{'fraction_non_alphanumeric': 0.01736806947227789, 'fraction_numerical': 0.0, 'mean_word_length': 5.778280542986425, 'pattern_counts': {'":': 0, '<': 0, '<?xml version=': 0, '>': 0, 'https://': 0, 'lorem ipsum': 0, 'www.': 0, 'xml': 0}, 'pii_count': 0, 'substrings_counts': 0, 'word_list_counts': {'cursed_substrings.json': 0, 'profanity_word_list.json': 0, 'sexual_word_list.json': 0, 'zh_pornsignals.json': 0}}
Modelling laminar transport phenomena in a Casson rheological fluid from a horizontal circular cylinder with partial slip

The laminar boundary layer flow and heat transfer of Casson non-Newtonian fluid from a permeable horizontal cylinder in the presence of thermal and hydrodynamic slip conditions is analysed. The cylinder surface is maintained at a constant temperature. The boundary layer conservation equations, which are parabolic in nature, are normalised into non-similar form and then solved numerically with the well-tested, efficient, implicit, stable Keller–Box finite-difference scheme. Increasing velocity slip induces acceleration in the flow near the cylinder surface and the reverse effect further from the surface. Increasing velocity slip consistently enhances temperatures throughout the boundary layer regime. An increase in thermal slip parameter strongly decelerates the flow and also reduces temperatures in the boundary layer regime. An increase in Casson rheological parameter acts to elevate considerably the skin friction (non-dimensional wall shear stress) and this effect is pronounced at higher values of tangential coordinate. Temperatures are however very slightly decreased with increasing values of Casson rheological parameter. Increasing mass flow injection (blowing) at the cylinder surface causes a strong acceleration, whereas increasing suction is found to induce the opposite effect. The study finds applications in rheological chocolate food processing.