Consider a 7.6-cm-long and 3-cm-diameter cylindrical lamb meat chunk (ρ = 1030 kg/m3, cp = 3.49 kJ/kg•ºC, k = 0.456 W/m•ºC, α = 1.3×10-7 m2/s). Such a meat chunk initially at 2ºC is dropped into boiling water at 95ºC with a heat transfer coefficient of 1200 W/m2•ºC. The time it takes for the center temperature of the meat chunk to rise to 75ºC is
(a) 136 min
(b) 21.2 min
(c) 13.6 min
(d) 11.0 min
(e) 8.5 min
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