In a meat processing plant, 4 cm-thick steaks (k=0.5 W/m-K and =1.010-7 m/s) that are initially at 25 C are to be cooled by passing them through a refrigeration room at 0 C. The heat transfer coefficient on both sides of the steaks is 25 W/m-K. If both sides of the steaks (surface temperature) are to be cooled to 3 C, determine how long the steaks should be kept in the refrigeration room. What will be the center temperature?