In a meat processing plant, 3-cm-thick steaks (k=0.45W/mC and =0.9110 7m2/s ) that are initially at 25C are to be cooled by passing them through a refrigeration room at 12C. The heat transfer coefficient on both sides of the steaks is 9W/m2C. If both surfaces of the steaks are to be cooled to 2C, determine how long the steaks should be kept in the refrigeration room