In order to concentrate 3200 kg/h of a liquid foodcontaining 5 wt% solid to 10 wt% solid, a single effect evaporatoris being used, with a heat transfer area of 44 m2. The feed entersat 20°C. Saturated steam at 120°C is used for heating and thepressure in the vapor space of the evaporator is 47.4 kPa Theoverall heat transfer coefficient in the evaporator is 1187W/m2.°C. There is boiling point rise in the evaporator. Thespecific heat of liquid food is a function of solid content anddefined as (Cp= 5.0 – x) kJ/kg.K, where x is the mass fraction ofsolid in the solution. The specific heat of liquid water and watervapor is 4.1 kJ/kg.K and 1.8 kJ/kg.K, respectively. Calculate thekg/h of steam used in the process.