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Morphlour: Personalized Flour-based Morphing Food Induced by Dehydration or Hydration Method

on YouTube 19m
Talkat UIST 2019 · 2019-10-20..10-23· [design-collaboration]

speakers

name:Ye Tao
links:none on file
name:Youngwook Do
links:none on file
name:Humphrey Yang
links:none on file
name:Yi-Chin Lee
links:none on file
name:Guanyun Wang
links:none on file
name:Catherine Mondoa
links:none on file
name:Jianxun Cui
links:none on file
name:Wen Wang
links:none on file
name:Lining Yao
links:none on file

resources

video:https://youtu.be/8CrUvqvVQHI
slides:none on file

summary

A single-material flour dough stamped with surface grooves morphs predictably: deeper grooves produce larger bends with a roughly linear relationship, hydration (boiling) starts visible change in ~2–3 minutes and reaches max curvature by ~15 minutes, while dehydration (baking) works but is slower. A design tool outputs G-code for a customized CNC stamping head, dough dries on metal meshes, and prototypes include flat-pack pasta for hikers, self-assembling cookies, tacos, and noodle bowls. A 6-person tasting shows identical flavor but recommends cooking 1–2 minutes longer.

AI-written summary · about

chapters (4)

  1. 0:00Introduction
  2. 3:10Modern Strategy
  3. 6:33Design Tool
  4. 12:29Lessons Learned

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