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.
| Published in | American Journal of Computer Science and Technology (Volume 4, Issue 1) |
| DOI | 10.11648/j.ajcst.20210401.13 |
| Page(s) | 19-27 |
| Creative Commons |
This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited. |
| Copyright |
Copyright © The Author(s), 2024. Published by Science Publishing Group |
Freshly Cooked Rice, XPBD, CDRF Water Content, Procedural Animation
| [1] | Hughes JF, van Dam A, McGuire M, Sklar DF, Foley JD, Feiner SK, et al. Computer graphics: principles and practice (3rd ed.). Boston, MA, USA: Addison-Wesley Professional; 2013. |
| [2] | Tong X, Wang J, Lin S, Guo B, Shum HY. Modeling and rendering of quasihomogeneous materials. ACM Trans Graph 2005; 24 (3): 1054–61. |
| [3] | Xenakis A, Tomson E. Shading food: making it tasty for ratatouille. In: ACM SIGGRAPH 2007 courses, SIGGRAPH '07. New York, NY, USA: ACM; 2007. p. 22–33. |
| [4] | JTK Jr, Raja S, Badler NI. Fruit senescence and decay simulation. Comput Graph Forum 2011; 30 (2): 257–66. |
| [5] | Liu Y, Yang X, Cao Y, Wang Z, Chen B, Zhang J, et al. Dehydration of core/shell fruits. Comput Graph 2015; 47 (0): 68–77. |
| [6] | Imanaka Kyouko, Katou Aiko, et al. A Microscopic Study of Cooked Rice: The Differences in the Cellular Structure of Cooked Rice by Changing Heating Process, Sort and Amount (in Japanese). |
| [7] | Young-Shick Hong, Kwan SooHong, En-Soo Lee, Jee-Hyun Cho, Chulhyun Lee, Chaejoon Cheong, et al. MR imaging and diffusion studies of soaked rice, Food Research International, Volume 42, Issue 2, 2009, Pages 237-245, ISSN 0963-9969. |
| [8] | Christopher Schwartz, Michael Weinmann, et al. “Capturing Shape and Reflectance of Food”, Proceeding of SIGGRAPH Asia 2011 Sketches, Article No. 28, pp. 1–2, 2011. |
| [9] | Han Cho, “Dressing and Modeling Food”, ACM SIGGRAPH 2007 courses, pp. 7–21, 2007. |
| [10] | Athena Xenakis, Erin Tomson, “Shading Food: making it tasty for Ratatouille”, ACM SIGGRAPH 2007 courses, pp. 22–33, 2007. |
| [11] | Stefan Gronsky, “Lighting Food”, ACM SIGGRAPH 2007 courses, pp. 34–44, 2007. |
| [12] | Jingjie Yang, Shuangjiu Xiao, “An Inverse Rendering Approach for Heterogeneous Translucent Materials”, Proceedings of the 15th ACM SIGGRAPH Conference on Virtual-Reality Continuum and Its Applications in Industry, Vol. 1, pp. 79–88, 2016. |
| [13] | Matthias Muller, Bruno Heidelberger, et al., “Position Based Dynamics”, Journal of Visual Communication and Image Representation, Vol. 18, Issue 2, pp. 109-118, 2007. |
| [14] | Bender, J., Muller, M., et al., “A survey on position-based simulation methods in computer graphics”, Computer Graphics Forum, pp. 1–25, 2014. |
| [15] | Miles Macklin, Matthias M¨uller and Nuttapong Chentanez, “XPBD: Position-Based Simulation of Compliant Constrained Dynamics”, Proceedings of the 9th International Conference on Motion in Games, pp. 49–54, 2016. |
| [16] | Parish YIH, Müller P. Procedural modeling of cities. In: Proceedings of the 28th annual conference on computer graphics and interactive techniques. SIGGRAPH '01; New York, NY, USA: ACM; 2001, p. 301–8. |
| [17] | Ebert DS, Musgrave FK, Peachey D, Perlin K, Worley S. Texturing and modeling: a procedural approach, 3rd ed. San Francisco, CA USA: Morgan Kaufmann Publishers Inc.; 2002. |
| [18] | Müller P, Wonka P, Haegler S, Ulmer A, Van Gool L. Procedural modeling of buildings. ACM Trans Graph 2006; 25 (3): 614–23. |
| [19] | Prusinkiewicz P, Lindenmayer A. The algorithmic beauty of plants. New York, NY, USA: Springer-Verlag New York, Inc.; 1990. |
| [20] | J. C. Glaszmann, Isozymes and classification of Asian rice varieties, Theoretical and Applied Genetics volume 74, pages 21–30 (1987). |
| [21] | Okabe, M. (1979). Texture measurement of cooked rice and its relationship to the eating quality. Journal of Texture Studies, 10, 131–152. |
| [22] | Haruo Tomita, Kaoru Sakamoto, John Henderson, and Toshikazu Takemori, "Relationship between Structure and Texture of Rice with Different Soaking Times," Journal of the Japan Society of Cookery Science, Vol. 48, No. 1, pp 18-25, 2015. (in Japanese). |
| [23] | Nooruddin FS, Turk G., “Simplification and repair of polygonal models using volumetric techniques”, IEEE Trans. Vis. Computer Graphics Vol. 9, No. 2, pp. 191–205, 2003. |
| [24] | Osher S., Fedkiw R. “Level set methods and dynamic implicit surfaces”, New York: Springer Verlag; 2003. |
| [25] | Taeko Yamazaki, Hiroyasu Fukuba, Effect of the Water Addition Ratio on the Cooking Quality of the Mixed Cooked Rice of Processed Brown and Polished Rices, Journal of Cookery Science of Japan, Volume 18 Issue 2 Pages 133-137, 1985 (in Japanese). |
| [26] | MICHAEL B. NIELSEN, OLA NILSSON, et al., “Out-of-Core and Compressed Level Set Methods”, ACM Transactions on Graphics, Vol. 26, No. 4, Article 16, 2007. |
| [27] | Kaoru Sakamoto, Saeko Morii, Mariko Ueda, Differences in Water Absorption of Rice When Soaked in Warm and Cold Water, Cookery Science, vol. 48, No. 3, 193-199 (2015). |
| [28] | MÜLLER M., CHENTANEZ N.: Wrinkle meshes. In Proceedings of the 2010 ACM SIGGRAPH/Eurographics Symposium on Computer Animation (2010), SCA ’10, Eurographics Association, pp. 85–92. 8, 21. |
| [29] | Jensen, H. W., Buhler J., “A rapid hierarchical rendering technique for translucent material”, ACM Transactions on Graphics (TOG), Vol. 21, Issue 3, pp. 576-581, 2002. |
| [30] | KUBO H., DOBASHI Y., AND MORISHIMA S., “Curvature-Dependent Reflectance Function for Rendering Translucent Materials”, SIGGRAPH’ 10, Article 46, 2010. |
APA Style
Xiaobo Gan, Tomoya Ito, Tsukasa Kikuchi. (2021). Procedural Animation of Freshly Cooked Rice Based on Water Content-Aware XPBD and CDRF Shader. American Journal of Computer Science and Technology, 4(1), 19-27. https://doi.org/10.11648/j.ajcst.20210401.13
ACS Style
Xiaobo Gan; Tomoya Ito; Tsukasa Kikuchi. Procedural Animation of Freshly Cooked Rice Based on Water Content-Aware XPBD and CDRF Shader. Am. J. Comput. Sci. Technol. 2021, 4(1), 19-27. doi: 10.11648/j.ajcst.20210401.13
AMA Style
Xiaobo Gan, Tomoya Ito, Tsukasa Kikuchi. Procedural Animation of Freshly Cooked Rice Based on Water Content-Aware XPBD and CDRF Shader. Am J Comput Sci Technol. 2021;4(1):19-27. doi: 10.11648/j.ajcst.20210401.13
Share This Article
Twitter
Linked In
Facebook
Copy
Download@article{10.11648/j.ajcst.20210401.13,
author = {Xiaobo Gan and Tomoya Ito and Tsukasa Kikuchi},
title = {Procedural Animation of Freshly Cooked Rice Based on Water Content-Aware XPBD and CDRF Shader},
journal = {American Journal of Computer Science and Technology},
volume = {4},
number = {1},
pages = {19-27},
doi = {10.11648/j.ajcst.20210401.13},
url = {https://doi.org/10.11648/j.ajcst.20210401.13},
eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ajcst.20210401.13},
abstract = {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.},
year = {2021}
}
TY - JOUR T1 - Procedural Animation of Freshly Cooked Rice Based on Water Content-Aware XPBD and CDRF Shader AU - Xiaobo Gan AU - Tomoya Ito AU - Tsukasa Kikuchi Y1 - 2021/03/30 PY - 2021 N1 - https://doi.org/10.11648/j.ajcst.20210401.13 DO - 10.11648/j.ajcst.20210401.13 T2 - American Journal of Computer Science and Technology JF - American Journal of Computer Science and Technology JO - American Journal of Computer Science and Technology SP - 19 EP - 27 PB - Science Publishing Group SN - 2640-012X UR - https://doi.org/10.11648/j.ajcst.20210401.13 AB - 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. VL - 4 IS - 1 ER -
Email: