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

dc.contributor.guide	V. V. S Prasad
dc.coverage.spatial
dc.creator.researcher	MOHAMMAD ABDUL RAZACK
dc.date.accessioned	2025-11-26T08:28:48Z
dc.date.available	2025-11-26T08:28:48Z
dc.date.awarded	2025
dc.date.completed	2025
dc.date.registered
dc.description.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
dc.description.note
dc.format.accompanyingmaterial	DVD
dc.format.dimensions
dc.format.extent	269 pgs
dc.identifier.researcherid
dc.identifier.uri	http://hdl.handle.net/10603/676397
dc.language	English
dc.publisher.institution	Department of Marine Engineering
dc.publisher.place	Vishakhapatnam
dc.publisher.university	Andhra University
dc.relation
dc.rights	university
dc.source.university	University
dc.subject.keyword	Engineering
dc.subject.keyword	Engineering and Technology
dc.subject.keyword	Engineering Marine
dc.title	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
dc.title.alternative
dc.type.degree	Ph.D.