Consider the following batch recipe for coffee-almond ice cream: 1 ½ cups whole milk (355 ml) 11/8 cups granulated sugar (265g) 3 cups heavy cream (710 ml) 1 tablespoons strong-brewed espresso (30 ml) 1 lb. coarsely chopped almonds (453.6 g) mix milk and granulated sugar at low speed until the sugar is dissolved, about 1 to 2 minutes. add heavy cream, espresso and the chopped almonds. cool to 0 0c while mixing for 25 minutes. transfer the ice cream to airtight pint containers and freeze for 2 hours the densities (mass per unit volume) of the ingredients are given below: milk cream espresso almonds 1.03 kg/l 0.99 kg/l 0.99 kg/l 0.481 kg/l ice cream expands in volume when it freezes. one pint of good-quality organic ice cream weighs about 340 grams. how many pints of ice cream will this batch process generate? how long will it take? design a process to continuously produce ice cream at the rate of 5 pints per minute for a major grocery store chain. your process flow diagram should have labels on all units and compositions/flow rates of all input and output streams. as much as possible, list key details such as the temperature of each unit