48 BULLETIN 956, U. S. DEPARTMENT OE AGRICULTURE. 



SOY BEANS. 



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

 The beans were closely approaching maturity, as the pods were 

 beginning to turn yellow. After gathering from the field they were 

 placed upon trays and steamed five minutes at 100° C. This softened 

 the pods so that they could be easily shelled by hand. The shelled 



90 

 <5C 



too 



9C 



20 



100 



c/ ^* r- — gj Bfc^ | . 



■ ^^^["^S^ r^^-L^ 



y m "" -"*■"--— 



£0 *PO GO 



SO /OO /20 A?C> /60 /SO 200 220 2<?0 S60 2BO 300 320 

 T/ME //V MINUTES 



___■? m mm ■ 



20 <?k? so ao 



/20 WO /60 /SO 200 220 24-0 260 280 300 320 

 T/ME /A/ M/NUTES 



eo 30 /oo /20 /<?o /eo /ao 200 zzo 2<?o 260 230 joo 3?.o 



T/ME /// M/A/UTES ' 



Fig. 53. — Time-temperature relations for sweet corn (Maine style) in various containers 

 ■when processed for 1 hour on each of three successive days (the intermittent process) 

 at 100° C. in the boiling-vrater bath : A, First day ; B, second day ; C, third day ; 

 a, No. 2 tin cans ; 6, No. 3 tin cans ; c. pint glass jars ; cl, quart glass jars ; x, tempera- 

 ture curve for water bath ; y, temperature curve for room. The interval between the 

 end of the curves in A and the beginning of the curves in B was IS hours and 40 

 minutes. The same period of time elapsed between the end of the curves in B and the 

 beginning of the curves in C. 



beans were then placed in the cans and enough 3 per cent brine 

 was added to cover the beans. They were then processed for exactly 

 1 hour on each of three successive days. Figure 54 shows the time- 

 temperature record for the entire period of 72 hours for No. 2 and 

 No. 3 tin cans and for pint and quart glass jars. 



