1). Chilling Frozen Meat: Cold air (as chilling fluid) at -28.9 C and 1 atm is flowed at a velocity of 0.61 m/s over the exposed top flat surface of a piece of frozen meat. The side and bottom of this rectangular slab of meat are insulated and the top surface is 254 mm by 254 mm square. If the surface of the meat is at -6.7 C, predict the average heat transfer coefficient at the meat surface.