An Experimental Study On Sensible Heating Of Sugarcane Juice

In this research work, the convective heat transfer coefficients for sensible heating of sugarcane juice in stainless steel and aluminum pots during jaggery making are evaluated. Various indoor experiments were performed by varying heat inputs from 200 to 360 watts. The effects of heat inputs on the convective heat transfer coefficients were determined by applying the Nusselt number expression with the constants obtained from the experiments by simple linear regression method. The convective heat transfer coefficients were found to increase with an increase in rate of heat input and the operating temperature. The convective heat transfer coefficients were observed higher for heating the sugarcane juice in an aluminum pot. The experimental errors in terms of percent uncertainty were also determined.