Please pay attention to the note and make calculations using all 3 methods. Thank you!

18.18 Consider a hot dog to have the following dimensions and properties: diameter = 20 mm, cp=3.35 kJ/kg . K, p=- 880 kg/ m?, and k=0.5 W/m. K. For the hot dog initially at 5 C, exposed to boiling water at 100 C, with a surface coefficient of 90 W/m.K, what will be the cooking time if the required condition is for the center temperature to reach 80 C? Note: Make this calculation using the 'negligible internal resistance" limit, the negligible external (surface) resistance, and the method that considers both internal and external resistance. Which gives the best estimate of the required cooking time