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Study of heat and mass transfer from sugarcane juice for evaporation

The study of heat and mass transfer during natural convection heating for preparation of jaggery was carried out for the open and closed conditions. An indoor experiment was conducted for simulation of development thermal model for heat and mass transfer for maximum evaporation. Evaporated water was condensed of the inner surface for the closed system as fresh water. The effect of different rates of heating (varying voltage) and heat capacity of sugarcane juice on heat and mass transfer were also carried out. It was observed that the evaporated heat transfer coefficient depends significantly on the rate of heating and heat capacity

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