1) In the preparation of biscuits a dough is prepared, then modelled in the individual biscuits and finally baked. If the initial dough has a moisture content of 30% while the final biscuits have a 5% moisture, compute the percent weight loss during baking. 2) 1000 kg/h of fruit juice at 80% water content must be concentrated until 30% water content. What is the flow rate of water to remove?