A Thermomechanical Material Point Method for Baking and Cooking

摘要

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 anovel thermomechanical model using mixture theory to resolve interactionsbetween individual water, gas and dough species. Heat transfer with thermalexpansion is used to model thermal variations in material properties. Waterbasedmass transfer is resolved through the porous mixture, gas representscarbon dioxide produced by leavening agents in the baking process anddough is modeled as a viscoelastoplastic solid to represent its varied andcomplex rheological properties.Water content in the mixture reduces duringthe baking process according to Fick’s Law which contributes to drying andcracking of crust at the material boundary. Carbon dioxide gas produced byleavening agents during baking creates internal pressure that causes rising.The viscoelastoplastic model for the dough is temperature dependent andis used to model melting and solidification. We discretize the governing equations using a novel Material Point Method designed to track the solidphase of the mixture.