How to Modify LAMMPS: From the Prospective of a Particle Method Researcher

Pizza3: A general simulation framework to simulate food-mechanical and food-deconstruction problems

Current mesh-based simulation approaches face significant challenges in continuously modeling the mechanical behaviors of foods through processing, storage, deconstruction, and digestion. This is primarily due to the limitations of continuum mechanics in dealing with systems characterized by free boundaries, substantial deformations, mechanical failures, and non-homogenized mechanical properties. The dynamic nature of food microstructure and the transformation of the food bolus, in relation to its composition, present formidable obstacles in computer-aided food design. In response, the Pizza3 project adopts an innovative methodology, utilizing an explicit microstructural representation to construct and subsequently deconstruct food products in a modular, Lego-like fashion. Central to this simulation approach are "food atoms", conceptualized from the principles of smoothed particle hydrodynamics. These units are significantly larger than actual atoms but are finely scaled to represent both solid and liquid states of food faithfully. In solid phases, food atoms interact via pairwise forces akin to bond-peridynamic methods, thus extending the capabilities of continuum mechanics to encompass large deformations and fracturing phenomena. For liquids, the model employs artificial conservative and dissipative forces, enabling the simulation of a variety of phenomena within the framework of partial compressibility. The interaction dynamics between rigid and soft objects and fluids are accurately captured through Hertzian contact mechanics, offering a versatile parameterization applicable to impermeable (but possibly penetrable) surfaces and enforcing no-slip conditions. The efficacy of this framework is showcased through the successful modeling of three time-dependent 3D scenarios, each rigorously validated against established analytical and experimental models. Advancing beyond these initial applications, the framework is further extended to more intricate cases inadequately addressed in current literature. This extension sheds light on the underlying mechanisms of in-mouth texture perception, offering new insights and tools for food engineering and design.

A 3D Smoothed Particle Hydrodynamics Study of a Non-Symmetrical Rayleigh Collapse for an Empty Cavity

In this work the first 3D Smoothed Particle Hydrodynamics model of a Rayleigh collapse for an empty cavity is proposed with the aim of improving the hydrodynamic analysis of a non-symmetrical collapse. The hydrodynamics of the model is validated against the solution of the Rayleigh-Plesset equation for a symmetrical collapse. The model is then used to simulate a non-symmetrical collapse of an empty cavity attached to a solid surface with γ=0.6 induced by an external pressure of 50 [MPa]. The results shows that is possible to identify three regions where the hydrodynamics of the collapsing cavity shows different features. For all the stages of the collapse the simulation shows smooth pressure and velocity fields in the liquid and in the solid phase with the formation of a vortex ring in the final phase of the collapse. Finally, the model is compared to a previous 2D model to highlight strong, weak points and the key differences of both approaches in final phase of the collapse.

A Simplified Framework for Modelling Viscoelastic Fluids in Discrete Multiphysics

A simplified modelling technique for modelling viscoelastic fluids is proposed from the perspective of Discrete Multiphysics. This approach, based on the concept of linear additive composition of energy potentials, aims to integrate Smooth Particle Hydrodynamics (SPH) with an equivalent elastic potential tailored for fluid flow simulations. The model was implemented using a particle-based software, explored and thoroughly validated with results from numerical experiments on three different flow conditions. The model was able to successfully capture a large extent of viscoelastic responses to external forcing, ranging from pure viscous flows to creep-dominated Bingham type of behaviour. It is concluded that, thanks to the modularity and tunable characteristics of the parameters involved, the proposed modelling approach can be a powerful simulation tool for modelling or mimicking the behaviour of viscoelastic substances.