In the current work, we have investigated the flow past a semi-infinite porous solid media, after presenting a similarity transformation, governing equations mapped to a system of non-linear PDE. The flow of a dusty fluid and heat transfer through a porous medium have few applications, viz., the polymer processing unit of a geophysical, allied area, and chemical engineering plant. Further, we had the option to get an exact analytical solution for the velocity to the equation that is non-linear. The highlight of the current work is the flow of hybrid dusty nanofluid due to Darcy porous media through linear thermal radiation with the assistance of an analytical process. The hybrid dusty nanofluid has significant features improving the heat transfer process and is extensively developed in manufacturing industrial uses. It was found that the basic similarity equations admit two phases for both stretching/shrinking surfaces. The existence of computation on velocity and temperature profile is presented graphically for different estimations of various physical parameters.

In order to explore the effect of direct current (DC) and alternating current (AC) magnetic field (MF) on the biological (fruits and vegetables) phase transformation and ice crystal formation, we used carrot strips (0.5 × 0.5 × 1 cm³) and put them at low temperature control panel. The samples were frozen under AC and DC MF of 50 Hz with different intensities, i.e., 0, 0.46, 0.9, 1.8, 3.6, and 7.2 mT. The ice crystals formation during the process of cell freezing was observed and recorded using the optical microscope, and the beginning and ending time of the phase transformation with the corresponding temperatures were determined. The results show that the DC and AC MF situations compared to non-MF can decrease ice crystal volume and be more flocculent. The changes will reduce the cell membrane damage rate. The increase of magnetic field intensity delays the phase change time and leads to a shorter phase transition duration, a reduction in the cells’s lowest noncrystallization temperature is also observed. Such changes in thermal dynamic process and size elementary freezing (rapid formation of small ice crystals) reduce the damage to the quality of fruits and vegetables.

Droplet coalescence is an important process in nature and various technologies (e.g., inkjet printing). Here, we unveil the surfactant mass transport mechanism and report on several major differences in the coalescence of surfactant-laden droplets as compared to pure water droplets by means of molecular dynamics simulation of a coarse-grained model. Large-scale changes to bridge growth dynamics are identified, such as the lack of multiple thermally excited precursors, attenuated collective excitations after contact, slowing down in the inertial regime due to aggregate-induced rigidity and reduced water flow, and a slowing down in the coalescence rate (deceleration) when surfactant concentration increases, while at the same time, we also confirm the existence of an initial thermal, and a power-law, inertial, regime of the bridge growth dynamics in both the pure and the surfactant-laden droplets. Thus, we unveil the key mechanisms in one of the fundamental topological processes of liquid droplets containing surfactant, which is crucial in relevant technologies.