Method for warming milk in a water bath used in a milk warmer and the milk warmer

Abstract

A method for quickly warming milk in a water bath used by a milk warmer and a milk warmer, characterized in that: the feeding bottle meets the following conditions: λ / D≥0.2; the milk warmer includes a heating element, a temperature sensor and a control circuit; the pair The method for heating and controlling the temperature of the water body comprises the following steps: the first step is to use a semiconductor refrigeration chip to heat the water body to a critical temperature A, and then stop heating, and the critical temperature A is 45-65°C; the second step is to use a semiconductor refrigeration chip to The temperature difference between the hot end and the cold end and the heat absorption effect of the cold end on the hot end after the heating is stopped, and the water body is rapidly cooled; the third step, when the water body is rapidly cooled to the target temperature T, then the heating of the semiconductor refrigeration chip is used. To keep the temperature of the water body constant at the target temperature T, so that the milk in the feeding bottle can reach the target temperature T quickly, accurately and evenly.

Description

technical field [0001] The invention relates to a milk warming method, in particular to a milk warming method and a milk warmer adopting the method. Background technique [0002] A milk warmer, also known as a milk warmer or a milk heater, is a device used to heat milk. Breastfeeding or milk feeding of infants and young children requires appropriate temperature. When infants drink milk intermittently, the temperature of milk will drop after a short period of storage (especially in winter). When the temperature of milk is lower than 35 degrees Celsius , drinking by infants and young children will cause gastrointestinal discomfort or difficulty in absorption, which brings great inconvenience to feeding, or the stored milk taken out of the refrigerator must be heated before it can be given to children to drink. Early warm milk products have the following defects: First, the temperature cannot be controlled, which can easily cause insufficient heating, which is not conducive to...

AI Technical Summary

Problems solved by technology

Breastfeeding or milk feeding of infants and young children requires appropriate temperature. When infants drink milk intermittently, the temperature of milk will drop after a short period of storage (especially in winter). When the temperature of milk is lower than 35 degrees Celsius , drinking by infants and young children will cause gastrointestinal discomfort or difficulty in absorption, which brings great inconvenience to feeding, or the stored milk taken out of the refrigerator must be heated before it can be given to children to drink. Early warm milk products have the following defects: First, the temperature cannot be controlled, which can easily cause insufficient heating, which is not conducive to infants' consumption, or overheating will cause the nutrition loss of milk and other infant foods, and even cause burns; second, the uniformity is poor, and the internal and external heating often occurs. When the outside reaches the heating temperature, the inside temperature is still low, which is not conducive to infants and young children; with the continuous development of science and technology, intelligent warm milk products are gradually entering the market

[0003] There are many warm milk products on the market, but for the sake of safety and sanitation, the temperature control can only be controlled outside the bottle, and the actual milk temperature in the bottle cannot be accurately grasped, which is a common problem in existing milk warmers Question, the representative bottle warmer can be found in the Chinese patent CN205514165U. The milk warmer realizes the simultaneous adjustment of milk and warm milk. The milk is warmed during the rotation of the bottle, which can ensure the uniformity of warm milk. The specific milk temperature cannot be accurately grasped, resulting in a large difference between the final displayed temperature and the liquid temperature in the bottle, and the temperature rise is not fast enough

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