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Fresh orange juice contains 12.0% wt solids and the balance water, and concen- trated orange juice contains 42.0% solids. Initially, a single evaporation process was used for the concentration, but volatile constituents of the juice escaped with the water, leaving the concentrated with a flat taste. The current process overcomes this problem by bypassing the evaporator with a fraction of the fresh juice. The juice that enters the evaporator is concentrated to 58% wt solids, and the evaporator product stream is mixed with the bypassed fresh juice to achieve the desired final concentration. Calculate the amount of product produced (42% concentrate) per 100 kg fresh juice fed to the process and the fraction of the feed that bypasses the evaporator.

Fresh orange juice contains 12.0% wt solids and the balance water, and concen- trated orange juice contains 42.0% solids. Initially, a single evaporation process was used for the concentration, but volatile constituents of the juice escaped with the water, leaving the concentrated with a flat taste. The current process overcomes this problem by bypassing the evaporator with a fraction of the fresh juice. The juice that enters the evaporator is concentrated to 58% wt solids, and the evaporator product stream is mixed with the bypassed fresh juice to achieve the desired final concentration. Calculate the amount of product produced (42% concentrate) per 100 kg fresh juice fed to the process and the fraction of the feed that bypasses the evaporator.

Introduction to Chemical Engineering Thermodynamics
Introduction to Chemical Engineering Thermodynamics
8th Edition
ISBN:9781259696527
Author:J.M. Smith Termodinamica en ingenieria quimica, Hendrick C Van Ness, Michael Abbott, Mark Swihart
Publisher:J.M. Smith Termodinamica en ingenieria quimica, Hendrick C Van Ness, Michael Abbott, Mark Swihart
Chapter1: Introduction
Section: Chapter Questions
Problem 1.1P
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Fresh orange juice contains 12.0% wt solids and the balance water, and concen- trated orange juice contains 42.0% solids. Initially, a single evaporation process was used for the concentration, but volatile constituents of the juice escaped with the water, leaving the concentrated with a flat taste. The current process overcomes this problem by bypassing the evaporator with a fraction of the fresh juice. The juice that enters the evaporator is concentrated to 58% wt solids, and the evaporator product stream is mixed with the bypassed fresh juice to achieve the desired final concentration. Calculate the amount of product produced (42% concentrate) per 100 kg fresh juice fed to the process and the fraction of the feed that bypasses the evaporator.
Transcribed Image Text:Fresh orange juice contains 12.0% wt solids and the balance water, and concen- trated orange juice contains 42.0% solids. Initially, a single evaporation process was used for the concentration, but volatile constituents of the juice escaped with the water, leaving the concentrated with a flat taste. The current process overcomes this problem by bypassing the evaporator with a fraction of the fresh juice. The juice that enters the evaporator is concentrated to 58% wt solids, and the evaporator product stream is mixed with the bypassed fresh juice to achieve the desired final concentration. Calculate the amount of product produced (42% concentrate) per 100 kg fresh juice fed to the process and the fraction of the feed that bypasses the evaporator.
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