a) A6-L pressure cooking pot contains a piece of meat inside water, with operating pressure of 250 kPa. The pot has an initial equal proportion of liquid and vapor volumes. For safety reason, the cooker is equipped with a pressure relief valve which allows vapor to escape in order to maintain the inside pressure, as shown in Figure 1. State appropriate assumptions for describing this system. Determine the required heat transfer rate, given that the meat tendering process occurs in 30 minutes without any loss of liquid water