1. Analyzing the influences of induced magnetic fields on heat and mass transfer during peristaltic motion of Johnson–Segalman fluid.
- Author
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Alahmadi, Hani and Nawaz, Rab
- Subjects
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NEWTONIAN fluids , *REYNOLDS number , *MAXWELL equations , *HEAT transfer fluids , *MAGNETIC fluids - Abstract
Peristaltic flows of non-Newtonian fluids with heat and mass transfer have several applications in physiology and industry, which provide motivation for analysis of such flows. This article provides analysis of a two-dimensional peristaltic flow of a non-Newtonian fluid whose rheological characteristics are depicted by the Johnson–Segalman (J–S) model. Heat and mass transfer attributes considering heat generation/absorption and the Soret and Dufour effects are studied for present flow. A novel aspect of this study is Magnetohydrodynamics, accounting interactions between fluid and applied as well as induced magnetic fields based on of Maxwell's equations. Mathematical model incorporating such effects is then simplified using the lubrication approach. The resulting equations, adhering to no-slip conditions for velocity, temperature, and concentration, are solved numerically, and the graphical results are meticulously examined. The study reports significant findings and introduces a mechanism to obtain outcomes under the influence of a constant applied magnetic field at various stages, particularly within the scope of a low magnetic Reynolds number. The results indicate that by adjusting pertinent parameters, the behavior of a Newtonian fluid under hydrodynamic conditions can be replicated. In these conditions, the velocity of the Newtonian fluid surpasses that of the J–S fluid affected by the applied magnetic field. Furthermore, increasing the Hartman number diminishes the magnetic field's impact. Moreover, higher Reynolds numbers result in augmented current density near the midpoint of the channel, with larger Weissenberg and Hartman numbers resulting in a reduced trapped bolus size. [ABSTRACT FROM AUTHOR]
- Published
- 2024
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