Layers of 23-cm-thick meat slabs (k = 0.47 W/m·K and α = 0.13 × 10−6 m2/s) initially at a uniform temperature of 7°C are to be frozen by refrigerated air at − 30°C flowing at a velocity of 1.4 m/s. The average heat transfer coefficient between the meat and the air is 20 W/m2·K. Assuming the size of the meat slabs to be large relative to their thickness, determine how long it will take for the center temperature of the slabs to drop to − 18°C. Also, determine the surface temperature of the meat slab at that time.
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