Peruvian Rural Jaggery Making Process: Heat Transfer Coefficients Determination in Pool Boiling Pans

This paper presents two approaches to calculate the overall heat transfer coefficients in different open heat exchangers used in the jaggery making process. These coefficients can be used in order to improve design methodologies of jaggery furnaces. The most important results are the calculation of the heat transfer coefficients: for forced convection and radiation from the flue gas to the heat exchanger, and for juice boiling inside the open heat exchanger. Temperature, flow velocities, gases concentration, and environment conditions were measured in order to develop the methodologies. These measurements were performed in a jaggery production module which was designed and built by researches of the Universidad de Piura, Peru. This production module has three types of heat exchangers. The influence of the geometry on temperatures, and the heat fluxes for convection and radiation are evaluated, as well as the different boiling heat transfer regimes.