The popularity of orange juice, especially as a breakfast drink, makes it an important factor in the economy of orange-growing regions. Marketed juice has either gone through a process in which it was concentrated, or it may be a not-from-concentrate juice. Frozen concentrated juice is reconstituted before consumption. Although concentrated juices are less popular in the United States than at one time, they still have a major segment of the market. The approaches to concentrating orange juice include evaporation, freeze concentration, and reverse osmosis. Here we examine the evaporation process by focusing only on two constituents in the juice: solids and water. Fresh orange juice contains approximately 10.0wt% solids (sugar, citric acid and other indigenous ingredients) and frozen concentrate contains approximately 42.0wt% solids. The frozen concentrate is obtained by evaporating water from the fresh juice to produce a mixture that is approximately 55.0wt% solids. However, so that the flavor of the concentrate will closely approximate that of fresh juice, the concentrate from the evaporator is blended with fresh orange juice (and other minor additives) to produce a final concentrate that is approximately 42.0wt% solids. Assume a basis of 400.0kg of fresh juice fed to the process. Analyze the incompletely labeled flow diagram shown below and perform degree-of-freedom analyses on the overall system, the bypass split, the evaporator, and the mixing point. Perform each analysis independently of the others and only use information given in the problem statement. Calculate the degrees of freedom corresponding to each system. Overall System: Mixing Point: Bypass Split: Evaporator: Mass of Concentrate What is the mass of final concentrate produced? kg Hint What is the fraction of fresh juice that bypasses the evaporator