A 65-kg beef carcass (k = 0.47 W/m · °C and α = 0.13 × 10–6 m2/s) initially at a uniform t...

A 65-kg beef carcass (k = 0.47 W/m · °C and α = 0.13 × 10–6 m2/s) initially at a uniform temperature of 37°C is to be cooled by refrigerated air at –10°C flowing at a velocity of 1.2 m/s. The average heat transfer coefficient between the carcass and the air is 22 W/m2 · °C. Treating the carcass as a cylinder of diameter 24 cm and height 1.4 m and disregarding heat transfer from the base and top surfaces, determine how long it will take for the center temperature of the carcass to drop to 4°C. Also, determine if any part of the carcass will freeze duriflg this process.

FIGURE P18-59