Tahini Smoothed Particle Hydrodynamics
tahiniSPH is an SPH simulation of the bi-directional phase shift in Tahini-H2O mixtures.
Tahini is amazing. A condiment made from toasted ground hulled sesame, tahini can be added to a variety of dishes and drinks to improve taste, texture and nutritional value.
To prepare it, water, lemon and favorite spices are slowly added and stirred. In this process, something very odd happens. The tahini at room temperature starts as a viscous fluid. As water is added to the mixture, the tahini goes through a phase shift and becomes granular solid. As more water is added, the tahini returns to a fluid and delicious state.
This phenomenon as been known by Tahini lovers for a long time. This project aims to simulate the mechanism behind it by adding a simple physics-based equation to a fluid-like particle system.
For more information, read my post here.
tahiniSPH is the final project for the class Nature of Mathematical Modeling 2020