Fresh orange juice contains 12.0% wt solids and the balance water, and concentrated 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 concentrated 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
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 concentrated 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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