Cauliflower slices are frozen in a fluid bed freezing tunnel. For this purpose, cold air at -40C is circulated in the tunnel at a high speed, and a heat transfer coefficient of 2.1 W/(mC) is reached. The density of cauliflower slices is 940 kg/m3, the initial freezing temperature is -1.5C, the slice thickness is 2.8 cm, and the latent freezing temperature is 315 kJ/kg. Since the freezing time is 9.6 minutes, calculate the surface heat transfer coefficient [W/(m2C)] of the