Why Engineers Don't Write Cookbooks

Chocolate Chip Cookie Recipe:

  1. 532.35 cm^3 gluten
  2. 4.9 cm^3 NaHCO3
  3. 4.9 cm^3 refined halite
  4. 236 cm^3 partially hydrogenated tallow triglyceride
  5. 177.45 cm^3 crystalline C12H22O11
  6. 177.45 cm^3 unrefined C12H22O11
  7. 4.9 cm^3 methyl ether of protocatechuic aldehyde
  8. Two calcium carbonate-encapsulated avian albumen-coated protein ovoids
  9. 473.2 cm^3 theobroma cacao
  10. 236 cm^3 de-encapsulated legume meats (sieve size #10)

To a 2L 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 2L 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 extruder attached to a #4 nodulizer, place the mixture piece-meal on a 316SS sheet (300 mm 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 equilibrium.