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), 2021. Published by Science Publishing Group |
Freshly Cooked Rice, XPBD, CDRF Water Content, Procedural Animation
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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
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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 -
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