Abstract
The paper is a study of the previous work carried on pool-boiling heat transfer during heating of various liquids and commodities in context with food processing. Pool boiling is an efficient and effective method of boiling because of high-heat fluxes possible with moderate-temperature differences. It is related to high vaporisation of liquid for specific purposes like sugarcane juice heating for jaggery making, milk heating for khoa making and steam generation for food processing. In this review paper, pool-boiling method during heating of liquids for food processing is depicted. It is inferred that enhancement in pool-boiling heat transfer is a challenging and complex task. The present method is simple and can be adopted at the place lacking in high-grade infrastructure in food stuff processing and preparation.
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