Solar energy is the basic source of renewable energy, and it is being used for controlling global pollution/warming. As the Cross nanofluid is very useful for cooling solar devices, in this paper analysis of the global warming effect is investigated by incorporating the nonlinear thermal radiation over the exponentially extendable surface because it plays a major role related to solar energy absorption of nanofluid. Furthermore, the mathematical modeling of Cross nanofluid involving magnetic effect and diffusion is discussed by using the fact of chemical reaction. Chemical reaction finds astonishing applications in pollution studies, chemical processing equipment, and polymer production. As a result of this study, it is noticed that more magnetized conducting fluid controls the motion of fluids for both cases of shear thinning and shear thickening. Brownian motion parameter Nb affects the rate of the random motion of nanoparticles. Increased Nb temperature also increases due to these random movements of nanoparticles. That is the reason why pollutant nanoparticles spread in air as a result of global warming increase.
Background: The infinite shear viscosity model of Carreau fluid characterizes the attitude of fluid flow at a very high/very low shear rate. This model has the capacity for interpretation of fluid at both extreme levels, and an inclined magnetic dipole in fluid mechanics has its valuable applications such as magnetic drug engineering, cold treatments to destroy tumors, drug targeting, bio preservation, cryosurgery, astrophysics, reaction kinetics, geophysics, machinery efficiency, sensors, material selection and cosmology. Novelty: This study investigates and interprets the infinite shear rate of Carreau nanofluid over the geometry of a cylindrical channel. The velocity is assumed to be investigated through imposing an inclined magnetic field onto cylindrical geometry. Activation energy is utilized because it helps with chemical reactions and mass transport. Furthermore, the effects of thermophoresis, the binary chemical process and the Brownian movement of nanoparticles are included in this attempt. Formulation: The mathematics of the assumed Carreau model is derived from Cauchy stress tensor, and partial differential equations (PDEs) are obtained. Similarity transformation variables converted these PDEs into a system of ordinary differential equations (ODEs). Passing this system under the bvp4c scheme, we reached at numerical results of this research attempt. Findings: Graphical debate and statistical analysis are launched on the basis of the obtained computed numerical results. The infinite shear rate aspect of Carreau nanofluid gives a lower velocity. The inclined magnetic dipole effect shows a lower velocity but high energy. A positive variation in activation energy amplifies the concentration field.
El Plasma frío surge como una tecnología no térmica con distintas aplicaciones en los alimentos, con un mínimo efecto en su calidad. El objetivo de esta revisión fue analizar su potencial no destructivo en la mencionada industria, para la cual, se recopiló información de libros y artículos científicos de alto impacto, especialmente de los últimos años y fue estructurada enfatizando, la conservación alimentaria y otros campos del procesamiento. De acuerdo a las investigaciones consultadas, el plasma frío ha mostrado eficacia en la descontaminación microbiana e inactivación enzimática, en la mejora de las características sensoriales y fisicoquímicas de los alimentos, en la funcionalización del sistema de envasado y también en el tratamiento de aguas residuales generadas. El mecanismo de acción se basa en sus especies reactivas que, al tener contacto con los microorganismos y enzimas, los afecta hasta su muerte y degradación, respectivamente. En la interacción con los compuestos como el almidón, estas especies inducen en una mejora funcional significativa y preservan los termosensibles como las vitaminas. De igual manera ocurre con la carga microbiana y química de las aguas residuales, logrando su purificación. A pesar del enorme potencial detallado, al ser una tecnología relativamente nueva, se requiere de mayor investigación para suplir sus limitaciones, además de evaluar su uso sinérgicamente con otras técnicas para mejorar el proceso y sus resultados.
Solar energy is basic source of renewable energy, and it is being used
for controlling the global pollutions/warming. As cross nanofluid is
very useful for upgrading the solar energy systems efficiency so it is
engaged for cooling the solar devices. In this paper for analysis of
global warming heat equation is modeled by incorporating the nonlinear
thermal radiation by using the exponentially extendable surface, because
it keeps major role related to solar energy absorption of nanofluid.
Furthermore, the mathematical modeling of cross nanofluid involving
magnetic effect and diffusion is discussed by using the fact of chemical
reaction. Chemical reaction finds astonishing applications regarding
pollution studies, chemical processing equipment, polymer production. As
a result of this study, it is noticed that more magnetized the
conducting fluid controls the motion of fluids for both case of shear
thinning and shear thickening. Brownian motion parameter Nb tells the
rate the random motion of nanoparticle. Increased Nb temperature is also
increases due to these random movement of nanoparticles. That is the
reason when pollutant nanoparticles spreading in air as a result global
warming increase.
Diseñar, construir y medir la consistencia Bostwick de alimentos espesados a un nivel objetivo, ya que la consistencia Bostwick es crítica para el control de calidad de los mismos. Este estudio examinó la relación de la extensión o recorrido en el Bostwick (es decir, la distancia que fluye un líquido) para una variedad de alimentos que se expenden en el Mercadillo de Sullana y se determinó si la distancia de flujo diferenciaba visualmente el espesor de alimentos versus la consistencia similar a la miel. Se probaron 4 productos espesados (mostaza, aderezo, mayonesa y miel) adquiridos del Mercadillo de Sullana. Las mediciones se registraron usando el consistómetro Bostwick. Las consistencias Bostwick de los alimentos espesados y parecidos a la miel diferían significativamente en su grado de recorrido. Usando nuestro consistómetro Bostwick, B10s: 13 cm en la miel (83,95°Brix), B30s: 2,2 cm en mostaza (12,3°Brix), B10s: 4,3 cm en mayonesa (0,25°Brix) y aderezo (7,5°Brix) que no se logró realizar debido a su consistencia (muy liquida, consistencia similar agua), ninguno de los alimentos medidos tiene consistencia similar a la miel. Hubo una correlación inversa entre los datos de la viscosidad y los resultados de la consistencia Bostwick.
Palabras clave: Consistencia, consistómetro, alimentos espesados.
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