An experimental study on pool boiling of milk

Kumar, Mahesh; Prakash, Om; Kasana, K. S.

doi:10.1002/htj.20336

Cited by 13 publications

(7 citation statements)

References 14 publications

(14 reference statements)

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“…The experimental errors have been evaluated in terms of percent uncertainty (internal + external) by using the following equations (Kumar, Prakash, & Kasana, 2011; Kumar, Prakash, & Kasana, 2012):

U_{I} = \frac{\sqrt{σ_{1}^{2} + σ_{1}^{2} + \dots σ_{N}^{2}}}{N_{o}}

where, U I is the internal uncertainty.…”

Section: Methodsmentioning

confidence: 99%

Performance evaluation of a modified jaggery making plant: A comparative study

Kumar

2021

J Food Process Engineering

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Jaggery is the unrefined form of concentrated sugarcane juice obtained by its continuous heating in traditional plants (TPs). The lack of technological advancements in these plants causes high bagasse consumption and low thermal efficiency. In present research work, a modified plant (MP) having two pans is fabricated to overcome these drawbacks. The improved plant has modified boiling and gutter pans with fins at the bottom to enhance its heat transfer capacity. A TP has also been fabricated and tested for comparison purpose. The performance of these plants has been compared on the basis of performance parameters. The rates of heat utilization (31.23%), water evaporation (32.92%), jaggery production (44.83%), and thermal efficiency (35.32%) of MP are found higher, while the rates of bagasse consumption (4.41%), heat generation (3.38%), heat loss (20.66%), temperature of exhaust gases (8.92%), and draft generated (6.12%) are observed lower than that of TP. The improvement in performance parameters of MP has reduced the concentration time in boiling pan by 8% which makes the plant an economical and fuel self‐sustainable. The actual results obtained for the plants have also been compared with theoretical values and observed in good agreement. The experimental errors have also been evaluated. Practical applications The traditional jaggery manufacturing plants are tiny in size and run by the farmers on their own level with small investments. These plants are designed by local artisans without any technological advancements and are placed in decentralized sectors of India. Any technological upgradation requiring large investment would not be affordable for the farmers. The innovations involving very less investment and modifications in existing plants are acceptable. Moreover, innovations must be universal that can be implemented in different types and capacity of the plants. In present research work, fins are fitted at the bottom of boiling and gutter pans of a two pan jaggery manufacturing plant that enhanced the heat transfer capacity of pans and consequently, improved the overall performance of the plant. The fitment of fins at the bottom of pans is universal that needs very less investment and constructional changes, thus affordable for small investors.

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U_{I} = \frac{\sqrt{σ_{1}^{2} + σ_{1}^{2} + \dots σ_{N}^{2}}}{N_{o}}

where, U I is the internal uncertainty.…”

Section: Methodsmentioning

confidence: 99%

Performance evaluation of a modified jaggery making plant: A comparative study

Kumar

2021

J Food Process Engineering

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“…The experimental errors have been evaluated in terms of percent uncertainty (internal + external) by using the following equation 35,36 :

U_{1} = \frac{\sqrt{σ_{1}^{2} + σ_{1}^{2} + … σ_{N}^{2}}}{N_{o}},

where

σ

is the standard deviation that can be given as below:

σ = \sqrt{\frac{Σ {(X - \overset{true¯}{X})}^{2}}{N}} .

…”

Section: Methodsmentioning

confidence: 99%

Thermoeconomic analysis of a modified jaggery making plant

Kumar

2021

Heat Trans

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Jaggery is manufactured by continuous heating of sugarcane juice in an open pan of traditional plants. The lack of technological advancements in these plants leads to high bagasse consumption and low thermal efficiency. In the present study, a modified two‐pan jaggery manufacturing plant has been fabricated, tested, and evaluated. This plant has a modified gutter pan with internal fitting of copper tubes to enhance the rate of heat supply from hot flue gases to the bulk sugarcane juice during its preheating. An automatic fuel feeding system has also been implemented to optimize the rate of bagasse supply in the furnace. Experiments were performed with the same input and output operating parameters (mass, density, and temperature of sugarcane juice). From the analysis of experimental data, it is observed that the modified plant has a high thermal efficiency of 72.34%, low bagasse consumption of 1.39 kg/kg of jaggery produced, and good rate of jaggery production of 0.61 kg/min. The actual results have been compared with theoretical values and are found in well agreement. The unit cost for jaggery production and payback period of the plant were found to be 0.45 $/kg and 1.24 years, respectively. The experimental errors have also been evaluated.

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“…The pool boiling of sugar cane juice in an aluminium pot heated by an electric hot plate using regression analysis by applying Rohsenow correlation was studied [124]. Pool boiling of milk under open and closed conditions (Figure 4) in aluminum and stainless steel pots has been studied using Rohsenow correlation with the help of linear regression analysis for different heat inputs [125][126][127][128]. The convective heat transfer coefficient and heat flux were reported to increase with the increased heat input.…”

Section: Natural and Synthetic Colloidal Solutionsmentioning

confidence: 99%

“…Some of the applications of pool boiling are: purification of water by boiling, steam generation by rapid evaporation for various industrial purposes [130], refrigeration system and evaporation of various liquids like refrigerants for industrial purposes, petroleum oil refineries, cooling of electronic equipments [131,132], processing of milk for khoa making [125][126][127][128][129], processing of sugarcane juice for jaggery making [124], fluid handling and control system, cooling of nuclear reactor system [133], heat transfer and optimal system design [134], as well as impulse drying of paper web in paper industry [135], and others. Major existing correlations for prediction of pool boiling heat transfer coefficient are listed in Table 2.…”

Section: Pool Boiling Applications and Its Correlationsmentioning

confidence: 99%

Research progresses and future directions on pool boiling heat transfer

Kumar¹,

Bhutani²,

Khatak³

2015

J. Mech. Eng. Sci.

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This paper reviews the previous work carried on pool boiling heat transfer during heating of various liquids and commodities categorized as refrigerants and dielectric fluids, pure liquids, nanofluids, hydrocarbons and additive mixtures, as well as natural and synthetic colloidal solutions. Nucleate pool boiling is an efficient and effective method of boiling because high heat fluxes are possible with moderate temperature differences. It is characterized by the growth of bubbles on a heated surface. It occurs during boiling of liquids for excess temperature ranging from 5 to 30 °C in various processes related to high vaporization of liquid for specific purposes like sugarcane juice heating for jaggery making, milk heating for khoa making, steam generation, cooling of electronic equipments, refrigeration and etcetera. In this review paper, pool boiling method during heating of liquids for specific purpose is depicted. It is inferred that enhancement in pool boiling heat transfer is a challenging and complex task. Also, recent research and use of various correlations for natural convection pool boiling is reviewed.

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An experimental study on pool boiling of milk

Cited by 13 publications

References 14 publications

Performance evaluation of a modified jaggery making plant: A comparative study

Performance evaluation of a modified jaggery making plant: A comparative study

Thermoeconomic analysis of a modified jaggery making plant

Research progresses and future directions on pool boiling heat transfer

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