In a meat processing plant, 2-cm-thick steaks (k = 0.45 W/mK and = 0.91 10 -7 m 2 /s) that are initially at

In a meat processing plant, 2-cm-thick steaks (k = 0.45 W/m·K 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·K. 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. Solve this problem using analytical one-term approximation method (not the Heisler charts).