Dissipative MHD free convective nanofluid flow past a vertical cone under radiative chemical reaction with mass flux

Abstract

Abstract Recently, Nanoparticles have supplied diverse challenges to several scientific issues. Nanoparticles dispersed in a variety of conventional fluids can change the flow and heat transmission properties of the fluids. The mathematical technique is used in this work to investigate the MHD water-based nanofluid flow via an upright cone. The heat and mass flux pattern is used in this mathematical model to examine MHD, viscous dissipation, radiation, chemical reactions and suction/injection processes. The finite difference approach was used to find the solution to the basic governing equations. A combination of nanofluids comprising nanoparticles including aluminum oxide (Al $$_{2}$$ 2 O $$_{3}$$ 3 ), silver (Ag), copper (Cu) and titanium dioxide (TiO $$_{2}$$ 2 ) with a volume fraction of nanoparticles (0, 0.01, 0.02, 0.03, 0.04), viscous dissipation ( $$\epsilon = 0.4, 0.8$$ ϵ = 0.4 , 0.8 ), MHD (M = 0.5, 1.0), radiation (Rd = 0.4, 1.0, 2.0), chemical reaction ( $$\lambda = 0.2, 2.0$$ λ = 0.2 , 2.0 ) and heat source/sink ( $$\Delta = -3, -2 ,0.5 , 1$$ Δ = - 3 , - 2 , 0.5 , 1 ) . The mathematical findings of velocity, temperature, concentration, skin friction, heat transfer rate as well as Sherwood number distributions are analyzed diagrammatically using non-dimensional flow parameters. It has been discovered that by increasing the value of the radiation parameter, velocity and temperature profiles enhance. The production of safe, high-quality products for consumers across the world depends on vertical cone mixers, from food to medicine, household cleansers to personal hygiene products. Every vertical cone mixer type we provide was especially developed to meet the demands of industry. As the mixer warms up on the slanted surface of the cone while vertical cone mixers are being utilized, the effectiveness of the grinding may be felt. The temperature is transferred along the cone’s slant surface as a consequence of the mixture being mixed quickly and repeatedly. This study describes the heat transmission in these events and their parametric properties. The heated cone’s temperature is then convective to its surroundings.