Influence of Brownian Motion and Thermal Radiation on Heat Transfer of a Nanofluid Over Stretching Sheet with Slip Velocity

2017 ◽  
Vol 3 (4) ◽  
pp. 3355-3377 ◽  
Author(s):  
Dulal Pal ◽  
Netai Roy
2020 ◽  
Vol 17 (4) ◽  
pp. 1953-1962
Author(s):  
J. Suresh Goud ◽  
P. Srilatha ◽  
K. Thanesh Kumar ◽  
S. Devraj

Analysis has been conducted to analyze the effects of second order slip flow and heat transfer of Jeffrey nanofluid over a stretching sheet with non linear thermal radiation and chemical reaction. The effects of Brownian motion and thermophoresis occur in the transport equations. The velocity, temperature and nanoparticle concentration profiles are analyzed with respect to the involved parameters of interest namely Brownian motion parameters, thermophoresis parameter, magnetic parameter, radiation parameter, Prandtl number, Lewis number, chemical reaction parameter, and Deborah number, Convergence of the derived solutions was checked and the influence of embedded parameters was analyzed by plotting graphs. It was noticed that the velocity increases with an increase in the Deborah number. We further found that for fixed values of other parameters, numerical values of the skin friction coefficient, local Nusselt numbers and Sherwood numbers were computed and examined. A comparative study between the previous published and present results in a limiting sense is found in an excellent agreement.


Author(s):  
A. Alhadhrami ◽  
Hassan A. H. Alzahrani ◽  
B. M. Prasanna ◽  
N. Madhukeshwara ◽  
K. C. Rajendraprasad ◽  
...  

The features of ferromagnetic fluids make it supportive for an extensive usage in loudspeakers, magnetic resonance imaging, computer hard drives, directing of magnetic drug and magnetic hyperthermia. Owing to all such potential applications, the current investigation is to understand the relationship between the thermal distribution, magnetic field and resulting fluid flow of Maxwell liquid over a stretching sheet. Investigation of thermal energy and concentration is carried out in the presence of thermal radiation, non-uniform heat sink/source, chemical reaction, Stefan blowing, magnetic dipole, thermophoresis and Brownian motion. Also, microorganisms are considered just to stabilize the suspended nanoparticles. Boundary layer approximation is employed during mathematical derivation. Based on a new constitutive relation, the governing equations are formulated and are reduced into a coupled non-linear system of equations using appropriate transformations. Further, these equations are solved numerically using fourth-order Runge–Kutta method with shooting technique. The impact of involved parameters is discussed and analysed graphically. Outcomes disclose that Newtonian liquid shows high heat transfer when compared to non-Newtonian (Maxwell) liquid for increased values of Brownian motion and thermophoresis parameters. Increased values of Peclet number declines the rate of gyrotactic microorganisms. Finally, an increase in Brownian and thermophoresis motion parameters declines the rate of heat transfer.


2013 ◽  
Vol 29 (3) ◽  
pp. 559-568 ◽  
Author(s):  
G. C. Shit ◽  
R. Haldar ◽  
A. Sinha

AbstractA non-linear analysis has been made to study the unsteady hydromagnetic boundary layer flow and heat transfer of a micropolar fluid over a stretching sheet embedded in a porous medium. The effects of thermal radiation in the boundary layer flow over a stretching sheet have also been investigated. The system of governing partial differential equations in the boundary layer have reduced to a system of non-linear ordinary differential equations using a suitable similarity transformation. The resulting non-linear coupled ordinary differential equations are solved numerically by using an implicit finite difference scheme. The numerical results concern with the axial velocity, micro-rotation component and temperature profiles as well as local skin-friction coefficient and the rate of heat transfer at the sheet. The study reveals that the unsteady parameter S has an increasing effect on the flow and heat transfer characteristics.


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