Abstract
The present work investigates the influence of triple diffusion on Carreau nanoliquid in peristaltic flow through an asymmetric channel. By using appropriate non-dimensional parameters, governing equations are transformed to conventional non-linear partial differential equations. The Ms-DTM is used to find solutions to developing equations. Because of the buoyancy force that prevails inside the boundary layer, velocity is impacted by the buoyancy ratio. The current investigation found that as the varied values of the modified Dufour parameter were increased, the temperature profile increased. The thermal conductivity increases as thermal diffusivity increases. It has also been discovered that the existence of triple-diffusing components with low diffusivity might alter the type of convection in the system. Graphs depict the influence of several parameters on velocity, salt1 and salt2 concentrations, solute concentration, and temperature.
Highlights
IntroductionGhalambaz et al [1] analyzed triple diffusion in a porous cavity that is a mixing process, in which three stratifying factors with different diffusivities, such as heat and salt concentration, control the density
This study aims to provide different predictions about the effect of natural convection with triple-diffusive features on the mechanism of peristalsis of Carreau nanoliquid through an asymmetric channel
Because of the buoyancy force that prevails inside the boundary layer, velocity is impacted by the buoyancy ratio
Summary
Ghalambaz et al [1] analyzed triple diffusion in a porous cavity that is a mixing process, in which three stratifying factors with different diffusivities, such as heat and salt concentration, control the density. When the thermal expansion coefficient and element concentration in the mixture alter sufficiently, the buoyancy force induced by mass transfer can have a major influence on transport circulation and component distribution in the cavity. The number of buoyancy forces increases as the number of components increases, and the mixture’s behavior becomes more complicated. Archana et al [2] investigated the impact of buoyancy force and nonlinear thermal radiation on triple diffusion flow down a horizontal plate using the Casson nanofluid model. Khan et al [3,4] investigated the effect of triple diffusion in porous media
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