In a process for concentrating 1,000 kg freshly extracted orange juice containing 12.5 wt% solids, the juice is strained, yielding 800 kg of strained juice and 200 kg pulpy juice. The strained juice is concentrated in a vacuum evaporator to give an evaporated juice of 58% solids. The 200 kg of pulpy juice is bypassed around the evaporator and mixed with the evaporated juice in a mixer to improve the flavor. The final concentrated juice contains 42 wt% solids. Determine the kg of final concentrated juice and the concentration of solids in the strained juice.
In a process for concentrating 1,000 kg freshly extracted orange juice containing 12.5 wt% solids, the juice is strained, yielding 800 kg of strained juice and 200 kg pulpy juice. The strained juice is concentrated in a vacuum evaporator to give an evaporated juice of 58% solids. The 200 kg of pulpy juice is bypassed around the evaporator and mixed with the evaporated juice in a mixer to improve the flavor. The final concentrated juice contains 42 wt% solids. Determine the kg of final concentrated juice and the concentration of solids in the strained juice.
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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In a process for concentrating 1,000 kg freshly extracted orange juice containing 12.5 wt%
solids, the juice is strained, yielding 800 kg of strained juice and 200 kg pulpy juice. The strained
juice is concentrated in a vacuum evaporator to give an evaporated juice of 58% solids. The 200
kg of pulpy juice is bypassed around the evaporator and mixed with the evaporated juice in a
mixer to improve the flavor. The final concentrated juice contains 42 wt% solids. Determine the
kg of final concentrated juice and the concentration of solids in the strained juice.
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