Effects of wall properties and heat transfer on the peristaltic transport of a jeffrey fluid through porous medium channel

A mathematical model is constructed to study the effect of heat transfer and elasticity of flexible walls with porous medium in swallowing of food bolus through the oesophagus. The food bolus is supposed to be Jeffrey fluid and the geometry of wall surface of oesophagus is considered as peristaltic wave through porous medium. The expressions for temperature field, axial velocity, transverse velocity and stream function are obtained under the assumptions of low Reynolds number and long wavelength. The effects of thermal conductivity, Grashof number, Darcy number, magnet,  rigidity, stiffness of the wall and viscous damping force parameters on velocity, temperature and stream function have been studied. It is noticed that increase in thermal conductivity, Darcy number, Grashof number  and the Jeffrey parameter results in increase of velocity distribution. It is found that the size of the trapped bolus increases with increase in the Jeffrey parameter, rigidity and stiffness. Keywords ­: Magnetohydrodynamic, Peristaltic transport, Oesophagus, Jeffrey fluid, Porous medium, Food bolus.