Tomato concentration. In modern food concentration technology, in addition to minimizing energy consumption, the trend is to minimize chemical degradation reactions and maximize nutrient retention to produce better quality products with reduced environmental impact and minimized energy cnsumption. The main factors affecting the quality attributes during tomato concentration are moisture content and temperature. In fact, while the moisture content decreases and the process temperature increases, several irreversible chemical reactions, as well as structural, physical, and mechanical modifications, occur. Tomato juice will be concentrated in a two-stage thermal process in series. It can be assumed that the tomato juice fed to the first stage has a concentration of 6%(w/w) solids and that in the discharge of the first and second stages, the solids' concentrations are 18% and 36%(w/w), respectively. To minimize chemical degradation reactions in the final product, it has been arranged that 10% of the feed flow would be passed through a side stream joining the discharge of the second stage. - Build the table of degrees of freedom (10 points), - Determine how much product is obtained and the solids concentration (10 points)