Fresh orange juice contains 12% wt solids and the balance, water. The produced concentrated juice contains 42% wt solids. Initially a single evaporation process was used for the concentration, but volatile constituents of the juice escaped with the water, leaving the concentrate 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% by weight solids, and the evaporatior product stream is mixed with the bypassed fresh juice to achieve the desired final concentration. Calculate the amount of product (42% concentrate) produced per 100 kg fresh juice fed to the process and the fraction of the feed that bypasses the evaporator.
Fresh orange juice contains 12% wt solids and the balance, water. The produced concentrated juice contains 42% wt solids. Initially a single evaporation process was used for the concentration, but volatile constituents of the juice escaped with the water, leaving the concentrate 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% by weight solids, and the evaporatior product stream is mixed with the bypassed fresh juice to achieve the desired final concentration. Calculate the amount of product (42% concentrate) produced 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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Transcribed Image Text:Fresh orange juice contains 12% wt solids and the balance, water. The produced concentrated juice contains
42% wt solids. Initially a single evaporation process was used for the concentration, but volatile constituents of
the juice escaped with the water, leaving the concentrate 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% by weight solids, and the evaporatior product stream is mixed with the bypassed fresh
juice to achieve the desired final concentration. Calculate the amount of product (42% concentrate) produced
per 100 kg fresh juice fed to the process and the fraction of the feed that bypasses the evaporator.
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