ArticleCurrent research in food science2025
Programmable shape morphing of drying foods via symmetry breaking.
Article in Current research in food science, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
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1 citing paper in PubMed.
- Edible soft matter in between fluid and solid states.Current research in food science · 2026Article
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3 authors.
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Abstract
We investigate how differential drying can be programmed to induce shape morphing in edible materials. As a prototypical geometry we consider a planar disk composed of two materials with strongly contrasting elastic moduli, readily fabricated by a dual-nozzle 3D printer. Because the two materials shrink at different rates during drying, residual stresses build up and trigger buckling. Our finite-element model, which couples large deformations to heat- and mass-transfer processes, predicts that a simple disk with a compliant core and stiff rim spontaneously transforms into a hyperbolic paraboloid. Our design strategy shows how with symmetry-breaking strategies one can tune the final shape. The design principles extend naturally to other cooking methods such as baking, boiling, frying, and microwave heating.
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