Fresh orange juice contains approximately 10 wt% solids (sugar, citric acid, etc.) and the remainder water, while frozen concentrate contains approximately 42 wt% solids and 58 wt% water. the frozen concentrate is obtained by evaporating water from the fresh juice to produce a mixture that is approximately 65 wt% solids. however, so that the flavor of the concentrate will closely approximate that of fresh juice, the concentrate from the evaporator is blended with fresh orange juice to produce a final concentrate that is approximately 42 wt% solids. assume a basis of 100 kg fresh juice fed to the process (a) draw and label a flowchart of this process, neglecting vaporization of everything in the juice but water. then perform a degree of freedom analysis for the overall system, the evaporator, the mixing point and the splitting point. (20 points) (b) calculate the amount of product (429% concentrate) produced and the fraction of the feed that bypasses the evaporator. (40 points) (c) most of the volatile ingredients that provide the taste of the concentrate are contained in the fresh juice that bypasses the evaporator. you could get more of these ingredients in the final product by evaporating to 90% solids instead of 65%; you could then bypass a greater fraction of the fresh juice and thereby obtain an even better tasting product suggest possible drawbacks to this proposal.