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SUMMARY:Modeling Invasion Percolation in Granular Media with Evolving Rheo
 logy: The Case of Rice Cooking.
DTSTART;VALUE=DATE-TIME:20260414T231300Z
DTEND;VALUE=DATE-TIME:20260414T232000Z
DTSTAMP;VALUE=DATE-TIME:20260414T043442Z
UID:indico-contribution-347@fisindico.uniandes.edu.co
DESCRIPTION:Speakers: Braither Diaz ()\nThe rice cooking process represent
 s a complex physical system where phase transition thermodynamics\, biopol
 ymer leaching\, and granular media mechanics converge. In this work\, we p
 resent a cellular automaton model based on the Invasion Percolation (IP) a
 lgorithm to simulate the dynamics of nucleation and water vapor transport 
 through a grain bed.Unlike standard IP models\, our approach incorporates 
 a thermo-rheological coupling: the heat flux at the base induces a thermal
  gradient that governs starch gelatinization kinetics via an Arrhenius-typ
 e relationship. The subsequent leaching of amylose and amylopectin modifie
 s the viscosity of the continuous phase following the Quemada model\, lead
 ing to a viscosity divergence as the solvent is depleted. Simultaneously\,
  the mechanical transition of the grains is modeled through a critical inv
 asion radius ($R_c$)\, which discriminates between the physical displaceme
 nt of the grains (piston-like regime with geometric memory) and capillary 
 flow (channeling).Preliminary results suggest that the competition between
  bubble buoyancy and the hardening of the polymeric gel defines the morpho
 logy of the vapor channels\, explaining the formation of the tubular struc
 tures ("rice holes") observed macroscopically during cooking. This model p
 rovides a framework to understand how local heterogeneities in friction an
 d dynamic surface tension dictate the final transport state in saturated g
 ranular systems.\n\nhttps://fisindico.uniandes.edu.co/event/23/contributio
 ns/347/
LOCATION:Universidad Nacional Edificio 564
URL:https://fisindico.uniandes.edu.co/event/23/contributions/347/
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