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Influence of slip parameter, viscous dissipation and Joule heating effect on boundary layer flow and heat transfer over a power-law stretching wedge-shaped surface with the correlation coefficient and multiple regressions

Ali Mohammad, Alim Md. Abdul

International Journal of Applied Mechanics and Engineering

2022

Vol. 27, no. 2

1--21

The influence of slip parameter, viscous dissipation, and Joule heating parameter on MHD boundary layer nanofluid flow over a permeable wedge-shaped surface was analysed. The PDEs and the associated boundary conditions were transformed to a set of non-similar ODEs and the obtained system of equations was solved numerically with the help of the spectral quasi-linearization method (SQLM) by applying suitable software. This method helps to identify the accuracy and convergence of the present problem. The current numerical results were compared with previously published work and are found to be similar. The fluid velocity, fluid temperature, and nanoparticle concentration within the boundary layer region for various values of the parameters such as the slip effect, magnetic strength, Prandtl number, Lewis number, stretching ratio, viscous dissipation, suction, Brownian motion, Joule heating, heat generation, and thermophoresis are studied. It is observed that the Brownian motion, Joule heating, viscous dissipation, and thermophoresis lead to decreases in the heat and mass transfer rate. The skin friction coefficient enhances with slip, magnetic, permeability, and suction parameters, but reduces with the Brownian motion, wedge angle, and stretching ratio parameters whereas there is no effect of mixed convection, thermophoresis, heat generation parameters, the Prandtl and Eckert number.

Badanie wpływu kątów ostrza i przystawienia na opory krojenia produktów spożywczych

Sykut B., Kowalik K., Opielak M.

Inżynieria Rolnicza

2005

R. 9, nr 9

339--344

W artykule przedstawiono metodykę oraz wyniki badań procesu krojenia produktów spożywczych (ziemniaków) w warunkach laboratoryjnych. W pracy przedstawiono wpływ kąta ostrza i kąta przystawienia na opory krojenia ziemniaków.

In the article presented the method and results of study on the process of cutting food products (potatos) under laboratory conditions. Paper described effect wedge angle and tool cutting edgeangle for cutting resistance potatos.