In a meat processing plant, 2-cm-thick steaks (k = 0.45 W/m · °C and α = 0.91 × 10–7 m2/s) that are initially at 25°C are to be cooled by passing them through a refrigeration room at –11°C. The heat transfer coefficient on both sides of the steaks is 9 W/m2 · °C. If both surfaces of the steaks are to be cooled to 2°C, determine how long the steaks should be kept in the refrigeration room.
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