Instructions: Show your complete solution (with units) and box your final answer.

1. Apple juice is being concentrated in a natural-circulation single-effect evaporator. At steady-state conditions, dilute juice is the feed introduced at a rate of 2.3 kg/s. The concentration of the dilute juice is 24% total solids. The juice is concentrated to 80% total solids. The specific heats of dilute apple juice and concentrate are 3.9 and 2.3 kJ/(kg "C), respectively. The steam pressure is measured to be 294.5 kPa. The inlet feed temperature is 38.6'C. The product inside the evaporator boils at 70.0"C. The overall heat-transfer coefficient is assumed to be 943 W/(m .C). Assume negligible boiling-point elevation. Calculate the mass flow rate of concentrated product, steam requirements, steam economy, and the heat-transfer area. (14 pts) 2. Calculate the cooling load present in a walk-in chamber, caused by the heat evolution of 3400 kg of green onions stored at 15"C. (5 pts) Data from Table A.2.6: Heat of evolution (due to respiration) = 288 W/Mg 3. Design the inlet and discharge for a centrifugal separation of cream from evaporated milk. The density of the evaporated milk is 875 kg/m . Illustrate the discharge conditions necessary if the cream outlet has a 2.00-cm radius and evaporated milk outlet has a 3.5- cm radius. Suggest a desirable radius for the inlet. Cream density is 865 kg/m3. (8 pts)From the steam table (Table A.4.2), Temperature of steam at 304,42 kPa = 134"C Enthalpy for saturated vapor Hy (at T, = 134 () = 2725.9kl/kg Enthalpy for saturated liquid Hes (at Ts = 134 C) = 563.41 KJ/kg Enthalpy for saturated vapor Hy1 (at T, = 62.2.C) = 2613.4kj/kg