In the inspection of a sample of meat intended for human consumption, it was found that certain undesirable organisms were present. In order to make the meat safe for consumption, it is ordered that the meat be kept at a temperature of at least 121?C for a period of at least 20 min during the preparation. Assume that a 2.5-cm.-thick slab of this meat is originally at a uniform temperature of 27?C; that it is to be heated from both sides in a constant temperature oven; and that the maximum temperature meat can withstand is 154?C. Assume furthermore that the surface coefficient of heat transfer remains constant and is 10 W/(m2 K). The following data may be taken for the sample of meat: specific heat = 4184 J/(kg K); density = 1280 kg/m3; thermal conductivity = 0.48 W/(m K). Calculate the oven temperature and the minimum total time of heating required to fulfill the safety regulation.GIVENA slab of meat is heated in constant temperature overMeat be kept at a temperature of at least 121?C for a period of at least 20 min during the preparationSlab thickness (2L) = 2.5 cm = 0.025 mInitial uniform temperature (To) = 27?CThe maximum temperature meat can withstand is 154?CSpecific heat (c) = 4184 J/(kg K)Density (ρ) = 1280 kg/m3Thermal conductivity (k) = 0.48 W/(m K)ASSUMPTIONSThe surface heat transfer coefficient ( hc )= 10 W/(m K)Edge effects are negligibleOne dimensionalconduction

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Meat Oven T.