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To amend the efficiency of engineering processes and electronic devices, it is very urgent to assess the irreversibility in the term entropy generation (EG). The efficiency of energy transportation in a system can be improved by minimization of the rate of EG. In this context, the aim of the present study is to estimate irreversible losses of an unsteady magnetohydrodynamic (MHD) flow of a viscous incompressible electrically conducting non-Newtonian molybdenum disulfide-polyethylene glycol Casson nanofluid past a moving vertical plate with slip condition under the influence of Hall current, thermal radiation, internal heat generation/absorption and first-order chemical reaction. Molybdenum disulfide (MoS₂) nanoparticles are dispersed in the base fluid polyethylene glycol (PEG) to make Casson nanofluid. Casson fluid model is considered to characterize the rheology of the non-Newtonian fluid, whereas Rosseland approximation is adopted to simulate the thermal radiative heat flux in the energy equation.

The closed-form solutions are obtained for the model equations by using the Laplace transform method (LTM). Graphs and tables are prepared to examine the impact of pertinent flow parameters on the pertinent flow characteristics. The energy efficiency of the system via the Bejan number is studied extensively.

Analysis reveals that Hall current has diminishing behavior on entropy production of the thermal system. Strengthening of the magnetic field declines the velocity components and prop-ups the rate of EG. Adding nanoparticles into the base fluid reduces the EG, whereas there are an optimum volume fraction of nanoparticles for which the EG is minimized. Further, the rate of decay of EG is prominent in molybdenum disulfide-polyethylene glycol in comparison to PEG.

The results of this study would benefit the industrial sector in achieving the maximum heat transfer at the cost of minimum irreversibilities with an optimal choice of embedded thermophysical parameters. In view of this agenda, this study would be adjuvant in powder technology, polymer dynamics, metallurgical process, manufacturing dynamics of nano-polymers, petroleum industries, chemical industries, magnetic field control of material processing, synthesis of smart polymers, etc.

The novelty of this study is to encompass the analytical solution by using the LTM. Such an exact solution of non-Newtonian fluid flow is rare in the literature. Limited research articles are available in the field of EG analysis during the flow of non-Newtonian nanoliquid subject to a strong magnetic field.

The purpose of this study is to analyze an unsteady MHD Darcy flow of nonNewtonian hybrid nanoliquid past an exponentially accelerated vertical plate under the influence of velocity slip, Hall and ion slip effects in a rotating frame of reference. The fluids in the flow domain are assumed to be viscously incompressible electrically conducting. Sodium alginate (SA) has been taken as a base Casson liquid. A strong uniform magnetic field is applied under the assumption of low magnetic Reynolds number. Effect of Hall and ion-slip currents on the flow field is examined. The ramped heating and time-varying concentration at the plate are taken into consideration. First-order homogeneous chemical reaction and heat absorption are also considered. Copper and alumina nanoparticles are dispersed in base fluid sodium alginate to be formed as hybrid nanoliquid.

The model problem is first formulated in terms of partial differential equations (PDEs) with physical conditions. Laplace transform method (LTM) is used on the nondimensional governing equations for their closed-form solution. Based on these results, expressions for nondimensional shear stresses, rate of heat and mass transfer are also determined. Graphical presentations are chalked out to inspect the impacts of physical parameters on the pertinent physical flow characteristics. Numerical values of the shear stresses, rate of heat and mass transfer at the plate are tabulated for various physical parameters.

Numerical exploration reveals that a significant increase in the secondary flow (i.e. crossflow) near the plate is guaranteed with an augmenting in Hall parameter or ion slip parameter. MHD and porosity have an opposite effect on velocity component profiles for both types of nanoliquids. Result addresses that both shear stresses are strongly enhanced by the Casson effect. Also, hybrid nanosuspension in Casson fluid (sodium alginate) exhibits a lower rate of heat transfer than usual nanoliquid.

This model may be pertinent in cooling processes of metallic infinite plate in bath and hybrid magnetohydrodynamic (MHD) generators, metallurgical process, manufacturing dynamics of nanopolymers, magnetic field control of material processing, synthesis of smart polymers, making of paper and polyethylene, casting of metals, etc.

The originality of this study is to obtain an analytical solution of the modeled problem by using the Laplace transform method (LTM). Such an exact solution of nonNewtonian fluid flow, heat and mass transfer is rare in the literature. It is also worth remarking that the influence of Hall and ion slip effects on the flow of nonNewtonian hybrid nanoliquid is still an open question.

This paper aims to present the analytical investigation on an unsteady magneto-convective rotation of an electrically conducting non-Newtonian Casson hybrid nanoliquid past a vertical porous plate. The effects of thermal radiation, heat source/sink and hydrodynamic slip phenomenon are also taken into account. Ethylene glycol (EG) is adopted as a base Casson fluid. The Casson fluid model is accounted for to describe the rheological characteristics of non-Newtonian fluid. EG with copper and alumina nanoparticles is envisaged as a non-Newtonian Casson hybrid nanoliquid. The copper-alumina-ethylene glycol hybrid nanoliquid is considered as the regenerative coolant.

The perturbation method is implemented to develop the analytical solution of the modeled equations. Acquired solutions are used to calculate the shear stresses and the rate of heat transfer in terms of amplitudes and phase angles. Numerical results are figured out and tabled to inspect the physical insights of various emerging parameters on the pertinent flow characteristics.

This exploration discloses that the velocity profiles are strongly diminished by the slip parameter. Centrifugal and Coriolis forces caused by the plate rotation are found to significantly change the entire flow regime. The supplementation of nanoparticles is to lessen the amplitude of the heat transfer rate. A comparative study is carried out to understand the improvement of heat transfer characteristics of Casson hybrid nanoliquid and Casson nanoliquid. However, the Casson hybrid nanoliquid exhibits a lower rate of heat transfer than the usual Casson nanoliquid.

This proposed model would be pertinent in oceanography, meteorology, atmospheric science, power engineering, power and propulsion generation, solar energy transformation, thermoelectric and sensing material processing, tumbler in polymer manufacturing, etc. Motivated by such practical implications, the proposed study has been unfolded.

The novelty of this paper is to examine the simultaneous effects of the magnetic field, Coriolis force, suction/injection, slip condition and thermal radiation on non-Newtonian Casson hybrid nanoliquid flow past an oscillating vertical plate subject to periodically heating in a rotating frame of reference. A numerical comparison is also made with the existing published results under some limiting cases and it is found that the results are in good agreement with them. An in-depth review of the literature and the author’s best understanding find that such aspects of the problem have so far remained unexplored.

In various kinds of materials processes, heat and mass transfer control in nuclear phenomena, constructing buildings, turbines and electronic circuits, etc., there are numerous problems that cannot be enlightened by uniform wall temperature. To explore such physical phenomena researchers incorporate non-uniform or ramped temperature conditions at the boundary, the purpose of this paper is to achieve the closed-form solution of a time-dependent magnetohydrodynamic (MHD) boundary layer flow with heat and mass transfer of an electrically conducting non-Newtonian Casson fluid toward an infinite vertical plate subject to the ramped temperature and concentration (RTC). The consequences of chemical reaction in the mass equation and thermal radiation in the energy equation are encompassed in this analysis. The flow regime manifests with pertinent physical impacts of the magnetic field, thermal radiation, chemical reaction and heat generation/absorption. A first-order chemical reaction that is proportional to the concentration itself directly is assumed. The Rosseland approximation is adopted to describe the radiative heat flux in the energy equation.

The problem is formulated in terms of partial differential equations with the appropriate physical initial and boundary conditions. To make the governing equations dimensionless, some suitable non-dimensional variables are introduced. The resulting non-dimensional equations are solved analytically by applying the Laplace transform method. The mathematical expressions for skin friction, Nusselt number and Sherwood number are calculated and expressed in closed form. Impacts of various associated physical parameters on the pertinent flow quantities, namely, velocity, temperature and concentration profiles, skin friction, Nusselt number and Sherwood number, are demonstrated and analyzed via graphs and tables.

Graphical analysis reveals that the boundary layer flow and heat and mass transfer attributes are significantly varied for the embedded physical parameters in the case of constant temperature and concentration (CTC) as compared to RTC. It is worthy to note that the fluid velocity is high with CTC and lower for RTC. Also, the fluid velocity declines with the augmentation of the magnetic parameter. Moreover, growth in thermal radiation leads to a declination in the temperature profile.

The proposed model has relevance in numerous engineering and technical procedures including industries related to polymers, area of chemical productions, nuclear energy, electronics and aerodynamics. Encouraged by such applications, the present work is undertaken.

Literature review unveils that sundry studies have been carried out in the presence of uniform wall temperature. Few studies have been conducted by considering non-uniform or ramped wall temperature and concentration. The authors are focused on an analytical investigation of an unsteady MHD boundary layer flow with heat and mass transfer of non-Newtonian Casson fluid past a moving plate subject to the RTC at the plate. Based on the authors’ knowledge, the present study has, so far, not appeared in scientific communications. Obtained analytical solutions are verified by considering particular cases of the published works.

This paper aims to investigate the effect of shear rate, concentration (4–20 kg/m³) and temperature (20°C–60 °C) on the apparent viscosity of apricot gum solutions.

Apparent viscosity has been measured using a rotational viscometer.

It has been observed that the shear stress and apparent viscosity values increase at high concentrations in the prepared apricot gum solutions. However, it is understood that the higher the temperature in the operation conditions, the lower the apparent viscosity results. Power-law is found the best-fitting model to illustrate the changes in temperature and concentration. According to the consistency coefficient and flow behavior indices, the apricot gum displayed shear-thinning behavior (pseudoplastic). The apricot gum is a polysaccharide with amino and uronic acids, according to Fouirer Transform Infrared Spektrofotometre spectra.

The results suggest that power-law model can be used to estimate the viscosity of apricot gum solutions at different temperatures and concentrations for applications for which flow behavior should be taken into account.

Exudate gums have good rheological properties and, therefore, are widely used in the food industry. Apricot gum is a biodegradable and abundant polysaccharide that enhances viscosity, stabilizes suspension or emulsion and improves the flow properties of foods. Different rheological models are used to investigate rheological properties. However, those models are time-independent to fit the experimental data.