Abstract
Here we utilize a non-Fourier approach to model buoyancy aiding or opposing flow of Maxwell fluid in the region of stagnation-point towards a vertical stretchable surface. Flow field is permeated by uniform transverse magnetic field. Two different heating processes namely (i) prescribed surface temperature (PST) and (ii) constant wall temperature (CWT) are analyzed. Through suitable transformations, the similarity equations are formed which are treated numerically for a broad range of magnetic interaction parameter. The obtained solutions are compared with available articles under limiting situations and such comparisons appear convincing. The structure of boundary layer depends on a parameter measuring the ratio of free stream velocity to the stretching sheet velocity. The momentum transport via stretching boundary is opposed by both fluid relaxation time and magnetic interaction parameter. Thermal boundary layer expands as the effects of transverse magnetic field and thermal relaxation time are amplified. A reduction in heat penetration depth is anticipated for increasing values of thermal relaxation time. The variation in wall slope of temperature with increasing thermal relaxation time appears similar at any assigned value of Prandtl number. A comparative study of aiding and opposition flow situations is presented and deliberated.
Highlights
Non-Newtonian fluids such as polymers, lubricants, granular materials, biological fluids etc. abound in daily life and in industrial processes, for example, in chemical, food processing and oil industries
Inspired by the aforementioned studies, we intend to investigate the onset of mixed convection in Maxwell fluid flow due to heated or cooled vertical surface utilizing Cattaneo-Christov heat flux model
Accurate numerical results are presented for broad range of magnetic interaction parameter (0 M 1000) and moderate values of viscoelastic fluid parameter β
Summary
Non-Newtonian fluids such as polymers, lubricants, granular materials, biological fluids etc. abound in daily life and in industrial processes, for example, in chemical, food processing and oil industries. Buoyancy effects in stagnation-point flow of Maxwell fluid utilizing non-Fourier heat flux approach viscoelastic fluids are dough, yoghurt, cheese and gelled products. Consequences of buoyancy force on stagnation flow of Maxwell liquid near a deforming sheet were elucidated by Kumari and Nath [2]. Their results predicted that elastic effects have a retarding effect on fluid velocity. Hayat et al [3] reported series approximations for electrically conducting flow of Maxwell fluid around a stagnation-point on a continuously deforming surface. Inspired by the aforementioned studies, we intend to investigate the onset of mixed convection in Maxwell fluid flow due to heated or cooled vertical surface utilizing Cattaneo-Christov heat flux model.
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