| 1 |
What is the primary advantage of 3D food printing?
|
Precise and customized food creations |
|
It allows for the personalization of nutrients, portion sizes, and dietary restrictions.
|
It shows it page 2 of the research that 3D food printing combines engineering, materials science, and the culinary arts. By layering edible components, it creates complex food structures. Personalized nutrition, unique culinary experiences.
|
7 |
-.50
-.25
+.25
เต็ม
0
-35%
+30%
+35%
|
| 2 |
Which component is NOT part of a standard 3D food printer?
|
Mixing bowl |
|
It normally
|
|
7 |
-.50
-.25
+.25
เต็ม
0
-35%
+30%
+35%
|
| 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?
|
200 |
|
20/0.1 = 200 layers
|
|
7 |
-.50
-.25
+.25
เต็ม
0
-35%
+30%
+35%
|
| 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
|
|
|
1000/5 = 200 seconds
|
|
7 |
-.50
-.25
+.25
เต็ม
0
-35%
+30%
+35%
|
| 5 |
What role does rheology play in 3D food printing?
|
It controls the viscosity and elasticity of food in the extrusion process. |
|
|
layer adhesion is ensured via rheology as the printing material needs to have specific rheological properties like viscosity, shear-thinning behavior, and viscoelasticity to achieve proper layer adhesion.
|
7 |
-.50
-.25
+.25
เต็ม
0
-35%
+30%
+35%
|
| 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?
|
Adhesion |
|
|
Surface tension reduces liquid surface area. It affects printing shape and adhesion.
|
7 |
-.50
-.25
+.25
เต็ม
0
-35%
+30%
+35%
|
| 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?
|
Sublimation |
|
There is not even the word 'sublimation' in the article.
|
The primary methods of heat transfer in 3D food printing are conduction, convection, and radiation, which are used to control the temperature and quality of the printed food.
|
7 |
-.50
-.25
+.25
เต็ม
0
-35%
+30%
+35%
|
| 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?
|
8 W |
|
10 W * 4/5 = 8 W
|
|
7 |
-.50
-.25
+.25
เต็ม
0
-35%
+30%
+35%
|
| 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?
|
2 W/m² |
|
0.2*10 = 2 W/M^2
|
Fourier's law of heat conduction, which is given by;
Heat flux(q) = k ⋅ Δx/ΔT
|
7 |
-.50
-.25
+.25
เต็ม
0
-35%
+30%
+35%
|
| 10 |
What is the significance of surface tension in the context of 3D food printing?
|
It governs the shape and appearance of the printed food surface. |
|
|
The article stated that surface tension governs the shape and appearance of the printed food surface. Influences the ability to create intricate designs and patterns on the food's surface.
|
7 |
-.50
-.25
+.25
เต็ม
0
-35%
+30%
+35%
|
| 11 |
What is the primary benefit of using electrostatic field-assisted freezing (EFAF) on gluten?
|
Improves functional properties of gluten |
|
|
The study indicates that EFAF enhances water holding, emulsifying, and foaming properties of gluten, which contributes to better dough quality and overall functionality in food products.
|
7 |
-.50
-.25
+.25
เต็ม
0
-35%
+30%
+35%
|
| 12 |
Which functional property of gluten is NOT improved by EFAF according to the article?
|
Gluten elasticity |
|
|
The study focuses on improvements in water holding capacity, emulsifying properties, and foaming properties, but does not specifically mention enhancements to gluten elasticity.
|
7 |
-.50
-.25
+.25
เต็ม
0
-35%
+30%
+35%
|
| 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%?
|
55.25% |
|
55% + 0.25% = 55.25%, but it should have been 55 * 100.25/100 = 55.1375% but it isn't in the answer.
|
|
7 |
-.50
-.25
+.25
เต็ม
0
-35%
+30%
+35%
|
| 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?
|
1.5 |
|
WHC = (50-20)/20 = 30/20 = 1.5; (It should used g instead of mg but it cancel out anyway so it is alright to do it this way)
|
WHC = (Weight of hydrated sample - Weight of dry sample) / Weight of dry sample
|
7 |
-.50
-.25
+.25
เต็ม
0
-35%
+30%
+35%
|
| 15 |
How does EFAF affect the α-helix content of gluten proteins?
|
Increases α-helix content |
|
Electrostatic field-assisted freezing (EFAF) affects the α-helix content of gluten proteins by increasing α-helix content at certain voltage levels (specifically at 300 V and 600 V).
|
In the table 2 it stated that while the content of β-sheet decreased, it might be due to the β-sheet convert to α-helix, β-turn and random coils in gluten under the EFAF.
|
7 |
-.50
-.25
+.25
เต็ม
0
-35%
+30%
+35%
|
| 16 |
What is the effect of EFAF on the depolymerization degree of gluten macromolecules at 600 V?
|
ecreases to 5.71% |
|
It 'decreases' not Ecreases btw to 5.71% when the electrostatic field voltage was 600 V.
|
The degree of depolymerization of GMP in gluten was minimized to 5.71 % when the electrostatic field voltage was 600 V.
|
7 |
-.50
-.25
+.25
เต็ม
0
-35%
+30%
+35%
|
| 17 |
Assuming the electrostatic field changes the orientation of water molecules, what physical property does this directly influence during freezing?
|
Free energy |
|
|
The potential mechanism of EFAF was to reduce the free energy and thus inhibit the growth of ice crystals by changing the orientation of water molecules to form more ordered clusters, protecting cells from ice crystals and maintaining cell activity.
|
7 |
-.50
-.25
+.25
เต็ม
0
-35%
+30%
+35%
|
| 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.
|
0.00625 g/g |
|
2.5 g/g * 0.0025 = 0.00625 g/g
|
|
7 |
-.50
-.25
+.25
เต็ม
0
-35%
+30%
+35%
|
| 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?
|
55 |
|
NSI = 50 + (50 * 0.1) = 50 + 5 = 55
|
|
7 |
-.50
-.25
+.25
เต็ม
0
-35%
+30%
+35%
|
| 20 |
What is the significance of the g-g-g configuration of disulfide bonds in gluten proteins under EFAF?
|
Represents the most stable energy configuration |
|
|
This configuration contributes to the structural stability of gluten, which is important for maintaining its functional properties.
|
7 |
-.50
-.25
+.25
เต็ม
0
-35%
+30%
+35%
|