A Thermomechanical Material Point Method for Baking and Cooking

Summary

Thermo-viscoelastoplastic model that approximates mixtures of non-water or CO2 contents
- e.g. flour, egg, fat, sugar
MPM discretization of three species thermomechanical mixtures of solid, gas and water including the effects of chemical production of CO2 from leavening agents

Abstract

We present a Material Point Method for visual simulation of baking breads, cookies, pancakes and similar materials that consist of dough or batter (mixtures of water, flour, eggs, fat, sugar and leavening agents). We develop a novel thermomechanical model using mixture theory to resolve interactions between individual water, gas and dough species. Heat transfer with thermal expansion is used to model thermal variations in material properties. Waterbased mass transfer is resolved through the porous mixture, gas represents carbon dioxide produced by leavening agents in the baking process and dough is modeled as a viscoelastoplastic solid to represent its varied and complex rheological properties. Water content in the mixture reduces during the baking process according to Fick’s Law which contributes to drying and cracking of crust at the material boundary. Carbon dioxide gas produced by leavening agents during baking creates internal pressure that causes rising. The viscoelastoplastic model for the dough is temperature dependent and is used to model melting and solidification. We discretize the governing equations using a novel Material Point Method designed to track the solid phase of the mixture.

Author

MENGYUAN DING, University of California, Los Angeles
XUCHEN HAN, University of California, Los Angeles
STEPHANIE WANG, University of California, Los Angeles
THEODORE F. GAST, Jixie Effects Inc.
JOSEPH M. TERAN, University of California, Los Angeles

Journal/Conference

SIGGRAPH ASIA 2019

Link

Paper: https://www.math.ucla.edu/~jteran/papers/DHWGT19.pdf
YouTube: https://youtu.be/iBpolaB4DqA

j20232 / survey