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Thermocapillary convection of chemically reacting hybrid nanofluid with catalytic, cross diffusion, and activation energy in a porous medium application to crystal growth

  • Published: 28 September 2026
  • MSC : 76D05, 76S05, 80A20

  • Chemical and food processes rely on thermocapillary-induced convection in the presence of catalytic and cross diffusion (Soret/Dufour effect). This study's goal was to investigate the effects of thermocapillary-induced convection of chemically reacting hybridized nanofluids over a surface in a non-Darcy porous domain with viscous dissipation, activation energy, and cross diffusion. The mathematical model for the Marangoni fluid flow, heat, and mass transport was derived based on the Navier–Stokes equation. The governing mathematical model, derived through a set of partial differential equations, was changed into a set of ordinary differential equations using suitable transformations. The bvp4c function (MATLAB software) was used to find the model's solutions. Skin friction, amount of mass, and heat transport were calculated. Entropy generation was also examined. The results for different combinations of relevant parameters are shown in graphical form. It was found that the Marangoni number enhances thermal transport and suppresses solutal mixing. It was observed that the velocity and temperature increase with increased Marangoni ratio parameter (r); the opposite occurs with concentration. Thermal and solute boundary layer thicknesses increase with increased values of Darcy number. Concentration also increases with increased Fr, with no considerable change in temperature. The outcomes of the thermocapillary convection effect can be applied in crystal growth in microgravity, materials processing, and microfluidic thermal management.

    Citation: Turki J. Alqurashi. Thermocapillary convection of chemically reacting hybrid nanofluid with catalytic, cross diffusion, and activation energy in a porous medium application to crystal growth[J]. AIMS Mathematics, 2026, 11(9): 31896-31918. doi: 10.3934/math.20261255

    Related Papers:

  • Chemical and food processes rely on thermocapillary-induced convection in the presence of catalytic and cross diffusion (Soret/Dufour effect). This study's goal was to investigate the effects of thermocapillary-induced convection of chemically reacting hybridized nanofluids over a surface in a non-Darcy porous domain with viscous dissipation, activation energy, and cross diffusion. The mathematical model for the Marangoni fluid flow, heat, and mass transport was derived based on the Navier–Stokes equation. The governing mathematical model, derived through a set of partial differential equations, was changed into a set of ordinary differential equations using suitable transformations. The bvp4c function (MATLAB software) was used to find the model's solutions. Skin friction, amount of mass, and heat transport were calculated. Entropy generation was also examined. The results for different combinations of relevant parameters are shown in graphical form. It was found that the Marangoni number enhances thermal transport and suppresses solutal mixing. It was observed that the velocity and temperature increase with increased Marangoni ratio parameter (r); the opposite occurs with concentration. Thermal and solute boundary layer thicknesses increase with increased values of Darcy number. Concentration also increases with increased Fr, with no considerable change in temperature. The outcomes of the thermocapillary convection effect can be applied in crystal growth in microgravity, materials processing, and microfluidic thermal management.



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