The rate \(d T / d t\) at which the temperature \(T\) at the center of a rice kernel falls during a food technology process is critical-too high a value leads to cracking of the kernel, and too low a value makes the process slow and costly. The rate depends on the rice specific heat, \(c\), thermal conductivity, \(k\), and size, \(L\), as well as the cooling air specific heat, \(c_{p}\), density, \(ho\), viscosity, \(\mu\), and speed, \(V\). How many basic dimensions are included in these variables? Determine the \(\Pi\) parameters for this problem.