[Fwd: Why Engineers Don't Write Recipes]

[David Rogers]

James Antonacci wrote:

> >
> > 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 #10)
> > 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 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 that may be the result of an exothermic
> > reaction.
> > Using a screw extrude attached to a #4 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's 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 thermal equilibrium.
> >
> >