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

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/m2 at a temperature of 10 deg. C above the saturation and the heat transfer coefficient varies from 50.65 to 345.20 W/m2 deg. C for heat input ranging from 160 to 340 W