Turkeys with a water content of 64 percent that are initially at 1C and have a mass

Question:

Turkeys with a water content of 64 percent that are initially at 1°C and have a mass of about 7 kg are to be frozen by submerging them into brine at 229°C. Using Figure 4–56, determine how long it will take to reduce the temperature of the turkey breast at a depth of 3.8 cm to 218°C. If the temperature at a depth of 3.8 cm in the breast represents the average temperature of the turkey, determine the amount of heat transfer per turkey assuming

(a) The entire water content of the turkey is frozen

(b) Only 90 percent of the water content of the turkey is frozen at 218°C. Take the specific heats of turkey to be 2.98 and 1.65 kJ/kg·°C above and below the freezing point of 22.8°C, respectively, and the latent heat of fusion of turkey to be 214 kJ/kg.