Design an experiment to show the effects of marination on the textural properties of the meat.

The most common application of using combined effects of acids, salts, and enzymes on protein denaturation in food preparation is meat marination. Marination enriches the flavor, increases the water retention, and improves the tenderness of the meat. The major ingredients used in marinades include salt solutions (2%); acidic ingredients, such as vinegar; and the enzymes, such as papain, bromelain, or enzyme-containing ingredients, such as onion.

 

Design an experiment to show the effects of marination on the textural properties of the meat.

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Determine the thrust available to propel the cart.

A CO2 cartridge is used to propel a small rocket cart. Compressed gas, stored at 35 MPa and 20C, is expanded through a smoothly contoured converging nozzle with 0.5 mm….

Determine the range(s) of inlet stagnation pressures for which the nozzle will be free from normal shocks.

A converging-diverging nozzle, with Ae/At 5 1.633, is designed to operate with atmospheric pressure at the exit plane. Determine the range(s) of inlet stagnation pressures for which the nozzle will….

Find the range of exit pressures for which the duct exit flow is choked.

Room air is drawn into an insulated duct of constant area through a smoothly contoured converging nozzle. Room conditions are T 5 80 F and p 5 14:7 psia. The….