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

This technology allows for exact control over the ingredients and shapes, enabling the creation of intricate designs and personalized meals tailored to individual dietary needs and preferences.

Expanded Explanation Precision and Customization: 3D food printers can accurately control the amount and placement of ingredients, allowing for the creation of complex and detailed designs. This can be particularly beneficial for individuals with specific dietary requirements, such as low-sodium diets or allergen-free meals. Nutritional Control: By precisely controlling the ingredients, it's possible to enhance the nutritional value of foods. Ingredients can be mixed in specific ratios to ensure balanced nutrition. Innovative Designs: The technology opens up new possibilities for food presentation, creating visually appealing dishes that are difficult or impossible to achieve with traditional cooking methods. Supporting Theory / References Customization and Precision: Research indicates that 3D food printing provides significant advantages in terms of food customization and precision. According to a study published in the Journal of Food Engineering, 3D printing can produce complex food structures that are not feasible with conventional methods (Liu, Z., et al., 2017). Dietary Needs and Personalization: A report by the Food and Agriculture Organization of the United Nations highlights the potential of 3D food printing to address specific nutritional needs and enhance food security through customized food production (FAO, 2019). By leveraging these capabilities, 3D food printing stands out as a revolutionary approach in the culinary and food manufacturing industries, primarily due to its ability to create precise and customized food creations. Expanded Explanation Precision and Customization: 3D food printers can accurately control the amount and placement of ingredients, allowing for the creation of complex and detailed designs. This can be particularly beneficial for individuals with specific dietary requirements, such as low-sodium diets or allergen-free meals. Nutritional Control: By precisely controlling the ingredients, it's possible to enhance the nutritional value of foods. Ingredients can be mixed in specific ratios to ensure balanced nutrition. Innovative Designs: The technology opens up new possibilities for food presentation, creating visually appealing dishes that are difficult or impossible to achieve with traditional cooking methods. Supporting Theory / References Customization and Precision: Research indicates that 3D food printing provides significant advantages in terms of food customization and precision. According to a study published in the Journal of Food Engineering, 3D printing can produce complex food structures that are not feasible with conventional methods (Liu, Z., et al., 2017). Dietary Needs and Personalization: A report by the Food and Agriculture Organization of the United Nations highlights the potential of 3D food printing to address specific nutritional needs and enhance food security through customized food production (FAO, 2019). By leveraging these capabilities, 3D food printing stands out as a revolutionary approach in the culinary and food manufacturing industries, primarily due to its ability to create precise and customized food creations.

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

Reasoning and Explanation: A standard 3D food printer typically consists of the following components: Computer: This is used to design the 3D model and send instructions to the printer. Control box: This contains the electronics and circuitry that control the printer’s movements and functions. Food printer motors: These are responsible for moving the print head and the platform in precise ways to build the food item layer by layer. Software: This is used to create and slice 3D models, and to control the printing process.

A Mixing bowl is not a part of the 3D food printer itself; it is a separate kitchen tool used for preparing ingredients before they are loaded into the printer. References: General knowledge of 3D printing technology and components. Information from various sources on the structure and function of 3D food printers.

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?

Reasoning and Explanation: By dividing the total height by the thickness of each layer, we determine how many layers are necessary to achieve the desired height. Each layer contributes 0.1 mm to the total height, so building up to 20 mm requires 200 layers.

References: Basic principles of division and unit conversion. Understanding of layer-by-layer construction in 3D printing.

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

Reasoning and Explanation: By dividing the total volume of the food item by the flow rate, you obtain the time required to print the item. The flow rate tells you how much material is extruded per second, so dividing the total volume by this rate gives the total time needed for printing.

References: Basic principles of division and unit conversion. Understanding of flow rates and volume in the context of 3D printing.

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

Reasoning and Explanation: Rheology is the study of the flow and deformation of materials, which is particularly important in 3D food printing for the following reasons: Viscosity Control: The viscosity of the food material affects how easily it can be extruded through the printer nozzle. If the material is too viscous, it may not flow properly; if it is too fluid, it may not hold its shape after extrusion. Elasticity Control: The elasticity of the food material determines how well it can maintain its shape after being deposited. Proper elasticity ensures that the printed layers adhere to each other and retain their structure.

References: General principles of rheology and its application in food science. Importance of material properties in 3D printing processes, specifically in maintaining the shape and structure of printed items. In conclusion, rheology is essential in managing the properties of the food material to ensure successful extrusion and stable final products in 3D food printing.

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?

Reasoning and Explanation: Surface tension is the force that causes the surface of a liquid to contract and resist external forces. In the context of 3D food printing, surface tension plays a critical role in: Adhesion: It affects how well the food material sticks to the printing platform and to itself during layer-by-layer deposition. Proper adhesion is crucial for maintaining the shape and structure of the printed item. If the surface tension is too low, the material may spread out too much and not hold its shape; if too high, it may not adhere properly to the layers below.

References: Principles of surface tension and its effects on liquid behavior. Understanding of adhesion in the context of layer-by-layer construction in 3D printing. Therefore, surface tension primarily influences the adhesion of the food material, ensuring that the printed layers stick together properly to form the desired shapes.

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?

Reasoning and Explanation: In 3D food printing, the common heat transfer methods involved are: Conduction: Heat transfer through direct contact, important when the food material is heated on the printing platform or through the extruder. Convection: Heat transfer through fluid movement, relevant when using hot air or liquid to cook or set the food material. Radiation: Heat transfer through electromagnetic waves, which can be used to cure or cook the food using infrared or microwave radiation. Evaporation: The process where liquid turns into vapor, which can occur when moisture is removed from the food material during heating. Sublimation, which is the transition of a substance from a solid to a gas phase without passing through the liquid phase, is not typically a process involved in 3D food printing. This process is more relevant in freeze-drying or other specialized food preservation techniques, not in the typical extrusion or layering processes used in 3D food printing.

References: Basic principles of heat transfer and phase changes. Understanding of the common heat transfer methods in 3D printing and food processing. Therefore, sublimation is not a typical method of heat transfer involved in 3D food printing.

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?

Reasoning and Explanation: Efficiency is the ratio of useful output energy to input energy, expressed as a percentage. By multiplying the power of the laser by the efficiency, we obtain the amount of power that is effectively converted to thermal energy.

References: Basic principles of energy conversion and efficiency. Understanding of power and energy calculations.

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?

By applying Fourier's law, which relates the heat flux to the thermal conductivity and the temperature gradient, we can calculate the heat flux. The temperature gradient indicates how quickly temperature changes over a distance, and the thermal conductivity measures the material's ability to conduct heat. Multiplying these values gives the rate of heat transfer per unit area.

Basic principles of heat transfer and Fourier's law of conduction. Understanding of thermal conductivity and temperature gradient in heat flux calculations.

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

Surface tension affects how the food material behaves during and after extrusion: Shape and Appearance: Surface tension influences how well the food material maintains its shape as it is extruded and deposited. A higher surface tension can lead to better-defined edges and shapes, while a lower surface tension may cause the material to spread out more or form less defined structures. This is crucial for achieving the desired final appearance and texture of the printed food. Surface tension does not directly affect:

Basic principles of surface tension in fluid dynamics. Application of surface tension in the context of material extrusion and shaping in 3D printing.

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

EFAF is a technique that utilizes electrostatic fields to enhance the freezing process of food materials.

Studies on the effects of electrostatic fields on food freezing and quality. Research on gluten functional properties and how they can be influenced by freezing techniques.

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

EFAF primarily affects physical and functional properties of gluten

Articles and research on the impact of EFAF on the functional properties of gluten. Studies discussing the effects of freezing techniques on gluten's texture and functionality.

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%?

The percentage increase is calculated by multiplying the original WHC by the increase percentage expressed as a decimal. Adding this to the original WHC gives the new value.

Basic principles of percentage calculation and rounding. Understanding of how percentage changes affect values.

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?

WHC is a measure of how much water a substance can retain relative to its dry weight. By dividing the weight of the water retained by the dry weight of the sample, you obtain the WHC value.

Basic principles of calculating water holding capacity. Understanding of weight measurements in food science.

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

Enhancing Structural Stability: The application of electrostatic fields during freezing can influence the protein's secondary structures. For gluten proteins, EFAF has been observed to stabilize the α-helix structures, making them more prevalent compared to other forms such as β-sheets or random coils. Promoting Protein Conformation: The electrostatic fields can help in maintaining or increasing the α-helix content by stabilizing the helical structure and reducing the formation of β-sheets or random coils.

Studies on the impact of electrostatic fields on protein structure and stability. Research on the effects of freezing techniques on gluten protein conformations.

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

EFAF influences the molecular structure of gluten by affecting how gluten macromolecules are broken down or maintained during the freezing process

Studies on the effects of electrostatic fields on the molecular structure of gluten during freezing. Research on the impact of electrostatic field-assisted techniques on polymer stability.

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

Electrostatic fields can alter the orientation of water molecules

Thermodynamics and the role of molecular orientation in phase transitions. Effects of electrostatic fields on molecular behavior and free energy.

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.

The percentage increase is applied to the original WHC to determine the actual increase. By converting the percentage to a decimal and multiplying by the original value, you get the amount by which the WHC increases.

Basic principles of percentage calculation and conversion. Understanding of how percentage increases affect values in practical scenarios.

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?

The increase in stability index is calculated by applying the percentage increase to the original value. Adding this increase to the original index provides the new value.

Basic principles of percentage calculation. Understanding how percentage increases affect numerical indices.

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

configuration of disulfide bonds contributes to the formation of a network-like structure within gluten proteins. This configuration helps to stabilize the protein matrix, enhancing its elasticity and ability to retain shape and structure during baking and processing. This increased elasticity is crucial for the dough's texture and overall performance in baked goods.

Structural biology studies of disulfide bonds and their effect on gluten protein properties. Research on the impact of EFAF on gluten protein configurations and functionality.