Heat and mass transfer analysis of nonmiscible couple stress fluid in a porous saturated channel.

The present flow problem analyzes the impact of radiative heat and mass transfer with inclined magnetic field on thermal exchange and entropy production of two immiscible nature of electrically conducting couple stress fluid in a static porous saturated conduit. In this model, the lower and upper porous regions of the rectangular channel are occupied by two different types of couple stress fluids. The static horizontal parallel plates of the porous duct are completely isothermal and the flow of immiscible fluid through the porous duct develops because of a constant pressure gradient at the entry zone of the duct. The Brinkman model is utilized in the modeling of fluid flow through porous saturated domain and Rosseland's approximation is utilized to compute the radiative thermal exchange effect on nonmiscible couple stress fluid. In this work, authors have analyzed the effect of various thermo-physical parameters such as the Hartmann number (Ha), permeability parameter (Da), Schmidt number (Sc), Soret number (Sr) and couple stress parameter ( s i , i = 1 , 2) on the entropy generation characteristics, Bejan number distribution, thermal behavior, concentration distribution and flow characteristics of immiscible couple stress fluid which passes through the porous channel. The parameters Ha, Da, s i , Sc, Sr correspond to magnetic field effect, permeability of porous media, couple stress, mass diffusion and thermal diffusion, respectively. The most significant findings of this research work are as follows: • In a porous saturated channel, the immiscible couple stress fluid velocity, entropy production number and thermal profile get enhanced on increasing the couple stress parameter. • On increasing the Hartmann number and decreasing the permeability of porous region, the thermal properties and entropy production number both decrease. • The couple stress fluid's concentration field and Bejan number distribution get decreased on enhancing Soret number Sr and Schmidt number Sc. • The entropy generation near the wall of the channel rapidly increases on increasing the Schmidt number and Soret number. The emerging finding of this research work exhibits excellent agreement with previously published work. This research work can be utilized in food processing, petroleum products and chemical process. [ABSTRACT FROM AUTHOR]