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Non-Newtonian Flow Simulation and Design of Dough Processing Equipment

Three-Way Split Redesigned for Better Balance and Reduced Pressure Loss as Dough Flows.
Non-Newtonian Dough Flow
 The original design suffered from significant pressure differences between the legs, regions of stagnant flow, and high overall pressure loss.

Redesign of three-way junction and rearrangement of downstream processing equipment result in lower overall pressure loss and better balance.
The revised design was intalled and shown to be effective, resulting in:
50 percent reduction in          pressure loss
63 percent reduction in          pressure variation

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