DETERMINATION OF HEAT TRANSFER COEFFICIENTS IN SUGAR JUICE HEATER

Authors

  • Alién Acosta Alvarez UEB Central Azucarero “Siboney”, Batey Siboney, Sibanicú, Camagüey, Cuba.
  • José Ángel Vázquez Llanes UEB Central Azucarero “Siboney”, Batey Siboney, Sibanicú, Camagüey, Cuba.
  • Isnel Benítez Cortés Departamento de Ingeniería Química, Universidad de Camagüey “Ignacio Agramonte y Loynaz”. Carretera Circunvalación Norte km 5½, Camagüey, Cuba
  • Carlos Romero Perdomo Departamento de Ingeniería Mecánica, Universidad de Camagüey “Ignacio Agramonte y Loynaz”. Carretera Circunvalación Norte km 5½, Camagüey, Cuba

Keywords:

sugar, sugar cane juice, incrustation, tube and shell exchanger, cleaning

Abstract

In present work, the heat transfer coefficients and the incrustation factor of the cane juice are determined. Measurements are made, as well as inlet and outlet temperatures of cane juice and steam. The heat transfer global coefficients are determinate and compared with the literature criteria for the estimation of the incrustation regime. Itsapplication in "Siboney" plant, allows to obtain levels of coefficient reduction of 42% and 50% for the heat exchanger A and B, respectively, in 15 days of operation.

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Published

2019-01-01

How to Cite

Acosta Alvarez, A., Vázquez Llanes, J. Ángel, Benítez Cortés, I., & Romero Perdomo, C. (2019). DETERMINATION OF HEAT TRANSFER COEFFICIENTS IN SUGAR JUICE HEATER . Centro Azúcar Journal, 46(1), 9. Retrieved from http://centroazucar.uclv.edu.cu/index.php/centro_azucar/article/view/45

Issue

Vol. 46 No. 1 (2019)

Section

Original Articles

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