A 60 - kg beef carcass (k=0.46W/mC and =0.13106m2/s) initially at a uniform temperature of 37C is to be cooled by refrigerated air at 10C flowing at a velocity of 1.2m/s. The average heat transfer coefficient between the carcass and the air is 23W/m2C. Treating the carcass as a cylinder of diameter 28cm and height 1.4m and disregarding heat transfer from the base and top surfaces, determine how long it will take for the center temperature of the carcass to drop to 4C. Also, determine if any part of the carcass will freeze during this process