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             Heat Transfer Coefficient, W/m²·K
0.66............................................................................................14.0
1.00............................................................................................19.1
1.36............................................................................................20.2
1.73............................................................................................24.4

Consider an 8-cm-diameter potato initially at 20°C. 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.