Enteral nutrition thermostat

Abstract

The invention provides an enteral nutrition thermostat. The enteral nutrition thermostat comprises a heating channel, a water pump, a heater, a temperature detection device and a controller, wherein the heating channel wraps a nutrient solution dropper in a contact manner, and a medium flows in the heating channel; the water pump is arranged between the outlet and the inlet of the heating channel, and the water pump is used for pumping the medium flowing out of the outlet into the inlet direction; the heater is arranged between the water pump and the inlet of the heating channel and is used for heating the medium in the heating channel; the temperature detection device is used for detecting the temperature of the nutrient solution at the outlet of the nutrient solution dropper; and the controller is used for acquiring the temperature of the nutrient solution at the outlet of the nutrient solution dropper detected by the temperature detection device and controlling the heater according to the temperature of the nutrient solution at the outlet of the nutrient solution dropper. The temperature of the nutrient solution in the nutrient solution dropper can be maintained within a certain range, the heating range is wide, the universality is high, and the situation that the temperature in the local range is relatively high and scalds people or the heater is not matched with the dropper is avoided.

Description

technical field [0001] The invention relates to the technical field of electrical appliances, in particular to an enteral nutrition thermostat. Background technique [0002] Enteral nutrition is a method of providing nutrition to patients who are unwilling or unable to take food orally but whose gastrointestinal tract is functioning. At present, clinically, enteral nutrition has certain requirements on the infusion method, nutrient solution, metabolism, and nutrient solution temperature range, etc., especially strict requirements on the nutrient solution temperature range. ℃, the temperature of the food when it enters the small intestine should be about 37.5℃. If the temperature is not appropriate, it may cause complications such as abdominal distension, diarrhea, reflux, aspiration, gastric tube blockage, and gastric retention. [0003] In the related art, the heat preservation measures of the nutrient solution are generally the following two types: [0004] 1. One-time ...

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Problems solved by technology

[0007] 1. The obvious disadvantage of the one-time heating method is that the temperature is high first and then low, and the temperature cannot be kept constant within a certain range, and frequent repeated heating is required, which not only affects the effectiveness of enteral nutrition, but also increases the risk. Increased workload of nursing staff

[0008] 2. With the continuous advent of various high-tech infusion sets, the medical market is not standardized, the heater models are different, the manufacturers are different, and the power varies greatly. The heating cannot be unified, and many disadvantages have also occurred.

[0009] 3. The temperature in the local area heated by the thermostat is high. If the heating area is not blocked, the patient will be scalded. If the thermostat is not positioned properly, if it is pressed under the body by a coma or a patient with poor skin perception function, it will cause damage.

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