Design and analysis of a thermoelectric beverage cooler : vacuum-based thermal design improvements

Abstract

This study presents the thermal design and analysis of a thermoelectric beverage cooler (TBC) by manually calculating its heat losses to identify the major heat loss pathways. A redesigned, vacuum-insulated model of the TBC is then introduced and analyzed, with emphasis on how the structural and material changes affect energy efficiency. The results demonstrate that thermal losses are highest in the original design through the vertical direction, which can be significantly reduced by adding an insulated cap. The total heat loss was 4.36 W, while the use of a cap alone reduced this to 1.99 W.

To address both vertical and horizontal losses, a vacuum-insulated redesign was developed, including a vacuum cork and vacuum sidewalls. This new design reduced the heat loss by 93%, resulting in a total heat loss of only 0.30 W. Furthermore, it was found that the choice of material has a major impact on thermal performance: for instance, using stainless steel (ANSI 304) instead of Bakelite resulted in a heat loss of 1.99 W, highlighting the importance of material conductivity.

This study illustrates how a thermal analysis can introduce improvements in energy efficiency, even in small-scale consumer products. By improving design and reselecting material, significant energy savings can be achieved, which is crucial in the context of growing global energy demand and climate change.