Heat transfer in a second grade fluid through a porous medium from a permeable stretching sheet with non-uniform heat source/sink

In the present article an analysis is carried out to study the boundary layer flow and heat transfer characteristics of a second grade, non-Newtonian fluid through a porous medium. The stretching sheet is assumed to be permeable so that suction effects come into play. The effects of viscous dissipation, non-uniform heat source/sink on heat transfer are addressed. The basic boundary layer equations for momentum and heat transfer, which are non-linear partial differential equations, are converted into non-linear ordinary differential equations by means of similarity transformation. Analytical solutions are obtained for the resulting boundary value problems. The effects of viscous dissipation and non-uniform heat source/sink, Prandtl number, Eckert number and suction/injection on heat transfer are shown in several plots for two different heating processes (CST and PST cases). Dimensionless surface temperature gradient is tabulated for various values of the governing the parameters.     

HEAT TRANSFER DUE TO MHD SLIP FLOW OF A SECOND-GRADE LIQUID OVER A STRETCHING SHEET THROUGH A POROUS MEDIUM WITH NONUNIFORM HEAT SOURCE/SINK

An analysis is carried out to study the heat transfer characteristics of a second-grade non-Newtonian liquid due to a stretching sheet through a porous medium under the influence of external magnetic field. The stretching sheet is assumed to be impermeable. Partial slip condition is used to study the flow behavior of the liquid. The effects of viscous dissipation, nonuniform heat source/sink on the heat transfer are addressed. The nonlinear partial differential equations governing momentum and heat transfer in the boundary layer are converted into nonlinear ordinary differential equations using similarity transformation. Analytical solutions are obtained for the resulting boundary value problems in the case of two types of boundary heating, namely, constant surface temperature (CST) and prescribed surface temperature (PST). The effects of slip parameter, second-grade liquid parameter, combined (magnetic and porous) parameter, Prandtl number, Eckert number, and nonuniform heat source/sink parameters on the heat transfer are shown in several plots. Analytical expressions for the wall frictional drag coefficient and wall temperature gradient are obtained.     

Effects of Wheat Grass Powder Incorporation on Physiochemical Properties of Muffins

Wheat grass powder contains various antioxidant compounds and has excellent antioxidant activity. Wheat grass powder was added at 0, 2.5, 5.0, and 7.5% levels by replacing wheat flour to make muffins namely control, WG2.5, WG5.0, and WG7.5. The viscosity in the muffin batter, hardness, chewiness, protein, total dietary fiber, ash, and total phenolic content of baked muffins increased with increasing wheat grass powder levels. The volume, cohesiveness, springiness, and color (L, a, b values) of samples showed a reverse trend. Sensory testing of WG7.5 showed lower acceptability while WG5.0 had the maximum score (8.4) as compared to other levels.