Impact of wavy texture and hybridity of nanofluid on heat transfer augmentation over the frustum of cone geometry

Abstract

In this article, the impact of water-based hybrid nanofluid on heat transfer characteristics along the wavy frustum of the cone is examined. We considered hybrid nanofluid containing Cu and TiO2 nanoparticles. Non-similar form of the constitutive equations is obtained by using an appropriate set of transformations and results are achieved by employing transformed into compact non-similar form and are solved by the famous numerically implicit finite difference scheme known as Keller-box technique. The influence of the hybrid nanoparticles? volume fraction, frustum of cone half-angle, and the wavy texture parameters on the Nusselt number and skin friction are scrutinized and comparison is made between the wavy frustum of the cone and flat frustum of the cone through numerical data. It is observed that the rise in the truncated cone half-angle leads to an increase in skin friction and Nusselt number. The TiO2-water nanofluid has lower heat transfer rates as compared to Cu-TiO2 hybrid nanofluid. The increasing of the truncated cone half-angle enhances the heat transfer rates. Generally, the results established from this analysis can be used as a benchmark for improving the natural convection heat transfer performance along the frustum of cone wavy texture.