The crushed mango has a relatively high content of fibers, which give the chutney a texture your customers do not enjoy. To create a smoother texture, the chutney is forced through a strainer. The straining step removes 99% of the fibrous content as a filter cake containing 15% water. Complete the mass balance of this process and state the filter cake removal rate as well as the mango fiber removal rates in kg/hr in your executive summary