Physically based baking animations with smoothed particle hydrodynamics

In this paper, we propose a new model for creating physically-based animations of the baking process. Our model is capable of reproducing the fluid-solid phase transition, volume expansion, and surface browning that take place during the baking process. Furthermore, an adaptive field function is presented that is able to reconstruct the surface of the baked good as its volume expands. The model is very flexible in that it can reproduce the mechanical properties of a wide array of fluids from thin fluids to semi-solids. The sequences presented show that the proposed model can produce animations of different and peculiar types of bread.

[1]  Yee-Hong Yang,et al.  Particle-based immiscible fluid-fluid collision , 2006, Graphics Interface.

[2]  Marie-Paule Cani,et al.  Animating Lava Flows , 1999, Graphics Interface.

[3]  Markus H. Gross,et al.  Eurographics Symposium on Point-based Graphics (2005) a Unified Lagrangian Approach to Solid-fluid Animation , 2022 .

[4]  Eduardo S. S. Dutra,et al.  Gas displacement of viscoplastic liquids in capillary tubes , 2007 .

[5]  J. Monaghan.  Simulating Free Surface Flows with SPH , 1994 .

[6]  Renato Pajarola,et al.  A unified particle model for fluid–solid interactions: Research Articles , 2007 .

[7]  M. Lostie,et al.  Lumped model for sponge cake baking during the ''crust and crumb'' period , 2004 .

[8]  S. Mukherjee,et al.  Transport processes and large deformation during baking of bread , 2005 .

[9]  Ashim K. Datta,et al.  Mathematical modeling of bread baking process , 2006 .

[10]  Matthias Teschner,et al.  Eurographics/ Acm Siggraph Symposium on Computer Animation (2007) Weakly Compressible Sph for Free Surface Flows , 2022 .

[11]  Arnaldo Donoso,et al.  Modelling free surface flows with smoothed particle hydrodynamics , 2006 .

[12]  Mathieu Desbrun,et al.  Smoothed particles: a new paradigm for animating highly deformable bodies , 1996 .

[13]  R. D. Richtmyer,et al.  A Method for the Numerical Calculation of Hydrodynamic Shocks , 1950 .

[14]  Joseph John Monaghan,et al.  Controlling Penetration , 1986 .

[15]  M. E. Castell-Perez,et al.  Textural and viscoelastic changes of canned biscuit dough during microwave and conventional baking , 1997 .

[16]  Michèle Marcotte,et al.  A Computer Simulation Program for Cake Baking in a Continuous Industrial Oven , 2004 .

[17]  J. Monaghan.  On the problem of penetration in particle methods , 1989 .

[18]  J. Monaghan,et al.  Smoothed particle hydrodynamics: Theory and application to non-spherical stars , 1977 .

[19]  L. Lucy.  A numerical approach to the testing of the fission hypothesis. , 1977 .

[20]  W. Benz.  Smooth Particle Hydrodynamics: A Review , 1990 .

[21]  J. Monaghan,et al.  Shock simulation by the particle method SPH , 1983 .

[22]  John R. Mitchell,et al.  A model for the oven rise of dough during baking , 1999 .

[23]  Hai Mao.  Physical-based non-newtonian fluid animation using sph , 2006 .

[24]  James Freeman Steffe,et al.  Rheological Methods in Food Process Engineering , 1992 .

[25]  Markus H. Gross,et al.  Eurographics/ Acm Siggraph Symposium on Computer Animation (2007) Real-time Simulations of Bubbles and Foam within a Shallow Water Framework , 2022 .

[26]  Joseph John Monaghan,et al.  Artificial viscosity for particle methods , 1985 .

[27]  Markus H. Gross,et al.  Particle-based fluid-fluid interaction , 2005, SCA '05.

[28]  Geoff Wyvill,et al.  Data structure forsoft objects , 1986, The Visual Computer.