| :Specific heat (J·kg |

$\frac{\text{d}x}{\text{d}t}$ | :Dring rate ( ${\text{kg}}_{\text{eau}}\cdot {\text{kg}}_{\text{ms}}^{-1}\cdot {\text{s}}^{-1}$ ) |

| :Heat transfer coefficient (W∙m |

| :Global heat transfer coefficient (W∙m |

${L}_{tb}$ | :Length of the serpentine tube (m) |

${L}_{vap}$ | :Latent heat of vaporization (J∙kg |

${m}_{sech}$ | :Mass of the dry tomato (kg) |

| :Mass (kg) |

| :Number of units and transfers |

| :Lower calorific value (J∙kg |

${P}_{ev}$ | :Evaporative power (W) |

| :Area (m |

${T}_{enter}^{water}$ ; ${T}_{out}^{water}$ | :Respectively the inlet and outlet temperatures of the hot water (K); |

| :Température (K) |

${X}_{r}$ | :Reduced water content |

$\dot{m}$ | :Mass flow rates (kg∙s |