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Culture Documents
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Article history:
Received 31 December 2012
Revised 22 October 2013
Accepted 1 November 2013
Available online 13 December 2013
Keywords:
Bagasse
Energy efciency
Jaggery
Multiple pans
Single pan
a b s t r a c t
Jaggery (unrened sugar) is produced by evaporating water from sugarcane juice in steel pans situated over pit
furnaces. While it delivers a health friendly sweetening agent with medicinal value (Singh et al., 2008; Sahu and
Paul, 1998), its performance, both in terms of technical efcacy and nancial sustenance, is being questioned. In
India, jaggery is produced in batch operations, of about 1 ton per day capacity. Bagasse is used as fuel for the process. Improving the efciency of bagasse utilization is of interest because surplus bagasse could be used elsewhere as a fuel. If all energy in the bagasse were used to heat and evaporate water from the juice, calculations
show the rate of bagasse consumption would be 0.65 kg bagasse per kg jaggery. Heat losses in ue gas at
1000 K with no excess oxygen are calculated to decrease the efciency to 72% (0.90 kg bagasse per kg jaggery).
In this study, two single-pan jaggery units were tested wherein, efciencies varied from 53-76% and 5057%. The
higher efciencies in each unit were obtained by blocking some of the air inlet holes to decrease the excess air
ow. The second unit has a taller chimney than the rst, which may contribute to greater air ow due to increased draft. Excess air contributes to lower combustion temperatures, causing a decreased rate of heat transfer
to the juice. Minimizing excess air ow into the furnace is a possible strategy for increasing the efciency of
bagasse utilization and might be implemented quite easily by placing dampers at air inlets. This study also included tests of one four-pan jaggery unit. Measured efciencies were about 50%. Radiative heat transfer to three of
the four pans is calculated to be hindered substantially by a low view factor.
2013 International Energy Initiative. Published by Elsevier Inc. All rights reserved.
Introduction
Jaggery is made from sugarcane as well as palm juice. It has been
and will continue to be an important sweetening agent in the diet because of its characteristic taste and nutritional value (Singh, 2001;
Singh et al., 2008; Sahu and Paul, 1998). Pawar and Dongare
(2001) surveyed the jaggery industry in India, and indicated that
India produced 10.3 million tons of jaggery in year 2000. In Western
Maharashtra, especially in Kolhapur, the cane production is signicant and the jaggery made out of some special cane varieties has considerable demand in the market, worldwide. Jaggery making is
typically a rural and small-scale enterprise owned and manned by
farmers. Studies (Gehlawat, 1994; Shankar et al., 2010; Sardeshpande
et al., 2010) clearly indicate that one of the areas that needs considerable improvement is the energy efciency of the process.
Almost all the jaggery units use bagasse a residue left after juice extraction, as a fuel to meet the energy requirement for the concentration of
sugar cane juice. Bagasse is burnt in a pit type furnace to provide required
heat for evaporation. Our eld survey indicates that insufciency of bagasse forced some of the units to use non-bagasse fuel (e.g. used automotive tires). Bagasse generated at jaggery manufacturing units was not a
Corresponding author.
E-mail address: nshah@iitb.ac.in (N.G. Shah).
commercial commodity in the past and its saving did not really make
the jaggery manufacturers to seriously think about the energy efciency
of the process. However in the recent years, bagasse, after preprocessing, is identied as a promising bio-fuel in various process industries as a relatively cheaper renewable alternative to fossil fuels (e.g. fuel
oil) thereby opening a possible opportunity of claiming carbon credits
for the user (Junqueira, 2005). The price of conventional fuel oil that
serves as an energy source in many small and medium scale process industries is close to 0.72 USD (Rs. 39) per kg (BPCL, 2013) and its caloric
value is about 44 MJ/kg. Bagasse, on the other hand, used in the form of
briquettes is available at factory gate price of 0.07 USD (Rs. 4) per kg
(Patel and Suryavanshi, 2012) and a sale price of 0.09 USD (Rs. 5) per
kg (BBS, 2013). Thus the opportunity cost of bagasse in India, on energy
basis, is about 1/3rd of the fuel oil today. Other uses of bagasse include
paper, paper board production and producer gas generation (Paturau,
1982). It is also considered as a promising biomass feedstock for the second generation biofuels like ethanol and n-butanol (Ralph et al., 2010).
The current and future demand of bagasse thus makes a strong case for
undertaking studies to maximize energy efciency of jaggery units and
make them more cost-effective and environment friendly.
The bagasse produced in large scale sugar mills (5000 to
10,000 tons/day) is mostly used for co-generation in the factory itself
(Scott et al., 1998). Out of 527 working sugar mills in India, 206 mills
have installed cogeneration facility. Around 240 million tons of cane is
0973-0826/$ see front matter 2013 International Energy Initiative. Published by Elsevier Inc. All rights reserved.
http://dx.doi.org/10.1016/j.esd.2013.11.001
37
Background
Fig. 1 shows the layout of a typical jaggery making unit. At any point
of time, there are about 1215 workers engaged in various activities
such as cane crushing, juice transfer, bagasse drying and charging,
juice concentration and monitoring, and cooling and molding of the prepared jaggery. Jaggery production is a batch process and typically 45
batches are conducted per day. On an average, the production per
batch is about 250 kg of jaggery, which is equivalent to about 1 to
1.25 tons/day.
Fig. 2 shows the bagasse and air inlet system. Sugarcane juice is
charged in the pan kept on the furnace wherein, bagasse is fed from
the feeding holes as shown in Fig. 2. Air is drawn into the furnace by
the natural draft provided by the chimney. The ue gas, generated due
to combustion of bagasse, is allowed to ow through the outow duct
and then to the chimney. The magnitude of the draft depends on chimney height and diameter, length of the outow channel and the frictional pressure drop. Fig. 3 shows the sequence of steps through which the
cane juice undergoes during the entire period. Cane juice contains nonsugar components (e.g. proteins, pigments, polyphenols), which impart
dark color and undesired taste to the nal product, if not removed.
Hence, the removal of scum that oats over the liquid pool, is commonly
practiced in all the jaggery units. It has to be removed at three different
stages of the process. This is the reason why the well-known concept of
multiple effect evaporation practiced in chemical plants, and performed
under closed conditions, cannot be easily adopted for jaggery making
process.
In the following text, we present the theoretical background for the
energy efciency and the related equations so as to form a platform for
further discussion and interpretation of the results obtained in our
measurements.
The thermal efciency of the furnace for a given batch can be
calculated as
Q utilized =Q bagasse
Fig. 1. Layout of a typical jaggery unit in Kolhapur district. gen: generator; ch: chimney; st: intermediate storage-1; pp: intermediate storage; cr: crusher.
38
Fig. 2. Top and front views of the furnace and the related system.
in the given batch and the temperature to which the nal product
is heated.
h
i
Q utilized m C p T jb T ji m
water
h
i
m C p T s T ji
:
jaggery
Table 3
Sugar and water contents at various stages in jaggery making process; Basis: 100 kg of
sugar-cane.
Unit-1
Unit-2
0.46 m
1.22 m
0.2 m/0.33 m
4.72 m
0.43 m
1.22 m
0.2 m/0.33 m
6.10 m
0.72 m
1.99 m
1.53 m
1
0.64 m
1.73 m
1.02 m
1
Furnace
ID
Height
3.05 m
1.49 m
3.12 m
1.58 m
Duct
Length
Width
Height center
Height end
Position from furnace top
6.10
0.61
0.76
0.46
0.10
Bagasse inlet
Depth from furnace top
ID
0.20 m
0.24 m
0.13 m
0.25 m
3.44 m
2.90 m
3.96 m
3.26 m
Chimney
Top ID
Bottom ID
Wall thickness
Height
Juice tank
Juice height
Length
Width
No. of tank volumes
per batch
Air inlet
ID
Pan
Top diameter
Bottom diameter
Total juice
Sugar
Water
Dry bagasse
content (kg) content (kg) content (kg) content (kg)
Cane
7080
Wet bagasse from crusher 815
Juice from crusher
6265
Sun dried bagasse
37
fluegas
Eq. (7) indicates that the excess ow may cause greater heat loss
through the ue gas. Moreover, it would reduce the ame temperature
(Tf) and hence adversely affect the heat transfer to the pan (Q utilized). On
the other hand, less air ow rate may lead to inefcient combustion of
bagasse. Most of the jaggery furnaces draw air by virtue of the natural
draft (P) created by chimney, which is given by the equation,
P g h a fg P f
Table 2
Dimensions of four-pan jaggery making unit.
Chimney
Wall thickness
Height
0.2 m
4.27 m
Furnace
Length
Width
9.45 m
0.91 m
Bagasse inlet
Depth from furnace top
ID
0.20 m
0.15 m
Bottom diameter
2030
2030
0
2030
Q w ha Aw T w T a
Pan
Top diameter
5660
611
4950
13
4
4
Q bagasse hfg Ap T fg T p F Ap T f T p :
h
i
Q fg mfg C p T fg T a
Air inlet
Width and length
1420
24
1216
24
m (0.91 + 5.18)
m
m
m
m
Q bagasse Q utilized Q fg Q w :
39
1.75
1.68
1.45
1.40
vfg
r
h
i
2 g h a fg P f =fg :
Hence, depending on the operating conditions, there exists an optimum chimney height for which the air ow rate is such that the energy
Table 4
Properties of bagasse from various locations.
Sample from:
Jaggery unit
Caloric value
(MJ/kg)
Moisture
(%)
Volatile
(%)
Fixed carbon
(%)
Ash
(%)
Unit 1
Unit 2
Unit 3
Unit 4
16.4
16.1
15.2
15.9
6.7
7.8
6.7
6.2
75.4
74.5
77.9
77.1
13.4
15.2
12.3
12.9
4.5
2.6
2.9
3.8
40
P f 2 f L v =D
10
where, L can be the duct length, air inlet pipe length or equivalent pipe
length for the bends and is the velocity of ue gas in the duct or the air
velocity in the furnace inlet pipes. is the density of gas owing in the
system whose frictional pressure drop is measured. Frictional losses include losses due to ow of gas through furnace air inlet pipes, duct,
chimney walls and other minor losses. The frictional pressure drop
through air inlet pipes increases when some of the air inlet holes are
blocked. This is because of the increased air velocity and decreased
cross-sectional area for ow (Pf v2/D). Hence, the air ow rate in
units with over-designed chimney can be controlled by closing some
of the air inlet holes without altering the chimney height. Another alternative to introduce more pressure drop for the control of air ow rate is
to use damper in the path of the ue gas. The damper may be conveniently operated to ensure an optimum air ow rate to the furnace.
The equations for the draft are applicable to multi-pan method (see
Fig. 5) as well. In this case, the pans are arranged in such a way that the
hot ue gas, on its way to the chimney, comes in contact with the other
pans containing relatively less concentrated juice. The juice is transferred from one pan to another at xed time intervals. Thus it is a
semi-continuous process, with countercurrent ow of juice and heating
gas, and is expected to offer more productivity. The thermal efciency is
calculated based on the jaggery production rate and the rate of addition
of bagasse. It is the ratio of heat utilized to evaporate water and heat jaggery, to the energy released through bagasse combustion. We throw
more light on the heat transfer aspects in multi-pan method later in
the section on results and analysis. As mentioned before, this method
though not practiced in Kolhapur, is popular in few other parts of India.
Methodology
Selected jaggery units
Several measurements were made in various jaggery units of Maharashtra, India in the middle of the season (December-January) but systematic study is performed only at two different units which were
observed to be the most and least efcient, among all. The designs of
two such units are schematically shown in Fig. 6. Other details are also
given in Table 1. The main differences in the designs are that the height
of the chimney in unit-2 is more than that of unit-1, and the path of the
exhaust duct from the furnace to the chimney is smaller and with less
number of bends in unit-2 as compared to that in unit-1.
The layout of a typical four-pan jaggery making unit at Daund in the
state of Maharashtra, chosen for the present study, is similar to that
shown in Fig. 1. The dimensions of four-pan jaggery making unit are
given in Table 2.
41
Measurements
The measurements include bagasse addition rate, total duration of a
batch, sugar and water content in cane, temperatures at several locations and properties of dry bagasse i.e. moisture content, caloric
value, proximate and ultimate analysis. Bagasse is weighed each time
before charging with the help of a weighing machine (Corona System,
L.C.-100 g). The sugar and water contents in the given juice are calculated by material balance considering the amount of juice extracted, jaggery produced and moisture content in wet bagasse. Since dry bagasse
is used as a fuel, it is necessary to analyze it for the following:
a Moisture content: It is measured by calculating the weight loss
on subjecting the bagasse to 105 C for 6 h in an oven. The values
are cross-checked by performing measurements in a thermogravimetric analyzer (Perkin-Elmer, Diamond TG-DTA).
b Caloric value: It is measured in a Bomb calorimeter (C-200, IKA,
Germany). It has been found that the caloric value does not change
signicantly for the samples from various units (Table 4).
c Proximate and ultimate analysis: This analysis is necessary to estimate the ue gas composition. Proximate analysis is performed
with the help of a thermo-gravimetric analyzer, while ICP (inductive
coupled plasma) technique was used to obtain C, H, O contents of the
bagasse samples.
Fig. 7 shows different important locations at which temperatures
were measured with the help of pre-calibrated K-type thermocouples.
The measurements are captured on-line using a data-logger (Dynalog
DAQ 4718, 8 channel).
Air velocities at the suction holes are measured at certain time intervals throughout the process using digital anemometer (Lutron, Model
No. AM-4204). Schematic of the setup for measurement is shown in
Fig. 8. A pipe is inserted in the air suction hole and an anemometer is
42
Energy efciency
Fig. 10. Variation of duration of run with respect to batch number on a given day.
11
Carbon wt.%
Hydrogen wt.%
Oxygen wt.%
Rind
Leaves
Soft ber
42.7
41.2
42.7
6.1
5.4
6.1
51.2
53.4
51.2
43
Comparison of two units. The time required for the batch varies between
2 and 3 h depending on the furnace design. The results of a typical run
performed in the two different units are compared in Figs. 12 and 13.
For comparison, we have chosen second run of the day in both the
cases. The capacities of both the units are approximately similar.
It may be seen from Tables 6 and 7 that the time required to complete a run in unit-1 is about 2 h as against ~2.5 h in unit-2. Moreover,
the bagasse consumption per kg of jaggery produced in unit-1 is
1.2 kg as against 1.5 kg in unit-2. It may be noted here that the ideal bagasse consumption rate, as calculated before, is 0.65 kg/kg jaggery. The
average thermal efciencies in unit-1 and unit-2 are 55% and 42%, respectively. Using the data of Table 1 and solving Eq. (8), for a ue gas
temperature of 1073 K and assuming frictional pressure losses to be
zero, air drafts for unit-1 and unit-2 are found to be around 33 and
43 N/m2, respectively (Appendix A).
Higher draft requires large amount of cold air to be heated to the furnace temperature thereby increasing the bagasse consumption. It is
therefore necessary to control the ow rate of air by some means. We
performed several experiments by blocking some of the air inlet holes
to control the air ow rate. The results for units 1 and 2 are depicted
in Tables 6 and 7, respectively.
Variations in thermal efciency of the single pan units at different air
ow rates are shown in Figs. 14 and 15. It can be seen that the air ow
rate has a signicant impact on the thermal efciency and the operators
should be made aware of its consequences.
Multi-pan jaggery making process
Jaggery production in a four-pan process is a semi-continuous process wherein, unit is operational for 24 h a day. Typical capacity is
2 tons of jaggery per day per unit. On an average, the rst pan receives
360 l of sugarcane juice, and undergoes evaporation in four stages to
produce 90 kg of jaggery. The average residence time that the juice
spends in the process is 56 min. The consumption of bagasse is
1.44 kg/kg of jaggery. The thermal efciency was found out to be
about 46% and the air drawn into the furnace is at a ow rate of
0.13 m3/s. Thermal efciency data is summarized in Table 8.
Discussion
Lower thermal efciency of unit-2 may be attributed to higher air
draft (Tables 6 and 7) that is caused by taller chimney and less pressure
drop in shorter and straight furnace exhaust duct. From the temperature
proles and from the data presented in Tables 6 and 7, we can say that
relatively low temperatures in unit 2 are possibly due to suction of more
44
air which leads to longer batch time and less thermal efciency. Air ow
rate may have a signicant impact on thermal efciency and thus on the
bagasse consumption. The exact relationship may evolve through detailed reaction enabled ow simulations. If we optimize air ow rate
then the efciency of the furnace can be increased. A precise control
over the air ow rate in the furnaces and boilers is commonly practiced
in large scale processes to obtain higher energy efciencies. However,
this technique has not been well adopted in the jaggery process. The
comparison of the performances of the two units reveals that unit-2
draws more air requiring more bagasse to attain the desired furnace
temperature (N 1000 K). The excess requirement of bagasse is thus
reected in the lower thermal efciency in unit-2.
It has been reported that, use of multi-pan method for jaggery making process improves the thermal efciency (Anwar, 2010). However,
according to our measurements the designs used in Daund, Maharashtra do not show considerable improvement. This may be explained as
follows: The heat transfer to the pan near the bagasse feeding hole is
due to both convection and radiation, and for the rest of the three
pans, the heat transfer is mainly due to convection. This is because,
the rest of the pans are far away from the ame and the view factor is
adversely affected. The reader may refer Appendix B for the calculation
and comparison of the view factors in the case of single pan and multipan processes. The extent of heat transfer to the rest of the pans
happens to be much lower since it is mainly due to convection,
45
Table 6
Batch time and thermal efciency data of unit 1 with varying air ow rate.
Batch
time
(min)
Inlet cross
sectional
area (m2)
Total volume
of air going in
(m3)
Bagasse
consumed
(kg)
Jaggery
produced
(kg)
Juice
volume
(m3)
Thermal
efciency
(%)
124
122
124
139
137
0.07
0.08
0.08
0.04
0.04
1922
1681
1542
1557
1172
324
290
243
255
214
264
260
250
272
271
1365
1213
1167
1284
1280
55
53
61
64
76
Table 7
Batch time and thermal efciency data of unit 2 at different air ow rates.
Batch
time
(min)
Inlet cross
sectional
area (m2)
Total volume
of air going in
(m3)
Bagasse
consumed
(kg)
Jaggery
produced
(kg)
Juice
volume
(m3)
Thermal
efciency
(%)
162
157
143
125
130
143
137
0.05
0.05
0.07
0.05
0.08
0.08
0.05
1507
1060
1292
830
2227
2450
1966
278
232
215
228
289
288
246
280.5
250
245
240
260
255
270
1142
1072
1002
1037
1072
1081
1055
50
57
57
56
45
46
52
trend in variation of thermal efciency with air ow rate and other design parameters. This would require detailed reaction enabled ow simulations. An optimum design for the furnace system and the standard
operating protocol may evolve through this exercise. Various other
ways of controlling air ow rate (e.g. use of dampers in the duct) may
also be explored. The design of multi-pan furnace may be modied
such that the heat transfer to all the pans is efcient. The waste heat recovery techniques such as recuperation (Liu et al., 2014) for air
preheating may enhance the efciency. However, its economic viability
for a small-scale jaggery unit should be evaluated.
Conclusion
The eld survey of several jaggery units indicates that there is
ample scope to improve energy efciency of the furnace and save bagasse. The measurements and eld data analysis reveal that the thermal efciencies of single pan units are over a range of 4560%. This
translates into bagasse consumption in the single pan units to be
11.5 kg/kg jaggery made. The amount of air that ows in is very
crucial as it decides the bagasse burning efciency and the temperature inside the furnace. If the draft is more, much of the heat is lost
in preheating the air which results in a reduction in the furnace
Table 8
Residence time and thermal efciency data of multi pan unit.
Residence
time (min)
Bagasse
consumption (kg)
Jaggery
produced (kg)
Juice
volume (m3)
Thermal
efciency (%)
60
54
54
116
136
140
87
87
97
448
443
498
50
42
46
temperature and the energy efciency. It also results in a longer duration to complete one batch due to poor heat transfer. On the other
hand, very low draft results in inefcient combustion thereby causing less heat transfer. Thermal efciency can be signicantly improved (from 60 to 70 % in unit 1 and from 45 to 55 % in unit 2) by
controlling the air ow rate by blocking or opening air inlet holes
while retaining the existing setup i.e. furnace, ue passage and chimney. An alternate option to control the air ow is to provide dampers
at either inlet or in the ue passage.
Of late, there have been some efforts in introducing four-pan
method for jaggery making in Maharashtra. However, the limited
measurements carried out by us at a representative unit employing
four-pan method gave thermal efciencies in the range of 4050%,
which is comparable to existing single pan units. Based on these
ndings, authors recommend that four-pan units, in its exiting
form, in spite of being more productive, do not make appreciable improvement in energy efciency. Nevertheless, these units are more
productive due to their semi-continuous nature. However, our conclusion is based on limited measurements. Further design improvements can be made only by performing rigorous testing and
analysis of multi-pan methods.
Nomenclature
Ap
bottom surface area of pan
Aw
total area of duct and chimney walls
Cp
heat capacity
D
diameter of duct
F
view factor of pan to ame
f
Fanning's friction factor
g
acceleration due to gravity
h
height of chimney
ha
convective heat transfer coefcient wall and air
hfg
convective heat transfer coefcient for ue gas-pan system
L
length of duct
LHV
lower heating value
m
mass
P
natural draft created by chimney
Pf
frictional pressure loss.
Qbagasse heat supplied by bagasse
46
Qfg
heat loss to ue gas
Qpan
heat received by pan
Qutilized heat used in heating jaggery and evaporating water
Qw
wall heat losses
Ta
ambient air temperature
Tf
ame temperature in the furnace
Tfg
ue gas temperature at the furnace exit
Tfw
furnace wall temperature
Tjb
boiling point of water
Tji
initial juice temperature
Tp
temperature of pan
Ts
jaggery striking temperature
Tw
outer surface temperate of duct and chimney walls
emissivity of Pan
thermal efciency
StefanBoltzmann constant
From CHO analysis, the mass fraction of dry ash free bagasse is
given as
Carbon fraction 0:454;
Hydrogen fraction 0:062;
Oxygen fraction 0:474:
Hence, the average formula for bagasse is C13H21O10. The stoichiometric reaction is given as,
4C13 H21 O10 53O2 5379=21N2 52CO2 42H2 O 5379=21N2
Mass of bagasse 4 156 21 160 4 337 1348
Acknowledgment
This work was funded by Rajiv Gandhi Science and Technology
Council, Maharashtra (India). The authors wish to acknowledge the access and support provided by all the jaggery unit holders during the
measurements and survey. The assistance provided by Prof. K. Iyer
(Mech. Engg. IIT-Bombay) and Rahul Kumar and Shashank Bhansal
(Chem. Engg., IIT-Bombay) is gratefully acknowledged. The authors
would also like to acknowledge jaggery unit holders, especially,
Dhere-Patil, Raju Mali, and Bhagwan Tule for their support in the eld
measurements.
water
h
i
m C p T s T ji
jaggery
=mjaggery
Net energy from bagasse 16; 0004480 11; 520 kJ=kg of bagasse
Bagasse required 10; 428=11; 520 0:9 kg bagasse=kg of jaggery
Energy from bagasse; Q bagasse 0:9 16; 000 kJ=kg
47
CM 2 r sin =3
B:2
where is half of the sector angle and r is the sector radius. To estimate
the center of mass of the rest of the differential sectors of all the rings
(CMl), superposition rule is applied as below:
A1 CM1 A2 A1 CM A2 CM2
B:3
11014:186373303 11012270
where, A1 and A2 are the areas of small and big sectors, respectively.
All these points are then converted from cylindrical to Cartesian coordinate system. To calculate view factor from each differential sector
on combustion zone to each differential sector of pan, distance and
angle between them are determined. Individual view factors are then
calculated by the following equation:
2641391303 2845 MJ
Heat supplied 324 16 5184 MJ
Actual thermal efficiency 2845=5184 100 55%:
h
i
2
F21 cos1 cos2 A11 A21 = d
=A2
B:4
where, A and A are the differential sector area and total area, respectively. d is the differential sector center to center distance and is the
angle with the normal to the surface.
For calculating the net view factor, all the individual view factors are
added (Eq. (B.5))
F21 Fij :
B:5
a 1 kg=m at 303 K
The heat transfer rate due to radiation is given in Eq. (B.1).
Using above method, we can also calculate view factors for each pan
of multi-pan jaggery unit for the geometry shown in Fig. B.2.
Following the above method, calculations were performed for both
single pan and multi-pan units. The results are presented in Fig. B.3.
From these results, one can conclude that the view factor is more in single pan unit when compared to multi-pan unit. The view factor and
hence the heat transfer rate to pan by radiation are reduced signicantly
if the pan moves away from combustion zone.
T a 303 K
T fg 1073 K
For unit 1 : Draft; P g h a fg
9:8 4:72 11 303=1073
2
33 N=m
For unit 2 : Draft; P g h a fg
9:8 6:1 11 303=1073
2
43 N=m :
B:1
The view factor (F12) in the above equation may be dened as the
fraction of the heat absorbed by the pan bottom surface (2) situated at
vertical distance h from the oor (1) on which combustion occurs.
In order to calculate the view factor (F21) for the single pan method,
we have considered the geometry shown in Fig. B.1(a). The combustion
Fig. B.1. (a) Positions of the combustion zone and the pan bottom considered for the calculation of view factor in a single pan methods; (b) differential sectors and center of mass
for differential sector of length r2r1.
48
Fig. B.2. Positions of the combustion zone and the pan bottom considered for the calculation of view factor in a multi-pan methods.
Fig. B.3. View factors for radiative heat transfer in single pan and multi-pan jaggery units.
References
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