Until recently, one of the defects of concentrated orange juice was the loss of taste

due to the removal of certain volatile components during the evaporation stage. A

Currently, these difficulties have been overcome through the use of evaporators a

reduced pressure, in which the juice is concentrated at temperatures of the order of $26-$

$30\backslash$deg C$.$

In a continuous installation for the production of concentrated orange juice, the juice

fresh which contains $12\mathrm{.}5\%$ by weight of pulp, goes through a juice clarification system of the

what three currents come out of it: a negligible mass flow current of pela de

orange and two streams of clarified juice of different composition. Of these two currents,

one passes through the evaporation system in order to concentrate, and the other is bypassed i

subsequently mixed with the evaporator outlet stream in order to obtain a

final product with a concentration of $42\%$ by pulp weight $($see figure$).$ The

feed rate is $100$ kg$/$h of fresh juice.

Calculate:

a$)$ The weight of water evaporated per hour.

b$)$ The pulp concentration of the two streams leaving the clarifier.

c$)$ The relationship between the mass flows of the currents that mix to give the

resulting concentrated juice.