1.)
532.35
cm3 gluten
2.)
4.9
cm3 NaHCO3
3.)
4.9
cm3 refined halite
4.)
236
cm3 partially hydrogenated tallow triglyceride
5.)
177.45
cm3 crystalline C12H22O11
6.)
177.45
cm3 unrefined C12H22O11
7.)
4.9
cm3 methyl ether of protocatechnic aldehyde
8.)
Two
calcium carbonate-encapsulated avian albumen-coated protein ovoids
9.)
473.2
cm3 theobroma cacao 10.) 236 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 and isotropic.
To reactor #2, add ingredient eight, followed by
three equal volumes of the homogenous and isotropic 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). Proper spacing may be obtained by grid-wise
placement of mixture in a normalized matrix of rectilinear units measuring 75mm
x 150mm. Denser packing coefficients
will result in undesireable mutual adhesion.
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 environmental equilibrium.