| 1 |
What is the primary advantage of 3D food printing?
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Precise and customized food creations |
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We can print it how we want
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We can print it how we want
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| 2 |
Which component is NOT part of a standard 3D food printer?
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Computer |
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Computer is just a extra thing to control the printer
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Computer is just a extra thing to control the 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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If one layer is 0.1mm then 200 layer equal a 20mm
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Because if you want it to build up a hight of 20mm you will need 200 layer that is 0.1 mm in thickness
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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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If you got 1000 mm³ of material from the printer that have material flow of
5 mm³/s that mean you use it for 200 second
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Because if material flow is 5 mm³/s
and you get 1000 mm³
Then you can calculate it with
1000/5 = 200 s
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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 Rtheology is the study of flow of the matter. So , it will surely help you control the viscosity of food.
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Rtheology is a study of flow of matter
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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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Adhesion |
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Because of ahesion can have an influence on surface tension
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fick laws of diffusion
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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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Evaporation |
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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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If efficiency of converting electrical energy is 80% and you input 10 w of electrical energy in to it. then , it actual energy has to be 8w.
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If 80 % is efficiency of converting electrical energy and energy input is 10w then 10×80/100 = 8 w
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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 = 2 W/M²
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10 × 0.2 = 2 W/M²
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| 10 |
What is the significance of surface tension in the context of 3D food printing?
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It influences the electrical properties of the food. |
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Because if surface tension is higher then
the elasticcal properties of food will be lower
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If the surface tension is high it will surely make the food less elastic
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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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It make it faster to freeze the dough and it structure were closeer to those of the fresh dough
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Reference from this website
scijournals.onlinelibrary.wiley.com/doi/abs/10.1002/jsfa.12944
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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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It doesn't give dough any extra nutritional value .
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Also reference from this website
scijournals.onlinelibrary.wiley.com/doi/abs/10.1002/jsfa.12944
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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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This is a basic math what is 55 + 0.25
Of course it is 55.25%
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If WHC will increase 0.25 % under
900 v of electrostatic field
Then if WHC is 55% it will increase for 0.25% so it will be 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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0.6 |
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Use Water Holding Capacity equation
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Use Water Holding Capacity equation
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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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It increase A-Helix , B-trun and random coils in gluten
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Reference from
www.sciencedirect.com/science/article/pii/S295006992300004X
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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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Remains unchanged |
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Have no significant difference under 300v and 600v electrostatic field
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Reference from
www.sciencedirect.com/science/article/pii/S295006992300004X
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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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Elasticity |
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If it effects the orientation of water molecules then it will effect the elasticity of it too
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If the orientation change it may effect the elasticity of food
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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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0.25×2.5 = 0.00625
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0.25×2.5=.00625
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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%= 5 is amount of increase
Then 5+50 =55
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50÷10%= 5 is amount of increase
Then 5+50 =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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Represents the most stable energy configuration |
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It stable
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www.sciencedirect.com/science/article/pii/S295006992300004X
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