This problem involves using heat transfer principles as a guide for cooking a pork roast. The roast is to be modeled as a cylinder, having its length and diameter equal to each other, with properties...

This problem involves using heat transfer principles as a guide for cooking a pork roast. The roast is to be modeled as a cylinder, having its length and diameter equal to each other, with properties being those of water. The roast weights 2.25 kg. Properly cooked, every portion of the meat should attain a minimum temperature of 95C. If the meat is initially at 5C and the oven temperature is 190C, with a surface coefficient of 15 W/m²
K, what is the minimum cooking time required?