A single effect evaporator is used to concentrate orange fruit juice with 2.7:1 concentration ratio of product solid to feed solid. The juice is fed to the evaporator at 100 kg.h⁻¹ and 30 °C, where the product moisture evaporates at 60 °C. The specific heat of juice is 3.9 kJ.kg⁻¹.°C⁻¹. The latent heat of vaporisation at 60 °C is 2450 kJ.kg⁻¹. Heat to accomplish the evaporation, in MJ.h⁻¹, is nearest to