Flow and Heat Transport of Kiwifruit Juice past a Divergent Channel with Suction/Injection by Power-Law Fluid Model

Aug 27, 2026

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The pseudoplastic behavior of kiwifruit juice is modeled under prescribed operating conditions to study its flow and heat transport along the wall of a divergent channel with suction or injection. A non-Newtonian Power-Law fluid model is used to represent the shear-dependent viscosity, while similarity variables reduce the governing fluid-flow and heat-transfer equations with corresponding boundary conditions. The resulting self-similar system is solved numerically using the finite-difference MATLAB solver bvp4c. Velocity and temperature distributions are plotted for varying key parameters, and the rheological effects are interpreted to support performance insights for application.

LanguageEnglish

CategoryResearch & Report

FormatPDF

Pages10

Reading Time25 min

AccessFree to download

Introduction

Kiwifruit properties and rheological importance

Related research and motivation

Divergent channel flow and heat/mass transport background

Power-law fluid modeling for pseudoplastic juices

Mathematical modeling, similarity transformation, and boundary conditions

Numerical solution using MATLAB bvp4c

Results: velocity and temperature profiles

Parameter effects on velocity

Parameter effects on temperature

Conclusions

Original Article Flow and Heat Transport of Kiwifruit Juice past a Divergent Channel with Suction/Injection by Power-Law Fluid Model Ruhul Kuddus Ahmed 1, Kamal Debnath2 1Department of Mathematics, Bilasipara College, Bilasipara, Dhubri, Assam, India. 2Department of Mathematics, The Assam Royal Global University, Guwahati, Assam, India. [1](1 Corresponding Author : ruhul3576@gmail.com)[ Corresponding Author : ruhul3576@gmail.com](1 Corresponding Author : ruhul3576@gmail.com) Received: 10 April 2024 Revised: 24 May 2024 Accepted: 12 June 2024 Published: 30 June 2024 Abstract-The pseudoplastic nature of kiwifruit juice is considered in this study under certain prescribed conditions. The flow and heat transport modeling of kiwifruit juice along the wall of a divergent channel with applied suction or injection is investigated with a suitably fitted non-Newtonian Power-Law fluid model. To simplify the equations governing fluid flow, heat transfer, and the necessary boundary conditions, similarity variables are utilized to obtain self-similar equations. The reduced form of underlying equations is evaluated by the finite difference method-based MATLAB solver 'bvp4c'. The velocity and temperature profiles are graphically depicted by examining different values of the pertinent parameters that characterize the flow. The influence of rheological flow parameters on velocity and temperature are analyzed from graphs, and conclusions are drawn from the processing application’s points of view. Keywords-Divergent channel, Heat transport, Kiwifruit juice, Power-Law fluid, Pseudoplastic, Similarity variables. 1. Introduction Kiwi fruit is the edible berry of a woody vine. Actinidia deliciosa is the scientific name for the kiwifruit. Its natural habitat is the southern Chinese highlands. Kiwi is also known by many other names, such as Mihoutau, Macaque peach and the very popular Chinese gooseberry. It has green flesh and black seeds that are also edible. The fruit is petite and has a tawny skin. It is grown in large quantities, countries like New Zealand, Italy, California, France, Greece, Chile, Japan and South Korea. This fruit is successfully cultivated in Jammu and Kashmir, Himachal Pradesh, Assam, Nagaland, Mizoram, Meghalaya, and the highlands of Tripura. Vitamin C, fiber, calcium, iron, and phosphorus are among its many beneficial nutrients. It has a variety of health benefits, improves heart health, speeds up digestion, is beneficial for weight loss, lowers blood pressure, helps to clear out toxins, helps to fight cancer, etc. For designing products, evaluating manufacturing processes, and planning packaging and storage, the knowledge of rheological flow characteristics of fluid fruit and vegetable products is essential. Existing literature primarily focuses on experimental studies of these properties by food scientists and theoretical analyses by mathematicians using appropriate fluid models for Newtonian and non-Newtonian fluids. However, there is a notable gap in mathematical modelling that specifically addresses the rheological flow parameters of juices from fruits and vegetables, whether they exhibit Newtonian or non-Newtonian behaviour. Addressing this gap is crucial for optimizing the design and layout of flow systems in food processing industries, thereby enhancing efficiency and effectiveness. A comprehensive analysis of the most current research on the rheological characteristics of fluid food products has been presented by Diamante and Umemoto [1] . Krokida et al. [2] compiled information from the literature on the rheological features of fluid products. Kaya et al. [3] investigated the heat and mass transport processes of Hayward kiwi fruits during the drying process using both experimental and numerical methods. Goula et al. [4] conducted research on the rheological properties of kiwifruit juice at various levels of solid concentration and temperatures. Gerschenson et al. [5] looked at how processing

FAQs

What fluid model is used to represent kiwifruit juice in this study?

A non-Newtonian Power-Law fluid model is used to capture the juice’s pseudoplastic (shear-dependent) rheology under the given conditions.

How are the governing equations simplified to make the problem solvable?

Similarity variables are introduced to convert the fluid-flow and heat-transfer equations with boundary conditions into a self-similar reduced form.

How are the velocity and temperature results obtained and analyzed?

The reduced equations are solved numerically using the finite-difference MATLAB solver bvp4c, and velocity/temperature profiles are plotted for different parameter values to analyze rheological influences.

Aug 27, 2026

Upload by Mason