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Why Engineers Don't Write Recipes
Chocolate Chip Cookies
Ingredients:
1. 532.35 cubic centimeters gluten
2. 4.9 cubic centimeters NaHCO3
3. 4.9 cubic centimeters refined halite
4. 236.6 cubic centimeters partially hydrogenated tallow triglyceride
5. 177.45 cubic centimeters crystalline C12H22011
6. 177.45 cubic centimeters unrefined C12H22011
7. 4.9 cubic centimeters methyl ether of protocatechuic aldehyde
8. 2 calcium carbonate-encapsulated avian albumen-coated protein ovals
9. 473.2 cubic centimeters theobroma cacao
10. 236.6 cubic centimeters de-encapsulated legume meats (sieve size #10)
Instructions:
To a two liter jacketed round reactor vessel (Reactor #1), with an overall heat transfer coefficient of about 100 BTU, add ingredients one, two and three with constant agitation.
In a second two liter reactor vessel with a radial flow impeller operating at 100rpm, add ingredients four, five, six and seven until the mixture is homogenous.
To Reactor #2, add ingredient eight, followed by three equal volumes of the homogenous mixture in Reactor #1.
Additionally, add ingredient nine and ten slowly, with constant agitation.
Care must be taken at this point in the reaction to control any temperature rise, which may be the result of an exothermic reaction.
Using a screw extrude attached to a #4 nodulizer, place the mixture piecemeal on a 316SS sheet (300 x 600mm). Heat in a 460K oven for a period of time that is in agreement with Frank and Johnston's first order rate expression, or until golden brown.
Once the reaction is complete, place the sheet on a 25C heat-transfer table, allowing the product to come to equilibrium.
Chocolate Chip Cookies
Ingredients:
1. 532.35 cubic centimeters gluten
2. 4.9 cubic centimeters NaHCO3
3. 4.9 cubic centimeters refined halite
4. 236.6 cubic centimeters partially hydrogenated tallow triglyceride
5. 177.45 cubic centimeters crystalline C12H22011
6. 177.45 cubic centimeters unrefined C12H22011
7. 4.9 cubic centimeters methyl ether of protocatechuic aldehyde
8. 2 calcium carbonate-encapsulated avian albumen-coated protein ovals
9. 473.2 cubic centimeters theobroma cacao
10. 236.6 cubic centimeters de-encapsulated legume meats (sieve size #10)
Instructions:
To a two liter jacketed round reactor vessel (Reactor #1), with an overall heat transfer coefficient of about 100 BTU, add ingredients one, two and three with constant agitation.
In a second two liter reactor vessel with a radial flow impeller operating at 100rpm, add ingredients four, five, six and seven until the mixture is homogenous.
To Reactor #2, add ingredient eight, followed by three equal volumes of the homogenous mixture in Reactor #1.
Additionally, add ingredient nine and ten slowly, with constant agitation.
Care must be taken at this point in the reaction to control any temperature rise, which may be the result of an exothermic reaction.
Using a screw extrude attached to a #4 nodulizer, place the mixture piecemeal on a 316SS sheet (300 x 600mm). Heat in a 460K oven for a period of time that is in agreement with Frank and Johnston's first order rate expression, or until golden brown.
Once the reaction is complete, place the sheet on a 25C heat-transfer table, allowing the product to come to equilibrium.
