Temperature control cup
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Solution Overview
Problem
Conventional thermos cups have high initial temperatures, short thermal insulation times, and unstable temperature retention, leading to scalding and uneven beverage taste due to the inability to effectively control temperature fluctuations.
Innovation Solution
A temperature control cup design featuring a vacuum insulation layer, a phase change material layer with a phase change point between 35° C. and 65° C., and a buffer layer to manage temperature changes, combined with a getter to maintain vacuum integrity and glass beads for sealing, allowing for rapid heat absorption and release to maintain a constant temperature suitable for drinking.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Loss of energy
If a complete vacuum layer is used for thermal insulation, then thermal insulation performance is improved, but the thermal insulation time is short due to inability to produce phase change material layer simultaneously
Solution Approach 1:
The patent combines the vacuum insulation layer and phase change material layer into a single integrated structure. The vacuum layer provides thermal insulation while the phase change material layer (with phase change point of 35-65°C) stores and releases heat, working together to extend thermal insulation time to over 8 hours while maintaining stable temperature.
Solution Approach 2:
The patent uses a composite structure combining vacuum (for insulation) and phase change material (for temperature regulation). This composite approach allows simultaneous achievement of excellent thermal insulation performance and extended thermal insulation duration through the synergistic effect of both materials.
2Temperature
If thermal insulation is enhanced to maintain high temperature, then temperature keeping is improved, but the initial temperature remains too high causing scalding risk
Solution Approach 1:
The patent utilizes phase transition of the phase change material (melting at 35-65°C) to automatically regulate temperature. When the beverage temperature exceeds the phase change point, the material absorbs excess heat during melting; when temperature drops below the phase change point, it releases stored heat during solidification, maintaining temperature within a safe drinking range and preventing scalding.
Solution Approach 2:
The patent changes the temperature parameter dynamically through phase change material that absorbs and releases heat at specific temperature thresholds (35-65°C). This automatic parameter adjustment ensures the beverage temperature remains within a safe range for direct drinking without scalding risk.
3Temperature
If the cup lid is opened for cooling, then the temperature can be reduced, but the overall temperature of the liquid decreases significantly reducing total duration of hot keeping
Solution Approach 1:
The patent implements self-service temperature control through the phase change material layer that automatically absorbs excess heat when beverage temperature rises above the phase change point (35-65°C). This eliminates the need to open the cup lid for cooling, as the system self-regulates temperature internally, preserving total hot keeping duration.
4Stability of the object's composition
If temperature control is added to regulate beverage temperature, then temperature stability is improved, but the device complexity increases
Solution Approach 1:
The patent achieves temperature stability through the natural phase transition properties of the phase change material rather than complex active control systems. The material's melting and solidification at 35-65°C provides passive, automatic temperature regulation, maintaining simplicity while achieving stable temperature control.
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 solution extends the constant temperature holding time to over 8 hours, preventing scalding and ensuring a stable beverage temperature, thus addressing the limitations of existing thermos cups.
Implementation Method 1
a vacuum insulation layer is provided between the cup outer shell and the cup middle shell
Implementation Method 2
a phase change material layer is provided between the middle shell of the cup body and the inner wall of the cup body; the primary function of the phase change material layer is to regulate the temperature of the drink in the cup
Implementation Method 3
When the temperature of the beverage in the cup is too hot (such as greater than 60° C.), the phase change material layer quickly absorb excess heat in the drink within 2-5 minutes; when the temperature of the drink in the cup is lower than the phase change point of the phase change material, the material layer will slowly release the internally stored heat back into the drink
Implementation Method 4
a getter support is provided in the vacuum heat insulation layer at the bottom of the cup body, The getter holder is fixed on the inside of the bottom of the cup outer shell, and the getter holder contains a vacuum getter. The vacuum getter sucks out the residual air of the vacuum insulation layer
Implementation Method 5
The glass beads are placed in the recess and heated to about 600° C. After the gas in the vacuum insulation layer is thermally expanded and eliminated, the glass beads also begin to melt
Implementation Method 6
The through-hole is sealed with glass beads after high temperature melting to form a sealed glass
Data Source
AI summary
A temperature control cup includes a cup body and a cup cover, and the cup cover is covered on the cup body. The cup body is provided with a cup outer shell, a cup middle shell, and a cup inner wall in order from the outside to the inside. A vacuum heat insulation layer is provided between the cup shell and the cup middle shell. A gas getter is provided in the vacuum heat insulation layer at the bottom of the cup body. A phase change material layer is provided between the middle shell and the inner wall of the cup body. The bottom center of the cup shell is recessed inward with a small through-hole, and the through-hole is sealed with glass after melting at high temperatures.