Codfish fillets originally at 10 °C are packed to a thickness of 102 mm. Ice is packed on both sides of the fillets and wet-strength paper separates the ice and fillets. The surface temperature of the...

Codfish fillets originally at 10 °C are packed to a thickness of 102 mm. Ice is packed on both sides of the fillets and wet-strength paper separates the ice and fillets. The surface temperature of the fish can be assumed as essentially 0 °C. Calculate the time for the center of the fillets to reach 2.22 °C and the temperature at this time at a distance of 25.4 mm from the surface. Also, plot temperature versus position for the slab using a spreadsheet software. The physical properties are k = 0.571 W/m*K, ρ = 1052 kg/m3, and Cp = 4.02 kJ/kg*K.

Use Heissler charts to answer this question.