AHORRO DE COMBUSTIBLE Y ENERGÍA EN HORNOS USADOS PARA LA ELABORACIÓN DE PANELA MODIFICANDO EL DISEÑO DE PAILAS ABIERTAS

Abstract

This study evaluated the efficiency of pans in furnaces to jaggery making. It was modified the geometry of thermal energy´s transfer area of pans to asses such efficiency. The background of open pans (typically flat) was changed for a geometry similar to parallel channels with different cross sections arranged in the direction of movement of the combustion gases. The furnace efficiency was determined for different positions and heights of new pans in the oven. The results showed that new design improved energy transfer, especially geometry with triangular cross section where the height between the floor of the duct and the bottom of the pan was 8cm. There was a significant improvement in the efficiency of utilization of thermal energy, resulting in a saving of 28.48% of fuel.

Keywords

• energy saving
• jaggery making furnace
• heat transfer
• boiling open pans