During air cooling of potatoes, the heat transfer coefficient for combined convection, radiation, and evaporation is determined experimentally to be as shown:
Consider an 8-cm-diameter potato initially at 20°C. Potatoes are cooled by refrigerated air at 5°C at a velocity of 1 m/s. Determine the initial rate of heat transfer from a potato, and the initial value of the temperature gradient in the potato at the surface.
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