Slit Die Configuration for Flatbread Production
Calculates slit die dimensions, shear rates, viscosity, wall shear stress, and required land length for flatbread and crispbread extrusion processes using Power Law rheology.
📖 Need the theory? Read the methodology, assumptions, and equations in the full reference guide.
1. Define Input Parameters
2. Engineering Output
Volumetric flow rate (Q)
- m^3/s
- m^3/s
Die gap (H_die)
- m
- m
Apparent shear rate (gamma_app)
- s^-1
- s^-1
True wall shear rate (gamma_w)
- s^-1
- s^-1
Viscosity at the wall (eta)
- Pa·s
- Pa·s
Wall shear stress (tau_w)
- Pa
- Pa
Required land length (L)
- m
- m
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Download Offline Excel CalculationContext & Assumptions
In the production of flatbreads and crispbreads, extrusion die configuration is critical for defining final product geometry, texture, and mechanical limits. This calculator uses non-Newtonian Power Law rheology and the Rabinowitsch correction to determine the necessary die gap, true wall shear rate, wall shear stress, and land length required for safe and consistent manufacturing.
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