Air combustion laser plasma decomposition device

Abstract

The invention discloses an air combustion laser plasma decomposition device, which is a safe, energy-saving and environment-friendly novel heating device, can be applied to the technical field of industrial or civil heating, can generate continuous flame without organic fuel, does not discharge pollution gases such as carbon dioxide, is controllable in flame, and is suitable for industrial production. Therefore, pollution-free open fire cooking is realized; besides, in order to improve the flame temperature and enhance the ionization effect, humid air is provided through a humidifier, and the humid air is conducted to an ionization area through an ionization rod by taking air as a carrier; on the basis, the wet air is irradiated through laser, molecules are excited to damage molecular chains, a large number of active particles in the air are induced, water in the wet air is decomposed to generate hydrogen, when the hydrogen enters an ionization area along with the wet air, the hydrogen is ignited, and therefore the overall flame temperature is further increased.

Description

technical field [0001] The invention relates to the field of industrial or civil combustion equipment, in particular to an air combustion laser plasma decomposition device. Background technique [0002] Induction cooker is the most commonly used cooking utensil at present, which can meet the general food processing needs, and has the characteristics of no pollution and zero emission, but it also has its own inherent defects, such as the heating temperature is not high enough, the heating surface is small, and the position is fixed, etc.; Compared with the traditional natural gas stove, the induction cooker cannot surround the bottom of the pot with flames. Therefore, when pursuing the quality of dishes, the defects of the induction cooker such as uneven heating and inability to stir fry are more obvious. In addition, due to its working principle Due to the limitation, it is difficult for the induction cooker to finely adjust the power and temperature. Generally, the power an...

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Problems solved by technology

[0002] Induction cooker is the most commonly used cooking utensil at present, which can meet the general food processing needs, and has the characteristics of no pollution and zero emission, but it also has its own inherent defects, such as the heating temperature is not high enough, the heating surface is small, and the position is fixed, etc.; Compared with the traditional natural gas stove, the induction cooker cannot surround the bottom of the pot with flames. Therefore, when pursuing the quality of dishes, the defects of the induction cooker such as uneven heating and inability to stir fry are more obvious. In addition, due to its working principle It is difficult to fine-tune the power and temperature of the induction cooker. Generally, the power and temperature are controlled by periodic power outages, which will also lead to uneven heating and energy waste.

[0003] Existing gas stoves, such as natural gas stoves or gas tank stoves, although they can provide the combustion characteristics that the flame surrounds the bottom of the pot, they are less safe, and accidents such as gas poisoning or gas tank explosions often occur, and they are not good enough for the environment. Friendly, on the basis of a large amount of greenhouse gas emissions, it will also produce a certain amount of harmful gases such as sulfur dioxide and nitrogen oxides

[0004] In response to such defects, someone has proposed a stove concept using plasma as a flame, but there are also many problems, such as the effect of ionized air is related to air humidity, and different regions, or different seasons and different weather conditions in the same region will get different results. In addition, within a safe and controllable range, the maximum temperature of the plasma flame is not enough, it is difficult to provide a high enough instantaneous high temperature, and the quality of the dishes is affected by the temperature limit during stir-frying. , the audience is limited, and it is difficult to widely popularize and use

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