Fresh orange juice typically consists of about $12\%($mass $\%)$ dissolved solids, largely sugars, in water. In order to reduce the cost of shipping, the juice is often concentrated prior to shipping and then reconstituted by adding water at the destination. Concentration must be carried out in specially designed, short residence$-$time evaporators operated at below atmospheric pressures in order to reduce the loss of volatile and thermally sensitive flavor and aroma components present in trace amounts. Since some loss of these components is nonetheless unavoidable, a widely accepted approach is to somewhat overconcentrate the juice and then add a small amount of fresh juice $($called a cutback$)$ to the concentrate to produce a product of improved aroma and flavor. Suppose that $10\%$ of the feed to such a process is used as cutback and that the evaporator is operated to produce an outlet concentrate containing $80\%$ dissolved solids. If the process feed rate is $10,000l\frac{b}{h}$ fresh juice, calculate the rate at which water must be evaporated and the composition of the final product.