Meat balls with a diameter of 30 mm are taken out of the fridge at 5 C and dropped in a pan of boiling pasta sauce (i.e., at 100 C). You can assume that the turbulence of the boiling of the pasta sauce eliminates heat transfer limitations in the sauce. How long does it take for the centre of the meat balls to reach a temperature of 80 C? Properties of the meat balls: cp = 4200 J kg1 K1