MODELING THE INFLUENCE OF NANOPARTICLES AND GYROTACTIC MICROORGANISMS ON NATURAL CONVECTION IN A HEATED SQUARE CAVITY USING ARTIFICIAL NEURAL NETWORK (ANN)

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dc.contributor.authorColak, Andac Batur
dc.date.accessioned2024-10-12T19:43:04Z
dc.date.available2024-10-12T19:43:04Z
dc.date.issued2024
dc.departmentİstanbul Ticaret Üniversitesien_US
dc.description.abstractThe phenomenon of natural convection, which is widely used in nature and engineering applications, is a current issue that can be encountered in every field of daily life. In this study, the natural convection characteristics of a complex liquid containing nanoparticles and gyrotactic microorganisms in a heated square cavity were investigated using artificial neural network approach. The Nusselt number, average Sherwood number of nanoparticles, and average Sherwood number of microorganisms were considered as natural convection parameters and an artificial neural network model was developed to estimate these values. The Lewis number, Brownian motion parameter, thermophoresis parameter, and buoyancy ratio parameter values were defined as input parameters in the network model, which has a multilayer perceptron architecture developed with a total of 24 datasets. There were 10 neurons in the hidden layer of the network model, which has a Bayesian regularization training algorithm. The outputs obtained from the network model were compared with the target values; in addition, the prediction performance of the model was extensively analyzed using various performance parameters. It was seen that the predicted values obtained from the neural network and the target values were in an ideal harmony. On the other hand, the value of the coefficient of determination for the network model was 0.99999% and the mean deviation rates were lower than -0.03%. The results of the study showed that the developed neural network model can predict the natural convection parameters discussed with high accuracy.en_US
dc.description.sponsorshipACKNOWLEDGMENTThe data used in this study were obtained from the study conducted by Ahmed et al. (2023) . The author thanks Ahmed et al. (2023) for their contribution.en_US
dc.identifier.endpage10en_US
dc.identifier.issn1064-2285
dc.identifier.issn2162-6561
dc.identifier.issue14en_US
dc.identifier.scopus2-s2.0-85197231374en_US
dc.identifier.scopusqualityQ3en_US
dc.identifier.startpage1en_US
dc.identifier.urihttps://hdl.handle.net/11467/8743
dc.identifier.volume55en_US
dc.identifier.wosWOS:001297050100001en_US
dc.identifier.wosqualityN/Aen_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherBegell House Incen_US
dc.relation.ispartofHeat Transfer Researchen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.snmzWoS_2024en_US
dc.subjectnanoparticlesen_US
dc.subjectgyrotactic microorganismsen_US
dc.subjectnatural convectionen_US
dc.subjectheated square cavityen_US
dc.subjectartificial neural networken_US
dc.titleMODELING THE INFLUENCE OF NANOPARTICLES AND GYROTACTIC MICROORGANISMS ON NATURAL CONVECTION IN A HEATED SQUARE CAVITY USING ARTIFICIAL NEURAL NETWORK (ANN)en_US
dc.typeArticleen_US

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