Kitchen ware
By setting a detector and trace element layer on the contact part of the kitchen utensils, combined with the temperature difference power generation device and heat pipe cooling, the problem that traditional kitchen utensils cannot quickly detect food information is solved, and fast and accurate food detection and nutrition enhancement are achieved, providing a safe and healthy dietary environment.
Patent Information
- Application Number
- CN202422010371.X
- Authority / Receiving Office
- CN · China
- Patent Type
- Utility models(China)
- Current Assignee / Owner
- Filing Date
- 2024-08-20
- Publication Date
- 2025-07-08
- Estimated Expiration
- 2034-08-20
AI Technical Summary
Traditional kitchen utensils cannot quickly and accurately detect food information, and cannot meet the needs of modern people for food safety and health, especially for the protection of the elderly and children, and lack trace elements supplement function.
The detector is set up in the contact part of the kitchen utensils, integrating PH value, salinity, sugar degree and temperature detection modules, equipped with trace element layers and temperature difference power generation devices, combining heat pipe cooling and wireless data transmission, providing intelligent detection and prompt functions.
It realizes rapid and accurate detection of food information, avoids the risk of scalds, enhances nutritional value, provides an intelligent and safe dietary environment, and meets the needs of modern people for food safety and health.
Smart Images
Figure CN223068413U_ABST
Abstract
Description
Technical Field
[0001] The utility model relates to the technical field of food processing, in particular to a tableware and kitchenware. Background Art
[0002] With the improvement of people's living standards, the demand for food has undergone a fundamental transformation, and food safety and nutritional health have increasingly become the focus of people's attention. As common tools in the kitchen, in addition to their basic functions, people also have more expectations and requirements for tableware and kitchenware. Especially for modern people, the health of diet has attracted more and more attention, and as tools that come into direct contact with food, their functions and safety have also become the focus of attention.
[0003] Traditional tableware and kitchenware designs often only focus on their practicality, while ignoring the needs of modern people in terms of safety and health, that is, relevant information such as the temperature, pH value, salinity, sugar content, and nutritional components of food cannot be obtained. For example, traditional tableware and kitchenware designs do not pay enough attention to vulnerable groups such as the elderly and children. The elderly, patients, and children have some ambiguity in the perception of temperature and lack clear understanding. Moreover, tableware and kitchenware cannot intuitively display detailed information such as temperature, temperature too high prompt, alarm, etc., so it is impossible to avoid the situation that the elderly and children scald their mouths and tongues when drinking hot water, hot soup, etc.
[0004] In addition, trace elements, as essential elements for the human body, play a crucial role in maintaining the normal functions of the human body. However, due to losses or pollution during food processing, storage, cooking, etc., the content of trace elements in food may change, resulting in insufficient intake by the human body. Therefore, it is also necessary to increase the trace elements in food ingredients.
[0005] At present, the detection of food-related information mainly relies on professional laboratory instruments and methods. Although the accuracy is high, the operation is complex and time-consuming, and it cannot meet the needs of on-site rapid detection. At the same time, traditional tableware and kitchenware also do not have detection functions and cannot meet the growing needs of people for food safety and quality. Summary of the Utility Model
[0006] The purpose of the utility model is to provide a tableware and kitchenware to solve the problems existing in the above-mentioned prior art, conveniently, quickly and accurately obtain food ingredient information, provide a safer and healthier dining environment for consumers, and meet the needs of modern people for food safety and health.
[0007] To achieve the above purpose, the utility model provides the following solutions:
[0008] The present utility model provides a dining and kitchen utensil, including a main body, the main body having a holding part and a contact part, the holding part for a user to hold, and the contact part capable of contacting a test object; a detector for detecting food ingredient information is provided on the contact part, a display and a processor are provided on the holding part, the detector is communicatively connected to the processor, and the processor is communicatively connected to the display; a trace element layer is provided on the contact part at least at the worn position.
[0009] Preferably, the detector includes at least one of a pH value detection module, a salinity detection module, a sugar content detection module, and a temperature detection module. The detection ends of the pH value detection module, the salinity detection module, the sugar content detection module, and the temperature detection module are provided on the contact part, and the pH value detection module, the salinity detection module, the sugar content detection module, and the temperature detection module are all communicatively connected to the processor.
[0010] Preferably, an alarm indicator is further included. The alarm indicator is communicatively connected to the processor. When the pH value, salinity, sugar content, and temperature of the test object detected by the detector exceed the threshold values, the alarm indicator emits a warning message.
[0011] Preferably, a cooling device is further included. The cooling device includes a heat pipe. The heat pipe fixed on the contact part forms an evaporation end, and the heat pipe fixed on the holding part forms a condensation end. A liquid absorption core made of a capillary porous material is provided on the inner wall of the heat pipe, and the inside of the heat pipe is in a negative pressure state and filled with a liquid.
[0012] Preferably, a radiator is detachably fixed to one end of the holding part away from the contact part, and the radiator can blow out an air flow parallel to the extending direction of the holding part.
[0013] Preferably, a thermoelectric power generation device and an energy storage device are further included. The energy storage device is fixed on the holding part. The thermoelectric power generation device has a hot end and a cold end. The hot end is located at the contact part, and the cold end is located at the holding part. There is a temperature difference between the hot end and the cold end to generate an electric potential difference so that the thermoelectric power generation device can generate electric energy. The thermoelectric power generation device is electrically connected to the energy storage device, and the energy storage device is electrically connected to the detector, the processor, and the display.
[0014] Preferably, the detector is integrated with a wireless module, and the data detected by the detector can be transmitted to a mobile phone or other devices through the wireless module.
[0015] The present utility model has achieved the following technical effects compared with the prior art:
[0016] The catering utensils provided by the utility model are provided with a detector on the contact part used for contacting the object to be measured on the body, which is used to detect relevant information in the food materials, enabling users to obtain the corresponding information of the food materials more quickly, accurately and directly; and a trace element layer is arranged at the worn position on the contact part, which can drop the worn trace element microscraps into the food during the food cooking process, thereby enhancing the nutritional value. The whole process is simple and convenient, providing a safer and healthier dining environment for consumers to meet the needs of modern people for food safety and health.
[0017] Furthermore, the detector integrates multiple detection modules, which can detect more extensive and comprehensive information on parameters such as the pH value, salinity, sugar content, and temperature in the food. Taking temperature detection as an example, the display can directly display the detailed temperature information, avoiding the situation of scalding the mouth and tongue of vulnerable groups such as the elderly and children in scenarios such as drinking hot water and hot soup, reflecting the humanistic care for vulnerable groups.
[0018] Furthermore, the setting of the alarm prompt can prompt the user about the parameter threshold of the food materials, so that the user can master the situation of the food materials more accurately.
[0019] Furthermore, the heat pipe technology is adopted, that is, the phase change process of the evaporation and condensation of the liquid used as the working fluid is repeatedly circulated inside, continuously transferring the heat of the evaporation end as the hot end to the condensation end as the cooling end. When the evaporation end of the heat pipe is heated, the liquid in the capillary porous liquid-absorbing core quickly evaporates, and the vapor flows to the other end under a small pressure difference and releases heat, re-condensing into a liquid state, and the liquid then flows back to the evaporation end along the capillary porous liquid-absorbing core by the action of capillary force, and so on in a cycle. The heat is continuously conducted from one end of the heat pipe to the other end. This cycle is carried out quickly, and the heat can be continuously conducted away.
[0020] Furthermore, the setting of the radiator can fully dissipate the heat of the condensation end of the heat pipe to ensure good heat dissipation effect of the heat pipe; and the airflow generated by the radiator can also flow along the holding part and the contact part of the catering utensil body, accelerating the heat dissipation of the hot food or water scooped on the contact part, so that it can quickly cool down to a state suitable for human consumption.
[0021] Furthermore, the setting of the thermoelectric power generation device and the energy storage device can generate electric energy using heat and store it, so as to supply various electrical equipment for use and improve energy utilization.
[0022] Furthermore, the data detected by the detector can be transmitted to other devices through the wireless module, thereby increasing the automation level and meeting its intelligent setting. Description of the Drawings
[0023] To more clearly illustrate the technical solutions in the embodiments of the present invention or the prior art, the following will briefly introduce the drawings required in the embodiments. Obviously, the drawings in the following description are only some embodiments of the present invention. For those of ordinary skill in the art, without creative efforts, other drawings can be obtained based on these drawings.
[0024] Figure 1 The front view of the structure of the tableware provided by the present invention, which is a rice spoon;
[0025] Figure 2 For Figure 1 The rear view;
[0026] Figure 3 For Figure 1 The temperature measurement schematic diagram;
[0027] Figure 4 For Figure 1 The schematic diagram of the setting of the trace element layer from the perspective of the front view of the structure of
[0028] Figure 5 For Figure 1 The schematic diagram of the setting of the trace element layer at the easily scratched position in the structure of
[0029] Figure 6 For Figure 1 The schematic diagram of the setting of the heat pipe in the structure of
[0030] Figure 7 The schematic diagram of the structure of the radiator set in the tableware provided by the present invention;
[0031] Figure 8 The schematic diagram of the power generation principle of the thermoelectric power generation device.
[0032] In the figure: 1 - holding part; 2 - contact part; 3 - detector; 4 - processor; 5 - display; 6 - trace element layer; 7 - energy storage device; 8 - radiator. Detailed implementation manners
[0033] The following will clearly and completely describe the technical solutions in the embodiments of the present invention in conjunction with the drawings in the embodiments of the present invention. Obviously, the described embodiments are only some embodiments of the present invention, rather than all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without creative efforts belong to the scope of protection of the present invention.
[0034] The purpose of the present utility model is to provide a dining and kitchen utensil to solve the problems existing in the prior art, facilitate, quickly and accurately obtain food ingredient information, provide a safer and healthier dining environment for consumers, and meet the needs of modern people for food safety and health.
[0035] In order to make the above objects, features and advantages of the present utility model more obvious and understandable, the present utility model will be further described in detail below with reference to the accompanying drawings and specific embodiments.
[0036] Embodiment 1
[0037] This embodiment provides a dining and kitchen utensil, including but not limited to forms of dining and kitchen utensils such as rice spoons, soup spoons, spatulas, etc. Taking the rice spoon as an example, as Figures 1 to 8 shown, it includes a main body, the main body has a holding part 1 and a contact part 2, the holding part 1 is used for the user to hold, and the contact part 2 can contact the object to be measured; a detector 3 for detecting food ingredient information is provided on the contact part 2, a display 5 and a processor 4 are provided on the holding part 1, the detector 3 is communicatively connected to the processor 4, and the processor 4 is communicatively connected to the display 5; a trace element layer 6 is provided on the contact part 2 at least at the worn positions (bottom and edge). By providing the detector 3 on the contact part 2 of the main body for contacting the object to be measured to detect relevant information in the food ingredients, the user can obtain the corresponding information of the food ingredients more quickly, accurately and directly; and a trace element layer 6 is provided at the worn positions on the contact part 2, which can drop the trace element micro-pieces worn off into the food during the food cooking process, thereby enhancing the nutritional value. The whole process is simple and convenient, providing a safer and healthier dining environment for consumers to meet the needs of modern people for food safety and health.
[0038] Specifically, one end of the holding part 1 is fixedly connected to one end of the contact part 2.
[0039] Specifically, the detector 3 is provided on the contact part 2, that is, the front end of the dining and kitchen utensil main body, for instant detection of food ingredients during cooking; the miniature processor 4 and the display 5 are both provided on the holding part 1 for processing and displaying the data collected by each detection module.
[0040] Specifically, in order to better meet the diverse dietary needs of modern people, innovative technologies such as vacuum, diffusion welding, powder metallurgy, and brazing are used to specially add a special layer containing trace elements, namely the trace element layer 6, to the easily worn areas of the main body of the tableware and kitchenware. These trace elements can interact with the nutrients in food to further improve the nutritional value and taste of food. For example, added trace elements such as calcium and iron can help food better release nutrients, and at the same time enhance the taste and freshness of food. Zinc can promote wound healing and cell division, improve the body's immunity, and prevent infections. Selenium, as an antioxidant, can protect the body from free radical damage and prevent cell damage and the occurrence of diseases. Chromium is involved in the process of sugar metabolism, can increase the sensitivity of cells to glucose, and may be beneficial for preventing diabetes.
[0041] Specifically, the contact part 2 is in direct contact with the food ingredients themselves, so factors such as corrosion resistance and high temperature resistance need to be considered for the manufacturing material of the contact part 2. Trace elements can be used to completely coat the contact part 2 directly or coat a partial part of the contact part 2 that is in direct contact; specifically, plating technology can be used to directly plate the trace elements onto the entire or partial contact part 2 of the main body of the tableware and kitchenware.
[0042] Specifically, at least one function key is provided on the display 5.
[0043] In an alternative solution of this embodiment, preferably, as Figure 1 and Figure 3 shown, the detector 3 includes at least one of a pH detection module, a salinity detection module, a sugar content detection module, and a temperature detection module. The detection ends of the pH detection module, the salinity detection module, the sugar content detection module, and the temperature detection module are provided on the contact part 2, and the pH detection module, the salinity detection module, the sugar content detection module, and the temperature detection module are all communicatively connected to the processor 4. The detector 3 integrates multiple detection modules, which can perform a more comprehensive and extensive information detection on parameters such as the pH value, salinity, sugar content, and temperature of food. Taking temperature detection as an example, the display 5 can directly display the detailed temperature information, avoiding the situation of scalding the mouth and tongue of vulnerable groups such as the elderly and children in scenarios such as drinking hot water and hot soup, reflecting the humanistic care for vulnerable groups.
[0044] Specifically, the detector 3 includes the detection ends of all the above detection modules, such as the detection ends of the pH detection module, the salinity detection module, the sugar content detection module, and the temperature detection module. For example, they are set as detection probes arranged in sequence on the contact part 2, as Figure 1 shown.
[0045] Specifically, the intelligent system composed of the above detector 3, processor 4, display screen, etc. analyzes and feeds back the detection results to assist the user in controlling food ingredient information such as cooking temperature, salinity, sugar content, etc. during the cooking process, so that the user can cook more healthily and scientifically.
[0046] Specifically, the entire detection process does not require complex operations. The user only needs to put the contact part 2 into the food to be tested, and the detection can be automatically completed and the results can be displayed; according to the detection results, personalized dietary suggestions can be provided for the user to help the user provide a safer and healthier dining environment to meet the modern people's needs for food safety and health; it is not only applicable to the home environment, but also can be used in restaurants, food processing plants and other occasions, so that users can understand various parameters in food at any time and place; by collecting a large amount of detection data, big data analysis of various parameters in food can be carried out to provide strong data support for food science research.
[0047] In an alternative embodiment of the present invention, preferably, the tableware and kitchenware further includes an alarm indicator, which is communicatively connected to the processor 4. When the PH value, salinity, sugar content and temperature of the object to be tested detected by the detector 3 exceed the threshold, the alarm indicator emits a warning message. The setting of the alarm indicator can prompt the user about the ingredient parameter threshold, so that the user can master the ingredient situation more accurately.
[0048] For example, table salt is an indispensable condiment in daily life, but excessive intake of table salt will cause various harms to the human body. For people suffering from hypertension, cardiovascular diseases and kidney diseases, it is more necessary to strictly control the intake of table salt not to exceed 6 grams. Sugar is one of the energy sources required by the human body, but excessive sugar intake will also have a negative impact on human health, such as the occurrence of diseases such as obesity, cardiovascular diseases, diabetes, and fatty liver. The daily sugar intake of adults should be controlled below 10% of the total energy, that is, about 25 grams per day.
[0049] In this embodiment, the detection ranges of the PH value, salinity, sugar content and temperature are 1-14, 0-10%, 0-10% and 0-100 °C respectively, and the common accuracies are ±0.2, ±0.2%, ±0.2% and ±0.1 °C respectively. The display 5 can preferably adopt an OLED display screen, which can display the values of each parameter in real time. The user can set the corresponding threshold through the display 5. When the PH value, salinity, sugar content or temperature of the food ingredient exceeds the threshold, the display 5 will issue a warning to prompt the user to pay attention.
[0050] In an alternative embodiment of the present invention, preferably, such as Figure 6As shown, the tableware and kitchenware further includes a cooling device. The cooling device includes a heat pipe. The heat pipe fixed to the contact part 2 forms an evaporation end, and the heat pipe fixed to the holding part 1 forms a condensation end. The inner wall of the heat pipe is provided with a wick of capillary porous material. The heat pipe is in a negative pressure state and filled with a liquid. The heat pipe technology is adopted, that is, the phase change process of evaporation and condensation of the liquid used as the working fluid is repeatedly circulated inside, continuously transferring the heat of the evaporation end as the hot end to the condensation end as the cooling end. When the evaporation end of the heat pipe is heated, the liquid in the capillary porous wick quickly evaporates. The vapor flows to the other end under a small pressure difference, releases heat, and re-condenses into a liquid state. The liquid then flows back to the evaporation end along the capillary porous wick by the action of capillary force, and so on in a continuous cycle. The heat is transferred from one end of the heat pipe to the other end. This cycle occurs rapidly, and the heat can be continuously conducted away.
[0051] In an alternative embodiment of the present example, preferably, as Figure 7 shown, a radiator 8 is detachably fixed to the end of the holding part 1 away from the contact part 2. The radiator 8 can blow out an air flow parallel to the extending direction of the holding part 1. The setting of the radiator 8 can fully dissipate the heat of the condensation end of the heat pipe, ensuring good heat dissipation effect of the heat pipe; and the air flow generated by the radiator 8 can also flow along the holding part 1 and the contact part 2 of the tableware and kitchenware body, accelerating the heat dissipation of the hot food or water scooped on the contact part 2, so that it can quickly cool down to a suitable state for human consumption.
[0052] Specifically, the radiator 8 can be fixed to the end of the holding part 1 by means of plug-in.
[0053] In an alternative embodiment of the present example, preferably, as Figure 8 shown, the tableware and kitchenware further includes a thermoelectric power generation device and an energy storage device 7. The energy storage device 7 is fixed to the holding part 1. The thermoelectric power generation device has a hot end and a cold end. The hot end is located at the contact part 2, and the cold end is located at the holding part 1. There is a temperature difference between the hot end and the cold end, generating an electric potential difference so that the thermoelectric power generation device can generate electric energy. The thermoelectric power generation device is electrically connected to the energy storage device 7, and the energy storage device 7 is electrically connected to the detector 3, the processor 4, and the display 5. The settings of the thermoelectric power generation device and the energy storage device 7 can generate and store electric energy using heat, so as to supply power to each electrical device and improve energy utilization.
[0054] Specifically, thermoelectric power generation is an existing technology, based on the thermoelectric effect, that is, two different materials form a temperature difference at two different temperatures, and then generate an electric potential difference. The greater this electric potential difference, the higher the electric energy output by the micro thermoelectric power generation device.
[0055] In an alternative solution of this embodiment, preferably, the detector 3 is integrated with a wireless module, and the detection data of the detector 3 can be transmitted to a mobile phone or other devices through the wireless module. The data detected by the detector 3 can be transmitted to other devices through the wireless module, thereby increasing the automation level and meeting its intelligent settings.
[0056] Specifically, due to the size limitation of the main body of the tableware and kitchen utensils, each component adopts a micro-structure to meet the use requirements.
[0057] Specifically, to ensure a good user experience and aesthetics, the necessary components are all arranged inside. For example, the processor 4 and the energy storage device 7 are both arranged inside the holding part 1, and the detector 3 is arranged inside the contact part 2, without any external leakage. The detection end of the detector 3 can be in contact with the food to be tested.
[0058] Usage method: When in use, the user only needs to immerse the contact part 2 at the front end of the main body into the food to be tested, and each detection module can immediately detect the food. The detection results will be transmitted to the processor 4 through the data cable for processing and displayed in real time on the display 5. The user can adjust the cooking method according to the displayed data. At the same time, the user can also transmit the detection data to a mobile phone or other intelligent devices through Bluetooth or WiFi for further analysis and processing.
[0059] In this utility model, specific examples are used to elaborate on the principle and implementation manner of this utility model. The description of the above embodiments is only used to help understand the method and its core idea of this utility model; at the same time, for those of ordinary skill in the art, according to the idea of this utility model, there will be changes in the specific implementation manner and application scope. In summary, the content of this specification should not be construed as a limitation of this utility model.
Claims
1. A tableware and kitchenware, characterized in that: It includes a main body which has a holding part and a contact part. The holding part is for the user to hold, and the contact part can contact the object to be measured. A detector for detecting food ingredient information is provided on the contact part. A display and a processor are provided on the holding part. The detector is communicatively connected to the processor, and the processor is communicatively connected to the display. A trace element layer is provided on at least the worn position of the contact part.
2. The catering and kitchenware according to claim 1, wherein: The detector includes at least one of a pH value detection module, a salinity detection module, a sugar content detection module, and a temperature detection module. The detection ends of the pH value detection module, the salinity detection module, the sugar content detection module, and the temperature detection module are provided on the contact part, and the pH value detection module, the salinity detection module, the sugar content detection module, and the temperature detection module are all communicatively connected to the processor.
3. The tableware and kitchenware according to claim 2, characterized in that: It further includes an alarm indicator which is communicatively connected to the processor. When the pH value, salinity, sugar content, and temperature of the object to be measured detected by the detector exceed the threshold values, the alarm indicator emits a warning message.
4. The tableware and kitchenware according to claim 1, characterized in that: It further includes a cooling device. The cooling device includes a heat pipe. The heat pipe fixed on the contact part forms an evaporation end, and the heat pipe fixed on the holding part forms a condensation end. A liquid-absorbing core of capillary porous material is provided on the inner wall of the heat pipe, and the inside of the heat pipe is in a negative pressure state and filled with liquid.
5. The tableware and kitchenware according to claim 4, characterized in that: A radiator is detachably fixed to one end of the holding part away from the contact part, and the radiator can blow out an air flow parallel to the extending direction of the holding part.
6. The tableware and kitchenware according to claim 1, wherein: It further includes a thermoelectric power generation device and an energy storage device. The energy storage device is fixed on the holding part. The thermoelectric power generation device has a hot end and a cold end. The hot end is located at the contact part, and the cold end is located at the holding part. There is a temperature difference between the hot end and the cold end to generate an electric potential difference so that the thermoelectric power generation device can generate electric energy. The thermoelectric power generation device is electrically connected to the energy storage device, and the energy storage device is electrically connected to the detector, the processor, and the display.
7. The tableware and kitchenware according to claim 1, characterized in that: The detector is integrated with a wireless module, and the data detected by the detector can be transmitted to a mobile phone or other devices through the wireless module.