Abstract
An analysis has been carried out to study combined effects of internal heat generation and mass effects on Casson fluid with convective boundary conditions towards linear stretching sheet and this physical phenomena is widely used in many food processing engineering. Appropriate transformations are invoked to renovate the leading partial differential equations into the ordinary differential equations. Exact solution for velocity profile is used. Further numerical solution for heat and concentration is acquired by shooting method. The explanation and analysis of the constraints are allotted by means of graphical results used for dimensionless velocity, temperature, concentration, skin resistance coefficient, surface heat and mass transfer.
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