Q2. (a) Fresh orange juice with 12% soluble solids content is concentrated to 60% in a multiple effect evaporator. To improve the quality of the final product the concentrated juice is mixed with an amount of fresh juice (cut back) so that the concentration of the mixture is 42%. Calculate how much water per hour must be evaporated in the evaporator, how much fresh juice per hour must be added back and how much final product will be produced if the inlet feed flow rate is 10000kg/h fresh juice. Assume steady state. (15mks) (b) Skim milk is prepared by the removal of some of the fat from whole milk. This skim milk is found to contain 90.5% water, 3.5% protein, 5.1% carbohydrate, 0.1% fat and 0.8% ash. If the original milk contained 4.5% fat, calculate its composition, assuming that fat only was removed to make the skim milk and that there are no losses in processing. (Assume a basis of 100kg of skim milk) (10mks) (c) (i) List the three things needed to successfully dry food at home (2mks) (ii) Lisi the three methods that food can be dried (3mks)