| 1 |
What is the primary advantage of 3D food printing?
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Precise and customized food creations |
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because they can get any food what they really want by customized its ingredients
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https://fhafnb.com/blog/3d-printed-food/
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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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i think that is not the component of the printer it just outside component
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https://www.researchgate.net/figure/Types-of-3D-food-extrusion-mechanisms-A-syringe-type-extrusion-B-screw-type_fig3_351468532
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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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i use height/thickness so its 20 divided by 0.1 that is 200
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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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use 5(x) = 1000 so x is 200
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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 rheology is about elasticity of food products
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https://www.tainstruments.com/how-to-improve-additive-manufacturing-3d-printing-with-rheology/
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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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Rheology |
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because rheology is about shape of materials
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https://en.wikipedia.org/wiki/Rheology
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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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Radiation |
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i dont think radiation is in food maybe it has a little bit but not to use it or fix it
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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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10(80/100) so its 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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10(0.2) so its 2
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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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because about how to 3d print foods we have to care about its shape
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https://link.springer.com/chapter/10.1007/978-981-19-1746-2_7
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| 11 |
What is the primary benefit of using electrostatic field-assisted freezing (EFAF) on gluten?
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discovery said
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https://discovery.researcher.life/article/effects-of-electrostatic-field-assisted-freezing-on-the-functional-properties-and-aggregation-behavior-of-gluten/2392484b0dfb322ea8d7ec90454ca604
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| 12 |
Which functional property of gluten is NOT improved by EFAF according to the article?
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Gluten elasticity |
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it does not talk about gluten elasticity at all
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https://discovery.researcher.life/article/effects-of-electrostatic-field-assisted-freezing-on-the-functional-properties-and-aggregation-behavior-of-gluten/2392484b0dfb322ea8d7ec90454ca604
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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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so original whc wass 55% and increased by 0.25% so 55 + 0.25 = 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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50 - 20 = 30
30/20 = 1.5
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https://www.hettweb.com/applications/water-holding-capacity-and-cook-loss-in-fish-muscle/
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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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https://link.springer.com/article/10.1007/s11694-023-02305-9
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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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ecreases to 5.71% |
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-
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https://discovery.researcher.life/article/effects-of-electrostatic-field-assisted-freezing-on-the-functional-properties-and-aggregation-behavior-of-gluten/2392484b0dfb322ea8d7ec90454ca604
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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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The reorientation of water molecules affects the formation of ice crystals, leading to a more uniform and smaller crystal structure, which enhances the thermal conductivity and can improve the freezing process by making it more efficient and controlled
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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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0.0025 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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50(10/100) = 5
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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Enhances the nutritional value of gluten |
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