20 



BULLETIN 1022, U. S. DEPARTMENT OF AGEICULTUEE. 



Figure 8 shows the pressure curves for the No. 2 ca.i when sealed at 

 the temperatures of 22° to 24±°, 70°, and 80° C. and processed at 

 100°, 116°, and 121° C. Figure 9 shows the same for the No. 3 can. 



Fig. 8.— Experimental time- 

 pressure curves for No. 

 2 cans of string beans 

 sealed at different uni- 

 form temperatures and 

 processed for 1 hour at 

 100°, 116°, and 121° C, 

 350 grams of beans, 220 

 c. c. of liquor. Curve for 

 can sealed : A, At 24|° 

 C. and processed at 100° 

 C ; a, at 241° C. and 

 processed at 116° C. ; a', 

 at 22° C. and processed 

 at 121' C. ; B, at 70° C. 

 and processed at 100° C. ; 

 b, at 70° C. and processed 

 at 116° C. ; V, at 70° C 

 and processed at 121° C. ; 

 C, at 80° C. and proc- 

 essed at 100° C. ; c, at 

 80° C and processed at 

 116° C. ; c', at 80° C. and 

 processed at 121° C. 



Fig. 9. — Experimental time-pres- 

 sure curves for No. 3 tin cans 

 of string beans sealed at dif- 

 ferent uniform temperatures 

 and processed at 100°, 116°, 

 and 121° C, 600 grams of beans, 

 360 c. c. of liquor. Curve for 

 can sealed: A, At 20H° C. and 

 processed at 100° C. ; a, at 30° 

 C and processed at 116° C ; 

 a/, at 22° C and processed at 

 121° C ; B, at 70° C. and 

 processed at 100° C. ; 6. at 70° 

 C. and processed at 116° C. ; 

 b', at 70° C. and processed at 

 121° C. ; C, at S0° C. and proc- 

 cessed at 100° C. ;■ c, at 80° C. 

 and processed at 116° C. ; c', 

 at 80° C. and processed at 

 121° C. 



The form of the curves during the first few minutes of the process 

 is entirely similar to those for distilled water, and in the case of those 

 cans processed at 100° C. the entire curves agree closely. The maxi- 

 mum pressures are approached in 15 minutes. Striking differences 



