1) (35pts) Cooking the Perfect Albacore Tuna in a Convection Oven I want to cook a whole albacore fish in a convection oven. The whole fish (which can be treated as a uniform cylinder) is wrapped in thin aluminum foil to seal in moisture. The oven air is 247C with the air speed at 5m/sec uniformly across the diameter of the fish. The albacore will be cooked when the center temperature reaches 60C. At that time I open the foil wrapping and stick the fish under the broiler to blacken it. The broiler provides a constant surface temperature of Tbys = 285C. The albacore is stored at 5C prior to cooking. Albacore dimensions and properties are given below. Albacore Steak dimensions: L = 30cm, D= 5cm Albacore properties: Thermal conductivity (k) = 0.47 W/m-K; thermal diffusivity (a)= 1.53 x 107 m/sec a) Calculate the convective heat transfer coefficient over the albacore in the oven. b) How long will it take for the center temperature of the albacore to reach Tc = 60C? c) What would be the surface temperature (Ts) of the albacore at the time calculated in part b)? d) Once placed in the broiler at a constant surface temperature of Tb,s = 285C, I want to leave it there until the temperature 0.5cm from the surface is Ts + 2.5C. Note: Ts determined in part c). How long should I leave the albacore under the broiler to blacken one side