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Experimental analysis of the evaporation of sugar cane juice by film on a flat plate

Análisis experimental de la evaporación del jugo de caña de azúcar en película sobre una placa plana

dc.creatorMendieta Menjura, Oscar Andrés
dc.creatorEscalante Hernández, Humberto
dc.date2013-10-04
dc.date.accessioned2020-08-04T20:35:45Z
dc.date.available2020-08-04T20:35:45Z
dc.identifierhttp://revista.corpoica.org.co/index.php/revista/article/view/403
dc.identifier10.21930/rcta.vol14_num2_art:403
dc.identifier.urihttp://test.repositoriodigital.com:8080/handle/123456789/4591
dc.descriptionIn the production of “panela” (a block of unrefined whole cane sugar also known as piloncillo, raspadura, chancaca, jaggery) in Colombia, pans that have been traditionally used for evaporation of sugarcane juice have low energy efficiency problems. In the present study, a flat plate film evaporator was evaluated at a pilot scale. The temperature of the juice and the plate was measured with thermocouples, and the concentration of the soluble solids of the juice was measured with a refractometer. Evaporator performance was determined through the heat transfer coefficient on the side of liquid (h), which was related to the following operating parameters: mass flow, surface temperature, and the temperature and concentration of the fed liquid. The coefficient h profited by increasing: surface temperature (from 140.8 to 181.2 °C), feed concentration (from 18 to 30 °Brix), and juice feed flow (from 5.7 to 38.4 kg/h), and by decreasing feed temperature (from 90 to 60 °C). In the evaporation of sugarcane juice in a flat plate evaporator, h values between 140 and 380 W/m2K were found, which show a marked improvement for evaporation process of sugarcane juice.  en-US
dc.descriptionEn la producción de panela en Colombia, tradicionalmente se han utilizado pailas para la evaporación del jugo de caña de azúcar, las cuales presentan problemas de baja eficiencia energética. En este estudio se evaluó un evaporador de película en placa plana a escala piloto. La temperatura del jugo y la placa se midieron con termopares, y la concentración de sólidos solubles del jugo se midió con un refractómetro. El rendimiento del evaporador se determinó a través del coeficiente de transferencia de calor en el lado del líquido (h), el cual se relacionó con los parámetros de operación: flujo másico, temperatura de la superficie, y la temperatura y concentración del líquido alimentado. El coeficiente h se benefició por el aumento: de la temperatura de la superficie (de 140,8 a 181,2 °C), de la concentración del alimento (de 18 a 30 °Brix) y del flujo de alimento del jugo (de 5,7 a 38,4 kg/h); y por la disminución de la temperatura del alimento (de 90 a 60 °C). En la evaporación del jugo de caña de azúcar en el evaporador de película en placa plana se encontraron valores de h entre 140 y 380 W/m2K, los cuales muestran una mejora notable para el proceso de evaporación del jugo de caña de azúcar.es-ES
dc.formatapplication/pdf
dc.languagespa
dc.publisherCorporación Colombiana de Investigación Agropecuaria (Agrosavia)es-ES
dc.relationhttp://revista.corpoica.org.co/index.php/revista/article/view/403/320
dc.sourceCiencia y Tecnología Agropecuaria; Vol. 14 No. 2 (2013); 113-127en-US
dc.sourceCiencia & Tecnología Agropecuaria; Vol. 14 Núm. 2 (2013); 113-127es-ES
dc.sourcerevista Corpoica Ciência e Tecnologia Agropecuária; v. 14 n. 2 (2013); 113-127pt-BR
dc.source2500-5308
dc.source0122-8706
dc.source10.21930/rcta.vol14-num2
dc.subjectfuel economyen-US
dc.subjectfilm evaporationen-US
dc.subjectjiggeryen-US
dc.subjectheat transfer.en-US
dc.subjectahorro de combustiblees-ES
dc.subjectevaporación en películaes-ES
dc.subjectpanelaes-ES
dc.subjecttransferencia de calor.es-ES
dc.titleExperimental analysis of the evaporation of sugar cane juice by film on a flat plateen-US
dc.titleAnálisis experimental de la evaporación del jugo de caña de azúcar en película sobre una placa planaes-ES
dc.typeinfo:eu-repo/semantics/article
dc.typeinfo:eu-repo/semantics/publishedVersion
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