I work at a frozen foods manufacturer, and we have a particular lot of product that is currently being held pending inspection, due to new regulatory requirements. To keep it concise, we need to somehow demonstrate that the product internal temperature met and sustained a particular temperature (140°F | 60°C) for 42 seconds during the cook process.
The product is -- to keep it simplified -- mostly consisting of ground chicken meat (which I believe has a heat capacity of 0.88 btu/(lboF) | 3.68 kJ/(kgoC). The product is heated via a steam tunnel, over the period of 4 minutes and 55 seconds. The product is ≈ 40°F | 4.4°C when at the start of the tunnel, and comes out at ≈ 151.6°F | 66.4°C, giving a delta of 111.6°F | 44.2°C. The product mass per unit is 0.024 kg.
Given the above information, would we be able to derive the chronological point at which the product reaches 140°F?