A Thermomechanical Material Point Method for Baking and Cooking [video](youtube.com)
youtube.com
A Thermomechanical Material Point Method for Baking and Cooking [video]
https://www.youtube.com/watch?v=iBpolaB4DqA
22 comments
It's not meant to be a simulation that's actually accurate. It's instead meant to "look accurate". The full chemistry is not being simulated.
> It's not meant to be a simulation that's actually accurate.
Most computer simulations aren't. That doesn't mean they aren't accurate enough for some real world applications anyways. Take the fluid simulation in blender for example: It was designed for visual effects, not for sea defence simulations. It works really quite nicely for both however.
Most computer simulations aren't. That doesn't mean they aren't accurate enough for some real world applications anyways. Take the fluid simulation in blender for example: It was designed for visual effects, not for sea defence simulations. It works really quite nicely for both however.
I’m surprised they get realistic browning. In real life that’s caused by the Maillard reaction. They did not mention this in the video. I wonder it they specifically modeled this process, or if the behavior emerges from their other chemical models.
The paper says that "coloring is based on temperature". I think what they mean is that the coloring of each point is determined by the peak temperature that has been reached by that point. (Which seems perfectly appropriate for the intended application to visual effects.)
Source: https://www.math.ucla.edu/~myding/papers/baking_paper_final....
Source: https://www.math.ucla.edu/~myding/papers/baking_paper_final....
You sure? It sounds like it could be useful for capturing a variety of thermodynamic phenomena provided that you capture the chemistry properly (the stuff about changing elasticity and material properties is really a simplified model of the chemistry, i think)
those things are figured out centuries ago via iterated optimisation.
I originally read Thermomechanical as Thermonuclear, and thought that this was related to the recent r/ShowerThoughts post [1]. I guess we could use this simulation to answer that question more convincingly :)
I'm glad I misread anyway because the video was very impressive!
[1] https://www.reddit.com/r/Showerthoughts/comments/e0omqn/duri...
I'm glad I misread anyway because the video was very impressive!
[1] https://www.reddit.com/r/Showerthoughts/comments/e0omqn/duri...
That’s super impressive. I guess Pixar is going to have to make a ratatouille sequel now.
I wonder about the cost effectiveness of simulation vs actual baking. Time taken for it to "run" might be about the same. Power usage might be a bit higher for a real oven. Worker's time use could be much worse for the simulation because of the tedious details of setting up the geometry, materials, mesh(?) etc. That's a problem with traditional FEA for engineering, but in typical engineering applications, making a real prototype is very expensive, so simulation has an advantage. Who would use this simulation instead of a real oven, or a real oven with a video camera if you're generating animations.
I'm very impressed. I wonder if we're approaching the point at which our simulations are so true to life, you need to hire a chef to tweak the simulation parameters to achieve the best results.
The other video recommended by YouTube is equally mind blowing about fabric simulation.
https://youtu.be/eGtB0VXJsuI
Our 3D animations increasingly become photorealistic as we have more compute and better algorithms.
Mind blown.
https://youtu.be/eGtB0VXJsuI
Our 3D animations increasingly become photorealistic as we have more compute and better algorithms.
Mind blown.
It's weird that they use "solid water and gas" rather than "solid liquid and gas"
it may be accurate for most of their models, but what about the middle of the marshmallow? it's liquid, but it's not water, is it?
it may be accurate for most of their models, but what about the middle of the marshmallow? it's liquid, but it's not water, is it?
I love the video form papers from whatever this field is (stuff that gets published to SIGGRAPH). It's computer graphics but there's a lot of other stuff attached to it.
Computational X, where X is anything that can be visualized, it seems.
Having watched many vids of food photographers, if I'm Pizza Hut or similar, this seems cost-effective. We already know the product doesn't match the ad.
Those bread cracks look better than anything I ever baked.
This is really amazing -- interested in how visualization techniques like this will help high-end chefs and bakers hone their crafts in the future.
Yes, we all do live in a simulation. If it's this good now, what about 3,000 years from now? iOS V.1008?
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Until now I tried to measure exactly and get every parameter right and document everything correctly, with this I could just simulate everything if I get decent measurements for my parameter once.