cp

:Specific heat (J·kg−1·K−1);

d x d t

:Dring rate ( kg eau kg ms 1 s 1 )

h

:Heat transfer coefficient (W∙m−2∙K−1)

K:

:Global heat transfer coefficient (W∙m−2∙K−1)

L t b

:Length of the serpentine tube (m)

L v a p

:Latent heat of vaporization (J∙kg−1)

m s e c h

:Mass of the dry tomato (kg)

m:

:Mass (kg)

NUT

:Number of units and transfers

PCI

:Lower calorific value (J∙kg−1)

P e v

:Evaporative power (W)

S

:Area (m2)

T e n t e r w a t e r ; T o u t w a t e r

:Respectively the inlet and outlet temperatures of the hot water (K);

T:

:Température (K)

X r

:Reduced water content

m ˙

:Mass flow rates (kg∙s−1);