Physically-based baking animation using smoothed particle hydrodynamics for non-Newtonian fluids

• Author / Creator

  Rodriguez-Arenas, Omar Isidro

• This thesis explores the mesh-free fluid simulation method of Smoothed Particle Hydrodynamics, and its application in the modelling of the baking process. A framework is proposed to generate dramatic-looking animations while maintaining the simulation physically plausible. In this framework, SPH can successfully model non-Newtonian fluids with the different physical changes that take place during the baking process including 1) volume expansion due to the increase the fluid's inner pressure, 2) the fluid-solid phase change due to the change in the mechanical properties of the fluid, and 3) the surface browning that gives the end result a more realistic look. An adaptive field function is proposed for the purpose of reconstructing a surface from the results of the SPH simulation. Moreover, the future research to the SPH method is explored along with a discussion on how the SPH method can be further improved to create better animations of the baking process.

• Subjects / Keywords

  • Baking process
  • Smoothed particle hydrodynamics
  • Physically-based animation

• Graduation date

  Spring 2011

• Type of Item

  Thesis

• Degree

  Master of Science

• DOI

  https://doi.org/10.7939/R35Q79

• License

  This thesis is made available by the University of Alberta Libraries with permission of the copyright owner solely for non-commercial purposes. This thesis, or any portion thereof, may not otherwise be copied or reproduced without the written consent of the copyright owner, except to the extent permitted by Canadian copyright law.