I am working on a project of design a dough mixing machine for a bakery. I already got trouble with finding loading conditions on the blade/impeller
Dough has highly varying mechanical properties, so perhaps measuring on an existing machine is the only way to get accurate data for the range of dough mixes your client uses. By measuring current (which is proportional to torque) and speed, with different mixes, a reasonable estimate of the loads can be made.
Perhaps a study of the data for existing machines can give some data to start with; from motor data, reduction gear data, size and speed of blades, a load data estimate for the blades can be made.
The assumption I would make is that the machines existing are designed strong enough to stall before breaking anything, so the maximum load will be stalling the electrical motor and tripping a motor protection or fuse rather than dropping a blade.
Good luck!
Maybe this would help: http://foodeng.wisc.edu/images/publications/2001-9.pdf, "Determining Wheat Dough Mixing Characteristics from Power Consumption".
Torque=(Force)(liver arm), hence as you move far from center of shaft, available force(pressure) on dough would be less. Instead blade, the broader base toward center(shaft), fins are used in mixing....
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