Electronic Atomization Device with Combined Baking and Airflow Mixing
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Solution Overview
Problem
Traditional tobacco combustion generates harmful substances and lacks the aroma of real cigarettes, while electronic cigarettes with low-temperature heating produce insufficient smoke and non-uniform heating issues.
Innovation Solution
An electronic atomization device with a combined atomization and baking unit, where the atomization unit generates atomizing gas and the baking unit heats a solid smoke generating medium at a controlled low temperature, ensuring uniform smoke generation and aroma delivery.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Temperature
If tobacco is heated at high temperature, then the aroma of tobacco is enhanced, but the tobacco is easy to be blackened and carbonized, and more harmful substances are generated
Solution Approach 1:
The heating system is divided into multiple independent heating elements (first heating element and second heating element) that can be controlled separately. The first heating element heats the tobacco rod at a lower temperature to avoid carbonization, while the second heating element provides additional heat to maintain aroma, achieving both low harmful substances and good aroma through segmented temperature control.
Solution Approach 2:
The patent implements dynamic temperature control by changing heating parameters over time. The heating temperature is adjusted based on the heating stage: initial heating at one temperature range, then adjusted to another range to prevent carbonization while maintaining aroma. This parameter change approach allows the system to optimize between aroma generation and harmful substance reduction.
2Temperature
If tobacco is heated at high temperature, then the aroma of tobacco is enhanced, but the heat distribution is not uniform, so that part of the tobacco has been carbonized and another part is insufficient in temperature
Solution Approach 1:
The heating system is divided into multiple independent heating elements (first heating element and second heating element) positioned at different locations. This segmentation allows different zones of the tobacco rod to be heated independently, ensuring uniform heat distribution across the entire tobacco rod and preventing localized carbonization while maintaining adequate temperature throughout.
Solution Approach 2:
Different heating elements provide different heating characteristics to different locations of the tobacco rod. The system applies localized heating quality where each heating element is optimized for its specific position, ensuring that each region of the tobacco receives appropriate heat distribution to prevent carbonization while maintaining aroma.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The device meets user requirements for taste and mouthfeel by producing smoke with reduced harmful substances and enhanced tobacco aroma through balanced heating.
Implementation Method 1
the atomization unit includes a first airflow passage configured for bringing out an atomizing gas
Implementation Method 2
the baking unit includes a baking cavity configured for receiving and baking a solid smoke generating medium
Implementation Method 3
the first airflow passage is communicated with the baking cavity to enable a mixture of a smoke with an atomizing gas
Data Source
AI summary
The disclosure discloses an electronic atomization device, including a housing, and an atomization unit and a baking unit which are disposed in the housing. The atomization unit includes a first airflow passage configured for bringing out an atomizing gas, and the baking unit includes a baking cavity configured for receiving and baking a solid smoke generating medium. The first airflow passage is communicated with the baking cavity to enable a mixture of a smoke with an atomizing gas. Through a combined use of the atomization unit and the baking unit, a comprehensive requirement of a user on taste and mouthfeel can be met.