An approach to obtain the heat transfer coefficient of aqueous sucrose solutions in agitated boiling vessels

In this study, the heat transfer mechanism under agitated pool boiling was exam-ined experimentally. Aqueous sugar solutions were used in a centrically agitated vessel. The effects of the gap which is between the impeller edge and the flat bottom of the agitated vessel, the rotational impeller speed and impeller size were studied on the boiling heat transfer coefficient. A new Nusselt function depending on the Peclet number was suggested for the heat transfer mechanism. Key words: heat transfer, agitated vessels, pool boiling, forced convection, aqueous sugar solution