Abstract
The Ellis model describes the apparent viscosity of a shear–thinning fluid with no singularity in the limit of a vanishingly small shear stress. In particular, this model matches the Newtonian behaviour when the shear stresses are very small. The emergence of the Rayleigh–Bénard instability is studied when a horizontal pressure gradient, yielding a basic throughflow, is prescribed in a horizontal porous layer. The threshold conditions for the linear instability of this system are obtained both analytically and numerically. In the case of a negligible flow rate, the onset of the instability occurs for the same parametric conditions reported in the literature for a Newtonian fluid saturating a porous medium. On the other hand, when high flow rates are considered, a negligibly small temperature difference imposed across the horizontal boundaries is sufficient to trigger the convective instability.
Highlights
The investigation of the threshold conditions for the onset of buoyancy–driven convection of non–Newtonian fluids is a research topic that displayed a significant development in the last decades (Shenoy 1994; Nield and Bejan 2017)
The analysis of thermal instability in porous media saturated by viscous non–Newtonian fluids is of great importance for its applications in several engineering, biomedical and geophysical areas
The onset of convective instability inside a horizontal porous layer saturated by a nonNewtonian fluid has been investigated
Summary
The investigation of the threshold conditions for the onset of buoyancy–driven convection of non–Newtonian fluids is a research topic that displayed a significant development in the last decades (Shenoy 1994; Nield and Bejan 2017). The analysis of thermal instability in porous media saturated by viscous non–Newtonian fluids is of great importance for its applications in several engineering, biomedical and geophysical areas. Examples are the extraction of crude oils either onshore or offshore, blood perfusion in biological tissues, as well as the design of food industry processes. Among non–Newtonian fluids, the shear–thinning well–known as pseudoplastic fluids are extremely common. Pseudoplastic fluids are important for different research areas. The same happens for some biological fluids like blood and a significant number of liquid foods (Shenoy 1994)
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