First, the principle of vacuum thermos
A vacuum thermos is generally a water container made of stainless steel and a vacuum layer. The thermal insulation layer can delay the heat dissipation of liquids such as water installed inside, so as to achieve the purpose of heat preservation.
1. The cup body of the cup body is sealed with a double-layer structure, and the vacuum of the cup bladder and the cup body can block the transfer of heat. And whether the sealing performance of the thermos cup is good, it also plays a very important role in the insulation effect. The better the seal, the harder it is for heat to transfer, resulting in better insulation.
2. Double-layer stainless steel vacuum structure The vacuum does not transmit heat, which is equivalent to cutting off the heat conduction medium. The higher the vacuum degree, the better the thermal insulation effect. The vacuuming technology is divided into two types: tail vacuuming and tailless vacuuming. Now most vacuum cup manufacturers use tailless vacuuming because this technology is more advanced.
3. The inner tank is copper-plated or silver-plated. The inner tank is copper-plated or silver-plated, which can effectively form a layer of heat insulation net in the inner tank of the thermos, so that copper plating can reflect heat radiation, Effectively reduce heat loss through radiation.
Two, can the vacuum mug make tea?
It is not recommended to make tea.
Most of the vacuum mugs are kept in a closed way. Due to the structure of the tea itself, it will be fermented in a closed state, and the fermented tea will produce some substances that are harmful to the human body.
Tea is rich in nutrients such as protein, fat, sugar, vitamins and minerals. It is a natural health drink. It contains tea polyphenols, caffeine, tannins, tea pigments, etc. Has a variety of pharmacological effects. The tea leaves are soaked in high temperature water for a long time, just like decoction with warm fire, tea polyphenols, tannins and other substances will be leached out in large quantities, making the tea water thick in color and bitter in taste.
Vitamin C and other nutrients will be destroyed when the water temperature exceeds 80 ℃, and long-term high temperature soaking will cause excessive loss, thereby reducing the health care function of tea.
At the same time, due to the high water temperature, the aromatic oil in the tea will quickly volatilize in a large amount, and the tannic acid and theophylline will seep out in large quantities, which not only reduces the nutritional value of the tea, but also reduces the aroma of the tea. , but also increase the harmful substances. If you drink this tea for a long time, it will harm your health and lead to various diseases of the digestive, cardiovascular, nervous and hematopoietic systems.
