In Peru, jaggery making process has low energy efficiency and it is due to low heat transfer coefficients for natural convection linked to the sugar cane movement generated by the heat exchange between the sugarcane juice and the combustion gases. This low heat transfer coefficients are caused by improper heat exchangers designs. In this work, is performed an experimental analysis that consist in supplie heat to a pot containing sugarcane juice using a hot plate of constant electrical power. This study consist in identify boiling regimes and estimate the heat transfer coefficients linked to natural convection boiling, measuring: (i) the temperature at the bottom of the pot (ii) the temperature at the bottom level of sugarcane juice (iii) the temperature at middle level of sugarcane juice (iv) the temperature at free surface of sugarcane juice (v) rate of water evaporated. The method of linear regression and the correlation of Rohsenow were used for obtaining the values of the heat transfer coefficients ranging from 4088.6 W/m~2°C to 12592.8 W/m~2°C with power input ranging from 700W to 1300W.
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机译：在秘鲁中，锯齿化工程具有低能量效率，因此由于与甘蔗汁和燃烧气体之间的热交换产生的甘蔗运动连接的自然对流的低传热系数。这种低传热系数是由换热器设计不当引起的。在这项工作中，进行了一种实验分析，该实验分析在含有恒定电力的热板的含甘蔗汁的供应热量中组成。本研究组成识别沸腾制度并估计与自然对流沸腾相关的传热系数，测量：（i）罐底部的温度（ii）甘蔗汁底部水平的温度（iii）温度中间水平的甘蔗汁（IV）自由表面的温度甘蔗汁（v）水速率蒸发。线性回归的方法和Rohsenow的相关性用于获得从4088.6 W / m〜2°C的传热系数的值，电源输入范围为700W至1300W。
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