Layered structure of inner container of electric cooker

Abstract

The utility model discloses a layered structure of an inner container of an electric cooker. The layered structure comprises a base body layer, a composite phase change layer and a ceramic inner layer which are sequentially arranged from outside to inside. The composite phase-change layer comprises honeycomb structures A, B and C which are respectively filled with phase-change materials with melting points of 45 DEG C, 75 DEG C and 100 DEG C, firewood stove step heating is simulated, and the taste of rice is optimized. Micron pits are formed in the surface of the ceramic inner layer, and a zinc ion antibacterial coating is sprayed, so that long-acting bacteriostasis is realized. Silicon dioxide aerogel dynamic interface layers are additionally arranged among the layers, so that the thermal expansion difference is buffered, and the heat conduction uniformity is improved. The structure solves the problems that a traditional inner container is uneven in heating, high in energy consumption, insufficient in antibacterial performance and the like, and has the advantages of being efficient, saving energy, improving taste, resisting bacteria for a long time and the like.

Description

Technical Field

[0001] This utility model relates to the field of rice cooker inner pot technology, specifically a layered structure for a rice cooker inner pot. Background Technology

[0002] As living standards improve, consumers have higher expectations for the cooking performance of rice cookers. Traditional rice cooker inner pots often use a single metal layer (such as aluminum alloy) or a simple composite layer structure (such as aluminum base + non-stick coating). Their heating method is usually linear, which makes it difficult to simulate the stepped heating curve of a wood-fired stove. This results in poor rice texture, insufficient starch gelatinization, and insufficient sweetness and aroma. In addition, the heat conduction efficiency of traditional inner pots is limited by the material properties, leading to uneven heating and the formation of localized overheating or cold spots, affecting the consistency of cooking.

[0003] In the existing technology, some improvement schemes attempt to improve performance by adding a heat-conducting layer or optimizing the heating program. For example, copper and aluminum composite matrix is ​​used to improve the heat conduction rate, or far-infrared materials are added to the ceramic layer to promote starch gelatinization. However, such designs still have the following defects: (1) The heating curve is single and cannot achieve multi-stage control of heating-constant temperature-burst, making it difficult to take into account both amylase activity and sterilization requirements; (2) The inner liner structure is rigid and the difference in thermal expansion coefficients of each layer can easily lead to interface separation, resulting in a decrease in thermal efficiency after long-term use; (3) The antibacterial function depends on the surface coating, which is prone to failure at high temperatures and cannot achieve continuous antibacterial effect. Utility Model Content

[0004] In view of the above-mentioned shortcomings in the existing technology, the purpose of this utility model is to provide a layered structure for the inner pot of a rice cooker, which solves the problems of uneven heating, high energy consumption, poor taste and insufficient antibacterial performance of traditional rice cooker inner pots, and achieves a more efficient, healthier and more similar cooking experience to that of a traditional wood-fired stove, thus having a significant competitive advantage in the market.

[0005] The technical solution adopted by this utility model to achieve the above-mentioned objective is: a layered structure of an inner pot for a rice cooker, comprising a base layer, a composite phase change layer, and a ceramic inner layer arranged sequentially from the outside to the inside. The composite phase change layer includes honeycomb structures A, B, and C arranged sequentially from the outside to the inside. Each of the honeycomb structures A, B, and C contains a phase change material with a different melting point. The surface of the ceramic inner layer is provided with uniformly arranged pits, and the pits are coated with an antibacterial coating loaded with zinc ions.

[0006] It also includes a dynamic interface layer, which is filled between the honeycomb structure A and the honeycomb structure B, between the honeycomb structure B and the honeycomb structure C, and between the honeycomb structure C and the ceramic inner layer.

[0007] In the above technical solution, in order to ensure the rationality of the structural layout of each layer and improve the overall efficiency of the inner liner, the following technical solution is provided.

[0008] The thickness of the substrate layer is set to 0.50 mm, the thickness of the honeycomb structure A is set to 0.30 mm, the thickness of the honeycomb structure B is set to 0.60 mm, the thickness of the honeycomb structure C is set to 0.90 mm, the thickness of the ceramic inner layer is set to 1.20 mm, the thickness of the dynamic interface layer in each layer is set to 0.05 mm, and the surface diameter and depth of the pit are 50 μm and 20 μm, respectively.

[0009] In the above technical solutions, in order to ensure that the phase change material can be stably filled in each layer of the honeycomb structure and to optimize heat conduction when heated and melted, the following technical solutions are provided.

[0010] The wall thickness of both honeycomb structure A and honeycomb structure B is set to 0.12 mm. The inner cavity of honeycomb structure B is provided with radially distributed microfins, the length of which is set to 0.15 mm. The wall thickness of the outer end and the inner end of honeycomb structure C are set to 0.12 mm and 0.08 mm, respectively, and the wall thickness of honeycomb structure C varies in a gradient.

[0011] In the above technical solution, in order to ensure that the phase change material in each layer of the honeycomb structure can undergo phase change according to the conduction temperature, the following specific technical solution is provided.

[0012] The phase change material includes a first material, a second material, and a third material respectively filled into the honeycomb structure A, the honeycomb structure B, and the honeycomb structure C. The first material is a modified sorbitol complex with a designed melting point of 45°C. The second material is a food-grade paraffin and fatty acid eutectic system with a designed melting point of 75°C. The third material is a mannitol and sodium chloride dopant with a designed melting point of 100°C.

[0013] In the above technical solution, in order to ensure that the dynamic interface layer can separate the phase change materials of each layer and compensate for the difference in the thermal expansion coefficient of different materials, the following technical solution is provided.

[0014] The dynamic interface layer is a silica aerogel buffer layer, and the thermal expansion coefficient of the dynamic interface is set at 200%.

[0015] The beneficial effects of this utility model are:

[0016] 1. Simulating firewood-fired stepped heating enhances the texture of rice. It employs three layers of phase change materials with different melting points (45℃, 75℃, 100℃) to form a three-stage heating curve of rising temperature, constant temperature, and explosive heating. This precisely matches the biochemical reaction requirements of rice cooking. Maintaining 45℃ for 90 seconds promotes amylase activity and increases the sweetness of the rice. The constant temperature plateau at 75℃ ensures full gelatinization of starch, avoiding undercooked or over-gelatinized rice. The 100℃ temperature for over 12 minutes meets commercial sterilization requirements and simultaneously achieves a "sudden boiling" effect, enhancing the fluffiness of the rice.

[0017] 2. Eliminate heating dead zones and improve heat conduction uniformity. The honeycomb structure adopts gradient wall thickness and micro fin design, and different thicknesses are designed according to functional requirements to optimize the heat transfer efficiency of phase change materials and avoid local overheating or cold spots. The dynamic interface layer compensates for the thermal expansion differences of different materials, prevents interlayer separation, and maintains high thermal efficiency even after long-term use.

[0018] 3. Far-infrared radiation enhances starch gelatinization and improves nutritional value. The inner layer of the ceramic is made of far-infrared ceramic and tourmaline powder composite sintering and laser-etched micron-level pits to generate 2800-3000nm far-infrared rays, which promotes starch molecule vibration and improves gelatinization (by about 15%), making the rice sweeter and softer.

[0019] 4. Long-lasting antibacterial effect, ensuring food safety. The inner layer of the ceramic is coated with an antibacterial coating loaded with zinc ions. During the cooking process, zinc ions are continuously released, achieving an E. coli inhibition rate of 99.3%, which is far superior to the antibacterial durability of ordinary silver ion coatings. Attached Figure Description

[0020] Figure 1 This is a structural diagram showing the combination of the various layers of the present invention.

[0021] Figure 2 for Figure 1 A structural diagram in its disassembled state;

[0022] Figure 3 This is a schematic diagram of the structure after the honeycomb structure of each layer has been cut and disassembled.

[0023] In the figure: 1. Substrate layer, 21. Honeycomb structure A, 22. Honeycomb structure B, 221. Microfins, 23. Honeycomb structure C, 24. First material, 25. Second material, 26. Third material, 3. Ceramic inner layer, 31. Pits, 4. Dynamic interface layer. Detailed Implementation

[0024] The technical solutions of the present invention will be clearly and completely described below with reference to the accompanying drawings of the embodiments of the present invention.

[0025] Please see Figure 1-3A layered structure for an inner pot of a rice cooker includes a base layer 1, a composite phase change layer, and a ceramic inner layer 3 arranged sequentially from the outside to the inside. The composite phase change layer includes honeycomb structures A21, B22, and C23 arranged sequentially from the outside to the inside. Each of the honeycomb structures A21, B22, and C23 contains a phase change material with a different melting point. The surface of the ceramic inner layer 3 is provided with uniformly arranged pits 31, and the pits 31 are coated with an antibacterial coating loaded with zinc ions.

[0026] It also includes a dynamic interface layer 4, which is filled between honeycomb structure A21 and honeycomb structure B22, between honeycomb structure B22 and honeycomb structure C23, and between honeycomb structure C23 and ceramic inner layer 3.

[0027] The substrate layer 1 is made of alloy materials, such as aluminum alloy, and a protective coating is sprayed on its outer side to prevent the material from oxidizing and affecting the heat transfer efficiency.

[0028] Each layer of the honeycomb structure is made of titanium alloy material by stamping or 3D printing. The inner cavity is filled with corresponding phase change material. The melting point of each layer of phase change material arranged from the outside to the inside gradually increases to simulate the intermittent heating mode of cooking rice with firewood and eliminate the heating dead zone of the traditional rice cooker inner pot.

[0029] The ceramic inner layer 3 is made of far-infrared ceramic and tourmaline powder composite sintering, and the inner wall is laser-etched with micron-level pits 31, which can generate far-infrared rays with a wavelength of 2800-3000nm, improve starch gelatinization degree. The antibacterial coating loaded with zinc ions can continuously release zinc ions during the cooking process, achieving an E. coli inhibition rate of 99.3%.

[0030] To ensure the rationality of the structural layout of each layer and improve the overall efficiency of the inner liner, the following technical solutions are provided.

[0031] The thickness of the substrate layer 1 is set to 0.50 mm, the thickness of the honeycomb structure A21 is set to 0.30 mm, the thickness of the honeycomb structure B22 is set to 0.60 mm, the thickness of the honeycomb structure C23 is set to 0.90 mm, the thickness of the ceramic inner layer 3 is set to 1.20 mm, the thickness of the dynamic interface layer 4 is set to 0.05 mm, and the surface diameter and depth of the pit 31 are 50 μm and 20 μm, respectively.

[0032] By standardizing the dimensions of each layer of the structure, the total thickness of the inner pot is maintained at 3.250mm, which ensures the overall structural strength and heat conduction efficiency of the inner pot and improves the taste of cooked rice.

[0033] To ensure that the phase change material can be stably filled in each layer of the honeycomb structure and to optimize heat conduction when heated and melted, the following technical solutions are provided.

[0034] The wall thickness of both honeycomb structures A21 and B22 is set to 0.12 mm. The inner cavity of honeycomb structure B22 is provided with radially distributed micro fins 221, the length of which is set to 0.15 mm. The wall thickness of the outer end and the inner end of honeycomb structure C23 are set to 0.12 mm and 0.08 mm, respectively, and the wall thickness of honeycomb structure C23 varies in a gradient.

[0035] The porosity of honeycomb structures A21, B22, and C23 is set in the range of 52-65%. The wall thickness of honeycomb structure C23 is designed to vary in a gradient, which can improve the creep resistance. Microfins 221 are added to the inner cavity of honeycomb structure B22, which can improve the heat transfer effect on the phase change material filled therein.

[0036] To ensure that the phase change material in each layer of the honeycomb structure can undergo a phase change according to the conduction temperature, the following specific technical solutions are provided.

[0037] The phase change material includes a first material 24, a second material 25, and a third material 26 respectively filled into honeycomb structures A21, B22, and C23. The first material 24 is a modified sorbitol composite with a designed melting point of 45°C. The second material 25 is a food-grade paraffin and fatty acid eutectic system with a designed melting point of 75°C. The third material 26 is a dopant of mannitol and sodium chloride with a designed melting point of 100°C.

[0038] The first material 24 is used to absorb the initial heating energy to simulate the slow heating of a wood-fired stove, so that the rice grains are kept at 45°C for 90 seconds, promoting amylase activity (increasing sweetness). The second material 25 maintains the plateau period at the critical temperature of starch gelatinization (72-78°C) to absorb the power fluctuations of the heater. The third material 26 is used to quickly release the stored energy to achieve the "boiling" effect and maintain 100°C for more than 12 minutes (meeting commercial sterilization requirements).

[0039] Through the differential design of three-layer phase change materials, a three-stage heating curve of heating-heating-heating-explosion is realized, which saves 22% energy compared to traditional linear heating.

[0040] To ensure that the dynamic interface layer 4 can separate the phase change materials of each layer and compensate for the differences in the thermal expansion coefficients of different materials, the following technical solution is provided.

[0041] The dynamic interface layer 4 is a silica aerogel buffer layer, and the thermal expansion coefficient of the dynamic interface is set at 200%.

[0042] Silica aerogel has a negative Poisson's ratio, allowing it to actively adjust its thickness in response to temperature changes, thus preventing the formation of vacuum pores between its layers. It can also convert and absorb the mechanical vibrations and noise generated during the boiling process of cooking rice.

[0043] It will be apparent to those skilled in the art that this invention is not limited to the details of the exemplary embodiments described above, and that it can be implemented in other specific forms without departing from the spirit or essential characteristics of this invention. Therefore, the embodiments should be considered illustrative and non-limiting in all respects, and the scope of this invention is defined by the appended claims rather than the foregoing description. Thus, it is intended that all variations falling within the meaning and scope of equivalents of the claims be included within this invention. No reference numerals in the claims should be construed as limiting the scope of the claims.

[0044] Furthermore, it should be understood that although this specification describes embodiments, not every embodiment contains only one independent technical solution. This narrative style is merely for clarity. Those skilled in the art should consider the specification as a whole, and the technical solutions in each embodiment can also be appropriately combined to form other embodiments that can be understood by those skilled in the art.

Claims

1. A layered structure for the inner pot of a rice cooker, characterized in that: The material includes a substrate layer (1), a composite phase change layer, and a ceramic inner layer (3) arranged sequentially from the outside to the inside. The composite phase change layer includes honeycomb structures A (21), B (22), and C (23) arranged sequentially from the outside to the inside. Each of the honeycomb structures A (21), B (22), and C (23) contains a phase change material with a different melting point. The surface of the ceramic inner layer (3) is provided with uniformly arranged pits (31), and the pits (31) are coated with an antibacterial coating loaded with zinc ions. It also includes a dynamic interface layer (4), which is filled between the honeycomb structure A (21) and the honeycomb structure B (22), between the honeycomb structure B (22) and the honeycomb structure C (23), and between the honeycomb structure C (23) and the ceramic inner layer (3).

2. The layered structure of the inner pot of a rice cooker according to claim 1, characterized in that: The thickness of the substrate layer (1) is set to 0.50 mm, the thickness of the honeycomb structure A (21) is set to 0.30 mm, the thickness of the honeycomb structure B (22) is set to 0.60 mm, the thickness of the honeycomb structure C (23) is set to 0.90 mm, the thickness of the ceramic inner layer (3) is set to 1.20 mm, the thickness of the dynamic interface layer (4) of each layer is set to 0.05 mm, and the surface diameter and depth of the pit (31) are 50 μm and 20 μm, respectively.

3. The layered structure of the inner pot of a rice cooker according to claim 1, characterized in that: The wall thickness of the honeycomb structure A (21) and the honeycomb structure B (22) is set to 0.12 mm. The inner cavity of the honeycomb structure B (22) is provided with radially distributed micro fins (221). The length of the micro fins (221) is set to 0.15 mm. The wall thickness of the outer end and the inner end of the honeycomb structure C (23) are set to 0.12 mm and 0.08 mm, respectively, and the wall thickness of the honeycomb structure C (23) varies in a gradient.

4. The layered structure of the inner pot of a rice cooker according to claim 1, characterized in that: The phase change material includes a first material (24), a second material (25), and a third material (26) respectively filled into the honeycomb structure A (21), the honeycomb structure B (22), and the honeycomb structure C (23). The first material (24) is a modified sorbitol complex with a melting point of 45°C. The second material (25) is a food-grade paraffin and fatty acid eutectic system with a melting point of 75°C. The third material (26) is a mannitol and sodium chloride dopant with a melting point of 100°C.

5. The layered structure of the inner pot of a rice cooker according to claim 1, characterized in that: The dynamic interface layer (4) is a silica aerogel buffer layer, and the thermal expansion coefficient of the dynamic interface is set at 200%.

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