Abstract
A theoretical study is presented for the coupled thermo-solutal free convection two-dimensional boundary layer flow of a of a magnetized fluid from an exponentially stretched magnetic sensor (Riga plate) surface. Heat generation/absorption, nonlinear thermal radiation and thermophoretic body force effects are included. Furthermore, thermal and solutal stratification are also featured in the boundary layer model. The derived nonlinear partial differential equation system with associated wall (sensor surface) and free stream boundary conditions is transformed to system of ordinary differential equations (ODE) via applicable similarity variables. A numerical solution is developed with the efficient Runge–Kutta–Fehlberg (RKF) technique with a shooting numerical method, in MATLAB software using the RKF-45 method. The graphical profiles were represented to examine the impacts of physically parameterics on the important physical stream features. Streamline and isotherm plots are also included for thermal buoyancy effect (Grashof number).Validation of solutions with earlier simpler models is included. A relatively well agreement is achived between model prediction and the benchmark value. Values for skin friction factor, Nusselt number and Sherwood numbers are also tabulated to quantify momentum, heat and mass (species) transfer characteristics at the sensor surface. The results indicate that the significant depletion in temperature accompanies accumulation in magnetization and thermal stratification parameters. Significant accumulation in mixed convection and Riga plate electrode width parameter enhance the concatenation profiles. Nusselt number grows substantially as thermal stratification and radiative parameter increases. Sherwood number grows substantially as solutal stratification, thermophoresis and Schmidt parameter increases. The present study generalizes previous models to include simultaneously exponential stretching, thermophoresis, thermal and solutal (mass) stratification and heat source/sink effects.
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More From: International Communications in Heat and Mass Transfer
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