The production of fruit juice concentrate involves the extraction of water from the original fruit

juice. To ensure the effectiveness of the concentration process, the concentration process must

be carried out under low temperature. In this process, natural fruit juice, comprising $86\mathrm{.}0\%$

water, $4\mathrm{.}00\%$ pulp, and $10\mathrm{.}0\%$ natural juice including sugar, acids, and flavour, is introduced

into an evaporator. In the first stage, the water is separated from the natural fruit juice in which

the output contains $97\%$ water. The remaining mixture that goes to a filtration unit contains

$29\mathrm{.}0\%$ juice, $12\mathrm{.}0\%$ pulp, and the balance water.

Subsequently, the product solid impurities and pulp is separated through filtration. In the next

stage, the concentrated juice product resulted from the filtration, containing $33\mathrm{.}0\%$ concentrated

juice. This product undergoes a reconstitution process during which, additional water is

removed, resulting in $58\mathrm{.}0\%$ of the mass per hour output comprising water, while $42\mathrm{.}0\%$

consists of concentrated juice.

In the final stage, under high vacuum conditions using a heat pump, the concentration

temperature is lowered to preserve the quality of the concentrated juice. This process leads to

an increase in concentration with the solid content raised up to $75\mathrm{.}0\%$ concentrated juice and

$25\mathrm{.}0\%$ water, resulting in a mass flow rate of $200$ kg$/$h for the concentrated juice output.

Create a flowchart and list all species components for each stream in the

corresponding section of the flowchart. Calculate the mass flow rates and mass

compositions of all the flow streams in the process aiming to produce $200$ kg of

concentrated juice per hour, determin degree of freedom