Chapter 4, Problem 170P

Consider a 7.6-cm-long and 3-cm-diameter cylindrical Iamb meat chunk ${\text{(p = 1030 Kg/m}}^{\text{3}}\text{, }{c}_p\text{ = 3}\text{.49 kJ/kg}\text{.K), k = 0}\text{.456 W/m}\text{.K, }\alpha \text{ = 1}\text{.3 }\times {\text{ 10}}^{\text{-7}}{\text{ m}}^{\text{2}}\text{/s)}$. Fifteen such meat chunks initially at 2°C are dropped into boiling waler at 95°C with a heat transfer coefficient of 1200 W/m² K. The amount of heat transfer during the first 8 min of cooking is

(a) 71 kJ

(b) 227kJ

(c) 238 kJ

(d) 269k)

(e) 307 kJ