A new approach to defining the Nu numbers for agitated boiling vessels

摘要

Agitated aqueous sugar boiling vessels are extensively used in confectionery industry. In this paper, an attempt has been made to estimate the heat transfer mechanism for agitated boiling vessels. Aqueous sugar solutions were used in experiments within a centrically agitated vessel. The flow in the gap between the impeller edge and the flat bottom of the vessel is showed a similarity with the thermal entrance region of flow between isothermal parallel plates in experiments. A new Nusselt function verified with the experimental data is suggested to predict the Nusselt numbers for engineering purpose which is already used in similar form in literature.