โจทย์ ปรนัย
What is the primary advantage of 3D food printing?

3D printing is an additive manufacturing method that involves applying consecutive layers of material to create a three-dimensional item according to the article this mean you could create your own food structure,designs,shape that even you could not imagine

3D printing is an additive manufacturing method that involves applying consecutive layers of material to create a three-dimensional item

โจทย์ ปรนัย
Which component is NOT part of a standard 3D food printer?

mixing bowl is not neccessary becauase the liquid that use in printing process is mixed earlier

A standard food printer is made up of three parts: a computer that allows the user to interact with the printer via software, software that enables the computer to communicate with the motor control box, and food printer motors that are controlled by the control box

โจทย์ ปรนัย
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?

0.1 (x) = 20 x=20/0.1 x=200 layers

0.1 (x) = 20 x=20/0.1 x=200 layers

โจทย์ ปรนัย
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

v=s/t 5=1000/t t=1000/5=200s

v=s/t 5=1000/t t=1000/5=200s

โจทย์ ปรนัย
What role does rheology play in 3D food printing?

Rheology: Material flow and deformation Food materials' elasticity, shear-thinning behavior, and yield stress impact their appropriateness for 3D printing and help achieve form accuracy and structural integrity

rheology Determines the flow behavior of food materials during printing. Controls the viscosity and elasticity of food in the extrusion process. Influences the layer deposition and structural stability of printed food.

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If the surface tension of a food material affects its ability to form shapes, what physical property does it influence the most during printing?

during the printing process , if the liquid can flow easily that means the accuracy to form shape will enhancing

rheology Determines the flow behavior of food materials during printing. Controls the viscosity and elasticity of food in the extrusion process. Influences the layer deposition and structural stability of printed food.

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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?

the article doesnt talk about Sublimation process and Sublimation is not required to use in food procress

Food quality is affected by heat impacts during 3D printing. Food ingredients react differently to temperature changes according to their thermal characteristics.Heat transfer may melt and solidify food. Chocolate and cheese melt at high temperatures and solidify at low temperatures. Printing requires careful temperature control to preserve material uniformity

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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?

80/100 x 10 = 8

80/100 x 10 = 8

โจทย์ ปรนัย
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?

q=kt q=0.2x10 q=2 w/M2

q=kt q=0.2x10 q=2 w/M2

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What is the significance of surface tension in the context of 3D food printing?

to determines what stage food are in liquid , solid or paste

Surface tension reduces liquid surface area. It affects printing shape and adhesion. However, when it comes to 3D printed foods, a broader range of physical properties to determine if a food is considered a liquid or solid, and how these properties influence the printing process. In the context of 3D printing, foods are classified into three main categories based on their physical states: liquid, paste, and solid. Liquid foods have low viscosity and flow freely. Paste-like foods have higher viscosity than liquids but are still soft and spreadable. Solid foods have a well-defined shape and maintain their form without flow. Good layer adhesion and material collapse or spreading need surface tension management

โจทย์ ปรนัย
What is the primary benefit of using electrostatic field-assisted freezing (EFAF) on gluten?

because the when freezing gluten lost a feature to holding a water and that means the fllavor is gone too

The results showed that EFAF improved the functional properties of gluten with enhanced water holding, emulsifying and foaming properties

โจทย์ ปรนัย
Which functional property of gluten is NOT improved by EFAF according to the article?

Nutritional Value isnt affect by gluten functional property

Changes in the molecular structure of the gluten network and its components caused the changes in functional properties such as water-holding, emulsification, and foaming properties, which in turn may cause the above-mentioned product quality problems.

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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%?

55+0.25

55+0.25

โจทย์ ปรนัย
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?

0.4x100/20

0.4x100/20

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How does EFAF affect the α-helix content of gluten proteins?

he content of α-helix and β-turn in glutenin tends to increase and then decrease, while the content of β-sheet tends in the opposite direction. Compared with the control, the content of α-helix increased significantly

the content of α-helix and β-turn in glutenin tends to increase and then decrease, while the content of β-sheet tends in the opposite direction. Compared with the control, the content of α-helix increased significantly and β-sheet decreased in glutenin when the electrostatic field voltage was 300 V. There was no significant change in the secondary structure of glutenin with 600 V and 900 V treatment. This shows that a treatment with an electrostatic field of the right size can inhibit the formation of ice crystals during freezing, minimizing harm to protein structure.

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What is the effect of EFAF on the depolymerization degree of gluten macromolecules at 600 V?

there was no significant difference under 300 V and 600 V electrostatic field treatment, but increased significantly when the voltage was 900 V

This might be due to the fact that the interaction force increases with increasing voltage, which loosens the gluten network and encourages the water molecules to enter the mesh structure and thus bind more tightly to the network structure of the gluten

โจทย์ ปรนัย
Assuming the electrostatic field changes the orientation of water molecules, what physical property does this directly influence during freezing?

water molecules have a tendency to align with the electrostatic field

Under electrostatic field water molecules have a tendency to align with the electrostatic field. Water molecules with dipole moments along the direction of electrostatic field are the most stable and have the maximum value for the Boltzmann distribution function.

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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.

0.25/100 x 2.5 = 0.00625

0.25/100 x 2.5 = 0.00625

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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?

10/100 x 50 = 5 50+5 = 55

10/100 x 50 = 5 50+5 = 55

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What is the significance of the g-g-g configuration of disulfide bonds in gluten proteins under EFAF?

The g-g-g configuration is the dominant disulfide bond configuration with the most stable energy It can be seen from Table 3 ( in the article ) that the g-g-g configuration of disulfide bond configurations are mainly in gluten, gluten and gliadin. The configurations of disulfide bridges have changed in gluten, glutenin and gliadin under EFA treatment

With the increase of electrostatic field voltage, the g-g-g and t-g-t configurations in gluten increased first and then decreased, while the change trend of g-g-t configuration was the opposite, indicating that the g-g-t configuration was transformed into g-g-g and t-g-t configuration during EFAF.