Heat Transport Analysis of Burgers Fluid Flow Over Stretching Geometries

Abstract

The purpose of this thesis is to expose some theoretical findings regarding non Newtonian fluid flows. The main concern of the work presented in this thesis is to develop the mathematical model and their analytic as well as numerical solutions for the flow of non-Newtonian Burgers fluid. In addition, the heat transport in the flow of Burgers fluid is also addressed in this thesis. Consequently, the theme of thesis comprises the development of the boundary layer equations for steady two and three-dimensional flows of Burgers fluids. To provide a better understanding of pertinent physical behaviors, the development of results have been carried out for them in various circumstances. The problems encountered here contain, the forced convective heat transfer over stretching surfaces by considering different physical impacts like non-linear thermal radiation, Joule heating, uniform and non-uniform heat source/sink, magnetic field, nanofluid, Cattaneo-Christov heat and mass flux models, homogeneous heterogeneous reactions and convective thermal and solutal boundary conditions. The modelled PDEs are converted into ODEs by employing appropriate dimensionless transformations which are then tackled by employing the HAM as well as BVP midrich numerical scheme. The effects of emerging parameters on velocity, thermal and solutal profiles are plotted in the form of graphs and discussed in detail with reasonable physical arguments. Additionally, the coefficients of heat transport as well as mass transport at the surface are also computed for some dimensionless parameters and depicted in tabular form. In the limiting cases, our findings are found to be in excellent agreement with formerly published results in the literature. A noticeable finding is that the flow distribution of Burgers fluid is deteriorated for escalating magnitudes of material parameter of Burgers fluid (𝛽2). In addition, the thermal and concentration profiles showed rising trend for higher estimation of Burgers fluid material parameter (𝛽2). It is further noticed that the larger curvature parameter (𝛼) boost up the velocity and temperature distributions of Burgers fluid. Moreover, the higher extent of thermal relaxation time parameter (𝛽𝑡 ) declined the temperature distribution of Burgers fluid. The results of this thesis leads to suggest a much improved understanding of the rheological characteristics of the Burgers fluid flow.