cp | :Specific heat (J·kg−1·K−1); |
| :Dring rate ( ) |
h | :Heat transfer coefficient (W∙m−2∙K−1) |
K: | :Global heat transfer coefficient (W∙m−2∙K−1) |
| :Length of the serpentine tube (m) |
| :Latent heat of vaporization (J∙kg−1) |
| :Mass of the dry tomato (kg) |
m: | :Mass (kg) |
NUT | :Number of units and transfers |
PCI | :Lower calorific value (J∙kg−1) |
| :Evaporative power (W) |
S | :Area (m2) |
; | :Respectively the inlet and outlet temperatures of the hot water (K); |
T: | :Température (K) |
| :Reduced water content |
| :Mass flow rates (kg∙s−1); |