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Cookies and Engineering
FROM THE ENGINEER'S RECIPE BOOK
...comes this fine recipe for Chocolate Chip Cookies.
Ingredients:
1. 532.35 cm3 gluten
2. 4.9 cm3 NaHCO3
3. 4.9 cm3 refined halite (NaCl)
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. 2 CaCO3-encapsulated avian albumen-coated protein modules
9. 473.2 cm3 theobroma cacao
10. 236.6 cm3 de-encapsulated legume meats (sieve size #10)
Directions:
To a 2-L jacketed round reactor vessel (reactor #1) 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 homogeneous. To reactor #2,
add ingredient eight, followed by three equal volumes of the homogeneous
mixture in reactor #1. Additionally, add ingredients nine and ten
slowly, with constant agitation. Care must be taken at this point in the
process to control any temperature rise that may be the result of an
exothermic reaction.
Using a screw extruder attached to a #4 nodulizer, place the mixture
piecemeal on a 316SS sheet (300 x 600 mm). Heat in a 460°K oven for a
period of time that is in agreement with Frank & Johnston's first order
rate expression (see JACOS, 21, 55), or until golden brown. Once the
reaction is complete, place the sheet on a 25°C heat-transfer table,
allowing the product to come to thermal equilibrium.
...comes this fine recipe for Chocolate Chip Cookies.
Ingredients:
1. 532.35 cm3 gluten
2. 4.9 cm3 NaHCO3
3. 4.9 cm3 refined halite (NaCl)
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. 2 CaCO3-encapsulated avian albumen-coated protein modules
9. 473.2 cm3 theobroma cacao
10. 236.6 cm3 de-encapsulated legume meats (sieve size #10)
Directions:
To a 2-L jacketed round reactor vessel (reactor #1) 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 homogeneous. To reactor #2,
add ingredient eight, followed by three equal volumes of the homogeneous
mixture in reactor #1. Additionally, add ingredients nine and ten
slowly, with constant agitation. Care must be taken at this point in the
process to control any temperature rise that may be the result of an
exothermic reaction.
Using a screw extruder attached to a #4 nodulizer, place the mixture
piecemeal on a 316SS sheet (300 x 600 mm). Heat in a 460°K oven for a
period of time that is in agreement with Frank & Johnston's first order
rate expression (see JACOS, 21, 55), or until golden brown. Once the
reaction is complete, place the sheet on a 25°C heat-transfer table,
allowing the product to come to thermal equilibrium.
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