Fresh orange juice contains 12.0 wt % solids and the balance water, and concentrated orange juice contains 42.0 wt% solids. Initially a single evaporation process was used for the concentration, but volatile constituents of the juice escaped with the water, leaving the concentrate with a flat taste. The current process overcomes this problem by bypassing the evaporator with a fraction of the fresh juice. The juice that enters the evaporator is concentrated to 58 wt% solids, and the evaporator product stream is mixed with the bypassed fresh juice to achieve the desired final concentration. (b) Calculate the amount of product (42 % concentrate) produced per 100 kg fresh juice fed to the process and the fraction of the feed that bypasses the evaporator. (c) Most of the volatile ingredients that provide the taste of the concentrate are contained in the fresh juice that bypasses the evaporator. You could get more of these ingredients in the final product by evaporating to (say) 90 % solids instead of 58 %; you could then bypass a greater fraction of the fresh juice and thereby obtain an even better tasting product. Suggest possible drawbacks to this proposal. Team 5