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A Thermomechanical Material Point Method for Baking and Cooking [video]

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Re: A Thermomechanical Material Point Method for Baking and Cooking [video]

#11

Post by hatsunearu »

jey wrote: post #9
BlackLotus89 wrote: post #6

Everyone in the comments until now seems to focus on the simulation properties for true to life simulations for ads and movies. Isn't this way more interesting for culinary advancements? I for one am way more interested if we could tweak ingredient ratios and cooking methods for the optimal result. Fluffy yet cross pizza dough with leoparding, how much sourdough/yeast is really needed for my bread and how can I estim…

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.

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)

Re: A Thermomechanical Material Point Method for Baking and Cooking [video]

#14

Post by lopmotr »

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.

Re: A Thermomechanical Material Point Method for Baking and Cooking [video]

#15

Post by RomanBob »

BlackLotus89 wrote: post #6

Everyone in the comments until now seems to focus on the simulation properties for true to life simulations for ads and movies. Isn't this way more interesting for culinary advancements? I for one am way more interested if we could tweak ingredient ratios and cooking methods for the optimal result. Fluffy yet cross pizza dough with leoparding, how much sourdough/yeast is really needed for my bread and how can I estim…

those things are figured out centuries ago via iterated optimisation.

Re: A Thermomechanical Material Point Method for Baking and Cooking [video]

#16

Post by ragebol »

hatsunearu wrote: post #10

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.

Re: A Thermomechanical Material Point Method for Baking and Cooking [video]

#17

Post by Doxin »

jey wrote: post #9
BlackLotus89 wrote: post #6

Everyone in the comments until now seems to focus on the simulation properties for true to life simulations for ads and movies. Isn't this way more interesting for culinary advancements? I for one am way more interested if we could tweak ingredient ratios and cooking methods for the optimal result. Fluffy yet cross pizza dough with leoparding, how much sourdough/yeast is really needed for my bread and how can I estim…

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.

Re: A Thermomechanical Material Point Method for Baking and Cooking [video]

#19

Post by hyperbovine »

jey wrote: post #9
BlackLotus89 wrote: post #6

Everyone in the comments until now seems to focus on the simulation properties for true to life simulations for ads and movies. Isn't this way more interesting for culinary advancements? I for one am way more interested if we could tweak ingredient ratios and cooking methods for the optimal result. Fluffy yet cross pizza dough with leoparding, how much sourdough/yeast is really needed for my bread and how can I estim…

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.

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.
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