<![CDATA[This study investigates the effect of paddle blade inclination on the performance of a 10 kg horizontal dough mixer used in small-scale bakery production. The existing mixer uses a 0° paddle blade and requires a high motor power of 4.85 kW, with a mixing time of approximately 60 minutes. Previous studies have shown that paddle geometry and inclination affect material movement, torque, and mixing performance; however, experimental studies on inclined paddle blades in small-capacity gasoline-engine-driven dough mixers remain limited. This study evaluates a 30° paddle-blade modification to reduce the motor power requirement and mixing time. Experiments were conducted at rotational speeds of 60, 70, and 80 rpm using a constant dough load of 10 kg. Motor power and mixing time were recorded for each operating condition. At 70 rpm, the original 0° blade was compared with the modified 30° blade under the same dough load and rotational speed. The results show that the 30° blade reduced motor power from 4.85 to 2.45 kW, corresponding to a 49.48% reduction, while mixing time decreased from 60 to 35 minutes. Based on the measured power and mixing duration, the estimated energy requirement decreased from 4.85 to 1.43 kWh, representing a 70.52% reduction. The inclined blade promotes combined radial–axial material movement, which can reduce localized dough accumulation and mechanical resistance. The results demonstrate that a 30° paddle blade is a practical modification for improving the tested mixer's performance.]]>
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