Several hours before the meal is about to be served, the liquid portion of the punch is mixed in the bowl.

At a buffet dinner in a banquet hall the staff has prepared a fruit juice based punch in an extremely large punch bowl. Several hours before the meal is about to be served, the liquid portion of the punch is mixed in the bowl. It contains mostly water with some added flavours and other minor ingredients. Rather than use ice (made from water) that would dilute the punch as it melted, the staff uses blocks of frozen orange juice concentrate to chill the punch. By the time the banquet hall is opened for guests, the blocks of frozen orange juice (OJ) concentrate will have melted and will have chilled the contents of the punch bowl in the process. All that needs to be done is to stir the mixture periodically to make sure the cooling is taking place uniformly and at an optimal rate. The appropriate values for starting liquid portion of the punch are as follows: Cp above freezing point = 4.019 kJ/kg C° Cp below freezing point = 2.031 kJ/kg C° Freezing point = -0.2°C Latent Heat of Fusion = 316.87 kJ/kg Orange juice concentrate contains 65% solids that are low molecular weight sugars. Unfortunately, the table at the end of Unit 2 does not give the thermal properties of orange juice concentrate, so you will have to calculate them. The freezing/thawing point of orange juice concentrate is -10⁰C. Consult the table below for the information that corresponds to the final digit of your ID number. Calculate the final temperature of the mixture once the frozen concentrate has thawed and an equilibrium temperature has been achieved. Weight of Frozen OJ Concentrate (kg)= 37.5 Initial Temperature of Frozen Concentrate (°C)= -21 Initial Weight of Liquid (kg)= 135.0 Initial Temperature of Liquid (°F)= 70