MHD peristaltic motion of Johnson-Segalman fluid in an inclined channel subject to radiative flux and convective boundary conditions.
In abundant of a digestive tract like smooth muscle tissue, human gastrointestinal tract contracts in sequence to generate a peristaltic wave, which pushes a food along the tract. The peristaltic motion contains circular relaxation smooth muscles, then their shrinkage (contraction) behind the chewed material to keep it from moving backward, then longitudinal contraction to shove it ahead. Therefore, we have conducted a theoretical investigation on peristaltic transport in flow of Johnson-Segalman liquid subject to inclined magnetic field. The energy equation is developed with extra heat transport assumptions like thermal radiative flux and dissipation. The channel walls are heated convectively. Dimensionless problems subject to small Reynolds number and long wavelength are tackled. Perturbation technique is implemented for small Weissenberg number. The physical importance of involved parameters that directly affect the heat transfer rate temperature and velocity. The pertinent variables are amplitude ratio, wave number, Reynolds number, Hartman number, Prandtl number, Weissenberg number, thermal radiative heat flux, Biot number, elasticity variables and Froude number are graphically discussed. The obtained outcome shows that the velocity field increases against higher values of elasticity variables but velocity the material decays through higher fluid parameter. Temperature field declines through higher Hartman number. Furthermore, it is also examined that the heat transfer rate decays against rising Hartman number. The impact of complaint walls on radiative peristaltic transport of Johnson-Segalman liquid in symmetric channel subject to inclined angle. The influence of Johnson-Segalman variable on the velocity field shows decreasing behavior. Velocity also declines against larger Hartman number. Temperature and heat transfer rate boosts through rising values of E1 E2 while decays versus larger E3. Furthermore, reduction in heat transfer coefficient is observed when the values of α and Br are increased.