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

3D Food allows for precise control over ingredients enabling personalized nutrition tailored to individual dietary needs and preferences.

Imagine, Human making their food having a difficult time organizing and customizing the food to make it look perfect. By using 3D food printings, which kind of works like a regular 3D printer. you can customized your food to make it looks like you wanted. (No Internet Usage)

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

A Mixing bowl isn't "in" the machine. There is already a place where the food lands when printing

In the 3D food printer. The bowl itself is not a part of the machine and you cannot insert it because the "bowl" has is a lot of curvature Which may cause the 3D printer to have a lack of space making the customized food. and another reason is that. The machine itself have a kind of a "plate": which is flat and that is where the food lands. (No Internet Usage)

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?

Number of Layers (n) = Total Height (h) / Layer Thickness (x) = 20 (mm) / 0.1 (mm) = 200 Layers

By using the formula : Number of Layers = Total height / Layer thickness , The total height and the layer thickness has to be the same unit, as given, these units are "mm" (No Internet Usage)

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

Using Time (sec) = Volume (mm^3) / Flow Rate (mm^3 / sec) = 1000/5 = 200 seconds

To get time, you can use units to get the formula, The flow rate is given as mm^3 / sec and the Volume is 1000 mm^3, you can get time by dividing Volume by the Flowrate, so they units can be mm^3 * sec / mm^3 = sec, which you will get the time In conclusion, The formula will be Time (sec) = Volume (mm^3) / Flow Rate (mm^3 / sec) (No Internet Usage)

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

It controls the flow of the material food which controls how the flow like heat, shear

If you consider that, A food 3D printer without a viscosity controller, The final product will be messed up with random state of foods, So if the rheology plays, The food will be in the correct "state" for the final product. (Using the article given)

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

Surface tensions impact on how well the food sticks to the surfaces including building shapes and layers, if it is build incorrectly. It won't come out good.

Surface tensions are related to "Surfaces" which match most with adhesion where it talks about "Sticking" to a surface. (No Internet Usage)

โจทย์ ปรนัย
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?

All of them do except Sublimations, Radiation can be found in electromagnetic waves. Imagining a state from solid to gas is difficult because it doesn't make sense which can happen in the 3D food printing. Conduction and Convection are heat transfers, which are included. and Evaporation is pretty obvious. you can see some food changing from liquid to gas.

Finding the answers by cutting each one by one. by looking it how "make sense" it is by trying to analyze the possibility of each one. (No Internet Usage)

โจทย์ ปรนัย
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?

Laser Power (Watt) * Thermal Energy = 10 * (80 / 100) = 8 Watt

You can get thermal energy by using the formula of Laser Power (Watt) * Thermal Energy, The thermal energy is in percentage. (No Internet Usage)

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?

= (0.2 W/mK) * (10 K/m) = 2 W/m^2 (by using the Fourier law of heat conduction q = -k(dT/dx)

By using the Fourier law of heat conduction, in the differential equation form of q = -k(dT/dx), where q is the heat flux in (Watt / m^2) , k is the thermal conductivity and dT/dx is the Temperature Gradient (Temperature respect to distance x) (No Internet Usage)

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

It is obvious that the word "surface tension" determine the shape and appearance.

You can cut out each choices, Nutrients are from the food, not surface, The speed has nothing to do with Surface tension, including Electrical and Temperature Distribution (No Internet Usage)

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

They can enhance the freezing process by controlling the formation and distribution of ice crystals.

You can also cut choices. This helps on freezing not cooking. Production cost is what you bought, Flavor doesn't play on this role, because it helps on freezing, not making it more delicious. Shelf life depends on how you use it. (Using the Article given)

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

Is it obvious that Nutrients have nothing to do with EFAF, because it is from the food. Not the machine

The rest looks make sense of what EFAF can do. (No Internet Usage)

โจทย์ ปรนัย
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% of 55%) = 55.1375% \approx 55.15%

You can get the New WHC = Original WHC + Increase (No Internet Usage, Using Calculator)

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?

Water Retained = 50 mg - 20 mg = 30 mg, WHC = 30 mg / 20 mg = 1.5

Given In the Article, WHC = Water Retained / (Dry weight of gluten after Centrifugation), Water Retained = Initial weight of gluten - Dry weight of gluten after Centrifugation

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

The electrostatic field can disrupt the Hydrogen atom from bonding and other interactions that stabilize the alpha helix structure leading to a transition towards other structures such as beta sheets or random coils

Using the article given and some basic chemistry knowledge.

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

The degree of depolymerization of gluten macromolecules decreased when the electrostatic field is applied

Using the article given, You can find the answers

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

This is obvious, since you are going to "Freeze" the water molecules., This is related to Temperature which the option "Thermal Conductivity" is the most related to

Crossing out options, Electrical Conductivity, Molecular Weight, Elasticity, Free Energy doesn't related to Temperature (No Internet Usage)

โจทย์ ปรนัย
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.

= 2.5 (g/g) * (0.25/100) = 0.00625 g/g

Using the formula of Increase in WHC = Original WHC * Improvement (%) (No Internet Usage)

โจทย์ ปรนัย
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?

= 50 * (1 + 10%) = 50 * (1.1) = 55, Using the Formula

Using the formula of New Stability index = Original Stability Index * (1 + Improvement) (No Internet Usage)

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

The g-g-g configuration of sulfur bonds enchanes protein cross-linking leading to a more elastic gluten network

Given in the article