Thermal Performance of Copper and Brass Immersion Rods for the Evaporation of Sugarcane Juice

Abstract

In this article, thermal performance of copper and brass immersion rods fitted inside aluminum pots has been compared on the basis of the values of convective heat transfer coefficients evaluated during evaporation of sugarcane juice for jaggery production. Experiments were conducted under varying heat input conditions for the sugarcane juice heating of constant mass by copper and brass immersion rods. The experimental data were analyzed by the Nusselt number expression using linear regression method. The convective heat transfer coefficients were observed higher in the case of sugarcane juice heating by copper immersion rod.