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The purpose of this article is to present a mathematical model for the fully developed flow of Bi-viscous Bingham nanofluid through a uniform-width anisotropic porous channel. The model incorporates a generalized Brinkman-Darcy formulation for the porous layers while considering the motion of nanoparticles influenced by both Brownian diffusion and thermophoresis effects.

The similarity transformations derived through Lie group analysis are used to reduce the system from nonlinear partial differential equations to nonlinear ordinary differential equations. The finite difference method-based numerical routine bvp4c is employed to collect and graphically present the outcomes for velocity, temperature, and nanoparticle concentration profiles. The flow pattern is analyzed through streamlined plots. Furthermore, skin friction, heat, and mass transmission rates are investigated and presented via line plots.

It is observed that in anisotropic porous media, the temperature profile is stronger than in isotropic porous media. The thermal anisotropic parameter enhances the concentration profile while reducing the temperature.

Anisotropy arises in various industrial and natural systems due to factors such as preferred orientation or asymmetric geometry of fibers or grains. Hence, this study has applications in oil extraction processes, certain fibrous and biological materials, geological formations, and dendritic zones formed during the solidification of binary alloys.

1. The permeability and thermal conductivity are not constant; instead, they have different values in the x and y directions. 2. This study considers the dependency of thermophoresis on nanoparticle volume fraction and Brownian diffusion on the temperature in both the fluid flow equations and boundary conditions. 3. A novel similarity transformation is derived using Lie group analysis instead of using an existing transformation already available in the literature.

The purpose of the study is to analytically as well as numerically investigate the weight of throughflow on the onset of Casson nanofluid layer in a permeable matrix. This study examines both the marginal and over stable kind of convective movement in the system.

A double-phase model is used for Casson nanofluid, which integrates the impacts of thermophoresis and Brownian wave, whereas for flow in the porous matrix the altered Darcy model is occupied under the statement that nanoparticle flux is disappear on the boundaries. The resultant eigenvalue problem is resolved analytically as well as numerically with the help of Galerkin process with the Casson nanofluid Rayleigh–Darcy number as the eigenvalue.

The findings revealed that the throughflow factor postpones the arrival of convective flow and reduces the extent of convective cells, whereas the Casson factor, the Casson nanoparticle Rayleigh–Darcy number and the reformed diffusivity ratio promote convective motion and also decrease the extent of convective cells.

Controlling the convective movement in heat transfer systems that generate high heat flux is a real mechanical challenge. The proposed framework proved that the use of throughflow is one of the most important ways to control the convective movement in Casson nanofluid. To the best of the authors’ knowledge, no inspection has been established in the literature that studies the outcome of throughflow on the Casson nanofluid convective flow in a porous medium layer. However, the convective flow of Casson nanofluid finds many applications in improving heat transmission and energy efficiency in a range of thermal systems, such as the cooling of heat-generating elements in electronic devices, heat exchangers, pharmaceutical practices and hybrid-powered engines, where throughflow can play a significant role in controlling the convective motion.

The purpose of this paper is to analyze the free vibrations in a stress free and thermally insulated (or isothermal), homogeneous, transversely isotropic, solid cylinder based on three‐dimensional coupled thermoelasticity, which is initially undeformed and kept at uniform temperature.

The displacement potential functions have been introduced in the equations of motion and heat conduction in order to decouple the purely shear and longitudinal motions. The system of governing partial differential equations is reduced to four second‐order coupled ordinary differential equations in radial coordinate by using the method of separation of variables. The matrix Frobenius method of extended power series is employed to obtain the solution of coupled ordinary differential equations along the radial coordinate. The convergence analysis of matrix Frobenius method has been successfully carried out.

The purely transverse mode is found to be independent of the rest of the motion and temperature change. The natural frequency, dissipation factor, inverse quality factor and frequency shift of vibrations in a stress free solid cylinder get significantly affected due to thermal variations and thermo‐mechanical coupling.

A new procedure is used and compared to other methods available in the literature.

The purpose of this chapter is to present an economic perspective of how understanding individual decision-making can be impacted by transactional costs, and benefits in the context of gastronomic tourism. This chapter broadly discusses observable and perceived information search, bargaining and decision, policing and enforcement costs, and benefits in the context of gastronomic tourism in India. The proposed framework incorporates elements of Indian gastronomic offerings for tourists. Implications are discussed for future research and in the backdrop of the post-COVID-19 crisis.

In this work, the thermoelastic response in a micro-stretch thermoelastic half-space submerged in an unlimited non-viscous fluid under gravity, the medium is studied using the three-phase-lag model (3PHL) and Green-Naghdi theory (G-N III).

The normal mode analysis was the analytic technique used to obtain the exact formula of the physical quantities.

The magnesium crystal element is used as an application to compare the predictions induced by gravity on microstretch thermoelastic immersed in an infinite fluid of the three-phase-lag model with those for Green–Naghdi. Gravity has been noticed to have a major effect on all physical quantities. Comparisons were also made for three values of wave number and three values of the real part frequency.

This work is concerned with the thermoelastic micro-stretch solid immersed in an infinite and inviscid fluid and subjected to a gravitational field. The governing equations are formulated in the context of the 3PHL model and G-N theory. An analytical solution to the problem is obtained by employing normal mode analysis. Comparisons of the physical quantities are shown in figures to study the effects of gravity, wave number and the real part of the frequency.

The purpose of this paper is to deal with the three-dimensional analysis of free vibrations in a stress-free and rigidly fixed homogeneous transversely isotropic hollow cylinder in the context of three-phase-lag (TPL) model of hyperbolic thermoelasticity.

The matrix Frobenius method of extended power series is employed to obtain the solution of coupled ordinary differential equations along the radial coordinate.

The natural frequency, dissipation factor and inverse quality factor in the stress-free and rigidly fixed hollow cylinder get significantly affected due to thermal vibrations and thermo-mechanical coupling.

The modified Bessel functions and matrix Frobenius method have been directly used to study the vibration model of a homogeneous, transversely isotropic hollow cylinder in the context of TPL model based on three-dimensional thermoelasticity.

This study aims to enhance the knowledge by offering perspectives from an emerging market by reviewing the existing literature on food tourism. This study applies a multimethod analysis, providing insights into the advancement of food tourism in India, the contributions, critical findings and emerging research themes.

The study adopted a multimethod analysis using descriptive, narrative and bibliometric analysis using VOSviewer to analyze research papers published on food tourism in India shortlisted from Scopus and Google Scholar.

Future research should focus on gauging the potential of food tourism in different regions of the country, applying theoretical frameworks that have not been used. “Culinary Diversity and Heritage,” “Sustainable and Responsible Food Tourism,” “Consumer Behavior and Food Tourism Experiences,” “Rural Development and Economic Impact,” “Technology and Digitalization,” “Stakeholder Collaboration,” “Food Safety and Hygiene” and “Policy and Regulation” were the identified future research themes. These findings are significant for emerging economies across the globe.

This study summarized the progress of food tourism research in India, the contributions and emerging themes, supplementing the need to study food tourism in India. This study contributed methodologically to the literature by adopting a multimethod review combining descriptive, narrative and bibliometric analysis. Finally, by proposing ideas and constructs for future research, this study provides directions for future food tourism research from an emerging market’s perspective.

Findings will assist managers and stakeholders in comprehending the factors influencing tourists, destination marketing and branding, aiding in effective planning and executing food tourism strategies to promote destinations. The identified themes and keywords can help academicians and researchers dwell upon the emerging research themes in food tourism.

To the best of the author’s knowledge, this is the first study analyzing food tourism research in India adopting a multimethod analysis. The study provides an in-depth analysis applying descriptive, narrative and bibliometric analysis, highlighting the critical trends and research themes. A framework for future studies was also proposed.

该研究旨在通过回顾有关美食旅游的现有文献, 提供来自新兴市场的观点, 从而强化现有的知识。本研究采用多方法分析, 深入了解印度美食旅游的发展、贡献、重要发现和新兴研究主题。

该研究采用了多种方法分析, 使用 VOSviewer 进行描述性、叙述性和文献计量分析, 以分析从 Scopus 和谷歌学术搜索中入围的关于印度美食旅游的研究论文。

未来的研究应侧重于衡量该国不同地区美食旅游的潜力, 应用尚未使用的理论框架。 “烹饪多样性和传统”、“可持续和负责任的美食旅游”、“消费者行为和美食旅游体验”、“农村发展和经济影响”、“技术和数字化”、“利益相关者协作”、“食品安全和卫生”, “政策与法规”是确定的未来研究主题。这些发现对全球新兴经济体具有重要意义。

本研究总结了印度美食旅游研究的进展、贡献和新兴主题, 补充了研究印度美食旅游的必要性。本研究采用结合描述性、叙述性和文献计量分析的多方法回顾, 在方法论上为文献做出了贡献。最后, 通过提出未来研究的思路和结构, 本研究从新兴市场的角度为未来的美食旅游研究提供了方向。

调查结果将帮助管理者和利益相关者理解影响游客、目的地营销和品牌的因素, 帮助有效规划和执行食品旅游战略以促进目的地。 确定的主题和关键词可以帮助院士和研究人员深入研究食品旅游中新兴的研究主题。

El estudio tiene como objetivo mejorar el conocimiento al ofrecer perspectivas de un mercado emergente mediante la revisión de la literatura existente sobre turismo gastronómico. Este estudio aplica un análisis de múltiples métodos, que proporciona información sobre el avance del turismo gastronómico en la India, las contribuciones, los hallazgos críticos y los temas de investigación emergentes.

El estudio adoptó un análisis multimétodo mediante un análisis descriptivo, narrativo y bibliométrico utilizando VOSviewer para analizar los artículos de investigación publicados sobre el turismo gastronómico en la India preseleccionados de Scopus y Google Scholar.

La investigación futura debería centrarse en calibrar el potencial del turismo gastronómico en las distintas regiones del país, aplicando marcos teóricos que no se han utilizado. “Diversidad culinaria y patrimonio”, “Turismo gastronómico sostenible y responsable”, “Comportamiento del consumidor y experiencias de turismo gastronómico”, “Desarrollo rural e impacto económico”, “Tecnología y digitalización”, “Colaboración de las partes interesadas”, “Seguridad e higiene alimentaria”, “Política y regulación” fueron los temas de investigación futura identificados. Estos hallazgos son significativos para las economías emergentes de todo el mundo.

Este estudio resumió el progreso de la investigación sobre turismo alimentario en la India, las contribuciones y los temas emergentes, complementando la necesidad de estudiar el turismo alimentario en la India. Este estudio contribuyó metodológicamente a la bibliografía al adoptar una revisión multimétodo que combina el análisis descriptivo, narrativo y bibliométrico. Por último, al proponer ideas y constructos para futuras investigaciones, este estudio proporciona orientaciones para futuras investigaciones sobre el turismo gastronómico desde la perspectiva de un mercado emergente.

Los resultados ayudarán a los gestores y a las partes interesadas a comprender los factores que influyen en los turistas, el marketing de los destinos y la creación de marcas, contribuyendo a una planificación y ejecución eficaces de las estrategias de turismo gastronómico para promocionar los destinos. Los temas y palabras clave identificados pueden ayudar a los académicos e investigadores a profundizar en los temas de investigación emergentes en el turismo gastronómico.

Se trata del primer estudio que analiza la investigación sobre turismo gastronómico en la India adoptando un análisis multimétodo. El estudio proporciona un análisis en profundidad aplicando un análisis descriptivo, narrativo y bibliométrico, destacando las tendencias críticas y los temas de investigación. También se propone un marco para futuros estudios.

This study aims to explore magnetohydrodynamic (MHD) thermo-bioconvection of oxytactic microorganisms in multi-physical directions addressing thermal gradient, lid motion, porous substance and magnetic field collectively using a typical differentially heated two-sided lid-driven cavity. The consequences of a range of pertinent parameters on the flow structure, temperature, oxygen isoconcentration and microorganisms’ isoconcentration are examined and explained in great detail.

Two-dimensional governing equations in a two-sided lid-driven porous cavity heated differentially and packed with oxytactic microorganisms under the influence of the magnetic field are solved numerically using the finite volume method-based computational fluid dynamics code. The evolved flow physics is analyzed assuming a steady laminar incompressible Newtonian flow within the validity of the Boussinesq approximation. The transport of oxytactic microorganisms is formulated by augmenting the continuum model.

The mechanisms involved with MHD-mixed thermo-bioconvection could have potential benefits for industrial exploitation. The distributions of fluid flow, temperature, oxygen and motile microorganisms are markedly modified with the change of convection regime. Both speed and direction of the translating walls significantly influence the concentration of the motile microorganisms. The concentration of oxygen and motile microorganisms is found to be higher at the upper portion of the cavity. The overall patterns of the fluid flow, temperature and the oxygen and microorganism distributions are markedly affected by the increase of magnetic field strength.

The concept of the present study could be extended to other areas of bioconvection in the presence of gravity, light or chemical attraction.

The findings of the present study could be used to multi-physical applications like biomicrosystems, pollutant dispersion in aquifers, chemical catalytic converters, geothermal energy usage, petroleum oil reservoirs, enhanced oil recovery, fuel cells, thermal energy storage and others.

The MHD-mixed thermo-bioconvection of oxytactic microorganisms is investigated under different parametric conditions. The effect of pertinent parameters on the heat and mass transfers are examined using the Nusselt number and Sherwood number.

Waste generated from electrical and electronic equipment, collectively known as E-waste, remains a persistent environmental, economic and social problem. Sustainable E-waste management (EWM) has numerous benefits, such as preventing electronic waste from entering landfills, reducing the need for virgin materials by recovering valuable materials from recycling and lowering greenhouse gas emissions. Circular economy (CE) practices are considered the initial steps toward sustainable EWM, but some hurdles have been reported in the adoption of these practices. Therefore, the current study aims to identify the common CE practices, sustainability of the EWM process and the challenges in EWM, and to develop a conceptual framework for effective EWM.

Very few studies have proposed frameworks that acknowledge the challenges and CE practices of EWM. To fill this gap, a systematic literature review (SLR) was performed, and 169 research articles were explored.

A total of seven challenges in the adoption of effective EWM were identified: rules and policy, infrastructure, consumer behaviour, informal sectors, community culture, technology and economy. Eight common CE practices were also found for effective EWM: reuse, recycle, remanufacturing, refurbishment, repair, reduce, recover and repurpose.

A conceptual framework guiding sustainable EWM was proposed, which includes solutions for the identified challenges, and CE practices with sustainable benefits.

Tourism is a key source of income to South Africa. Food and beverages is a key part of tourism and the literature reveals that tourists spend up to a quarter of their budget on cuisine. South Africa has, however, been rated as the least-prepared culinary travel destination and the travel destination with the greatest potential for growth. Therefore, a segmentation taxonomy based on culinary preferences of international tourists to South Africa is put forth which can be used to prepare South Africa as a culinary travel destination. The 627 international tourists surveyed were divided into five segments with the use of factor analyses, t-tests, Spearman rank correlations and analysis of variance. The segments were named conservationists, experience seekers, devotees, explorers and socialisers (CEDES taxonomy). Multiple results and implications are discussed in the paper.