TEMPEEATURE CHANGES IN CANNING FRUITS AND VEGETABLES. 25 



2 per cent brine added to cover the beans. They were processed in 

 the same way as the strin<r beans. The resnlts are shown in figures 

 19 to 22. 



It will be seen from these curves that the rate of temperature 

 change in Lima beans does not differ essentially from that in vString- 

 beans. The stirring of the mateiial during processing is nnnecessary. 

 Coolinir tests in water were not made, and the curves for cooling in 



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Fii;. lil. — Time-tempfr:Uurc rela- 

 tions for Lima beans in '1 per 

 cent brine wlien processed in 

 pint glass jars at 100", 109". 

 llir, Mild l::i° C. These cui-\'es 

 were plotted fi'om tempera tun- 

 readings made at intervals ot 

 i minute and 1 minute. Rise in 

 temperature when processed: 

 A, At 100° C; n, at 109° C. ; 

 C, at lie C. : li. at 121° C. 



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I"iG. '12. — 'I'imc-temijerature rela- 

 tions for Lima beans in 2 per 

 cent brine when processed in 

 quart glass jars at 100°, 109°. 

 110°, and 121° C. The.se curves 

 were plotted from temperature 

 readings made at intervals of 

 i minute and 1 minute. Rise in 

 temperature when processed: 

 A, At 100° C. ; B, at 109° C. ; 

 (', iit 110" C. ; B, at 121° C. 



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air, which were found to be very similar to those for string beans, 

 are omitted, as they add nothing of value. 



SOV BEANS. 



The \ariety of soy beans used in these tests was the Easy Cook. 

 The beans were gathered when most of the pods were beginning to 

 turn yellow. They Avere brought into the laboratory, spread upon 

 449(30°— 21 1 



