34 



BTJXLETIN _966, U. S. DEPARTMENT OF AGRICULTURE. 



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 pieces 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 

 •iO show the results 

 of these tests. 



As might be ex- 

 pected, the rate of 

 rise in temperature 

 is very slow, there 

 b e i n g insufficient 

 free liquid to make possible any great amount of convection. The 

 time-temperature curves for pumpkin are very similar to those for 





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

 essed in No. 2 tin cans at 100% 109°, 116 c , 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. ; C, at 

 116° C. ; B, at 121° C. 



eo 30 -?o SO 60 70 



BO &O /OO //O /20 A30 /?C /SO /GO 170 /so /so 200 

 T/M£ /A/ M/A/VT£S 



Fig. 38. — Time-temperature relations for pumpkin processed in No. 3 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. ; G, at 116° C. ; B, 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. 



