| 1 |
What is the primary advantage of 3D food printing?
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Precise and customized food creations |
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Because it is more easier to manipulated it's structure, shape. overall it's because of how flexible it is.
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| 2 |
Which component is NOT part of a standard 3D food printer?
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Mixing bowl |
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Printer ควรต้องทำหน้าที่ print อย่างเดียว Mixing Bowl should be separated from The 3D printing machine itself to reduce the weights and also tasks. Printer is printer, food is food, just like our regular 3D printing machine.
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| 3 |
If a 3D printer deposits a food layer with a thickness of 0.1 mm and builds up to a height of 20 mm, how many layers are required?
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200 |
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20/0.1
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| 4 |
A printer uses an extrusion process where the food material flows at a rate of 5 mm³/s. How long will it take to print a food item of 1000 mm³
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200 seconds |
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5=1000/T Inspired by V=S/T from physic.
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| 5 |
What role does rheology play in 3D food printing?
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It controls the viscosity and elasticity of food in the extrusion process. |
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Because we use the principle of manipulating the material to shape it up as we requested and to fit their structural integrity.
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| 6 |
If the surface tension of a food material affects its ability to form shapes, what physical property does it influence the most during printing?
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| 7 |
Heat transfer in 3D food printing affects the quality of the final product. Which heat transfer method is NOT typically involved in 3D food printing?
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Sublimation |
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Because Sublimation is a method of turning something solid to gas immediately, not to liquid at first.
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| 8 |
If a 3D printer uses a laser with a power of 10 W and the efficiency of converting electrical energy to thermal energy is 80%, what is the actual thermal energy used for printing?
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8 W |
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Using the law of energy efficiency to determinte it.
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Actual thermal energy = power * efficiency
Actual thermal energy = 10 * 0.80
Actual thermal energy = 8
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| 9 |
Assume the thermal conductivity of a food material is 0.2 W/mK. If the temperature gradient is 10 K/m, what is the heat flux through the material?
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2 W/m² |
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Using Fourier's law of heat conduction
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Using Fourier's law of heat conduction q = -k*dt/dx
q = -0;2*10/1
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| 10 |
What is the significance of surface tension in the context of 3D food printing?
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It governs the shape and appearance of the printed food surface. |
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| 11 |
What is the primary benefit of using electrostatic field-assisted freezing (EFAF) on gluten?
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Enhances flavor |
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| 12 |
Which functional property of gluten is NOT improved by EFAF according to the article?
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Emulsifying properties |
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Emulsifying property does not impact on gluten as a emulsifier, it's rather contribute oils and fats or proteins.
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| 13 |
If the WHC (Water Holding Capacity) of gluten increased by 0.25% under 900 V electrostatic field compared to the control, what would be the new WHC if the original was 55%?
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55.25% |
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| 14 |
If a sample of gluten (50 mg) is added to 4 mL of water and centrifuged, resulting in a dry weight of 20 mg, what is the WHC?
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1.5 |
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| 15 |
How does EFAF affect the α-helix content of gluten proteins?
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Increases α-helix content |
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It helps maintain the protein secondary structures.
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| 16 |
What is the effect of EFAF on the depolymerization degree of gluten macromolecules at 600 V?
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Decreases to 1% |
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| 17 |
Assuming the electrostatic field changes the orientation of water molecules, what physical property does this directly influence during freezing?
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Thermal conductivity |
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Due to orientation and position of the molecules which this case changed causing the thermal conductivity to alter itself.
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| 18 |
Given that the electrostatic field is applied at 900 V and improves the water holding capacity by 0.25%, calculate the increase if the original water holding capacity was 2.5 g/g.
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0.0625 g/g |
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| 19 |
If the emulsification stability of gluten increased by 10% under EFAF and the original stability index was 50, what would be the new stability index?
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55 |
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Increases = Original Index * increase rate
Increases = 50 * 0.10
Increases = 5
Therefore, New stability index are
X = Original Index + Increases
X = 50+5
= 55
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| 20 |
What is the significance of the g-g-g configuration of disulfide bonds in gluten proteins under EFAF?
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Represents the most stable energy configuration |
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G-G-G Configuration helps stabilize those proteins making it more resilient when it comes to chemical changes situations,
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