EXPERIMENTAL INVESTIGATION OF SUGARCANE JUICE EVAPORATION DYNAMICS DURING JAGGERY PRODUCTION

This is a comprehensive exploration of the intricate convective heat and mass transfer phenomena occurring within the context of pool boiling of sugarcane juice during the jaggery production process. Through a meticulous indoor experimental approach, the critical parameters are continually monitored, including the mass of evaporated water, temperature variations in the sugarcane juice, and temperature profiles within the experimental setup. These measurements are taken at precise one-second intervals, all while maintaining a constant heat input of 20 kW/m<sup>2</sup>. The investigation uncovered distinct phases mirroring the various stages of jaggery production, starting with the initial sensible heating phase characterized by dynamic behavior in the heat transfer coefficient. This phase is followed by a water evaporation stage marked by a consistent heat flux and a stabilized heat transfer coefficient. Finally, the study culminates in the jaggery solidification phase, where a decline in the heat transfer coefficient is observed. Beyond deepening the understanding of the intricacies involved in jaggery production, this research offers practical implications for optimizing processes in the jaggery industry, effectively bridging traditional practices with modern efficiency and quality standards, thereby enhancing the overall jaggery production process from 150 g sugarcane juice.