Initially, 3.2 kg of rib (density 1200 kg/m3) meat at 4.5 \deg C was put into an oven at 163 \deg C. The desired core temperature of the rib meat, which will be served as undercooked, will be measured with a special immersion thermometer. By taking the convection heat transfer coefficient of 26.15 W/m2 C, how long the rib meat ( assuming a homogeneous spherical body) should stay in the oven for the core temperature to reach 60 C; Calculate with the help of Hessler Graphs. Could you please explain from which table and how to get the a and k values?