TEMPERATURE f'HAXGES IX C'AXNTXG FRUITS AXD VEGETABLES. 27 



ver}" probably have been much slower than for strin<r beans, for the 

 cooking out of viscous colloidal sul^stances greatly affects the rate of 

 cooling. 



/20^ 



/30 



/eo 

 //o 

 too 

 eo 



SO 



30 

 SO 



"^ O /O 20 so ^90 SO 

 r/M£: //VM/A/C/TES 



Fig. 25. — Tiine-ti'mperature rela- 

 tious for soy beans (Easy Cook) 

 in 3 per cent brine wbeu proc- 

 essed in pint glass jars at 100°, 

 109°, 116°, and 121° C. These 

 curves were plotted from tem- 

 perature readings made at in- 

 tervals of i minute and 1 min- 

 ute. Rise in temperature when 

 processed : A, At 100° C. ; B, at 

 109° C. ; C, at 116° C. ; D, at 

 121° C. 















/ c. 







' 





r\ 







- — 





r 























































































I30 



/ao 

 //o 



/oo 



90 



\eo 

 so 

 ^o 



30 

 20 



O lO 20 30 ^5^ 



Fig. -»■>. — Tiuie-temperaturo re- 

 lations for soy beans (Easy 

 Coolv) in 3 per cent brine 

 when processed in quart 

 glass jars at 100°, 110°, and 

 121° C. These curves were 

 plotted from temperature 

 readings made at intervals 

 of i minute and 1 minute. 

 Rise in temperature when 

 processed : A, At 100° C. : 

 C, at 116° C. ; B, at 121° C. 









D 





/ 





C 



1 



'/ 





t9 



/ 



/ 







/^ 



1 







/ 









/ 









































' 









//o 

 /oo 

 so 

 eo 

 ^ 70 



Uj 60 



\ 



<50 



^K) 



30 



ZO 



/O 



f 



O /O 20 

 T/M£/NM/NUTES 



Fig. 27. — Time-tem- 

 perature relations 

 for asparagus in 2 

 per cent brine when 

 processed in No. 2 

 tin cans at 100°, 

 109°, and 116° C. 

 These curves were 

 plotted from tem- 

 perature readings 

 made at intervals 

 of i minute and 1 

 minute. Rise in 

 temperature when 

 processed : A, At 

 100° C. ; B, at 109^ 

 C. ; C, at 116° C. 



The differences in No. 2 and Xo. 3 tin cans and" pint antl quart 

 glass jars are the same as noted in string beans, and the same con- 

 clusions can be drawn as to the length of time for processing. 



Experiments have shown that the readiness with which viscous 

 materials cook out in soy beans varies considerably in the different 

 varieties and with the different stages of maturity. Of the several 

 varieties tested the Easy Cook is the softest and the cooking out is 



