Glass for adjusting the temperature of the drink by using liquid paraffin, with the possibility of automatic addition of dry additives

Abstract

A double-walled glass is designed: the outer wall is made of steel, and the inner wall is made of insulating polymer materials. In the space between the two walls, liquid paraffin is used to quickly reduce the temperature to 55 degrees by absorbing the heat of the liquid and maintaining it for 30 minutes. Another compartment is placed between the two walls of the glass so that dry additives such as coffee, tea, and sugar can be selected by the user with a button and added to the drink.

Description

Glass for adjusting the temperature of the drink by using liquid paraffin, with the possibility of automatic addition of dry additivesTechnical Field

[0001] The technical field of this invention is related to the beverage storage containers with the ability to adjust their temperature.Background Art

[0002] Other inventions have been made using phase change materials to work on beverages, but their purposes and methods of use are different from those claimed in this invention.

[0003] AN APPARATUS FOR PREPARING A HOT LIQUID DRINK with publication number WO 12021 / 074172 disclose that,

[0004] a heating vessel for storing a liquid which is to form the basis of the hot liquid drink, the heating vessel being adapted to receive heat from a heater; and a phase change material, having a phase change temperature which falls in a desired temperature range for the hot liquid drink, wherein the phase change material is thermally coupled with the liquid, wherein an expansion of the phase change material when it changes phase induced by heating is used to drive:

[0005] Displacement of the liquid out of the heating vessel for use in preparing the hot liquid drink; and / or displacement of liquid at a lower temperature into the heating vessel from a liquid supply reservoir.Technical Problem

[0006] According to the latest scientific researches, drinking tea and other hot beverages, in addition to burning the mouth and throat, intensifies the risk of various types of esophageal and gastric cancers. Spontaneous cooling of a drink often entails patience and time, or cooling requires energy consumption.

[0007] The risk of esophageal cancers increases by consuming hot drinks. The problem that arises here is that many people drink hot beverages. Many of thesepeople, due to haste or impatience, do not spend enough time (approximately 10 minutes) to cool the drink.

[0008] One solution is to prepare the drinks at a lower temperature, but this is not possible for drinks such as tea and coffee, and other beverages (preparing them with boiling water makes them taste better). The next solution is to cool these drinks quickly after preparation. This can be achieved by spending energy (in a refrigerant like a refrigerator) which is not cost-effective and is not feasible everywhere.

[0009] Another solution is to blow into the beverage. The next solution is to cool them down quickly without consuming energy. The optimum temperature in scientific references ranges from 55 to 65 degrees Celsius. So this question can arise: "Can the temperature of a hot beverage be quickly reduced without energy consumption to make it suitable for drinking and at the same time prevent it from getting too cold and being unpleasant?"

[0010] If a solid substance is found with a melting point of about 50 to 60 degrees Celsius and is placed around a beverage mug, it is possible to cool and keep the beverage at the right temperature range for drinking. Such substances first receive heat from a hot beverage, and when the temperature reaches the melting point, they transfer the captured heat to the latent heat of their melting and melt it without further increase in temperature. As a result, the drink will quickly drop in temperature to 65 degrees Celsius. However, after the temperature of the beverage is lower than the melting temperature of the substance due to heat loss, the process of heat transfer from the beverage to the substance is reversed and without changing its temperature, it transfers heat to the beverage and becomes solid again and as a result prevents beverage cooling.Solution to Problem

[0011] In this project, a double-walled mug was designed and built with a special arrangement of materials so that can cool the beverage inside it in a much shorter time than ordinary mugs and bring it to the desired temperature (55-65 C) without spending any energy. On the other hand, the structure of the mug is designed in such a way that at temperatures below 60 C, the temperature drop isno longer fast, but on the contrary, the beverage in this mug cools much later than ordinary mugs or gets unpleasant. Testing performance of this mug confirmed its function well and the result of this experiment was compared with the performance of a normal mug. Easy to prepare, cost-effective, very good performance, and zero energy consumption are the advantages of this mug.

[0012] The invention aims to prevent wastage of time and to control cancers caused by hot drinks as much as possible.

[0013] As mentioned above, consuming hot drinks is an issue that should be addressed if possible. In this invention, a mug is designed and made to quickly cool liquids and bring their temperature to the optimum range for drinking.Another objective of this study is to maintain the right temperature for the drink in the mug. The invented mug fulfills both objectives in the right manner.Advantageous Effects of Invention

[0014] The designed mug, which can be made with very cheap and simple tools, can well meet the desired demands and objectives. This mug speeds up the beverage cooling to 65 degrees by more than 80% faster, and the user can enjoy a beverage that has the desired temperature in less time.

[0015] In addition, the mug is designed to deliver heat to the beverage at lower temperatures, preventing it from overheating and being unpleasant and this function is also very useful and prevents the discarding of a cooled beverage. Therefore, it will be useful in reducing water and energy consumption.Brief Description of Drawings

[0016] Figi Side view of mug

[0017] Fig 2 Upper and lateral layers of the mug

[0018] Fig3 Mug without lid

[0019] Fig 4 Mug wall layers up close

[0020] Fig 5: Schematic of heat transferDescription of Embodiments

[0021] The invented mug consists of the following components:

[0022] 1 - Metal mug made of copper or steel (5).

[0023] 2- Paraffin material (4).

[0024] 3 - Vacuum chamber, (3)

[0025] 4- Exterior plastic walls with nano-insulator (1 ) and cover (2)

[0026] The following is a description of each of the components of the mug.

[0027] Components of mug

[0028] Metal mug: Metals have the highest thermal conductivity among materials.Therefore, in the first step, it was decided to use a metal mug made of copper or steel (5). In addition to high thermal conductivity, copper has many healing properties compared to available metals. So copper-based mug was used.Whenever a hot beverage is poured into a mug, heat is transferred through a metal wall and heat is rapidly transferred through metal plates with paraffin. When paraffin is around the mug, heat is transferred to all parts of the paraffin through these plates, and heat transfer gets faster.

[0029] Paraffin material: it is an oil-based, cheap, non-toxic, non-perishable and abundant material. Table 3 lists the physical properties of paraffin. (4).

[0030] Table (3): Physical properties of paraffin that are essential for making mug.invention. Paraffin is placed in the space between the two inner (copper) and the outer (vacuum I plastic chamber) walls of the mug. When the mug does not contain beverage, the paraffin is solid at ambient temperature (approximately 25 C), and when the hot beverage is poured into the mug, heat is transferred through the metal body of the mug to all parts of the paraffin material and the temperature of the solid reaches to the melting point (60C). Subsequently, the heat lost by the beverage is used to melt the paraffin and the paraffintemperature remains constant. Therefore, the heat transfer continues through the conduction until the temperature of the beverage is higher than the melting point of the paraffin, and the temperature of the beverage decreases.

[0032] Since according to table 3 the specific heat of paraffin melting is much higher than the specific heat capacity of the beverage (approximately equal to the heat capacity of water 4200 J / kg.C), even a small amount of paraffin can cause a large temperature change in the temperature of the beverage inside the mug. Of course, it is worthy to note that 55-60 C is the right temperature to drink a beverage. Now we assess the heat transfer process. If for any reason the drink is not consumed and remains in the mug, it gradually exchanges heat with the surrounding air and the temperature drops below. While paraffin around the inner wall of the mug is 56 C. So the heat transfer changes direction and the heat returns from the paraffin to the beverage, preventing it from cooling rapidly. This process continues until all the paraffin has solidified.

[0033] Hence, the whole thermal exchange process between a beverage and paraffin is predicted to be as follows: The paraffin around the mug quickly cools the drink to the desired temperature, after which it prevents the temperature from dropping rapidly and being unpleasant. Or, in short, paraffin reduces the time interval when the beverage has an unfavorable temperature and increases the time interval at the desired temperature. The uniqueness of this is that this result is achieved without consuming any energy.

[0034] Vacuum chamber (3): A vacuum chamber is embedded between the paraffin- f i lied layer and the plastic outer layer to minimize heat transfer between the paraffin material and the outer layer. This causes the paraffin chamber to have only one heat transfer path to the beverage.

[0035] The plastic outer cover (1): The outer cover of the mug is made of plastic, which is insulated from the inside with a nano-thermal insulator. This insulated cover and vacuum chamber prevent the heat stored in the molten paraffin from being transferred to the outside air and prevent the beverage from cooling inside the mug. The edges of the plastic cover are completely glued to the inner metal mug so that the molten paraffin does not leak out and possibly no foreign material enters it. To make the mug look more beautiful, a variety of designs and patternscan be implemented on this plastic cover. Lightness, flexibility, hygienic, poor thermal conductivity are the advantages of the plastic cover.

[0036] Mug cap (2): The mug has a movable cap in such a way that when it is in the open space, the cap attaches to the mug and prevents the convective transfer of heat, and when it is indoor, this cap can be detached from the mug.Examples

[0037] After the initial evaluation to make the aforementioned mug, various methods to reduce the temperature of liquids were studied. Gradually, after focusing on the subject and conducting many studies and researches, it was decided to use the fact that the specific heat of melting solids is much higher than the heat capacity of water.

[0038] A suitable solid for this purpose should be hygienic and not be harmful to the body. It should be abundant and cheap, and most importantly, its melting point should be close to the desired temperature for drinking beverages, which is around 55 to 65 degrees Celsius according to scientific references and papers. Therefore, research was conducted to find such materials, and various materials on the internet and melting temperature tables in textbooks were examined. Finally, the paraffin that had the most and the best necessary factors was selected.

[0039] Then, three samples of paraffin available in the market, ordinary paraffin, crystal paraffin, and jelly paraffin were prepared. In the physics laboratory, some of each were melted by the hot water method and their melting temperature was measured. From these three types, crystalline paraffin with a melting temperature of 56 C was selected.

[0040] The reason behind this was the more suitable melting temperature (melting temperature of other types was 52 C), odorless and more beautiful appearance, which can be used in case if making double-walled glass cooling mugs, even colored crystal paraffin that has a very beautiful form.

[0041] In the next step, the required amount of paraffin mass had to be calculated. To do this, heat relations were used. It is easily possible to solve this problem byassuming that heat is exchanged only between the beverage (water) and paraffin. Figure 7 illustrates a schematic of heat transfer between components.

[0042] The amount of water (beverage) in the mug was considered to be 200 g with a temperature of 100 C that finally should be brought to 60 C that is suitable for drinking. So the heat that water loses is equal to:

[0043] Figure (5): Schematic of heat transfer between the water inside the mug and the surrounding paraffin layer, first the heat transfer increases the temperature of the solid paraffin and the continuation of the heat transfer causes it to melt at the melting temperature.Q = mwcwA0 4200 x (60 - 100)=> Q = -33600 J

[0045] The sign - denotes that the water has lost heat. This amount of heat is given in mp grams of solid paraffin at ambient temperature and is eventually converted to liquid paraffin at room temperature. So the heat that paraffin receives is equal to:Q=Q, +Q*Q = mpcpAe+ mpLfQ = 111 X 2500 X (56-25 ) + 111 287500 Ill

[0046] p V'p

[0047] By equating these two relations and substituting the quantities, we will have:

[0048] Mp=117gr

[0049] So if the amount of paraffin around the beverage is almost 117gr, even if the heat is not taken from the beverage in any other way, the drink will cool down. Therefore, the mug was designed to have at least enough space to accommodate this amount of paraffin.

[0050] To calculate the volume of this space, mathematical equations related to the volume of the cylinder and the volume of the cone were used, the expression of which and the method of calculation are beyond the scope of this report. Selecting materials and preparing the outer cover was the next step in making the mug.

[0051] In addition to having suitable dimensions, the outer cover should be as a thermal insulator as possible, and on the other hand, the inner layer of this cover should be compatible with paraffin and should not react with it, should not absorb it, and should not leak paraffin. After conducting the necessary studies, the mug cover was prepared as a plastic wall with an insulator layer and an internal vacuum chamber.

Claims

Claims

1. Mug to adjust the temperature of the beverage by phase change materials which comprising: a. Phase change material; b. Vacuum chamber; c. Metal body.

2. According to claim 1 , the phase change materials are embedded between two outer layers of plastic with a nano-layer of inner steel insulator.

3. According to claims 1 and 2, the phase change material can be made of paraffin or any other phase change material.

4. According to claims 1 and 2, a vacuum chamber is located between the phase change material and the outer layer to prevent the loss of temperature stored in the phase change material to the outside.

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