TEMPEEATUEE CHANGES IN CANNING FEUITS AND VEGETABLES. 



29 



fore, illustrates what was obtained in each case. Figures 27 to 30 

 show the curves for asparagus prepared by washing, cutting the stalks 

 into one-half inch pieces, and packing into the containers, after which 

 2 per cent brine was added to fill the interspaces. 



It will be noted that the curves for asparagus do not differ essen- 

 tially from those of string beans. The cooling in air and in water also 

 gave curves entirely similar to those of string beans. 



Asparagus does not contain any large amount of soluble collodial 

 materials to cook out and change the viscosity of the surrounding 

 liquid to any great extent, although it easily collapses when it is 

 cooked too long or at too high a temperature. 











































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Fig. 31. — Time-temperature relations for sweet corn (Maine stylo) when processed in 

 No. J tin cans at 100°, 109°, 116°, and 121° C. and also when cooled in air and in 

 water. The curves representing the rise in temperature during processing and the 

 fall in temperature during cooling in water were plotted from readings made at inter- 

 vals of 5 minutes; those for cooling in air, at intervals of 5 to 10 minutes. Kise in 

 temperature when processed : A, At 100° C. ; B, at 109° C. ; C, at 11G° C. ; D, at 121° C. 

 Fall in temperature when cooled : a' , From 100° in water at 15° C. ; V, from 109° in 

 water at 22° C. ; c', from 116° in water at 21° C. ; d' , from 121° in water at 18° C. ; 

 a, from 100° in air at 22° to 26° C. ; &, from 109° in air at 25° to 28° C. ; c. from 116° 

 in air at 25° to 28° C. ; (7, from 121° in air at 25° to 28° C. 



SWEET CORN. 



The variety of corn used in these tests was Stowell's Evergreen. 

 The corn was picked the same day that the test was made, and only 

 ears that were in prime condition for canning were used. It was 

 husked, the silks removed Avith a coaree brush, washed, and then cut 

 oif the cob " Maine st3de,'' i. e., about one-third of the grain was cut 

 awa}^ Avith a sharp knife and then the rest scraped from the cob. A 

 liquor of 2 per cent salt and G i)er cent sugar was prepared and added 

 to the corn in the can to give the proportion of 5 parts of corn to 1 

 part of liquor. It was then processed in the various containers at 

 the different temperatures, as in the previous experiments. Figures 

 81 to M show the results of these tests. * 



