Insulated Food Container With Reversible Thermal Bridge Heating
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Solution Overview
Problem
Existing portable hand-held devices for transporting and heating food or beverages lack efficient temperature control and insulation, as they either rely on irreversible thermal bridges or inefficient heat transfer mechanisms.
Innovation Solution
A portable hand-held device with a thermally insulated container featuring a sealed and evacuated insulating space containing a working medium that transitions reversibly between a thermally insulating and conductive state, allowing for efficient heat transfer through a fluid medium in contact with both inner and outer walls, and a container closure to enhance insulation.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Temperature
If thermal bridges are formed in the space between inner and outer pots to transfer heat, then heat transfer efficiency is improved, but the thermal insulation performance deteriorates and the process becomes irreversible
Solution Approach 1:
The working medium is designed to dynamically change its state between solid (thermally insulating) and fluid (thermally conductive) phases. When heating is required, the medium melts and forms thermal bridges; when insulation is required, the medium solidifies and breaks thermal bridges. This dynamic phase transition allows reversible switching between heat transfer and thermal insulation modes.
Solution Approach 2:
The invention changes the physical state parameter of the working medium between solid and fluid phases. In the solid state, the medium provides thermal insulation; in the fluid state, it enables heat conduction. This parameter change allows the system to adaptively control thermal properties based on operational requirements.
2Temperature
If a working medium changes to gaseous state to transfer heat, then heat transfer is enabled, but the thermal insulation capability is reduced
Solution Approach 1:
The invention utilizes phase transitions of the working medium between solid, liquid, and gaseous states to control thermal properties. The medium transitions to gaseous state for heat transfer, and returns to solid state for thermal insulation, enabling reversible switching between thermally conductive and insulating modes.
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 effectively heats and insulates food or beverages by using a reversible working medium for efficient heat conduction, maintaining thermal energy and preventing heat loss after heating, thus providing efficient temperature control and insulation.
Implementation Method 1
the working medium changes into a gaseous state in such a way that gas particles rise within the insulating space reaching into the lateral region of the insulating space between the inner and outer wall
Implementation Method 2
The gas particles make a heat transfer between the outer and inner wall possible
Implementation Method 3
the working medium is in a solid state and is in physical contact with the outer wall and is not in physical contact with the inner wall
Data Source
AI summary
The invention relates to a portable hand-held device for accommodating and transporting food or a beverage, having a thermally insulated container (2), which is intended to accommodate food or a beverage in an accommodating space (7) and which has an inner and an outer wall (8), and an insulating space (9) arranged therebetween, enclosing the accommodating space, the insulating space being of closed and sealed design and having been evacuated; and having a container closure (3), which is intended to close a container opening (4) of the thermally insulated container (2), wherein the insulating space (9) contains a working medium (11) which, by means of thermal energy being supplied from the outside via the outer wall (8), can be transferred in a reversible manner between a thermally insulating, initial state, in which the working medium (11) is in the solid state and is in contact with the outer wall (6), and is not in contact with the inner wall (5), and a thermally conductive state, in which at least some of the working medium (11) is in the liquid state and has expanded and is in thermally conductive contact both with the outer wall (6) and with the inner wall (5). The invention also provides a method for controlling the temperature of food or of a beverage in a portable hand-held device.