34 



BULLETIN 956, U. S. DEPARTMENT OF AGRICULTTJRE, 



W 70 



PUMPKIN. 



The Connecticut Pie pumpkin was used in the tests. The pump- 

 kins were washed, split into halves, and the seeds removed. They 



were then cut into 

 strips, the outer 

 rind removed, and 

 the x^ieces steamed 

 for 30 minutes. 

 After cooling, the 

 pieces were ground 

 in a food chopper 

 in order to get a uni- 

 form pulp. This 

 material, now in the 

 form of pie stock, 

 was packed in the 

 cans. Figures 37 to 

 40 show the results 

 of these tests. 



As might be ex- 

 pected, the rate of 

 rise in temperature 

 is very slow, there 

 h e i n g insufficient 

 of convection. The 

 similar to those for 











































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Fig. 37. — Time-temperature relations ffor pumpkin proc- 

 essed in No. 2 tin cans at 100°, 109^ 116°, and 121° C. 

 These curves were plotted from temperature readings 

 made at intervals of 5 minutes. Rise in temperature 

 when processed: A, At 100° C; B, at 109° C. ; O, at 

 116° C. ; D, at 121° C. 



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 time-temperature curves for pumpkin are very 



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Fig. 38. — Time-temperature relations for pumpkin processed in No. 3 tin cans at 100°, 

 109°, 11G°, and 121° C. These curves were plotted from temperature readings made 

 at intervals of .5 minutes. Pase in temiperature when processed : A, At 100° C. ; B, at 

 109° C. ; C, at 116° C. ; D, at 121° C. 



sweet corn. Cooling tests in water were not made, and the curves for 

 the cooling in air are omitted, as they add nothing of value. 



