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Using Fluid for cooking simulation?
#5
(13-03-2024, 03:12 PM)josemendez Wrote: If you just want to go from very soft softbody (not actual fluid, that is, the topology of the mesh doesn't change) to a hard softbody, then this might work by increasing the softbody's deformation resistance. See:
http://obi.virtualmethodstudio.com/manua...aints.html

Interesting. I guess this thread drifts into Softbody realm from Liquid. But ok, so an egg should be an extremely soft softbody (let's say stiffness of 0.01 and low plastic creep) at the moment of cracking, and as it cooks it should increase stiffness.. Sounds plausible?
If I increase stiffness, plastic yield and creep after a softbody has been deformed will it try to return to blueprint shape or to the shape it was at the runtime moment?
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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 stepkka - 13-03-2024, 07:49 PM