This is my fifth time posting the same question, Someone spammed the same wrong answer for 4 times. I hope this doesn't happen this time and I am linking the wrong answer as well.

- Given Surface 1 Stone Iron pan 3 polythylene cutting Board Food Item fram Let it be Any surface- The heat toanster depends on. 7-T2 = hA - 2 T, Tal LE More value of heat transfer Co-efficient, More will be the heat Conducted. Among the 3 options, Iron pan has toansfer co-efficient, so i prefer iron pan to thaw Thermal Network for the Above Condition can be written os: more heat- the food 0 13 LI 12 TR Room Temp TR-Ts O E Ts Surfae Rcont Rw+R food Temp Rconvection = hid hip Convection Co-efficient. kiskot thermal Rweater = R food = 22 heat co-effic KA ka 2,42 Length of Here thermal Heat Constant food layer, Watco of food is More Important Layer 4 Can be calcolate TR un I'm Ints Acc to proportion Rcon Roats Roood L Networn of food & water Given. LI L2 A package of food has been stored in your freezer. You want to eat it, but the cooking instructions indicate that it is imperative that you thaw the food completely before cooking, and you forgot to take it out of the freezer before you left the house in the morning. a. Assume that the package has a nice, smooth rectangular shape that will make good contact with whatever flat surface you place it on. You have only the following three options available to you. Which will result in thawing the food in the shortest time? Explain your choice. i. Place the food directly on the stone countertop ii. Place the food on a cast iron frying pan on the countertop iii. Place the food on a polyethylene cutting board on the countertop. b. With the knowledge that the heat flux between the food and whatever surface you chose to place it on is essentially constant, what thermal property of the food is the most important in determining the total time to thaw the package? Explain your answer in sufficient detail to demonstrate your understanding of the problem. C. The food itself is not homogeneous, it contains both solid and liquid components. If you knew the specific details (i.e. what solids, what liquids and in what proportion) along with any thermal properties you required, explain how you would perform the calculation to determine the total energy required to bring the fully frozen food from -20C to room temperature