Why engineers don't write recipes

Subject: Why engineers don't write recipes
From: chix linux <linux_chix -at- yahoo -dot- ca>
To: "TECHWR-L" <techwr-l -at- lists -dot- raycomm -dot- com>
Date: Wed, 9 Jul 2003 13:12:50 -0400 (EDT)

While adding content to our web page today, I came
across this clever item which I thought some of you
may appreciate. Barbara Z.

Why engineers don't write recipes
CEP 1092/Local 1092 Report/CALM

Chocolate Chip Cookies
1) 532.35 cm3 gluten
2) 4.9 cm3 NaHCO3
3) 4.9 cm3 refined halite
4) 236.6 cm3 partially hydrogenated tallow
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 (reactor #2) 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 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 equilibrium.

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