A meat product with a temperature of 278 K and an initial moisture concentration of 0.1 kgmol/m3 was cut into uniform shapes with a diameter of 30 mm and a length of 40 mm and dried using hot-dry air. The diffusivity coefficient is given as 4.72x10-10 m2/s. Calculate the moisture concentration in the center of the meat product after 100 hours of drying (assuming kc is infinity).