Advanced Mechanism of Di and Tri Hybrid Nanofluid in Boger Fluid Using Brownian Motion and Thermophoresis Due to the Sensor Surface

ABSTRACT The current analysis predicts the role of tri‐Boger nanofluid in mass diffusion and heat energy with shape factors which interacts with sensor surfaces via squeezing with two parallel plates. The current research is based on the applications of thermal enhancement using trihybrid nanofluid ( and ) and base fluid (diathermic oil). The objective of the current model is to predict the comparative analysis of tri‐, nano‐, and mono‐fluids on sensor surfaces, considering electric field, magnetic field, stagnation point flow, viscous dissipation, thermal radiation, and Joule heating. The combined role of thermophoresis and Brownian motion is incorporated to analyze the concentration and temperature fields. The shapes of nanofluid (cylinder, sphere, hexahedron, and cylinder) are analyzed with base fluid (diathermic oil). Similarity transformations are employed to obtain the system of ordinary differential equations. The least square method is used to achieve the numerical solutions. The performance of trihybrid nanofluid on temperature and velocity fields is greater than that of nano and mono fluid. When Boger fluid number () and magnetic number are enhanced, the velocity field is suppressed. Cylindrical nanoparticles' shape contains 25.50% on Nusselt number, Spherical nanoparticles contain 19.40% on Nusselt number, while the contribution of hexahedron and tetrahedron shapes has 23.40%.