Salmon snacks.

A company in the salmon industry sector wants to improve the price of salmon fillets lacking adequate color and therefore not achieving maximum commercial value. The R&D department raised the possibility of making a dehydrated salmon snack. To do this, they proposed a batch$-$drying operation. A quantity of $1000$ kg of salmon cut into $5$ mm thick slices with an initial moisture content of $75\%($w$/$w$)$ was dried until reaching a moisture content of $12\%($w$/$w$).$ Measurements of the water content present in the air at the inlet of the air heater and outlet of the dryer chamber indicate values of $0\mathrm{.}008$ kg of water per kg of dry air $($fresh air$)$ and $0\mathrm{.}050$kg of water per kg of dry air, respectively. Considering that the air at the exit of the dryer chamber is recirculated toward the air heater $($located before the dryer chamber$)$ in a ratio of $2$:$1$ with respect to the air at the entrance,

$($a$)$ Describe the material balance equations involved in the process.

$($b$)$ How much fresh air is required for this operation?

$($c$)$ How many kg of salmon snacks will be produced?