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.
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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.
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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.
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For more information, read my post here.
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tahiniSPH is the final project for the class Nature of Mathematical Modeling 2020