When tomatoes are broken or crushed for processing into liquid products such as juice or sauce, they must be heated rapidly to inactivate pectic enzymes. One such hot-break operation is conducted by passing steam directly into the tomato pulp. The condensate formed remains in the pulp and has a diluting effect. If the pulp initially has a concentration of 5.1% total solids and is heated from 20 to 90°C, calculate the concentration of total solids in the hot pulp leaving the operation. The process is conducted at atmospheric pressure. The solids portion of the pulp may be considered to have specific heat of 2.09 kJ/kg.K