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Using Fluid for cooking simulation?
#2
(11-03-2024, 10:06 PM)stepkka Wrote: Thinking about purchasing Obi Fluid. I assume some soup in pot would be easy to do. But I also have an idea of making eggs. When you crack an egg the insides are liquid (though somewhat viscous). When you pour an egg into a flat surface it should behave like a normal egg, i.e. stay as a clump and not disappear. After cooking it should become more rigid (ideally increase viscosity smoothly over time). Is it possible to do using Obi Fluid?

Hi,

A cooked egg is far more than "viscous": it doesn't behave like a fluid at all, more like an elastic solid. You can't turn fluids into softbodies or solids by just cranking up viscosity, so this wouldn't work - specially since high viscosity values require small time steps to remain stable, and small timesteps heavily affect performance.

Afaik, the only way to achieve this is to blend entirely different material constitutive models at runtime. The only simulation method that allows to do this (to my knowledge) is the material point method or MPM. There's very few realtime MPM or MLS-MPM based simulators out there (Zibra Liquid is one of them), and even fewer that model more than one material type since they typically restrict themselves to only fluids, softbodies or granulars.

kind regards,
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Messages In This Thread
Using Fluid for cooking simulation? - by stepkka - 11-03-2024, 10:06 PM
RE: Using Fluid for cooking simulation? - by josemendez - 12-03-2024, 12:05 PM