Problem Statement

Sous Vide is a technique of slow cooking where meat or vegetables are sealed in a thin plastic bag and dunked in a heated water bath for long periods of time. Consider this method for slow cooking a $20$ cm long and $8$ cm wide rectangular salmon fillet that is $1$ cm thick. The fillet is completely immersed in the water bath. The initial temperature of the fillet is $T_i=20C.$ The water bath is at a temperature $T_{\text{i}\text{n}\text{t}}=80C.$ The water bath is circulated by means of a pump, creating a convective heat transfer coefficient of $h=400\frac{W}{m^2}-K.$

Ignore the surface area of the faces along the thickness of the fillet in relation to the $20cm8cm$ top and bottom faces of salmon.

Determine the time it takes for the center of salmon to reach a temperature of $79C.$

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