Cajun seafood gumbo

Most gourmet foods are prepared by a batch process (actually in a batch reactor). Some of (he most difficult gourmet foods to prepare are Louisiana specialties, owing to the delicate balance between spices (hotness) and subtle flavors that must be achieved. In preparing Creole and Cajun food, certain flavors are released only by cooking some of the ingredients in hot oil for a period of time. 

We shall focus on one specialty, Cajun seafood gumbo. Develop a continuous-flow reactor system that would produce 5 gal/h of a gourmet-quality seafood gumbo. Prepare a flow sheet of the entire operation. Outline certain 

Following is an old family formula for Cajun seafood gumbo for batch operation (10 quarts, serves 40)  

6 lb fish (combination of cod. red snapper, monk fish, and halibut) 

12 oz crabmeai 1 qi medium oysters 1 lb medium to large shrimp 

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Most gourmet foods are prepared by batch processes. In this problem, students are challenged to design a continuous process for the production of gourmet-quality Cajun seafood gumbo from an old family recipe. Focus reactor design. 

We shall focus on one specialty, Cajun seafood gumbo. Develop a continuous-flow reactor system that would produce 5 gal/h of a gommet-quality seafood gumbo. Prepare a flow sheet of the entire operation. Outline certain experiments and areas of research that would be needed to ensme the success of your project. Discuss how you would begin to research these problems. Make a plan for any experiments to be carried out (see Section 5.7.2). 

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