Convective heat transfer enhancement by internal heating of sugarcane juice

In this research paper, the experimental study on internal heating of sugarcane juice for sensible mode during jaggery making in an aluminum pot for the heat inputs varying from 200 to 360 W has been reported. The experimental data were used to determine the values of the constants in the Nusselt number by simple linear regression analysis and consequently, the convective heat transfer coefficients were determined. Its values were observed to vary from 2.98 to 6.00 W/m2 oC for the given range of heat inputs. The convective heat transfer coefficients enhancement was observed in comparison to external heating.