To prevent chilling injury in the vegetables during the cooling process is very important in biotechnological applications. Potatoes (k=0.5 W/m oC and ?=0.13x10-6 m2/s) that are initially at a uniform temperature of 25 oC and have an average diameter of 6 cm are to be cooled by refrigerated air at 2 oC flowing at a velocity of 4 m/s. The average heat transfer coefficient between the potatoes and the air is experimentally determined to be 19 W/m2 oC. Determine how long it will take for the center temperature of the potatoes to drop to 6 oC. Also, determine if any part of the potatoes will experience chilling injury during this process. Temperature range of 3-4 oC causes chilling injury for potatoes.