Die Shape Selection for Forming (Square Pasta)
Calculation of die aperture dimensions for square extrudates, accounting for die swell, and validating flow regime and pressure drop.
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1. Define Input Parameters
2. Engineering Output
Die Aperture Side Length (a_die)
- mm
- mm
Hydraulic Diameter (Dh)
- m
- m
Reynolds Number (Re)
- dimensionless
- dimensionless
Friction Factor (f)
- dimensionless
- dimensionless
Pressure Drop (dP)
- bar
- bar
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Download Offline Excel CalculationContext & Assumptions
In food process engineering, extruding viscoelastic materials like pasta dough requires compensating for die swell to achieve target dimensions. This calculation determines the necessary die aperture size while ensuring the process remains within laminar flow and equipment pressure limits.
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