| 摘要 |
"METHOD FOR REMOVING ESSENTIAL OIL FROM INDUSTRIALLY-PRODUCED NON-CONCENTRATED ORANGE JUICE", characterized for comprising a first stage, in which s the non-concentrated and raw orange juice is submitted to a heat exchanger (B), which heats it at a temperature ranging between 55° C. and 75° C., the non-concentrated and raw orange juice being then submitted to a second stage of the present method, in which the same is directed to a vacuum chamber C), where vapors (D) formed by essential oil and substances composing the orange essence are produced; vapors (D), in a third stage of the present method, are submitted to a second plate heat exchanger (E) which acts as a condenser, which condenses vapors obtained as a result of the vacuum chamber (C) action, thereby making those vapors to become liquid which then is sent, in a forth stage of the proposed method, to a decanting tank (F), inside of which the fifth stage of this method occurs, related with the separation of two different phases, one of them being an oily phase (G) formed by the essential oil, and the other aqueous phase (H) formed by substances composing the orange essence; in a sixth stage, the oily phase is removed from the process while at the same time, in a seventh stage, the aqueous phase is aggregated to the orange juice which passed through the chamber (C), thereby forming the final product.
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