Computational and Experimental Investigation of Heat Transfer in an Annular Cooking Bowl for Non Centrifugal Cane Sugar Unit Using Food Grade Oil and Graphene Nanoplatelet Dispersions

Abstract

newline This extensive research examines the use of specialized heat transfer fluids, particularly those that are food-grade and nanofluids, to improve the thermal efficiency and effectiveness of Non-Centrifugal Cane Sugar (NCCS) preparation methods. Using a combination of computational and experimental techniques, the research examines the performance of an Annular Cooking Bowl (ACB). The goal is to find sustainable alternatives to traditional energy sources. newline