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December 2002

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Subject:
From:
Barry Gallegos <[log in to unmask]>
Reply To:
TechNet E-Mail Forum.
Date:
Mon, 23 Dec 2002 12:52:17 -0700
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Engineer's Cookie Recipe

With the abundance of holiday cookies at this time of the year,
here's a little humor to go along with them.
(Laughing burns at least a few calories, doesn't it?)

Ingredients:
532.35 cm3 gluten
4.9 cm3 NaHCO3
4.9 cm3 refined halite
236.6 cm3 partially hydrogenated tallow triglyceride
177.45 cm3 crystalline C12H22O11
177.45 cm3 unrefined C12H22O11
4.9 cm3 methyl ether of protocatechuic aldehyde
Two calcium carbonate-encapsulated avian albumen-coated protein
473.2 cm3 theobroma cacao
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
piecemeal 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 surface color is RGB(193,175,104)
or HSL(32,100,140). Once the reaction is complete, place the sheet on a 25C
heat-transfer table, allowing the product to come to equilibrium.

Barry Gallegos
Assoc. Process Engineer
Western Electronics
1550 South Tech Lane
Meridian, Idaho 83642
Phone: 208/955-9771
Fax: 208/955-9755

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