Proceedings: GI 2011

Physically based baking animations with smoothed particle hydrodynamics

Omar Rodriguez-Arenas , Yee-Hong Yang

Proceedings of Graphics Interface 2011: St. John’s, Newfoundland, Canada, 25 - 27 May 2011, 17-24

DOI 10.20380/GI2011.03

  • Bibtex

    @inproceedings{Rodriguez-Arenas:2011:10.20380/GI2011.03,
    author = {Rodriguez-Arenas, Omar and Yang, Yee-Hong},
    title = {Physically based baking animations with smoothed particle hydrodynamics},
    booktitle = {Proceedings of Graphics Interface 2011},
    series = {GI 2011},
    year = {2011},
    issn = {0713-5424},
    isbn = {978-1-4503-0693-5},
    location = {St. John{\textquoteright}s, Newfoundland, Canada},
    pages = {17--24},
    numpages = {8},
    doi = {10.20380/GI2011.03},
    publisher = {Canadian Human-Computer Communications Society},
    address = {Toronto, Ontario, Canada},
    }

Abstract

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.