White potatoes (k = 0.50 W/m·K and α = 0.13×10-6 m2 /s) that are initially at a uniform temperature of 20°C and have an average diameter of 6 cm are to be cooled by refrigerated air at 2°C flowing at a velocity of 3 m/s. The average heat transfer coefficient between the potatoes and the air is experimentally determined to be 19 W/m2 · K. Determine how long it will take for the center temperature of the potatoes to drop to 6°C. Also, determine if any part of the potatoes will experience chilling injury during this process.
FIGURE P18-57
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