhalation device is mist will be described. In addition, the substance produced by the inhalation device can also be a gas.

FIG. 1 is a schematic diagram schematically showing an example of the configuration of a tasting device. As shown in FIG. 1 , the drinking device 100 of this configuration example includes a power supply unit 111 , a sensor unit 112 , a notification unit 113 , a memory unit 114 , a communication unit 115 , a control unit 116 , a heating unit 40 , a holding unit 60 , and a Insulation part 70 .

The power supply unit 111 stores electric power. Furthermore, the power supply unit 111 supplies electric power to each constituent element of the inhalation device 100 according to the control of the control unit 116 . The power supply unit 111 may be formed of a rechargeable battery such as a lithium ion secondary battery, for example.

The sensor unit 112 acquires various kinds of information related to the tasting device 100 . For example, the sensor unit 112 is composed of a pressure sensor such as a microphone capacitor, a flow sensor, a temperature sensor, or the like, and acquires a value that changes with the user's suction. For another example, the sensor portion 112 is constituted by an input device such as a button or a switch that accepts input of information from the user.

The notification unit 113 notifies the user of the information. The notification unit 113 is constituted by, for example, a light-emitting device that emits light, a display device that displays an image, a sound output device that outputs sound, a vibration device that vibrates, and the like.

The memory unit 114 stores various information necessary for the operation of the inhalation device 100 . The memory unit 114 is composed of a non-volatile memory medium such as a flash memory (fresh memory).

The communication unit 115 is a communication interface that can perform communication conforming to any communication standard of wired or wireless. As the above-mentioned communication standard, for example, Wi-Fi (registered trademark) or Bluetooth (registered trademark) can be used.

The control unit 116 functions as an arithmetic processing device and a control device, and controls all operations in the tasting device 100 according to various programs. The control unit 116 is realized by electronic circuits such as a CPU (Central Processing Unit, central processing unit) and a microprocessor.

The holding portion 60 holds the stick-type base material 150 . The holding part 60 holds the rod-shaped base material 150 inserted into the internal space 80 from the opening 52 formed in the internal space 80 of the tasting device 100 to communicate with the external space.

The rod-shaped base material 150 includes a base material portion 151 and a suction port portion 152 . The base material portion 151 includes a mist source. The mist is generated by atomizing the mist source. The mist sources are liquids such as polyols such as glycerin and propylene glycol, and water. The aerosol source may contain tobacco-derived or non-tobacco-derived flavor components. When the inhalation device 100 is a medical inhaler such as a nebulizer, the mist source may contain a drug. In addition, the mist source is not limited to a liquid, and may be a solid. In a state where the rod-shaped base material 150 is held in the holding part 60 , at least a part of the base material part 151 is accommodated in the inner space 80 , and at least a part of the suction port part 152 protrudes from the opening 52 . The user sucks while holding the suction port 152 protruding from the opening 52, and the mist generated from the base material 151 reaches the user's mouth.

The heating unit 40 heats the mist source, atomizes the mist source, and generates mist. For example, the heating part 40 is formed in a film shape, and is arranged to cover the outer periphery of the holding part 60 . Therefore, when the heating portion 40 generates heat, the base material portion 151 of the rod-shaped base material 150 is heated from the outer periphery to generate mist. The heating unit 40 generates heat when power is supplied from the power supply unit 111 .

The heat insulating portion 70 prevents the heat generated by the heating portion 40 from being transferred to other constituent elements. For example, the heat insulating portion 70 is formed of a vacuum heat insulating material, an aerogel heat insulating material, or the like.

Hereinafter, the user's act of inhaling the mist generated by the inhalation device is simply referred to as "sucking" or "puffing". In addition, the action of the user inhaling is also referred to as "puffing action" hereinafter.

<<2. Features of technology>>

(1) The structure of pressing the base material while heating

The tasting device 100 of the present embodiment has a configuration in which the rod-shaped base material 150 is pressed and heated. Hereinafter, this configuration will be described in detail.

FIG. 2 is a diagram schematically showing the physical structure of the tasting device 100 of the present embodiment. As shown in FIG. 2 , the tasting device 100 has a heater assembly 30 , and the heater assembly 30 includes a heating part 40 and a holding part 60 . As shown in FIG. 2 , in a state where the rod-shaped base material 150 is held by the heater assembly 30 (more specifically, held by the holding portion 60 ), there is a gap between the heater assembly 30 and the rod-shaped base material 150 . There are gaps. When the user sucks while holding the rod-shaped base material 150 , the air flowing in from the opening 52 flows into the inside of the rod-shaped base material 150 from the end of the base material part 151 through the gap, and then flows from the suction port part 152 The end flows out into the user's mouth. That is, the air inhaled by the user flows in the order of the air flow 190A, the air flow 190B, and the air flow 190C, and is introduced into the user's oral cavity in a state of being mixed with the mist generated from the rod-shaped base material 150 .

FIG. 3 is a perspective view showing the heater assembly 30 shown in FIG. 2 . As shown in FIG. 3 , the heater assembly 30 has a top cover 32 , a heating portion 40 and a chamber 50 . The chamber 50 is configured to accommodate the rod-shaped base material 150 . The heating unit 40 is configured to heat the rod-shaped base material 150 accommodated in the chamber 50 . The top cover 32 can be configured to have a guiding function when the rod-shaped base material 150 is inserted into the chamber 50 , and at the same time, the chamber 50 can be fixed to the tasting device 100 .

FIG. 4 shows a perspective view of the chamber 50 . FIG. 5 shows a cross-sectional view of the chamber 50 as seen from the direction of the arrows 4-4 in FIG. 4 . FIG. 6 shows a cross-sectional view of the chamber 50 as seen from the direction of the arrows 5-5 in FIG. 5 . As shown in FIGS. 4 and 5 , the chamber 50 includes an opening 52 into which the rod-shaped base material 150 is inserted, and a holding portion 60 for holding the rod-shaped base material 150 . The cavity 50 is formed as a hollow member surrounding the inner space 80 in which the rod-shaped base material 150 is accommodated. The hollow member may be a bottomed cylindrical member. The hollow member may also be a bottomless cylindrical body. The chamber 50 is preferably made of metal with high thermal conductivity, and can be formed of stainless steel, for example. In this way, the rod-shaped base material 150 can be efficiently heated from the chamber 50 .

As shown in FIGS. 5 and 6 , the holding portion 60 includes a pressing portion 62 and a non-pressing portion 66 that press a part of the rod-shaped base material 150 . The pressing portion 62 has an inner surface 62a and an outer surface 62b. The non-pressing portion 66 has an inner surface 66a and an outer surface 66b. As shown in FIG. 3 , the heating part 40 is arranged on the outer surface 62 b of the pressing part 62 . The heating portion 40 is preferably disposed on the outer surface 62b of the pressing portion 62 without a gap.

The opening 52 of the chamber 50 is preferably capable of receiving the rod-type substrate 150 without pressing. The opening of the cavity 50 on the surface orthogonal to the longitudinal direction of the cavity 50 , in other words, on the surface orthogonal to the direction in which the rod-shaped substrate 150 is inserted into the cavity 50 or the direction in which the entire side surface of the cavity 50 extends The shape of 52 can be polygonal or elliptical, but a circular shape is preferred.

As shown in FIGS. 4 , 5 and 6 , in this embodiment, the chamber 50 has two or more pressing portions 62 in the circumferential direction of the chamber 50 . As shown in FIGS. 5 and 6 , the two pressing portions 62 of the holding portion 60 face each other. The distance between at least a portion of the inner surfaces 62 a of the two pressing portions 62 is preferably smaller than the width of the portion of the rod-shaped base material 150 inserted into the cavity 50 disposed between the pressing portions 62 . As shown in the figure, the inner surface 62a of the pressing portion 62 is flat.

As shown in FIG. 6 , the inner surface 62a of the pressing portion 62 has a pair of plane pressing surfaces facing each other, and the inner surface 66a of the non-pressing portion 66 has both ends connected to the pair of flat pressing surfaces, and the facing A pair of curved non-pressing surfaces. As shown in the figure, the curved non-pressing surface may have an arc-shaped cross section as a whole on a surface orthogonal to the longitudinal direction of the chamber 50 . As shown in FIG. 6 , the holding portion 60 is formed of a metal cylindrical body having a uniform thickness.

7 is a longitudinal cross-sectional view of the chamber 50 including the non-pressing portion 66 in a state where the rod-shaped base material 150 is held by the holding portion 60 . 8 is a longitudinal cross-sectional view of the chamber 50 including the pressing portion 62 in a state where the rod-shaped base material 150 is held by the holding portion 60 . FIG. 9 is a cross-sectional view of the chamber 50 seen in the direction of the arrows 7-7 in FIG. 8 . FIG. 9 shows a cross section of the rod-shaped base material 150 in a state before being pressed, so that it is easy to understand the state of the rod-shaped base material 150 being pressed at the pressing portion 62 .

The gap 67 between the inner surface 66 a of the non-pressing portion 66 and the rod-shaped base material 150 shown in FIG. 9 is the part where the rod-shaped base material 150 is held by the holding part 60 and the rod-shaped base material 150 is pressed 62 is pressed and deformed, but it is still substantially maintained. The gap 67 can communicate with the opening 52 of the chamber 50 and the end face of the rod-shaped base material 150 (the end face on the lower side in FIGS. The gap 67 can also be said to be related to the opening 52 of the cavity 50 and the end face of the rod-shaped substrate 150 located in the cavity 50 and located farther from the opening 52 of the cavity 50 ( FIG. 7 and FIG. 7 ). 8, the lower end face, that is, the end face of the base material portion 151) communicates with each other. and, It will be formed from the opening 52 of the chamber 50 through the gap 67 and the inside of the rod-shaped substrate 150 and then to the end face of the rod-shaped substrate 150 positioned outside the chamber 50 (the end face on the upper side in FIGS. 7 and 8 , also That is, the air flow path of the end surface of the suction port 152). Therefore, it is not necessary to separately provide a flow path for introducing the air to be supplied to the rod-shaped base material 150 in the inhalation device 100, so that the structure of the inhalation device 100 can be simplified. Furthermore, since a part of the non-pressing portion 66 where the void 67 is formed is exposed, the cleaning of the flow path can be easily performed. In addition, the air is heated during the passage of the air through the gap 67, so not only can the heat released by the heating part 40 be effectively used to improve the heating efficiency, but also the rod-shaped base material 150 can be prevented from being caused by the air flowing in with the suction. Excessive cooling. As a result, in addition to suppressing the power consumption of the heating portion 40, it is possible to prevent a decrease in aroma due to a decrease in the temperature of the rod-shaped base material 150 with suction. From the viewpoint of ventilation resistance, etc., the height of the gap 67 between the inner surface 66a of the non-pressing portion 66 and the rod-shaped base material 150 is preferably 0.1 mm or more and 1.0 mm or less, and more preferably 0.2 mm or more and 0.8 mm or less. It is good, and it is best to be more than 0.3mm and less than 0.5mm.

As shown in FIG. 9 , in the state where the rod-shaped base material 150 is held in the holding part 60 , the distance LA between the inner surface 62 a of the pressing part 62 and the center of the rod _- shaped base material 150 is smaller than the inner surface of the non-pressing part 66 . The distance LB between the surface 66a and the center of the rod _- shaped substrate 150 is short. According to such a configuration, the distance between the heating portion 40 disposed on the outer surface 62b of the pressing portion 62 and the center of the rod-shaped base material 150 can be made shorter than when the pressing portion 62 is not provided. Therefore, the heating efficiency of the rod-shaped base material 150 can be improved.

As shown in FIGS. 4-8 , the chamber 50 has a bottom 56 . As shown in FIG. 8 , the bottom portion 56 is in a form in which at least a part of the end surface of the rod-shaped base material 150 is exposed, and supports a part of the rod-shaped base material 150 inserted into the chamber 50 by the bottom wall 56a. Moreover, the bottom 56 can allow the exposed In the form in which the end surface of the rod-shaped base material 150 communicates with the gap 67, a part of the rod-shaped base material 150 is supported by the bottom wall 56a.

As shown in Figures 5, 7 and 8, the bottom 56 of the chamber 50 has a bottom wall 56a, and may have side walls 56b. The width of the bottom 56 defined by the side wall 56b may gradually narrow toward the bottom wall 56a. As shown in FIGS. 6 and 9 , the inner surface 66 a of the non-pressing portion 66 of the holding portion 60 has a curved shape on a plane orthogonal to the longitudinal direction of the chamber 50 .

The shape of the inner surface 66a of the non-pressing portion 66 on the surface orthogonal to the longitudinal direction of the chamber 50 is preferably such that any position in the longitudinal direction of the chamber 50 is perpendicular to the longitudinal direction of the chamber 50 The shape of the opening 52 on the surface is the same. In other words, the inner surface 66a of the non-pressing portion 66 is preferably formed by extending the inner surface of the cavity 50 where the opening 52 is formed in the longitudinal direction.

As shown in FIGS. 3 to 5 , the chamber 50 preferably has a cylindrical non-holding portion 54 between the opening 52 and the holding portion 60 . In a state where the rod-shaped base material 150 is held by the holding portion 60 , a gap may be formed between the non-holding portion 54 and the rod-shaped base material 150 .

As shown in FIGS. 5 to 9 , the outer peripheral surface of the holding portion 60 preferably has the same shape and size along the entire longitudinal direction of the holding portion 60 (the holding portion on the surface perpendicular to the longitudinal direction of the holding portion 60 ). 60 outer perimeter).

Furthermore, as shown in FIGS. 4 and 5 , the chamber 50 preferably has a first guide portion 58 , and the first guide portion 58 is provided with the inner surface of the chamber 50 where the opening 52 will be formed and the pressing portion 62 . The inner surface 62a of the tapered surface 58a is connected.

As shown in FIG. 3 , the heating unit 40 has a heating element 42 . The heating element 42 may be, for example, a heating track. For example, as shown in FIG. 6 , the outer surface 62b of the pressing portion 62 and the outer surface 66b of the non-pressing portion 66 may be connected to each other at an angle, and the outer surface of the pressing portion 62 may be connected to each other at an angle. A boundary 71 is formed between 62b and the outer surface 66b of the non-pressing portion 66 . The heating line preferably extends in a direction intersecting the extending direction of the junction 71 (the longitudinal direction of the chamber), and preferably extends in a direction at right angles to the extending direction of the junction 71 .

As shown in FIG. 3 , the heating portion 40 preferably has an electrical insulating member 44 covering at least one surface of the heating element 42 in addition to the heating element 42 . In the present embodiment, the electrical insulating member 44 is arranged to cover both sides of the heating element. In addition, it is preferable that the electrical insulating member 44 is arrange|positioned in the area|region of the outer surface of the holding|maintenance part 60. In other words, the electrical insulating member 44 is preferably disposed so as not to protrude from the outer surface of the holding portion 60 on the side of the first guide portion 58 in the longitudinal direction of the chamber 50 . As described above, since the first guide portion 58 is provided between the opening 52 and the pressing portion 62 , in the longitudinal direction of the chamber 50 , the shape of the outer surface of the chamber 50 and the plane perpendicular to the longitudinal direction of the chamber 50 The outer perimeter of the upper chamber will vary. Therefore, by arranging the electrical insulating member 44 on the outer surface of the holding portion 60, the occurrence of deflection can be suppressed.

The heating part 40 is preferably not disposed on the outer surface of the chamber 50 between the opening 52 and the first guide part 58 , that is, the outer surface of the non-holding part 54 , the outer surface of the first guide part 58 and the non-pressing part on at least one selected of the outer surfaces of the portion 66 . The heating part 40 is preferably arranged on the entire outer surface 62 b of the pressing part 62 .

In this embodiment, as shown in FIG. 3 , the inhalation device 100 has a strip-shaped electrode 48 extending from the heating portion 40 . The strip-shaped electrode 48 preferably extends from the flat outer surface 62b of the pressing portion 62 to the outside of the outer surface 62b of the pressing portion 62 when the heating portion 40 is disposed on the outer surface 62b of the pressing portion 62 .

In addition, as shown in FIGS. 3 , 7 and 8 , the heating portion 40 has a first portion 40 a located on the opposite side of the opening 52 and a second portion 40 b located on the side of the opening 52 . Second part 40b The heater power density of the first portion 40a is preferably higher than the heater power density of the first portion 40a. Alternatively, the temperature increase rate of the second portion 40b is preferably higher than the temperature increase rate of the first portion 40a. Alternatively, it is preferable that the heating temperature of the second part 40b is higher than the heating temperature of the first part 40a at any given time. The second portion 40b preferably covers 1/2 or more of the smokable items in the longitudinal direction of the smokable items contained in the rod-shaped base material 150 in a state in which the rod-shaped base material 150 is held by the holding portion 60 . the outer surface of the holding part 60 .

In the embodiment described above, the chamber 50 has a pair of pressing portions 62 facing each other, but the shape of the chamber is not limited to this. For example, the chamber 50 may also have only one pressing portion 62 or more than three pressing portions 62 .

As described above, the tasting device 100 of the present embodiment is held by pressing the rod-shaped base material 150 by the pressing portion 62, and is heated. With such a configuration, various effects described below are produced.

First, the thermal conductivity from the heating portion 40 to the rod-shaped base material 150 is increased. That is, the heating efficiency of the rod-shaped base material 150 can be improved. Since the heating efficiency of the rod-shaped base material 150 is improved, and the temperature of the rod-shaped base material 150 can reach the target temperature quickly, the time required for preliminary heating described later can be shortened. Furthermore, since the heating efficiency of the rod-shaped base material 150 is improved, the followability of the temperature of the rod-shaped base material 150 with respect to the temperature change of the heating part 40 can be improved. As a result, first, the control of the generation amount of mist can be performed more easily. Second, even if the temperature of the rod-shaped base material 150 is lowered due to the user's suction, it can immediately return to the original temperature. Third, the influence of the external environment such as the outside air temperature can be reduced. Fourth, the same temperature change as the temperature change of the heating setting content described later can be easily realized in the rod-shaped base material 150 . Fifth, it is possible to rapidly produce the effect of improving the aroma, which is an effect belonging to the reheating section described later in the content of the heating setting.

In addition, the tasting device 100 of this embodiment is heated from the outer periphery while pressing the rod-shaped base material 150 . With such a configuration, regardless of the shape of the mist source in the rod-shaped base material 150, the above-mentioned improvement in the heating efficiency of the rod-shaped base material 150 and the followability of the temperature of the rod-shaped base material 150 can be achieved. improvement. In addition, with such a configuration, even if there is an error in the shape or size of the rod-shaped base material 150 due to a quality variation that occurs in the manufacturing process of the rod-shaped base material 150 , the above-mentioned rod-shaped base material can be realized. The heating efficiency of the material 150 is improved, and the followability of the temperature of the rod-shaped base material 150 is improved. On the other hand, in a comparative example in which a blade-shaped heating portion is inserted into the rod-shaped base material 150 and the rod-shaped base material 150 is heated from the inside, it is difficult to produce such effects. This is because in this comparative example, even if the rod-shaped base material 150 is pressed from the outer periphery, it is difficult to make the blade-shaped heating part and the mist source in the rod-shaped base material 150 well contact.

In addition, in the tasting device 100 of the present embodiment, the heat insulating portion 70 is arranged so as to surround the heating portion 40 from the outer periphery. In this way, the outer surface 62 b of the pressing portion 62 is closer to the center of the inner space 80 than the outer surface 66 b of the non-pressing portion 66 , so that the outer surface 62 b of the pressing portion 62 and the inner surface of the heat insulating portion 70 are formed between the outer surface 62 b of the pressing portion 62 . The thickness of the air layer is thicker. Alternatively, the thickness of the heat insulating portion 70 overlapping the pressing portion 62 can be made thick. Therefore, the heat insulating effect of the heat insulating portion 70 can be improved.

(2) Heating profile

The tasting device 100 controls the operation of the heating unit 40 according to the heating setting content. The content of the heating setting is information that defines the time-series change of the target temperature belonging to the target value of the temperature of the heating unit 40 . The tasting device 100 controls the operation of the heating unit 40 so as to realize the time-series change of the target temperature specified in the heating setting content. Therefore, mist is generated as planned by the heating setting content. Heat settings are typically designed so that when the user draws The most suitable one is the fragrance that the user can taste when the mist generated by the mold base 150 is generated. Therefore, by controlling the operation of the heating unit 40 according to the content of the heating setting, the aroma that the user can taste can be optimized.

The control unit 116 controls the operation of the heating unit 40 based on the deviation between the target temperature specified in the heating setting content and the actual temperature of the heating unit 40 (hereinafter referred to as the actual temperature). More specifically, the control unit 116 controls the operation of the heating unit 40 according to the deviation between the target temperature and the actual temperature according to the elapsed time after the control of the operation of the heating unit 40 according to the heating setting content is started. The control unit 116 controls the temperature of the heating unit 40 so that the time-series change of the actual temperature of the heating unit 40 is the same as the time-series change of the target temperature of the heating unit 40 defined in the heating setting content. The temperature control of the heating part 40 can be implemented by the well-known feedback control, for example. Specifically, the control unit 116 supplies the electric power from the power supply unit 111 to the heating unit 40 in the form of pulses obtained by pulse width modulation (PWM) or pulse frequency modulation (PFM). In this case, the control unit 116 can control the temperature of the heating unit 40 by adjusting the duty ratio of the power pulse.

In the feedback control, the control unit 116 may control the electric power supplied to the heating unit 40 according to the difference between the actual temperature and the target temperature, for example, the above-mentioned duty ratio. The feedback control can be, for example, a PID control (Proportional-Integral-Differential Controller, proportional-integral-derivative controller). Alternatively, the control unit 116 may perform simple ON-OFF (on-off) control. For example, the control unit 116 can keep the heating unit 40 heated until the actual temperature reaches the target temperature, stop the heating of the heating unit 40 when the actual temperature reaches the target temperature, and execute the heating unit 40 again when the actual temperature drops below the target temperature. heating.

The temperature of the heating part 40 can be quantified by, for example, measuring or estimating the resistance value of the heating resistor constituting the heating part 40 . This is because the resistance value of the heating resistor changes with temperature. The resistance value of the heating resistor can be measured, for example, by measuring the voltage drop across the heating resistor. estimate. The amount of voltage drop in the heating resistor can be measured by a voltage sensor that measures the potential difference across the heating resistor. In another example, the temperature of the heating part 40 can be measured by a temperature sensor provided near the heating part 40 .

The heating according to the heating setting content starts from the time when the operation to instruct the start of heating is detected. An example of an operation for instructing the start of heating is pressing a button provided in the tasting device 100 . Another example of an operation indicating the start of heating is a suction action. Yet another example of the operation indicating the start of heating is receiving a signal from another device such as a smartphone.

After the heating starts, the mist source contained in the substrate will gradually decrease over time. Typically, the heating of the heating unit 40 is stopped when it is assumed that the mist source will be exhausted. As an example of the timing when the mist source is assumed to be exhausted, a predetermined time has elapsed after the control of the operation of the heating unit 40 according to the heating setting content is started. Another example of the point of time when the mist source is assumed to be depleted is the point of time when a predetermined puff, which will be described below, is detected. Yet another example of the time when the mist source is assumed to be exhausted is the time when the button of the inhalation device 100 is pressed. This button is pressed when the user cannot feel a sufficient fragrance, for example.

It is assumed that the period during which a sufficient amount of mist is generated is also referred to as the puffable period. On the other hand, the period from the start of the heating to the start of the suctionable period is referred to as a preliminary heating period. Heating performed during preliminary heating is also referred to as preliminary heating. The user can be notified of the start time and end time of the puffable period. In this case, the user can refer to the notification and perform suction during the suctionable period.

The control unit 116 controls the operation of the heating unit 40 according to the holding state of the rod-shaped base material 150 by the holding unit 60 . More specifically, the control unit 116 controls the operation of the heating unit 40 according to the heating setting in a state where a part of the rod-shaped base material 150 is pressed by the pressing unit 62 of the holding unit 60 . The rod-shaped base material 150 is heated according to the predetermined content. That is, in a state where a part of the rod-shaped base material 150 is pressed by the pressing portion 62 of the holding portion 60, the control unit 116 starts the control of the operation of the heating unit 40 according to the heating setting content, and then controls the operation of the heating unit 40 according to the elapsed time. The amount of power supplied to the heating part 40 is adjusted according to the target temperature, and the heating of the rod-shaped base material 150 by the heating part 40 is controlled. The control unit 116 can also adjust the power supply amount according to the pressing strength of the pressing unit 62 . In addition, the control unit 116 can control the operation of the heating unit 40 so that the operation of the heating unit 40 is not performed on the rod-shaped base material according to the heating setting content in a state where a part of the rod-shaped base material 150 is not pressed by the pressing part 62 of the holding part 60 . 150 is heated (for example, no power is supplied to the heating unit 40). Considering that pressing will increase the heating efficiency of the rod-shaped base material 150 , the operation of the heating unit 40 can be controlled according to the degree of improvement in the heating efficiency of the rod-shaped base material 150 . Thus, a suction experience of very sufficient quality can be provided to the user.

The heating setting content includes a plurality of time intervals that are continuous along the time axis. Each of the plurality of time intervals is set with a target temperature at the end of the time interval. After the control unit 116 starts to control the operation of the heating unit 40 according to the heating setting content, it is based on the difference between the target temperature and the actual temperature set for the time interval corresponding to the elapsed time after the start of the control among the plurality of time intervals. deviation, and the operation of the heating unit 40 is controlled. Specifically, the control unit 116 controls the operation of the heating unit 40 so that the set target temperature is reached at the end of each time interval included in the heating setting content. The following Table 1 shows an example of the content of heating setting.

[Table 1]

The heating setting contents shown in Table 1 are constituted by an initial temperature rise section, an intermediate temperature drop section, and a reheat temperature section, and the three time sections are included in the order described above. In the example shown in Table 1, the initial temperature increase section is the section from the start of the heating setting content to the duration of 35 seconds. The midway cooling section is a section that lasts for 10 seconds from the end of the initial heating section. The re-heating interval is an interval from the end of the cooling interval on the way to 310 seconds. By including these time intervals in the heating setting content, it is possible to provide the user with a sufficiently high-quality puff experience from the beginning to the end of the heating setting content, as described below. That is, the quality of the user's smoking experience can be improved.

The initial temperature rise interval is a time interval included at the beginning of the heating setting content. The target temperature set for the initial temperature rise section is higher than the initial value. The so-called initial value refers to a temperature assumed as the temperature of the heating unit 40 before the start of heating. An example of the initial value is an arbitrary temperature such as 0°C. Another example of the initial value is the temperature corresponding to the air temperature.

The midway cooling section is a time section included in the middle of heating the setting content. The target temperature set for the midway cooling section is lower than the target temperature set for the time section immediately preceding the midway cooling section. For the example shown in Table 1, the setting for the temperature drop section on the way is as follows: The target temperature of 230°C is lower than the target temperature of 295°C set for the initial temperature rise section belonging to the previous time section.

The reheating interval is the time interval included at the end of the heating setting content. The target temperature set for the reheating section is higher than the target temperature set for the time section immediately preceding the reheating section. In the example shown in Table 1, the target temperature of 260° C. set for the re-heating section is higher than the target temperature of 230° C. set for the temperature-fall section in the previous time section.

10 , the time-series change in the actual temperature of the heating unit 40 in the case where the control unit 116 controls the operation of the heating unit 40 according to the heating setting contents shown in Table 1 will be described. FIG. 10 is a graph showing an example of a time-series change in the actual temperature of the heating unit 40 that operates according to the heating setting contents shown in Table 1. FIG. The horizontal axis of this graph is time (seconds). The vertical axis of this graph is the temperature of the heating unit 40 . The line 21 in this graph represents the time-series change of the actual temperature of the heating unit 40 .

As shown in FIG. 10 , the actual temperature of the heating unit 40 rises in the initial temperature rise section, and reaches 295° C. belonging to the target temperature at the end of the initial temperature rise section. It is assumed that when the actual temperature of the heating unit 40 reaches the target temperature set for the initial temperature increase section, the temperature of the rod-shaped base material 150 reaches a temperature at which a sufficient amount of mist can be generated. The initial temperature rise interval is set at the beginning of the heating setting content. Therefore, the heating unit 40 is heated from the initial temperature to 295° C. which belongs to the target temperature set for the initial temperature rise section in one fell swoop. The so-called initial temperature refers to the actual temperature of the heating unit 40 at the start of heating according to the heating setting content. With such a configuration, the preliminary heating can be completed at an early stage.

The control part 116 controls the temperature of the heating part 40 so that an actual temperature may reach the target temperature set for the initial temperature rise area in an initial temperature rise area. That is, the control section 116 The temperature of the heating unit 40 is controlled from the initial temperature to 295°C. When the actual temperature reaches 295°C before 35 seconds have elapsed after the start of heating, the control unit 116 controls the temperature of the heating unit 40 to be maintained at 295°C.

As shown in FIG. 10 , the actual temperature of the heating unit 40 is lowered during the temperature reduction section on the way, and reaches the target temperature of 230° C. at the end of the temperature reduction section on the way. The midway temperature drop section is set after the initial temperature rise section. Therefore, the heating unit 40 is temporarily lowered from the set temperature in the initial temperature rise section to the set temperature in the midway temperature drop section in the midway temperature drop section. If the heating unit 40 is maintained at a high temperature such as the target temperature in the initial temperature rise interval, the mist source contained in the rod-shaped base material 150 will be rapidly consumed, and the user may experience a bad smell such as being too strong. . With regard to this point, the present embodiment can avoid such unfavorable situations by setting the cooling section on the way, thereby improving the quality of the user's smoking experience.

The control unit 116 performs control of not supplying power to the heating unit 40 during the cooling section on the way. In other words, the control unit 116 controls the heating unit 40 to stop the power supply to the heating unit 40 and does not perform the heating of the heating unit 40 during the cooling section on the way. With such a configuration, the actual temperature of the heating unit 40 can be lowered most rapidly. Furthermore, compared with the case where the power supply to the heating unit 40 is also performed in the cooling section on the way, the power consumption of the tasting device 100 can also be reduced.

As shown in FIG. 10 , the actual temperature of the heating unit 40 rises in the reheating section, and reaches the target temperature of 260° C. at the end of the reheating section. The re-heating interval is consecutive to the cooling interval on the way, and is set at the end of the heating setting content. Therefore, in the reheating section, the heating unit 40 raises the temperature again from the set temperature in the midway cooling section to the set temperature in the reheating section, and then stops heating. If the temperature of the heating portion 40 is continuously lowered after the initial temperature rise interval, the rod-shaped base material 150 will also be cooled, so the amount of mist generation may be reduced, and the fragrance tasted by the user may be deteriorated. about In this regard, in the present embodiment, by providing the re-heating section after the cooling section on the way, it is possible to prevent the deterioration of the aroma experienced by the user even in the second half of the heating setting content.

The control unit 116 controls the temperature of the heating unit 40 in the reheating section so that the actual temperature reaches the target temperature set for the reheating section. That is, the control part 116 controls the temperature of the heating part 40 so that it may become 260 degreeC. When the actual temperature reaches 260°C before 310 seconds have elapsed after the start of the re-heating section, the control unit 116 controls the temperature of the heating unit 40 to be maintained at 260°C.

When comparing the absolute value of the target temperature change per unit time in each of the initial temperature rise section, the midway temperature drop section, and the re-temperature rise section, the re-temperature rise section is the smallest, the mid-way temperature drop section is the second smallest, and the initial temperature rise section is the largest. The absolute value of the amount of change in the target temperature per unit time in the initial temperature rise section is a value obtained by dividing the absolute value of the difference between the target temperature set for the initial temperature rise section and the initial value by the time length of the initial temperature rise section. The absolute value of the amount of change in the target temperature per unit time in the midway cooling section is the sum of the target temperature set for the midway cooling section and the target temperature set for the previous time section (for example, the initial heating section) in the midway cooling section. The absolute value of the difference, divided by the time length of the cooling interval on the way. The absolute value of the amount of change in the target temperature per unit time in the re-warming section is the sum of the target temperature set for the re-warming section and the target temperature set for the previous time section (for example, the cooling section on the way) for the re-warming section. The absolute value of the difference, divided by the time length of the reheating interval. In addition, when comparing the time lengths of the time intervals of the initial temperature rise interval, the midway temperature drop interval, and the rewarming interval, the midway temperature drop interval is the shortest, the initial temperature rise interval is the second shortest, and the reheat rise interval is the longest. With such a configuration, as shown in FIG. 10 , the heating unit 40 rapidly heats up in the initial temperature increase section, leaves the high temperature state at an early stage in the midway temperature drop section, and then gradually heats up again in the re-heating section. Therefore, not only the preliminary heating can be completed at an early stage, but also the user can be provided with a suction experience of sufficient quality from the beginning to the end of the heating setting content.

The control unit 116 can determine at least a part of the switching of the plurality of time intervals in the heating setting content based on the actual temperature of the heating unit 40 . For example, the control unit 116 may determine the switching from the initial temperature rise section to the midway temperature drop section and the end of the reheat section when the deviation between the target temperature set for each time section and the actual temperature of the heating unit 40 is within a predetermined threshold value.

The control unit 116 may determine at least a part of switching of the plurality of time intervals in the heating setting content based on the elapsed time. For example, the control unit 116 may determine the end of the mid-way cooling section based on the elapsed time from the start of the mid-way cooling section. For example, in the heating setting content shown in FIG. 10 , the temperature drop section is set to 10 seconds on the way. Therefore, when 10 seconds have elapsed after the start of the temperature-lowering section on the way, the control unit 116 determines that it is to switch to the re-heating section, and restarts the heating of the heating section 40 . According to such a configuration, it is possible to determine that the temperature should be switched from the temperature drop section to the re-heat section without measuring the temperature of the heating section 40 , so that the processing load of the control section 116 can be reduced. In addition, even in the case where the temperature of the heating unit 40 is measured based on the resistance value of the heating resistor constituting the heating unit 40, the power supply to the heating unit 40 can be stopped in the middle of the cooling section, and it can be determined to switch to the reheating section .

However, the actual temperature of the heating unit 40 at the end of the cooling section on the way may fluctuate depending on the external environment such as the outside air temperature. For example, in the case of operating according to the heating setting content shown in FIG. 10 , the actual temperature of the heating unit 40 at the end of the cooling section on the way may be 220° C. when the outside air temperature is low, and 240° C. when the outside air temperature is high.

Therefore, the initial period of the next time interval (that is, the reheating interval) of the control unit 116 in the midway cooling interval is set according to the actual temperature of the heating unit 40 and the midway cooling interval the target temperature to control the operation of the heating unit 40 . More specifically, at the start point of the next time interval of the midway temperature drop interval, the control unit 116 performs the heating unit operation at the first duty ratio if the actual temperature of the heating unit 40 is lower than the target temperature set for the midway temperature drop interval. 40 of the power supply. On the other hand, the control unit 116 performs heating at the second duty ratio if the actual temperature of the heating unit 40 is higher than or equal to the target temperature set for the midway temperature drop at the beginning of the next time interval of the midway temperature drop interval. Power supply to section 40. The first duty ratio is larger than the second duty ratio. The duty ratio here refers to the ratio of the period during which power is continuously supplied to the heating unit 40 to the predetermined period. According to such a configuration, even if there is a deviation between the target temperature and the actual temperature of the heating unit 40 due to the influence of the external environment, the deviation can be quickly reduced, thereby suppressing the deterioration of the flavor experienced by the user. .

(3) Process flow

FIG. 11 is a flowchart showing an example of the flow of processing executed by the tasting device 100 of the present embodiment.

As shown in FIG. 11 , first, the tasting device 100 raises the temperature of the heating unit 40 from the initial temperature to the target temperature set for the initial temperature rise section in the initial temperature rise section (step S102 ).

Then, the inhalation device 100 stops the power supply to the heating unit 40 in the midway cooling section, and cools the heating section 40 to the target temperature set for the midway cooling section (step S104).

Next, the tasting apparatus 100 raises the temperature of the heating unit 40 to the target temperature set for the reheating section in the reheating section (step S106).

Then, the inhalation device 100 ends the reheating section and stops the power supply to the heating unit 40 (step S108).

<<3. Modifications>>

<3.1. First modification example>

In the initial temperature rise section, in order to shorten the preliminary heating period, the rod-shaped base material 150 is rapidly heated up to a temperature at which mist is sufficiently generated. As a result, a phenomenon called overshoot is likely to occur in which the rod-shaped base material 150 heats up excessively. When overshoot occurs, there is a possibility that the life of the rod-shaped base material 150 (specifically, the length of the suctionable period) is shortened, or a bad quality fragrance is delivered to the user.

Therefore, the first modification provides the heating setting content in which the temperature increase width per unit time decreases in the initial temperature increase interval. With such a configuration, the overshoot in the initial heating interval can be avoided, and the quality of the user's smoking experience can be improved. Table 2 shows an example of the heating setting content of this modification.

[Table 2]

FIG. 12 is a graph showing an example of a time-series change in the actual temperature of the heating unit 40 that operates according to the heating setting contents shown in Table 2. FIG. The horizontal axis of this graph is time (seconds). The vertical axis of this graph is the temperature of the heating unit 40 . The line 21 in this graph represents the time-series change of the actual temperature of the heating unit 40 .

As shown in Table 2, the initial temperature increase interval includes a first temperature increase interval and a second temperature increase interval following the first temperature increase interval. The first temperature increase section and the second temperature increase section are each set with different target temperatures. Therefore, as shown in FIG. 12 , the control unit 116 controls the operation of the heating unit 40 to reach 290° C. which is the target temperature in the first temperature increase section, and then controls the operation of the heating unit 40 to reach the target temperature in the second temperature increase section. The target temperature is 295°C. In this way, by setting the target temperature that functions as a milestone in the middle of the initial temperature increase section to perform temperature control, it is possible to increase the probability that the actual temperature reaches the target temperature in the initial temperature increase section in the initial temperature increase section.

The temperature increase amplitudes per unit time of the first temperature increase interval and the second temperature increase interval are different from each other. The temperature increase range per unit time of the first temperature increase interval is a value obtained by dividing the difference between the target temperature set for the first temperature increase interval and the initial value by the time length of the first temperature increase interval. Assuming that the initial value is 0°C, the temperature increase range per unit time of the first temperature increase interval in the example shown in Table 2 is (290-0)/17≒17. The temperature increase range per unit time of the second temperature increase interval is obtained by dividing the difference between the target temperature set for the second temperature increase interval and the target temperature set for the first temperature increase interval by the time length of the second temperature increase interval value. In the example shown in Table 2, the temperature increase range per unit time in the second temperature increase interval is (295-290)/18≒0.3.

Among the plurality of temperature rise sections included in the initial temperature rise section, the subsequent temperature rise section has a smaller temperature rise range per unit time than the preceding temperature rise section. That is, in the second temperature increase interval, the temperature increase range per unit time is smaller than that in the first temperature increase interval. Therefore, as shown in FIG. 12 , the temperature increases gradually as it enters the second half of the initial temperature increase section, and thus the change in the actual temperature can be controlled more finely as it enters the second half of the initial temperature increase section. As a result, overshoot can be prevented.

the time length of the first heating interval and the target temperature set for the first heating interval, and the time length of the second heating interval and the target temperature set for the second heating interval, It is set that the temperature increase width per unit time of the second temperature increase interval is smaller than the temperature increase width per unit time of the first temperature increase interval. For example, the length of the second heating interval may be longer than the length of the first heating interval. In the example shown in Table 2, the length of the second temperature rise section is 18 seconds, which is longer than the length of the first temperature rise section, which is 17 seconds. For another example, the temperature rise range of the second temperature rise interval is smaller than the temperature rise range of the first temperature rise range. For the example shown in Table 2, the temperature rise width of the second temperature rise interval is 295°C-290°C=5°C, which is 290°C-0°C from the temperature rise width of the first temperature rise interval when the initial value is set to 0°C, for example. = 290°C small. According to such a configuration, a time period of a sufficient time length relative to the temperature increase width can be secured as the second temperature increase period, so that overshoot can be reliably prevented.

The initial temperature rise interval may further include a temperature maintenance interval. Table 3 shows an example of the heating setting contents in this case.

[table 3]

FIG. 13 is a graph showing an example of a time-series change of the actual temperature of the heating unit 40 that operates according to the heating setting contents shown in Table 3. FIG. The horizontal axis of this graph is time (seconds). this song The vertical axis of the line is the temperature of the heating unit 40 . The line 21 in this graph represents the time-series change of the actual temperature of the heating unit 40 .

As shown in Table 3, the initial temperature increase section includes the temperature maintenance section at the end in addition to the first temperature increase section and the second temperature increase section. The target temperature set for the temperature maintenance section is the same as the target temperature set for the time section immediately preceding the temperature maintenance section. Therefore, as shown in FIG. 13 , the control unit 116 controls the operation of the heating unit 40 so that the temperature rises to 290° C. in the first temperature rise interval of 17 seconds, and the temperature rises to 295° C. in the subsequent second temperature rise interval of 18 seconds. , in the subsequent 10-second temperature maintenance interval, it is maintained at 295 °C. According to such a configuration, the temperature of the rod-shaped base material 150 can be sufficiently raised to the inside in the temperature maintenance section. Therefore, it is possible to prevent a situation in which the temperature of the rod-shaped base material 150 is not sufficiently heated, and a situation in which a bad taste is given to the user in the subsequent cooling section and re-heating section can be prevented.

The number of temperature rise sections included in the initial temperature rise section is not limited to two. The initial temperature rise section may have three or more temperature rise sections. In this case, in the plurality of heating intervals included in the initial heating interval, compared with the preceding heating interval, the temperature rising range per unit time is smaller in the later heating interval.

Also in this modification example, when comparing the absolute values of the target temperature changes per unit time in each of the initial temperature rise section, the midway temperature drop section, and the reheat temperature section, it is preferable that the reheat temperature section is the smallest, and the midway temperature drop section is the next smallest. , the initial temperature rise range is the largest. In particular, it is preferable that the absolute value of the change amount of the target temperature per unit time is the smallest in the reheating interval, the second smallest in the cooling interval on the way, and the largest in the first heating interval. In addition, when comparing the time lengths of the time intervals of the initial temperature increase interval, the midway temperature decrease interval, and the reheat temperature interval, it is preferable that the midway temperature decrease interval is the shortest, the initial temperature increase interval is the second shortest, and the reheat temperature interval is the longest. In particular, the time length of the time interval is preferably the shortest cooling interval on the way, and the first The first heating interval is the second shorter, and the second heating interval is the longest. According to such a configuration, the heating unit 40 rapidly heats up in the initial temperature rise section, leaves the high temperature state at an early stage in the midway temperature rise section, and then gradually heats up in the re-heating section. Therefore, not only the preliminary heating can be completed at an early stage, but also the user can be provided with a high-quality suction experience from the beginning to the end of the heating setting content.

Although the above-described example includes the temperature maintenance section in the initial temperature rise section, a configuration in which the temperature maintenance section is included between the initial temperature rise section and the midway temperature drop section may be adopted. That is, the heating setting content may be constituted by an initial temperature rise section, a temperature maintenance section, an intermediate temperature drop section, and a reheat temperature section, and each section is included in the order described above. Also in this case, the effects described above are produced in the same manner. Of course, the temperature maintenance section may be provided at the end of the initial temperature increase section, and the temperature maintenance section may also be provided between the initial temperature increase section and the midway temperature reduction section.

<3.2. Second modification>

If the rod-shaped base material 150 is heated up violently, the mist source contained in the rod-shaped base material 150 will be rapidly consumed, which may cause the user's taste to be too strong or the mist source will be quickly exhausted. situation.

Therefore, the heating setting content provided by the second modification includes a stepwise temperature increase interval belonging to a time interval in which the target temperature is increased stepwise. With such a configuration, it is possible to prevent the rod-shaped base material 150 from heating up violently, thereby preventing the above-mentioned inconveniences, and improving the quality of the user's suction experience. Table 4 shows an example of the content of the heating setting in this modification.

[Table 4]

FIG. 14 is a graph showing an example of a time-series change in the actual temperature of the heating unit 40 that operates according to the heating setting contents shown in Table 4. FIG. The horizontal axis of this graph is time (seconds). The vertical axis of this graph is the temperature of the heating unit 40 . The line 21 in this graph represents the time-series change of the actual temperature of the heating unit 40 .

As shown in Table 4, the heating setting content includes a re-heating section as a stepwise temperature-raising section. The stepwise temperature increase interval is composed of a plurality of time intervals, and the target temperature set for each of the plurality of time intervals included in the stepwise temperature increase interval is higher than or equal to the target temperature set for the previous time interval. In the example shown in Table 4, the target temperature of the first temperature maintenance section included in the re-heating section is 230° C., which is the same as the target temperature of the midway cooling section. The target temperature of the temperature-raising section included in the re-heating section is 260° C. higher than the target temperature of the first temperature-maintaining section. The target temperature of the second temperature maintenance section included in the reheating section is 260° C., which is the same as the target temperature of the reheating section. Therefore, as shown in FIG. 14 , the control unit 116 controls the operation of the heating unit 40 so that the operation of the heating unit 40 is maintained in the first temperature maintenance interval in the reheating interval. At 230°C, the temperature rises to 260°C in the heating interval, and is maintained at 260°C in the second temperature maintenance interval. According to such a configuration, mist is gradually generated in the reheating section, so that the life of the rod-shaped base material 150 can be extended. Furthermore, along with this, a sufficient fragrance can be extracted from the rod-shaped base material 150 until the end of the reheating interval.

The stepwise temperature increase interval may include a temperature maintenance interval and a temperature increase interval alternately. The target temperature set for the temperature maintenance section is the same as the target temperature set for the time section immediately preceding the temperature maintenance section. The target temperature set for the temperature rise section is higher than the target temperature set for the time section immediately preceding the temperature rise section. For the example shown in Table 4, a temperature maintenance section lasting 135 seconds was initially set in the re-heating section, followed by a heating section lasting 80 seconds, and finally a temperature maintenance section lasting 95 seconds. The target temperature set for the temperature maintenance section is the same as the target temperature set for the previous time section, so even if the actual temperature did not reach the target temperature in the previous time section, the actual temperature can be set in the temperature maintenance section. approach the target temperature. Therefore, the followability of the actual temperature with respect to the target temperature can be improved through the entire stepwise temperature increase section.

The number of temperature-raising sections included in the stepwise temperature-raising section is not limited to one, and may be plural. Table 5 shows an example of the heating setting contents in this case.

[table 5]

FIG. 15 is a graph showing an example of a time-series change of the actual temperature of the heating unit 40 that operates according to the heating setting contents shown in Table 5. FIG. The horizontal axis of this graph is time (seconds). The vertical axis of this graph is the temperature of the heating unit 40 . Line 21 in this graph represents the actual temperature of heating unit 40 time series changes. In FIG. 15 , the temperature maintenance section in the reheating section is denoted by “M”, and the temperature increase section in the reheating section is denoted by “U”.

The heating setting contents shown in Table 5 include a re-heating section as a stepwise temperature-raising section, and the re-heating section includes a plurality of temperature maintenance sections M and a plurality of temperature-raising sections U alternately. Therefore, as shown in FIG. 15 , the control unit 116 gradually increases the temperature of the heating unit 40 in a plurality of stages in the reheating section. The control unit 116 starts the subsequent temperature maintenance section M when the temperature increase of the predetermined temperature increase width in the temperature increase section U is completed. It is preferable that the predetermined temperature increase range of one temperature increase interval U is suppressed to the extent of several degrees Celsius to several ten degrees Celsius. In addition, it is preferable that the target temperature set for the temperature increasing section U is increased within a range not exceeding 260° C. of the target temperature belonging to the re-heating section. With such a configuration, the lifespan of the rod-shaped base material 150 can be prevented from being shortened in vain. The temperature increase range of the temperature increase interval U may be the same in the entire reheat temperature range, or it may be different, for example, the temperature increase range becomes smaller in the second half.

The control unit 116 may start the next temperature-raising section U when it is detected that the user has inhaled the mist. In other words, in the re-warming interval, the temperature can be increased every time the user performs puffing, and the temperature can be maintained between puffing and puffing. According to such a configuration, the temperature rises when the user puffs, and the amount of flavor extracted increases. Therefore, the aroma that the user can taste can be maintained even in the second half of the heating setting content, so that the user's satisfaction with the suction can be improved.

Alternatively, the control unit 116 may end the temperature maintenance section M and start the subsequent temperature increase section U as the time of the temperature maintenance section M elapses. For example, in the re-heating section, the temperature may be raised after maintaining the temperature for a predetermined time. According to such a configuration, the temperature can be raised without detecting the user's puffing action, so that the processing load of the controllable unit 116 is reduced. Here, the predetermined time is preferably set to be as long as the interval between suction and suction performed by the user in the past Spend. In this case, the same effect as the above-described case of raising the temperature every time the user performs puffing is produced.

In this modification, when comparing the absolute values of the amount of change in the target temperature per unit time in each of the initial temperature rise section, the midway temperature drop section, and the re-temperature rise section, it is preferable to use the re-temperature rise section (more specifically, the re-temperature rise section). The average value of the interval) is the smallest, the cooling interval on the way is the second smallest, and the initial heating interval is the largest. In addition, when comparing the time lengths of the time intervals of the initial temperature rise interval, the midway temperature drop interval, and the reheat temperature interval, it is preferable that the midway temperature drop interval is the shortest, the initial temperature rise interval is the second shortest, and the reheat rise interval is the longest. According to such a configuration, the heating unit 40 rapidly heats up in the initial temperature rise section, leaves the high temperature state at an early stage in the midway temperature rise section, and then gradually heats up again in the reheat section. Therefore, the preliminary heating can be completed at an early stage, and the user can be provided with a sufficiently high-quality suction experience from the beginning to the end of the heating setting content.

<3.3. Third modification example>

The interval at which a user takes a puff varies from person to person. Therefore, there is a possibility that the user may feel that the user cannot taste a sufficient aroma due to the unchangeable heating setting content. For example, in the above-described embodiment, when the user's suction interval is short, the rod-shaped base material 150 may be exhausted before the temperature increase in the reheating interval is sufficiently performed, and the user cannot actually feel the effect of the reheating. Possibility of aroma enhancing effect.

Therefore, the third modification provides variable heating setting contents that can be changed in accordance with the user's input. With such a configuration, mist can be generated according to the heating setting content suitable for the user. Therefore, no matter what kind of user, a sufficient suction experience can be given.

In this modification, the heating setting content includes a plurality of slots that belong to a time interval that is continuous along the time axis. Furthermore, the control unit 116 controls the heating unit 40 according to the time period This period corresponds to the elapsed time after the start of the control of the operation of the heating unit 40 according to the heating setting content (hereinafter also referred to as the current period).

A target temperature at the end of the period is set for the period. Controlling the action of the heating part 40 according to the time period refers to controlling the power supply to the heating part 40 so that at the end of the time period, the actual temperature will reach the target temperature set for the time period. When the time period has been switched, the control unit 116 controls the operation of the heating unit 40 according to the target temperature set for the time period after the switch.

A plurality of switching conditions are set for the period. Then, when any one of the plurality of switching conditions set for the time period is satisfied, the control unit 116 switches the time period, and then controls the operation of the heating unit 40 according to the switched time period. When any one of the plurality of switching conditions set for the current period is satisfied, the control unit 116 switches to the period next to the current period. According to such a configuration, flexible control according to a plurality of switching conditions can be performed.

The plurality of switching conditions set for the time period include: a time B corresponding to the time length of the time period has elapsed. That is, the control unit 116 switches from the current time period to the next time period when a time corresponding to the time length of the current time period elapses after switching to the current time period.

The plurality of switching conditions set for the time period include: detecting the action of the user inhaling the mist. That is, the control unit 116 switches to the next time period when detecting the user's action of inhaling the mist. In this case, the control according to the current period is immediately interrupted, and the switch is made to the next period. Therefore, the control unit 116 shortens the time period for heating the setting content when detecting the user's action of inhaling the mist. The time length of the heating setting content refers to the length of the period during which the control of the operation of the heating unit 40 is performed according to the heating setting content. In this case, the control unit 116 shortens the time length of heating the setting content from the time when the user's action of inhaling the mist is detected. The time length corresponding to the remaining time length from the point to the end of the period corresponding to the time point. For example, the time length of the current time period is 20 seconds, and if a suction action is detected when 5 seconds have elapsed after switching to the current time period, the control unit 116 shortens the time length of heating the set content by 20-5=15 seconds . According to such a configuration, the shorter the interval of the suction operation, the shorter the time period for heating the set content. Therefore, even if the mist source is depleted early by performing the puffing operation many times, it is possible to prevent the situation in which the heating according to the heating setting content continues and the fragrance of poor quality is delivered to the user.

Table 6 excerpts show an example of a portion containing four consecutive time periods among the heating setting contents.

[Table 6]

16 to 18 are graphs showing an example of a time-series change in the actual temperature of the heating unit 40 that operates according to the heating setting contents shown in Table 6. FIG. The horizontal axis of this graph is time (seconds). The vertical axis of this graph is the temperature of the heating unit 40 . The line 21 in this graph represents the time-series change of the actual temperature of the heating unit 40 .

16 shows a time-series change of the actual temperature of the heating portion 40 when the user's suction action is not detected in each time period S1 to S4. In the case where the user's puffing action is not detected, each time period S1 to S4 is switched to the next time period only when a time corresponding to the time length of the time period has elapsed. It is assumed that there is another period in which the target temperature is 230° C. continuously preceding the period S1. Therefore, as shown in FIG. 16, in the period S1, the temperature is raised from 230°C to 235°C. Likewise, the temperature is raised to 240°C in the period S2, maintained at 240°C in the period S3, and raised to 245°C in the period S4.

Here, it is assumed that a predetermined input is detected at a time _t1 in the period S1. FIG. 17 shows a time-series change of the actual temperature of the heating portion 40 in the case where the user's puffing action is detected at time _t1 in the period S1. When the user's puffing action is detected at time _t1 in the time period S1, the control unit 116 ends the time period S1 at the time _t1 and switches to the time period S2. Therefore, as shown in FIG. 17 , the control unit 116 controls the operation of the heating unit 40 so that the actual temperature of the heating unit 40 reaches the target temperature of 240° C. at the end of the period S2 after the switching. Also, as shown in FIG. 17 , since the period S1 is interrupted in the middle, the time length for heating the set content is shortened by the time corresponding to the part interrupted earlier.

Also, it is assumed that a predetermined input is then detected at time _t2 included in the period S3. FIG. 18 shows a time-series change of the actual temperature of the heating unit 40 when the user's puffing action is detected at time _t1 included in the time period S1 and time _t2 included in the time period S3. When the user's puffing action is detected at the time _t2 included in the time period S3, the control unit 116 ends the time period S3 at the time _t2 and switches to the time period S4. Therefore, as shown in FIG. 18 , the control unit 116 controls the operation of the heating unit 40 so that the actual temperature of the heating unit 40 reaches the target temperature of 240° C. at the end of the period S4 after the switching. Also, as shown in FIG. 18 , since the period S3 is interrupted in the middle, the time length for heating the set content is shortened by the time corresponding to the part interrupted earlier.

As described above, in the present modification, the temperature control of the heating unit 40 can be performed while switching the time period according to the satisfaction of any one of the plurality of switching conditions set for the time period. In particular, this modification can perform temperature control of the heating part 40 by switching the time period according to the detection of the user's puffing action. According to such a configuration, fine temperature control can be performed in accordance with the user's puff interval.

In at least a part of the plurality of time periods included in the heating setting content, the target temperature may be different between two consecutive time periods. For example, in the example shown in Table 6, the target temperature for the period S1 is 235°C, and the target temperature for the period S2 is 240°C which is different from 235°C. According to such a configuration, the temperature of the heating portion 40 can be continuously increased every time the user puffs, so that the flavor that the user can taste can be enhanced.

In at least a part of the plurality of time periods included in the heating setting content, the target temperature may be the same between two consecutive time periods. For example, in the example shown in Table 6, the target temperature for the period S2 is 240°C, and the target temperature for the period S3 is also 240°C. According to such a configuration, since the temperature of the heating part 40 can be kept constant even if the user performs suction, the life of the rod-shaped base material 150 can be extended.

The target temperature set for the time period is preferably higher than or equal to the target temperature set for other time periods successively preceding the time period. That is, compared with the target temperature set for the earlier period, the target temperature set for the later period is not set to a smaller value, but is set to the same value or a larger value. According to such a configuration, the temperature can be maintained or raised every time the user puffs, and the aroma that the user can taste can be maintained or improved.

The number of time periods is preferably two or more. If the number of time periods is too small, fine temperature control will be difficult, and the aroma experienced by the user may be degraded. According to this configuration, since the number of time periods can be kept from being too small, it is possible to prevent deterioration of the flavor experienced by the user.

The number of periods is preferably fifteen or less. If the number of time periods is too large, time period switching occurs frequently, and the processing load on the control unit 116 increases. On the other hand, with this configuration, the number of time periods can be reduced, so that the processing load of the control unit 116 can be reduced.

The time length of the period is preferably 10 seconds or more. If the time length of the period is too short, switching of the period will occur frequently, and the processing load on the control unit 116 will increase. On the other hand, according to this configuration, the time length of the period can be prevented from being too short, so that the processing load of the control unit 116 can be reduced.

The duration of the period is preferably less than 25 seconds. If the time period is too long, fine temperature control will be difficult, and the aroma experienced by the user may be degraded. On the other hand, according to this structure, the time length of a time period can be prevented from being too long, so that it is possible to prevent the deterioration of the flavor experienced by the user.

The time lengths of at least two of the plurality of time periods included in the heating setting content may be different from each other. According to such a configuration, fine temperature control can be performed.

The time length of at least two time periods of the plurality of time periods included in the heating setting content may be the same. According to such a configuration, switching of time periods can be simplified, and the processing load of the control unit 116 can be reduced.

Typically, the time period is set in the re-warming interval. In this case, the re-heating section is compressed every time the suction is performed, and the timing of the temperature rise becomes faster than when the suction is not performed. Therefore, even when the interval between the user's puffs is short, the temperature can be sufficiently raised in the re-heating section. It is high, so the user can actually feel the effect of enhancing the aroma obtained by reheating. As described above, according to the present modification, a sufficient suction experience can be given to the user regardless of the suction style.

In this modification, when comparing the absolute values of the amount of change in the target temperature per unit time in each of the initial temperature rise section, the midway temperature drop section, and the re-temperature rise section, it is preferable to use the re-temperature rise section (more specifically, the re-temperature rise section). The average value of the interval) is the smallest, the cooling interval on the way is the second smallest, and the initial heating interval is the largest. In addition, when comparing the time lengths of the time intervals of the initial temperature rise interval, the midway temperature drop interval, and the reheat temperature interval, it is preferable that the midway temperature drop interval is the shortest, the initial temperature rise interval is the second shortest, and the reheat rise interval is the longest. According to such a configuration, the heating unit 40 rapidly heats up in the initial temperature rise section, leaves the high temperature state at an early stage in the midway temperature rise section, and then gradually heats up again in the reheat section. Therefore, the preliminary heating can be completed at an early stage, and the user can be provided with a sufficiently high-quality suction experience from the beginning to the end of the heating setting content.

<<4. Supplement>>

The preferred embodiments of the present invention have been described in detail above with reference to the accompanying drawings, but the present invention is not limited to the above-mentioned examples. It is obvious that a person with ordinary knowledge in the technical field to which the present invention pertains can think of various variations or corrections within the scope of the technical idea described in the scope of the patent application, and it is of course understood that such variations or corrections It is within the technical scope of the present invention.

In the above-described embodiment, the example in which the end period of the midway temperature drop section is determined based on the elapsed time from the start period of the midway temperature drop section has been described, but the present invention is not limited to such an example. The control unit 116 may determine the end of the midway temperature reduction section based on the difference between the target temperature set for the midway temperature reduction section and the actual temperature of the heating unit 40 . For example, the control unit 116 monitors the actual temperature of the heating unit 40 while executing the measurement by the temperature sensor provided in the vicinity of the heating unit 40 at a predetermined cycle. Then, the control unit 116 lowers the measured actual temperature in the middle of reaching the In the case of the target temperature in the temperature zone, it is determined that the temperature should be switched from the midway cooling zone to the re-heating zone. According to such a configuration, it is possible to switch from the midway cooling section to the reheating section at an appropriate timing regardless of the external environment such as the outside temperature.

In the above-described embodiment, the control unit 116 controls the operation of the heating unit 40 according to the deviation between the target temperature and the actual temperature. However, for example, the control unit 116 may be based on the time corresponding to the current actual temperature and the current time interval (that is, the elapsed time after starting the control of the operation of the heating unit 40 based on the heating setting content) The operation of the heating unit 40 is controlled by the deviation of the target temperature set in the interval). That is, in the example shown in Table 1 and FIG. 10 , if the actual temperature of the heating unit 40 10 seconds after the start of heating is 100° C., the control unit 116 can determine the difference between 100° C. and 295° C. according to 195° C. Then, the operation of the heating unit 40 is controlled. For another example, the control unit 116 may also control the operation of the heating unit 40 according to the deviation between the current actual temperature and the current target temperature. That is, in the example shown in Table 1 and FIG. 10 , if the actual temperature of the heating unit 40 10 seconds after the start of heating is 100°C, the current target temperature is estimated as 295÷35×10=84°C. Therefore, the control part 116 can control the operation|movement of the heating part 40 based on -16 degreeC which is a deviation of 100 degreeC and 84 degreeC.

The operation of the heating unit 40 for raising the temperature when the current actual temperature is lower than the target temperature set for the current time interval can be realized in various ways. For example, the operation of the heating unit 40 for raising the temperature can be controlled according to the time remaining until the end of the time interval and the deviation between the actual temperature and the target temperature. That is, in the example shown in Table 1 and FIG. 10 , if the actual temperature of the heating unit 40 after 10 seconds from the start of heating is 100° C., the control unit 116 can set the duty ratio of the power pulse supplied to the heating unit 40 to the duty ratio. Adjusted to increase by 195°C after 25 seconds. As another example, the operation of the heating unit 40 for increasing the temperature Can be fixed. That is, the control part 116 can make the duty ratio of the electric power pulse supplied to the heating part 40, for example, the constant maximum at the time of raising the temperature.

The notification of the start of the inhalable period can be performed at an arbitrary timing. For example, notification of the start of the puffable period may be performed at the end of the initial temperature rise section. For another example, when the temperature maintenance section is included at the end of the initial temperature rise section, notification of the start of the puffing period may be performed at the beginning of the temperature maintenance section included in the initial temperature rise section. For another example, when a temperature maintenance section is included between the initial temperature rise section and the midway temperature drop section, notification of the start of the puffing period may be performed at the end of the temperature maintenance section.

For example, in the above-described embodiment, the example in which the gap formed between the heater element 30 and the rod-type base material 150 functions as a flow path for introducing air into the rod-type base material 150 has been described. The invention is not limited to such an example. For example, the bottom wall of the heater assembly 30 may also be provided with an opening that communicates with the outside air. Then, when the user performs suction, air can be introduced into the rod-shaped base material 150 from the opening.

For example, the modifications described above may be appropriately combined. That is, at least two of the first modification, the second modification, and the third modification may be combined. For example, the first modification and the second modification may be combined. That is, the heating setting content may include an initial temperature rise interval including a plurality of temperature rise intervals with mutually different temperature rise widths per unit time, an intermediate temperature drop interval, and a re-heating interval in which the target temperature gradually increases. For another example, the first modification and the third modification may be combined. In this case, the heating setting content may include: an initial heating interval including a plurality of heating intervals with mutually different heating amplitudes per unit time, an intermediate cooling interval, and a reheating interval including a plurality of time periods.

In addition, the series of processing performed by each device described in this specification can be realized by any one of software, hardware, and a combination of software and hardware. The program constituting the software is stored in advance in, for example, a recording medium (non-transitory medium) provided inside or outside each device. Then, when each program is to be executed by a computer, for example, it is read into the RAM and executed by a processor such as a CPU. The above-mentioned recording medium is, for example, a magnetic disk, an optical disk, a magneto-optical disk, a flash memory, or the like. The above-mentioned computer program may also be distributed via, for example, a network instead of using a recording medium.

In addition, the processes described using the flowcharts and sequence diagrams in this specification are not necessarily executed in the order shown in the drawings. It is also possible that several processing steps are carried out in parallel. Furthermore, additional processing steps may be employed, or some processing steps may be omitted.

In addition, the configurations described below also belong to the technical scope of the present invention.

(1) A suction and tasting device, which is provided with:

a heating part that heats the substrate to generate mist; and

a control unit for controlling the operation of the heating unit according to a heating setting content that specifies a time-series change of a target temperature belonging to a target value of the temperature of the heating unit;

The aforementioned heating setting content includes a plurality of time periods belonging to continuous time intervals along the time axis;

A plurality of switching conditions are set for the aforementioned period;

When any one of the plurality of switching conditions set for the aforementioned period is satisfied, the aforementioned control portion switches the aforementioned period, and controls the operation of the aforementioned heating portion according to the aforementioned switched aforementioned period.

(2) The tasting device according to (1) above, wherein,

When any one of the plurality of switching conditions set for the time period corresponding to the elapsed time after starting the control of the operation of the heating unit is satisfied, the control unit switches to the time period corresponding to the elapsed time. An aforesaid time period, wherein the control of the action of the aforesaid heating part is based on the content of the aforesaid heating setting.

(3) The tasting device according to (1) or (2) above, wherein the target temperature at the end of the period of time is set for the period of time.

(4) The inhaling device according to (3) above, wherein the control unit controls the operation of the heating unit according to the target temperature set for the switched time period when the time period has been switched.

(5) The drinking and tasting device according to any one of (1) to (4) above, wherein the plurality of switching conditions include a time that has elapsed corresponding to the length of the time period.

(6) The inhalation device according to any one of (1) to (5) above, wherein the plurality of switching conditions include an action of detecting that the user inhales the mist.

(7) The inhalation device according to the above (6), wherein the control unit shortens the time length of the heating setting content when detecting the user's action of inhaling the mist.

(8) The inhalation device according to the above (7), wherein the control unit shortens the time length of the heating setting content to correspond to the time point from the time when the user's action of inhaling the mist is detected to the time point corresponding to the time point. The length of time corresponding to the length of time remaining until the end of the preceding period.

(9) The tasting device according to any one of (1) to (8) above, wherein, in at least a part of the plurality of the aforementioned time periods included in the aforementioned heating setting content, between two consecutive aforementioned time periods The aforementioned target temperatures are different.

(10) The tasting device according to any one of (1) to (9) above, wherein, in at least a part of the plurality of the aforementioned time periods included in the aforementioned heating setting content, between two consecutive aforementioned time periods The aforementioned target temperature is the same.

(11) The inhaling device according to any one of the foregoing (1) to (10), wherein the aforementioned target temperature set for the aforementioned period is higher than or equal to that for other consecutively preceding the aforementioned period The aforementioned target temperature set in the aforementioned period.

(12) The tasting device according to any one of (1) to (11) above, wherein the heating setting content includes two or more than fifteen or less of the above-mentioned time periods.

(13) The tasting device according to any one of (1) to (12) above, wherein the time length of the aforementioned period is 10 seconds or more and less than 25 seconds.

(14) The tasting device according to any one of (1) to (13) above, wherein the time lengths of at least two of the plurality of the aforementioned time periods included in the aforementioned heating setting content are different from each other.

(15) The tasting device according to any one of (1) to (14) above, wherein the time lengths of at least two of the plurality of the aforementioned time periods included in the aforementioned heating setting content are the same.

(16) The drinking and tasting device according to any one of the above (1) to (15), wherein the heating setting content sequentially includes an initial temperature rise interval, an intermediate temperature drop interval, and a reheat temperature interval;

The aforementioned target temperature set for the aforementioned initial temperature rise interval is higher than the initial value:

The aforementioned target temperature set for the aforementioned mid-way cooling interval is lower than the aforementioned target temperature set for the previous time interval of the aforementioned en-route cooling interval;

The aforementioned target temperature set for the aforementioned re-warming interval is higher than the aforementioned target temperature set for the previous time interval of the aforementioned re-warming interval;

The aforementioned time period is set in the aforementioned re-heating interval.

(17) The drinking and tasting device according to any one of the aforementioned (1) to (15), wherein the heating setting content sequentially includes an initial temperature rise interval, a temperature maintenance interval, an intermediate temperature drop interval, and a reheat temperature interval;

The aforementioned target temperature system set for the aforementioned initial temperature rise interval is higher than the initial value;

The aforementioned target temperature set for the aforementioned temperature maintenance interval is the same as the aforementioned target temperature set for the previous time interval of the aforementioned temperature maintenance interval;

The aforementioned target temperature set for the aforementioned mid-way cooling interval is lower than the aforementioned target temperature set for the previous time interval of the aforementioned en-route cooling interval;

The aforementioned target temperature set for the aforementioned re-warming interval is higher than the aforementioned target temperature set for the previous time interval of the aforementioned re-warming interval;

The aforementioned time period is set in the aforementioned re-heating interval.

(18) The inhalation and tasting device according to (16) or (17), wherein the control unit controls the heating unit so as not to supply power to the heating unit in the midway cooling section.

(19) The inhalation device according to (16) or (18), wherein the initial temperature rise interval includes a first temperature rise interval and a second temperature rise interval following the first temperature rise interval;

The heating amplitudes per unit time of the first heating interval and the second heating interval are different from each other;

The temperature increase range per unit time of the first temperature increase interval is a value obtained by dividing the difference between the target temperature set for the first temperature increase interval and the initial value by the time length of the first temperature increase interval;

The temperature increase range per unit time in the second temperature increase interval is the difference between the target temperature set for the second temperature increase interval and the target temperature set for the first temperature increase interval divided by the second temperature increase The value obtained for the time length of the interval.

(20) The inhalation device according to (19) above, wherein the temperature increase width per unit time in the second temperature increase interval is smaller than the temperature increase width per unit time in the first temperature increase interval.

(21) The tasting device according to any one of (16) to (20) above, wherein,

The aforementioned initial temperature rise interval includes the temperature maintenance interval at the end;

The target temperature set for the temperature maintenance section is the same as the target temperature for the previous time section set for the temperature maintenance section.

(22) The inhalation device according to any one of (16) to (21) above, wherein when comparing the initial temperature rise interval, the midway temperature drop interval, and the reheat temperature interval, the per unit time When the absolute value of the change amount of the target temperature, the above-mentioned re-heating interval is the smallest, the above-mentioned mid-way cooling interval is the second smallest, and the above-mentioned initial temperature-raising interval is the largest;

The absolute value of the amount of change in the target temperature per unit time in the initial temperature rise section is the absolute value of the difference between the target temperature and the initial value set for the initial temperature rise section divided by the time in the initial temperature rise section The value obtained by the length;

The absolute value of the amount of change in the target temperature per unit time in the midway cooling section is the target temperature set for the midway cooling section and the target temperature set for the previous time section in the midway cooling section The absolute value of the difference, divided by the time length of the cooling interval on the way mentioned above;

The absolute value of the change amount of the target temperature per unit time in the reheating interval is the target temperature set for the reheating interval and the target temperature set for the previous time interval of the reheating interval The absolute value of the difference is the value obtained by dividing by the time length of the above-mentioned re-heating interval.

(23) The tasting device according to any one of the above (16) to (22), wherein the time lengths of the time intervals of each of the initial temperature rise interval, the midway temperature drop interval, and the reheat temperature interval are compared When , the midway cooling interval is the shortest, the initial heating interval is the second shortest, and the reheating interval is the longest.

(24) The inhaling device according to any one of (1) to (23) above,

The aforementioned tasting device is further provided with a chamber for accommodating the aforementioned substrate;

The chamber includes an opening into which the base material is inserted and a holding portion for holding the base material;

The holding portion includes a pressing portion and a non-pressing portion that press a part of the base material;

The said heating part is arrange|positioned on the outer surface of the said pressing part.

(25) The tasting device according to any one of (1) to (24) above, wherein the control unit is based on the target temperature and the The deviation of the actual temperature of the heating part controls the operation of the heating part, wherein the control of the operation of the heating part is based on the heating setting content.

(26) A control method for controlling an inhalation device having a heating portion to heat a substrate to generate mist, comprising:

The step of controlling the operation of the heating section according to the heating setting content that specifies the time-series changes of the target temperature belonging to the target temperature of the heating section;

The aforementioned heating setting content includes a plurality of time periods belonging to continuous time intervals along the time axis;

A plurality of switching conditions are set for the aforementioned period;

The step of controlling the operation of the heating part includes switching the time period when any one of the plurality of switching conditions set for the time period is satisfied, and controlling the operation of the heating part according to the switched time period.

(27) A program for executing a computer that controls an inhalation device having a heating portion to heat a substrate to generate mist:

The step of controlling the operation of the heating unit according to the heating setting content that defines the time-series change of the target temperature belonging to the target temperature of the heating unit; wherein,

The aforementioned heating setting content includes a plurality of time periods belonging to continuous time intervals along the time axis;

A plurality of switching conditions are set for the aforementioned period;

The step of controlling the operation of the heating part includes switching the time period when any one of the plurality of switching conditions set for the time period is satisfied, and controlling the operation of the heating part according to the switched time period.

21: Line

S1 to S4: Period

Claims (27)

A drinking and tasting device is provided with: a heating part that heats the substrate to generate mist; and a control unit for controlling the operation of the heating unit according to a heating setting content that specifies a time-series change of a target temperature belonging to a target value of the temperature of the heating unit; The aforementioned heating setting content includes a plurality of time periods belonging to continuous time intervals along the time axis; A plurality of switching conditions are set for the aforementioned period; When any one of the plurality of switching conditions set for the aforementioned period is satisfied, the aforementioned control portion switches the aforementioned period, and controls the operation of the aforementioned heating portion according to the aforementioned switched aforementioned period. The tasting device of claim 1, wherein, When any one of the plurality of switching conditions set for the time period corresponding to the elapsed time after starting the control of the operation of the heating unit is satisfied, the control section switches to one of the time periods corresponding to the elapsed time. In the next aforementioned period, the control of the action of the aforementioned heating unit is based on the aforementioned heating setting content. A tasting device as claimed in claim 1 or 2, wherein, For the aforementioned period, the aforementioned target temperature at the end of the aforementioned period is set. The tasting device of claim 3, wherein, The control unit controls the operation of the heating unit according to the target temperature set for the time period after the switching when the time period has been switched. The tasting device of any one of claims 1 to 4, wherein, The foregoing plurality of switching conditions include that a time corresponding to the time length of the foregoing period has elapsed. The tasting device of any one of claims 1 to 5, wherein, The plurality of switching conditions include detecting the action of the user inhaling the mist. The tasting device of claim 6, wherein, The control unit shortens the time length of the heating setting content when detecting the user's action of inhaling the mist. The tasting device of claim 7, wherein, The control unit shortens the time length of the heating setting content by a time length corresponding to the time length remaining from the time when the user's action of inhaling the mist is detected to the end of the time period corresponding to the time point. The tasting device of any one of claims 1 to 8, wherein, In at least a part of the plurality of the aforementioned time periods included in the aforementioned heating setting content, the aforementioned target temperature is different between two consecutive aforementioned aforementioned time periods. The tasting device of any one of claims 1 to 9, wherein, In at least a part of the plurality of the aforementioned time periods included in the aforementioned heating setting content, the aforementioned target temperature is the same between two consecutive aforementioned aforementioned time periods. The inhalation device of any one of claims 1 to 10, wherein the aforesaid target temperature set for the aforesaid period is higher than or equal to the aforesaid set for the other aforesaid periods consecutively preceding the period target temperature. The tasting device according to any one of claims 1 to 11, wherein the heating setting content includes two or more than fifteen or less of the aforementioned time periods. The tasting device of any one of claims 1 to 12, wherein the time length of the aforementioned period is 10 seconds or more and less than 25 seconds. The tasting device according to any one of claims 1 to 13, wherein the time lengths of at least two of the plurality of the aforementioned time periods included in the aforementioned heating setting content are different from each other. The tasting device according to any one of claims 1 to 14, wherein the time lengths of at least two of the plurality of the aforementioned time periods included in the aforementioned heating setting content are the same. The tasting device according to any one of claims 1 to 15, wherein the heating setting content includes an initial temperature rise interval, an intermediate temperature drop interval, and a re-heating interval in sequence; The aforementioned target temperature set for the aforementioned initial cooling interval is higher than the initial value; The aforementioned target temperature set for the aforementioned mid-way cooling interval is lower than the aforementioned target temperature set for the previous time interval of the aforementioned en-route cooling interval; The aforementioned target temperature set for the aforementioned re-warming interval is higher than the aforementioned target temperature set for the preceding time interval for the aforementioned re-warming interval, The aforementioned time period is set in the aforementioned re-heating interval. The tasting device of any one of claims 1 to 15, wherein, The aforementioned heating setting content sequentially includes an initial heating interval, a temperature maintaining interval, an intermediate cooling interval, and a reheating interval; The aforementioned target temperature system set for the aforementioned initial temperature rise interval is higher than the initial value; The aforementioned target temperature set for the aforementioned temperature maintenance interval is the same as the aforementioned target temperature set for the previous time interval of the aforementioned temperature maintenance interval; The aforementioned target temperature set for the aforementioned mid-way cooling interval is lower than the aforementioned target temperature set for the previous time interval of the aforementioned en-route cooling interval; The aforementioned target temperature set for the aforementioned re-warming interval is higher than the aforementioned target temperature set for the previous time interval of the aforementioned re-warming interval; The aforementioned time period is set in the aforementioned re-heating interval. The inhalation device according to claim 16 or 17, wherein the control unit controls the heating unit in such a manner that power is not supplied to the heating unit during the temperature drop section on the way. The tasting device of any one of claims 16 to 18, wherein, The aforementioned initial temperature rise interval includes a first temperature rise interval and a second temperature rise interval after the first temperature rise interval; The heating amplitudes per unit time of the first heating interval and the second heating interval are different from each other; The temperature increase range per unit time of the first temperature increase interval is a value obtained by dividing the difference between the target temperature set for the first temperature increase interval and the initial value by the time length of the first temperature increase interval; The temperature increase range per unit time in the second temperature increase interval is the difference between the target temperature set for the second temperature increase interval and the target temperature set for the first temperature increase interval divided by the second temperature increase The value obtained for the time length of the interval. The inhalation device according to claim 19, wherein the temperature increase width per unit time in the second temperature increase interval is smaller than the temperature increase width per unit time in the first temperature increase interval. The tasting device according to any one of claims 16 to 20, wherein the initial temperature rise interval includes a temperature maintenance interval at the end; The aforementioned target temperature set for the aforementioned temperature maintenance section is the same as the aforementioned target temperature set for the previous time section of the aforementioned temperature maintenance section. The tasting device of any one of claims 16 to 21, wherein, When comparing the absolute values of the amount of change in the target temperature per unit time in each of the initial temperature rise section, the mid-way temperature drop section, and the re-heat section, the re-heat section is the smallest, the mid-way temperature drop section is the next smallest, and the initial temperature rise section is the second smallest. The temperature range is the largest; The absolute value of the amount of change in the target temperature per unit time in the initial temperature rise section is the absolute value of the difference between the target temperature and the initial value set for the initial temperature rise section divided by the time in the initial temperature rise section The value obtained by the length; The absolute value of the amount of change in the target temperature per unit time in the midway cooling section is the target temperature set for the midway cooling section and the target temperature set for the previous time section in the midway cooling section The absolute value of the difference, divided by the time length of the cooling interval on the way mentioned above; The absolute value of the change amount of the target temperature per unit time in the reheating interval is the target temperature set for the reheating interval and the target temperature set for the previous time interval of the reheating interval The absolute value of the difference is the value obtained by dividing by the time length of the above-mentioned re-heating interval. The tasting device of any one of claims 16 to 22, wherein, When comparing the time lengths of each of the initial temperature rise interval, the midway temperature drop interval, and the reheat rise interval, the midway temperature drop interval is the shortest, the initial temperature rise interval is the second shortest, and the reheat rise interval is the longest. A tasting device as claimed in any one of claims 1 to 23, The aforementioned tasting device further has a chamber for accommodating the aforementioned substrate; The chamber includes an opening into which the base material is inserted and a holding portion for holding the base material; The holding portion includes a pressing portion and a non-pressing portion that press a part of the base material; The said heating part is arrange|positioned on the outer surface of the said pressing part. The tasting device of any one of claims 1 to 24, wherein, The control unit controls the operation of the heating unit according to the deviation between the target temperature and the actual temperature of the heating unit corresponding to the elapsed time after the control of the operation of the heating unit is started, wherein the operation of the heating unit is controlled. Control is based on the aforementioned heating settings. A control method is used to control the inhalation device having a heating portion to heat a substrate to generate mist, the control method comprising: The step of controlling the operation of the heating section according to the heating setting content that specifies the time-series change of the target temperature belonging to the target temperature of the heating section; The aforementioned heating setting content includes a plurality of time periods belonging to continuous time intervals along the time axis; A plurality of switching conditions are set for the aforementioned period; The step of controlling the operation of the heating part includes switching the time period when any one of the plurality of switching conditions set for the time period is satisfied, and controlling the operation of the heating part according to the switched time period. A program executed by a computer for controlling an inhalation device, the inhalation device has a heating portion to heat a substrate to generate mist, the program causes the computer to execute: The step of controlling the operation of the heating unit according to the heating setting content that defines the time-series change of the target temperature belonging to the target value of the temperature of the heating unit; wherein, The aforementioned heating setting content includes a plurality of time periods belonging to continuous time intervals along the time axis; A plurality of switching conditions are set for the aforementioned period; The step of controlling the operation of the heating part includes switching the time period when any one of the plurality of switching conditions set for the time period is satisfied, and controlling the operation of the heating part according to the switched time period.

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