Diffusion-thermo Effects in Stagnation Point Flow of Second ‎Grade Fluid past a Stretching Plate

Publish Year: 1400
نوع سند: مقاله ژورنالی
زبان: English
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شناسه ملی سند علمی:

JR_JACM-7-2_046

تاریخ نمایه سازی: 9 خرداد 1400

Abstract:

Transmission of heat and mass in boundary layer flows over stretching surfaces play a significant role in metallurgy and polymer industry. In Current article the assisting and opposing flow of a second grade fluid towards a stretching sheet is analyzed to examine the heat and mass transfer in stagnation point boundary layer flow. Different flow parameters such as concentration, surface temperature and stretching velocity are supposed to variate linearly. The basic transport equations are transformed into non-linear ordinary differential equations by means of boundary layer approximation and similarity transmutations, which are then solved by employing nonlinear shooting (NLS) and Keller-box methods (KBM). These techniques are very useful for solving boundary-layer problems and are applicable to other general situations than that presented current study. The outcomes of velocity, temperature, concentration profile, skin-friction coefficient, heat and mass transfer coefficients are analyzed briefly in graphical and tabular formats. The mass transmission rate was found to be in direct relation with Schmidt number. Moreover, we predict that a rise in Prandtl number leads to a decline in temperature and thermal layer of boundary thickness for both supporting and contrasting flows. The outcomes of this article are important for the analysts in the field of second grade fluids. We believe that the article is very well prepared and the results are original and useful from both theoretical and application point of views.

Authors

Sudheer Khan

College of Applied Science, Beijing University of Technology, Beijing ۱۰۰۱۲۴, P.R. China

Syed Muhammad Imran

Govt Postgraduate College Attock, Pakistan

Shu Wang

College of Applied Science, Beijing University of Technology, Beijing ۱۰۰۱۲۴, P.R. China‎

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