Lamb project
Picture is a traditional method of roasting a whole lamb.
A motor turns the lamb. Assume the lamb weighs 30 pounds and will be cooked to 165F in the center of the meat. The lamb can be modeled as a cylinder (Please consider is there meat in the center of the lamb?) For the first 30 minutes the lamb will be 4 inches from the coals, then the lamb should be raised higher from the coals.
Another method is to bury the meat under the ground as for a luau http://www.foodnetwork.com/recipes/whole-kahlua-pig-roasted-in-a-sand-enclosed-oven-for-a-luau-recipe.html (This recipe is for pork – you can do this for an alternate meat).
For the spit method you are to:
1) Develop an analytic model with equations which describes the cooking process.
2) List your assumptions and parameters– they must be reasonable.
a. The height above the coals.
b. The internal temperature of the lamb (or other meat that you choose).
c. The dimensions of the cylinder used as a model for the lamb (or other meat that you choose).
d. The RPM of the motor.
3) Solve the equations and determine the following:
What is the surface temperature of the lamb if the center of the lamb’s meat (or other meat) is 165F.
4) Write your results as an engineering report. (Introduction, assumptions, equations, analysis, results and discussion).
For the luau method you are to:
5) Develop an analytic model with equations which describes the cooking process.
6) List your assumptions and parameters– they must be reasonable.
e. The internal temperature of the lamb (or other meat that you choose).
f. The dimensions of the cylinder used as a model for the lamb (or other meat that you choose).
7) Solve the equations and determine the following:
What is the surface temperature of the lamb if the center of the lamb’s meat (or other meat) is 165F.
8) For both cases write up your study as an engineering report including all of your assumptions, models, equations, analysis, results and any comparisons you would like to make.
9) You will be graded on the accuracy and completeness.
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