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During air cooling of potatoes, the heat transfer coefficient for combined convection, radiation, and evaporation is determined experimentally to be as shown: Air Velocity, m/s: 0.66, 1.00, 1.36, 1.73; Heat transfer Coefficient, W/m^2K: 14.0, 19.1, 20.2, 24.4 . Consider an 8-cm-diameter potato initially at 20C with a thermal conductivity of 0.49 W/mK. Potatoes are cooled by refrigerated air at 5 C at a velocity of 1 m/s. Determine the initial rate of heat transfer from a potato, and the initial value of the temperature gradient in the potato at the surface.

During air cooling of potatoes, the heat transfer coefficient for combined convection, radiation, and evaporation is determined experimentally to be as shown: Air Velocity, m/s: 0.66, 1.00, 1.36, 1.73; Heat transfer Coefficient, W/m^2K: 14.0, 19.1, 20.2, 24.4 . Consider an 8-cm-diameter potato initially at 20C with a thermal conductivity of 0.49 W/mK. Potatoes are cooled by refrigerated air at 5 C at a velocity of 1 m/s. Determine the initial rate of heat transfer from a potato, and the initial value of the temperature gradient in the potato at the surface.