Heat accumulating type food heat-preservation device with metal porous structure

Abstract

The invention relates to a heat accumulating type food heat-preservation device with a metal porous structure, comprising a top cover, a shell, a vacuum layer, an outer wall, an inner wall, through-hole metal foam, a phase-change material and an electric heating device. In the invention, a through-hole metal foam material is sintered between the inner wall and the outer wall according to an intensifying heat-exchange principle of a phase-change material inside the through-hole metal foam, and the phase-change material is packaged in a through-hole metal foam gap between the inner wall and theouter wall; when the heat accumulating type food heat-preservation device is electrified to be heated, the phase-change material is melted when heated and stores electric energy in a latent heat of fusion way, and the through-hole metal foam has high heat conductivity so as to intensify the melt of the phase-change material and shorten the heating time; the phase-change material is concreted and releases the stored latent heat, and the through-hole metal foam can more efficiently transfer heat to foods by utilizing the high heat conductivity and heat the foods to make up the heat loss of the foods. The heat accumulating type food heat-preservation device preserves the heat by adopting a latent heat heating principle, overcomes the defect of a passive heat insulation technology of the traditional heat-preservation devices and has long heat-preservation time and high efficiency.

Description

technical field [0001] The invention relates to a food heating and heat preservation device, in particular to a heat storage type food heat preservation device with metal porous structure for heating and heat preservation of food through phase conversion heat in porous metal materials. Background technique [0002] Traditional heat preservation devices, such as thermos bottles and thermos cups, mostly adopt a double inner tank structure (that is, a vacuum layer is provided between the two inner tanks) or use low thermal conductivity heat insulation materials for passive heat insulation. However, this technology has poor heat preservation durability and low heat preservation efficiency. Aiming at this problem, there have been many design schemes. Patent 01257419.8 designed a heat preservation device with a built-in electric heating heating plate, which uses the heating plate at the bottom of the inner tank and the heat dissipation holes on the upper part of the heat preserva...

AI Technical Summary

Problems solved by technology

Such a heat preservation device can indeed prolong the heat preservation time, but it cannot heat and heat food at the same time.

[0003] On the other hand, paraffin and other phase change heat storage materials have the advantages of high phase change latent heat, stable chemical properties, small phase change volume change, easy control, and low cost. They are ideal materials for heat storage and heat preservation. Heating the food provides the possibility for the design of the food insulation device, but its disadvantage is that the thermal conductivity is very low (≈0.1Wm -1 K -1 ), which is not conducive to the transfer of heat, which will lead to three problems: first, during the charging process of the phase change material, due to its low thermal conductivity, the heat cannot be effectively transferred to the inside of the phase change material, which greatly prolongs the heating time; Second, the heat will be concentrated at the heating end, causing the local temperature to rise sharply, causing local overheating and reducing the life of the device

Third, when the temperature of the food is lower than the phase transition temperature, the latent heat stored in the phase change material cannot be effectively transferred to the food due to its low thermal conductivity, making the heat preservation effect worse

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