28 



BULLETIN 956, U. S. DEPARTMENT OF AGRICULTURE. 



greatest. Also the amount of soluble protein material which cooks 

 out in processing seems to increase as the beans approach a mature 

 or ripe stage. 



ASPARAGUS. 



Rather comprehensive studies were made with asparagus, which 

 included experiments to show the effect of differences in the nature of 



no 



too 



90 



eo 



* 7 ° 

 jo. 



<?0 



30 



ao 

 to 



O tO 20 



T/ME /N M MUTES 



Fig. 28. — Time-tem- 

 perature relations 

 for asparagus in 2 

 per cent brine when 

 processed in No. 3 

 tin cans at 100° and 

 109° C. These 

 curves were plotted 

 from temperature 

 readings made at 

 intervals of \ min- 

 ute and 1 minute. 

 Rise in tempera- 

 ture when proc- 

 essed : A, at 100° 

 C. ; B, at 109° C. 



a 



HO 



too 



50 



80 



^70 



40 



30 



20 



10 





O iO 20 <ZO 

 T/ME /tf MINUTES 



Fig. 29. — Time-temper- 

 ature relations for 

 asparagus in 2 per 

 cent brine when proc- 

 essed in pint glass 

 jars at 100° and 109° 



C. These curves 

 were plotted from 

 temperature readings 

 made at intervals of 

 I minute and 1 min- 

 ute. Rise in tem- 

 perature when proc- 

 essed : A, At 100° C. ; 



D, at 109° C. 



20 



O /O 20 &O 

 T/M£ /A/ M/NUTES 



Fig. 30. — Time-tempera- 

 ture relations for as- 

 paragus in 2 per cent 

 brine when processed in 

 quart glass jars at 109° 

 C. This curve was 

 plotted from tempera- 

 ture readings made at 

 intervals of 1 minute. 



the pack and the comparative effects of water and of brine upon 

 the rate of change of temperature. Tests relating to the rate of cool- 

 ing both in air and in water under these different conditions were 

 also made. Xo perceptible differences were observed when water and 

 when brine were used, or when different kinds of packs, viz, whole 

 tips or one-half inch pieces, were employed. One set of curves, there- 



