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《Journal of Qingdao Agricultural University(Natural Science)》 2017-01
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Study on the fast thermal conductivity of a new type of heat pipe anti scald chopsticks

JIANG Wenli;LI Na;SHI Qiandai;YANG Xiaofan;LIU Jinguang;XUE Jike;GAO Tianyu;SUN Meiling;Food Science and Engineering College,Qingdao Agricultural University/Qingdao Key Lab of Modern Agricultural Quality and Safety Engineering;  
In order to solve the defect of high temperature food can't precook and ready to be eaten,based on heat pipe technology,a kind of heat pipe anti-scald chopsticks that could make high temperature cooling rapidly was designed,composed of miniature heat pipe,anti-slip thread and heat insulation grip handle.The cooling effect of heat pipe anti-scald chopsticks cooling high temperature food(90℃)was tested by food cooling rate as the index.The test results showed that:reduced the same temperature of high temperature food,compared with metal chopsticks,the cooling rate of high temperature water,rape,dragon whiskers noodles and instant noodles using heat pipe anti-scald chopsticks was increased by28.8%,29.0%,28.7% and 28.5%.Compared with chopsticks,the cooling rate was increased by36.7%,37.6%,35.2% and 35.4%.
【Fund】: 国家自然基金(31271963)
【CateGory Index】: TS972.23
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