[CH] why enginners do not cook
Marc Norman (Marc.Norman@mq.edu.au)
Thu, 15 Jan 1998 16:18:53 +1100
Why Engineers do not cook...
Product Line: Chocolate Chip Cookies
Ingredients:
1.) 532.35 cm3 gluten
2.) 4.9 cm3 NaHCO3
3.) 4.9 cm3 refined halite
4.) 236.6 cm3 partially hydrogenated tallow triglyceride
5.) 177.45 cm3 crystalline C12H22O11
6.) 177.45 cm3 unrefined C12H22O11
7.) 4.9 cm3 methyl ether of protocatechuic aldehyde
8.) Two calcium carbonate-encapsulated avian albumen-coated protein
9.) 473.2 cm3 theobroma cacao
10.) 236.6 cm3 de-encapsulated legume meats (sieve size 2310)
Directions:
To a 2-L jacketed round reactor vessel (reactor 231) with an overall heat
transfer coefficient of about 100 Btu/F-ft2-hr, add ingredients one, two
and three with constant agitation. In a second 2-L reactor vessel with a
radial flow impeller operating at 100 rpm, add ingredients four, five, six,
and seven until the mixture is homogenous. To reactor 232, add ingredient
eight, followed by three equal volumes of the homogenous mixture in reactor
231. 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 that may be the result of an exothermic reaction.
Using a screw extrude attached to a 234 nodulizer, place the mixture
piece-meal on a 316SS sheet (300 x 600 mm). Heat in a 460K oven for a
period of time that is in agreement with Frank & Johnston 27s first order
rate expression (see JACOS, 21, 55), 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.
Add chiles to taste (to remain on topic).