Layers of 6-in-thick meat slabs (k = 0.26 Btu/h·ft·° C and α = 1.4×10-6 ft2 /s) initially at a uniform temperature of 50° F arc cooled by refrigerated air at 23°F to a temperature of 36°F at their center in 12 h. Estimate the average heat transfer coefficient during this cooling process.
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