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Evaluation of convective heat and mass transfer for pool boiling of sugarcane juice

机译：甘蔗汁池沸腾的对流传热传质评价

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摘要

In this paper, an attempt has been made to estimate the convective heat and mass transfer for pool boiling of sugarcane juice during preparation of jaggery. An indoor experiment was conducted to measure (ⅰ) the mass of evaporated water, (ⅱ) the temperature of the sugarcane juice, (ⅲ) the relative humidity above the sugarcane juice surface and (ⅳ) the temperatures at the bottom and side of the pot etc. at intervals of 10 min for a given heat input. A regression analysis has been performed by using the experimental data in the correlation of Rohsenow for pool boiling. The results of the heat and mass transfer analysis predict that the boiling heat transfer rate per unit surface area ranges from 526 to 3452 W/m~2 at a temperature of 10℃ above the saturation and the heat transfer coefficient varies from 50.65 to 345.20 W/m~2 ℃ for heat input ranging from 160 to 340 W.
机译：在本文中，已经进行了尝试以估计在制备棕榈糖期间甘蔗汁的池沸腾的对流传热和传质。进行室内实验以测量（ⅰ）蒸发水的质量，（ⅱ）甘蔗汁的温度，（ⅲ）甘蔗汁表面上方的相对湿度和（ⅳ）底部和侧面的温度。对于给定的热量输入，以10分钟为间隔的锅等。通过使用Rohsenow与池沸腾相关的实验数据进行了回归分析。传热和传质分析的结果表明，在高于饱和温度10℃的情况下，单位表面积的沸腾传热速率为526至3452 W / m〜2，传热系数为50.65至345.20W。 / m〜2℃，热量输入范围为160至340W。

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