Unit Operations in Dairy and Food Engineering

A sucrose syrup of molality $m = 4.0\text{ mol/kg water}$ is concentrated in a vacuum evaporator at an operating pressure where pure water boils at $T_{b0} = 60.0^\circ\text{C}$ ($333.15\text{ K}$, latent heat $\lambda = 2358.5\text{ kJ/kg} = 2.3585 \times 10^6\text{ J/kg}$). The ebullioscopic constant of water at this condition is $K_b = \frac{R T_{b0}^2 M_w}{\lambda} = \frac{8.314 \times (333.15)^2 \times 0.018015}{2.3585 \times 10^6} = 0.704\text{ K}\cdot\text{kg/mol}$. The Boiling Point Elevation (BPE) of the syrup in $^\circ\text{C}$ is ________ (round off to two decimal places).