The popularity of orange juice, especially as a breakfast drink, makes this beverage an important factor in the economy of orange-growing regions. Most marketed juice is concentrated and frozen and thenreconstituted before consumption, and some is " not-from-concentrate. " Although concentrated juicesare less popular in the United States than they were at one time, they still have a major segment of themarket for orange juice. The approaches to concentrating orange juice include evaporation, freeze concentration , and reverse osmosis . Herewe examine the evaporation process byfocusing onlyon two constituents in the juice:solids and water. Fresh orangejuice containsapproximately 10wt% solids (sugar, citric acid, andother ingredients) and frozen concentrate contains approximately 42wt% solids. The frozen concen-trate is obtained by evaporating water from the fresh juice to produce a mixture that is approximately65wt% solids. However, so that the fl avor of the concentrate will closely approximate that of fresh juice, the concentrate from the evaporator is blended with fresh orange juice (and other additives) toproduce a fi nal concentrate that is approximately 42wt% solids.(a) Draw and label a fl owchart of this process, neglecting the vaporization of everything in the juicebut water. First prove that the subsystem containing the point where the bypass stream splits off from the evaporator feed has one degree of freedom. (If you think it has zero degrees, trydetermining the unknown variables associated with this system.) Then perform the degree-of-freedom analysis for the overall system, the evaporator, and the bypass – evaporator product mixing point, and write in order the equations you would solve to determine all unknown stream variables. In each equation, circle the variable for which you would solve, but don ’ t do anycalculations.(b) Calculate the amount of product (42% concentrate) produced per 100kg fresh juice fed to theprocess and the fraction of the feed that bypasses the evaporator.(c) bypasses the evaporator. You could get more of these ingredients in the fi nal product byevaporatingto(say) 90% solids instead of 65%;you couldthen bypass a greater fraction of the fresh juice and there byo btain an even better tasting product. Suggest possible drawbacks to this proposal.