Procedural Animation of Freshly Cooked Rice Based on Water Content-Aware XPBD and CDRF Shader
Xiaobo Gan, Tomoya Ito, Tsukasa Kikuchi · American Journal of Computer Science and Technology · 2021
In this paper, we propose a method of reproducing freshly cooked rice using computer graphics animation. The physical properties of freshly cooked rice (rice grains) include shape, density, refractive index, transmittance, and reflectance. Based on these data, the objective is to render the texture and shape of a large amount of cooked rice in a photo-realistic way. Create rice grain polygon models with low resolution based on electron micrographs, rice grains with different shapes and considering the porous structure, we can create a large number of 3D rice grain models. Next, a large number of freshly cooked rice grains were transferred to XPBD (eXtended Position-Based Dynamics), we simulate aggregates by adding a constraint condition. This can be used to simulate the softness of freshly cooked rice. It also allows you to create any shape of rice structure. Finally, the Sub-Surface Scattering (SSS) also takes into account the water content, so that it can be used for the Curvature-dependent reflectance function (CDRF). Depending on the moisture content, different rice grains can be represented with different appearances. With such proposed method, a large number of rice grains are placed in a bowl of freshly cooked rice, rice balls, sushi rice, etc. is represented realistically.