Effect of Enzyme On The Rheological Characteristics of The Different Rice Dough

I have food rheology sample data. could you make graphs, tables, statistical analysis, and interpret them?
I have different types of rice dough rheology samples without enzyme addition and with enzyme addition samples.
you should make graphs for every sample and interpret the effect of the enzyme on rheological characteristics of dough viscosity (n), G'(storage modulus), G” (Loss modulus).
and prepare tables and graphs and statistical analysis and interpretation of the samples.
i can send you rheowin software access where my sample file will open.

 

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Effect of Enzyme On The Rheological Characteristics of The Different Rice Dough
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1. viscosity (n) temperature dependent—on x axis will be temperature and on y-axis will be the viscosity
You should compare the control sample and with enzyme samples’ viscosity.
What is the effect of the enzyme on viscosity after enzyme addition?

There are 7 different rice dough sample
7 control sample (without enzyme)
7 with enzyme
In one graph you should put one control sample and with enzyme
When you will plot the graph in rheowin software there will be raw data down which you will add
Same after the will be G’ (storage modulus) and G” (Loss modulus) it will be same
On the x-axis will be temperature (T) and y-axis G’and G”

I need tables, graphs, statically analysis of them and interpretation of all result
Note- effect of the enzyme on rheological charters tics (viscosity (n), G’ and G’’) of rice doughs
You will evaluate control sample and after that with enzyme than you will interpret what is effect of enzyme on the viscosity, G’ and G”.
All graphs should be separate and under that interpret.
For example
Fine rice flour — control sample and with enzyme sample graph will be together
The you will make table, graph and statically analysis. and will interpret what is the effect of enzyme on viscosity.

The same procedure will be on all samples
Viscosity (n)
G’ (storage modulus)
G” (loss modulus)

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