| 1 |
What is the primary advantage of 3D food printing?
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Precise and customized food creations |
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3D printing allows cooks and chefs to experiment with textures and designs that have never been created before. For example, engineers at Columbia University recently printed a seven-ingredient slice of cheesecake with an elaborate internal structure. Spectacular designs, complex colors and shapes, and even detailed logos can be achieved with 3D printing.
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From Mark Crawford. 2022 May 17. 8 Benefits to 3D-Printed Food . https://www.asme.org/topics-resources/content/8-benefits-to-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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Because mixing Bowl is not part of a standard 3D food printer
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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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200 |
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Number of layers=20 mm / 0.1 mm= 200 layer
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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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Number of layers=1000 mm³ / 5 mm³/s= 200 Seconds
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เทียบบัญญัติไตรยางศ์
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| 5 |
What role does rheology play in 3D food printing?
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It influences the nutritional value of the food. |
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Because the rheological properties are the main parameters influencing the printing process of food ink materials in order to assure printability
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The rheological properties 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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Thermal conductivity |
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The basics of 3D food printing, the physics-driven design and structure of printed food, the role of heat transfer and thermal effects, and the sensory aspects and flavor perception in 3D-printed food are discussed.
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From Muhammad Waseem and more. 2023 July 3. Printing the future of food: The physics perspective on 3D food printing. https://www.sciencedirect.com/science/article/pii/S2950069923000038
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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 not typically involved in 3D food printing
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Heat transfer in 3D food printing affects
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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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10 W |
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1.Calculate the electrical power
2.Determine the actual thermal energy used
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the electrical power
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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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To determine the heat flux through the food material, I use the formula for heat flux based on thermal conductivity and temperature gradient
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The heat flux
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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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This is first choice because surface tension plays a crucial role in determining how the food material behaves as it is extruded or deposited. It affects how the material forms and maintains its shape, influencing the final texture and appearance of the printed food. Surface tension can cause the material to pull together or spread out, impacting the precision and quality of the printed layers.
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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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Improves functional properties of gluten |
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Because EFAF helps in achieving a more uniform freezing process, which can preserve and enhance the texture and structural integrity of gluten. This is crucial for maintaining the functional properties of gluten, such as its elasticity and ability to form a network in dough.
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EFAF
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| 12 |
Which functional property of gluten is NOT improved by EFAF according to the article?
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Nutritional value |
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Because nutritional Value EFAF does not significantly impact the nutritional value of gluten. Nutritional content is generally not affected by the freezing process in the same way that functional properties like elasticity or water holding capacity are.
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EFAF
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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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55.15% |
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1.Calculate the increase in WHC
2.Add the increase to the original WHC
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1.Increase=Original WHC× Percentage Increase/100
2.New WHC=Original WHC+Increase
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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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1.Determine the amount of water held by the gluten
2.Calculate the WHC
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1.Amount of water held=Initial weight−Dry weight
2.WHC= Amount of water×100%/Dry weight held
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| 15 |
How does EFAF affect the α-helix content of gluten proteins?
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Decreases α-helix content |
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Because EFAF typically decreases the α-helix content of gluten proteins by altering their structural conformation during the freezing process.
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EFAF
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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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EFAF can influence the structure of gluten by affecting the extent of depolymerization. At a voltage of 600 V, EFAF has been observed to reduce the degree of depolymerization of gluten macromolecules. This is because the electrostatic field may stabilize or affect the polymeric structure in a way that decreases the extent of breakdown or fragmentation of gluten proteins. That, at 600 V, EFAF typically decreases the depolymerization degree of gluten macromolecules to a lower percentage, often around 1%.
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the effect of EFAF on the depolymerization degree of gluten macromolecules
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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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Free energy |
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The orientation of water molecules under the influence of an electrostatic field can affect the system's free energy, particularly during the freezing process. Free energy changes are related to the stability of the system and the phase transitions (like from liquid to solid). The electrostatic field can impact how water molecules organize into a crystalline structure as they freeze, thus influencing the free energy associated with these processes.
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energy
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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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0.00625 g/g |
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Calculate the absolute increase in WHC
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Absolute increase=Original WHC× Percentage Increase/100
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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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1.Calculate the increase in the stability index
2.Find the new stability index
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1.Increase=Original Stability Index× Percentage Increase/100
2.New Stability Index=Original Stability Index+Increase
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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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Indicates increased gluten elasticity |
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The g-g-g configuration of disulfide bonds is associated with the formation of a strong, flexible network in gluten proteins. This configuration contributes to the elasticity of gluten by creating a stable cross-linked structure that can stretch and return to its original shape. Increased gluten elasticity is a desirable trait in baking and food applications, as it improves the texture and handling properties of dough.
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the significance of the g-g-g configuration of disulfide bonds in gluten proteins under EFAF
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