This experimental analysis consists in supplying heat to a pot containing sugarcane juice using a hot plate. This enables one to identify boiling regimes and estimate the heat transfer coefficients linked to natural convection by boiling, measuring: (i) temperature at the bottom of the pot, (ii) temperature of the sugarcane juice at bottom level, (iii) temperature of the sugarcane juice at middle level, (iv) temperature of the sugarcane juice at the free surface and (v) rate at which the water evaporated. The heat transfer coefficients range between 4107W/m² °C and 12797.6W/m² °C with constant electrical power inputs. Linear regression and the correlation of Rohsenow were used.

correlation of Rohsenow, heat transfer coefficient, jaggery, natural convection.