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Chocolate Chip Cookies
Ingredients:
1. 532-35 3
cm’ aluten
2. 4.9 CM
Nat4C03
3. 4.9 CM3
refined halite
4. 236.6 CM3
partially hydrogenated tallow triglyceride
5. 177.45
cml crystallineCl2H22011
6. 177.45 CM3 unrefinedCl2H2201,
7. 4.9 CM3
methyl ether of protocatechuic aldehyde
8. Two
calcium carbonate-encapsulated avian albumencoated protein
9. 473.2 CM3
theobroma cacao
10. 236.6 CM3
deencapsulated legumes (sieve size #10)
Directions:
To a 2-L jacketed round reactor vessel with an
overall
heat transfer coefficient of 100 Btu/F-ft’-hr, add ingredients 1, 2 and
3 with
constant agitation. In a second 2L reactor vessel with a radial flow
impeller
operating at 100 rpm, add ingredients 4, 5, 6 and 7 until the mixture
is
homogenous.
To reactor #2, add ingredient 8, followed by
three equal
volumes of the homogenous mixture in reactor #1. Additionally, add
ingredient 9
and 10 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 the #4
nodulizer, place
the mixture piece-meal on a 316SS sheet (300x6OOmm). Heat in a 460K
oven for a
period of time that is in agreement with Frank & Johnstoi~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 equilibrium.
And a Response...
I question the use of a #4 nodulizer for
extrusion of the
final reaction mixture. My preference would be to dispense empirically
using a
teaspoon.