Steady Flow of Burgers’ Nanofluids over a Permeable Stretching/Shrinking Surface with Heat Source/Sink

Rusya Iryanti Yahaya, Norihan Md Arifin, Ioan Pop, Fadzilah Md Ali and Siti Suzilliana Putri Mohamed Isa
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Rusya Iryanti Yahaya: Institute for Mathematical Research, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia
Norihan Md Arifin: Institute for Mathematical Research, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia
Ioan Pop: Department of Mathematics, Babeş-Bolyai University, R-400084 Cluj-Napoca, Romania
Fadzilah Md Ali: Institute for Mathematical Research, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia
Siti Suzilliana Putri Mohamed Isa: Centre of Foundation Studies for Agricultural Science, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia

Mathematics, 2022, vol. 10, issue 9, 1-22

Abstract: An engineered fluid, called nanofluid, is expected to have better thermal conductivity than conventional working fluids. The superior heat transfer performance and various possible applications promote the analysis of nanofluids in different flow geometries. This paper studies the flow of non-Newtonian Burgers’ nanofluids over a permeable stretching/shrinking surface with a heat source/sink. In the current study, we highlight the use of the single-phase nanofluid model in studying the boundary layer flow. The basic partial differential equations are transformed into ordinary (similarity) differential equations. Then, the resulting equations and boundary conditions are solved numerically in MATLAB using the bvp4c package. Triple solutions are presented, and stability analysis certifies that the first solution is physically realizable in practice. It is found that the increment of the heat source parameter raised the temperature profile of the nanofluids. Al 2 O 3 /H 2 O and Cu/H 2 O nanofluids produced the highest skin friction coefficient in the flow over stretching and shrinking surfaces, respectively. Meanwhile, Cu/H 2 O nanofluid showed a better heat transfer performance when compared to Al 2 O 3 /H 2 O and TiO 2 /H 2 O nanofluids. The present study is novel and could serve as a reference to other researchers for further analysis of heat transfer performance and the rheological behavior of nanofluids.

Keywords: Burgers’ nanofluid; permeable surface; heat source/sink; numerical results (search for similar items in EconPapers)
JEL-codes: C (search for similar items in EconPapers)
Date: 2022
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