Chapter 4, Problem 171P

Consider a 7.6-cm-diameter cylindrical lamb meat chunk 1030 kWm3, ${\text{(p = 1030 Kg/m}}^{\text{3}}\text{, }{c}_p\text{ = 3}\text{.49 kJ/kg}\text{.K), k = 0}\text{.456 W/m}\text{.K, }\alpha \text{ = 1}\text{.3 }\times {\text{ 10}}^{\text{-7}}{\text{ m}}^{\text{2}}\text{/s)}$. Such a meat chunk intially at 2°C is dropped into boiling water at 95°C with a heat transfer coefficient of 1200 W/m² K. The time it takes for the center temperature of the meat chunk to rise to 75°C is

(a) 136 min

(b) 21.2 min

(c) 13.6 min

(d) 11.0 min

(e) 8.5 min