| 1 |
What is the primary advantage of 3D food printing?
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| 2 |
Which component is NOT part of a standard 3D food printer?
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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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| 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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| 5 |
What role does rheology play in 3D food printing?
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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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| 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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| 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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| 10 |
What is the significance of surface tension in the context of 3D food printing?
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| 11 |
What is the primary benefit of using electrostatic field-assisted freezing (EFAF) on gluten?
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| 12 |
Which functional property of gluten is NOT improved by EFAF according to the article?
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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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| 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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| 15 |
How does EFAF affect the α-helix content of gluten proteins?
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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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| 17 |
Assuming the electrostatic field changes the orientation of water molecules, what physical property does this directly influence during freezing?
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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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| 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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| 20 |
What is the significance of the g-g-g configuration of disulfide bonds in gluten proteins under EFAF?
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