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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.