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In this study, the heat transfer mechanism under agitated pool boiling was   examined 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

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