Steam with 80% quality is being used to heat a 40% total solids tomato purée as it fl ows through a steam injection heater at a rate of 400 kg/h. The steam is generated at 169.06 kPa and is fl owing to the heater at a rate of 50 kg/h. If the specifi c heat of the product is 3.2 kJ/(kg K), determine the temperature of the product leaving the heater when the initial temperature is 50°C. Determine the total solids content of the product after heating. Assume the specifi c heat of the heated purée is 3.5 kJ/(kg°C).