For pasteurisation a milk product that has mass fraction compositions of 13.7% Fat, 5.9% Protein, and 80.4% Water must be heated from 25.0C to 87.0C, at a flow rate of 62.0 tonnes per hour. The heating is provided by condensing steam at a pressure of 3.0 bar and a temperature of 250.0C. How much steam is required? (kg/s; 2DP). Work out the enthalpy change of the product. Assume zero subcooling of the condensed steam