Impact of variable electrical conductivity, viscosity on convective heat and mass transfer flow of CuO- and Al₂O₃-water nanofluids in cylindrical annulus

Abstract

In the food industry, electrical conductivity is essential for heating processes. The dependence on temperature conductivity of electricity on the outermost layers flow of the nanofluid is the main topic of this paper. Variable electrical conductivity, viscosity, thermo diffusion, thermal radiation and radiation absorption on convective heat and mass transfer flow Cuo and Al2O3-water nano-fluids confined in cylindrical annulus. The non-linear governing equations have been solved by finite element technique with quadratic approximation functions. For various parametric adjustments, the temperature, speed, and nanoconcentration have all been examined. Similar to the cylindrical wall, quantitative evaluations have been made of the surface resistance, temperature rate and mass transport. It is discovered that for both types of nanofluids, a higher thermo-diffusion effect leads to a lower concentration and Sherwood digits on the cylinders. An augment in Q1 enriches the rapidity in CuO-water nanofluidic system as well as decreases in Al2O3-water nanofluidic. Increased Q1 lowers the real temperature and nanoconcentration in both types of nanofluids.