Thermal analysis on Ferro Casson nanofluid flow over a Riga plate with thermal radiation and non-uniform heat source/sink

Abstract

Ferro hybrid nanofluids can be used in electronics and microelectronics cooling applications to reduce heat accumulation and efficiently remove surplus heat. These nanofluids aid to maintain optimum operating temperatures and reduce device overheating by enhancing the heat transfer rate. With this motivation, the aim of the present numerical analysis is to study the three-dimensional incompressible hybrid nanofluid flow over a slippery Riga surface by combining the Casson fluid model. Mathematical modeling is constructed with nanoparticles as Fe3O4 and CoFe2O4 with base fluid as water. The non-uniform heat source/sink and thermal linear radiation effects are taken into account with the Hamilton–Crosser thermal conductivity model. A system of nonlinear PDEs is produced by the proposed problem and then the relevant similarity variables are implemented to transform the set of partial differential equations and their accompanying boundary conditions into the coupled nonlinear differential equations with one independent variable. These modified ordinary differential equations (ODEs) were then successfully solved with the Runge–Kutta fourth-order method by combining via the shooting technique. With the aid of graphical representations, the effects of various influencing parameters were presented and analyzed comprehensively. Furthermore, the impacts of relevant parameters on heat transfer rates and shear stress are concisely discussed and illustrated in tabular forms. The significant findings include the enhancement of the radiation parameter increases the thermal boundary layer thickness and the thickness increases whenever surface experiences slippery conditions. The axial and transverse momentum of the fluid are controlled with the Casson parameter. An effective connection is noticed once the current numerical solutions are verified under particular conditions that were previously described.