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(3 Points) An oven set to 175°C is being used to cook 725 g pork tenderloin roasts which have the following dimensions: Length of 16 cm and diameter of 8 cm (consider it as a finite cylinder). The roasts enter the oven at 4°C, and exits after 30 minutes of cooking. If the pork contains 75% water, and has a thermal conductivity of 0.5 W/m°C, determine whether this cooking process is adequate or not. Consider the convective heat transfer coefficient inside the oven is 125 W/m2.K and that the USDA recommendations are that pork should be cooked to an internal temperature of 63°C

Answer 1