Citrus juice and removal of volatile oils therefrom

Claim 1

A METHOD OF SIMULTANEOUSLY PASTEURIZING CITRUS FRUIT JUICE AND REMOVING VOLATILE OIL THEREFROM COMPRISING RAPIDLY HEATING RAW CITRUS FRUIT JUICE CONTAINING VOLATILE OIL TO A BOILING TEMPERATURE AT SUBSTANTIALLY ATMOSPHERIC PRESSURE TO EVAPORATE FROM .5 TO 5 PERCENT OF THE JUICE BY PASSING THE JUICE THROUGH A TUBULAR HEATER, THEN PASSING THE JUICE THROUGH A CHAMBER IN WHICH THE JUICE IS HELD NOT LESS THAN 3 SECONDS TO ALLOW THE VAPOR TO BUBBLE THROUGH THE JUICE, WHEREBY MORE OF THE VOLATILE OIL VAPORIZES FROM THE JUICE INTO THE BUBBLES OF VAPOR, AND THEN SEPARATING THE VAPOR CONTAINING THE VOLATILE OIL FROM THE LIQUID JUICE.

Claim 2

A METHOD OF SIMULTANEOUSLY PASTEURIZING CITRUS FRUIT JUICE AND REMOVING VOLATILE OIL THEREFROM COMPRISING RAPIDLY HEATING RAW CITRUS FRUIT JUICE CONTAINING VOLATILE OIL TO A BOILING TEMPERATURE AT SUBSTANTIALLY ATMOSPHERIC PRESSURE TO EVAPORATE FROM .5 TO 5 PERCENT OF THE JUICE BY PASSING THE JUICE THROUGH A TUBULAR HEATER, THEN PASSING THE JUICE THROUGH A CHAMBER IN WHICH THE JUICE IS HELD NOT LESS THAN 3 SECONDS TO ALLOW THE VAPOR TO BUBBLE THROUGH THE JUICE, WHEREBY MORE OF THE VOLATILE OIL VAPORIZES FROM THE JUICE INTO THE BUBBLES OF VAPOR, AND THEN SEPARATING THE VAPOR CONTAINING THE VOLATILE OIL FROM THE LIQUID JUICE.