Enhancement in Heat Transfer by Passive Methods
Enhancement in Brix of Sugar cane Juice
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The present experimental work is conducted for friction factor and pressure drop analysis of uncleaned sugar cane juice using full length twisted tape insert. The test has been conducted on a circular vertical pipe and the insertion of uniformly distributed tape inserts of food grade Stainless Steel, Copper and Aluminium material with different twist ratios of 3.01, 5.06, 6.78 and 8.39. In all it has been experimentally proved to adopt a food grade Stainless Steel material with twist ratio 5.06 for enhancing heat transfer on account of relative pressure drop. The methods are very useful in sug...
The present experimental work is conducted for friction factor and pressure drop analysis of uncleaned sugar cane juice using full length twisted tape insert. The test has been conducted on a circular vertical pipe and the insertion of uniformly distributed tape inserts of food grade Stainless Steel, Copper and Aluminium material with different twist ratios of 3.01, 5.06, 6.78 and 8.39. In all it has been experimentally proved to adopt a food grade Stainless Steel material with twist ratio 5.06 for enhancing heat transfer on account of relative pressure drop. The methods are very useful in sugar factory for increasing the rate of evaporation of water and hence to increase the brix rate.
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