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.

Determine the value of the of the initial input to produce the final $200$ kg$/$hr of concentrated juice, do not use $200$ kg$/$hr as a basis.