Fresh orange juice is largely water and solids though much ofthe flavor comes from volatile organics present in small amounts.In producing concentrated orange juice the trick is to drive offthe water but not to loose the organics that produce the taste. Iffresh orange juice can be thought of as containing 12.0% solidswith the balance being water (ignoring the small amount oforganics), concentrated orange juice contains 42.0% solids.Initially a single evaporation process was used for theconcentration, but the volatile constituents of the juice escapedwith the water, leaving the concentrate with a flat taste. Thecurrent process overcomes this to a degree by bypassing theevaporator with a fraction of the fresh juice. The juice thatenters the evaporator is concentrated to 58% solids, and theevaporator product stream is mixed with the bypassed fresh juice toachieve the desired final concentration. Calculate the amount of ofproduct (42% concentrate) made and the fraction of the feed thatbypasses the concentrator. Why not increase the bypass even more toget greater flavor in the concentrate?
