Heat and Mass Transfer

A container having volume 282.7 cm³ and total surface area 245 cm² is completely filled with milk whose initial temperature is 25°C. The continually stirred milk container is suddenly exposed to a steam bath at 100°C. The overall heat transfer coefficient between steam and milk is 1136 W m⁻² K⁻¹. The properties of milk are: specific heat capacity = 3.9 kJ kg⁻¹K⁻¹, thermal conductivity = 0.54 W m⁻¹K⁻¹ and density = 1030 kg m⁻³. Neglecting thermal resistance and heat capacity of container walls, the necessary time required in seconds to heat milk up to the temperature of 85°C, will be _____________.