26 



BULLETIN 956, U. S. DEPARTMENT OF AGRICULTURE. 



trays, and steamed for 5 minutes to soften the hulls so that the 

 shelling could be done more readily. The shelled beans were filled 

 into the cans and enough 3 per cent brine was added to cover the 

 beans. The usual tests in No. 2 and No. 3 tin cans and pint and quart 

 glass jars at 100°, 109°, and 121° C. were carried out. No cooling 

 in water was made. Figures 23 to 26 show the rise in temperature 

 at the center of the cans for both tin and glass containers. 



/<30 

 /20 



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/oo 



90 



U 70 

 \ 



so 

 <to 



30 

 SO 



/o 



O /O 20 30 -40 SO 60 

 T/ME JNM/NUTES 



Fig. 23.- — Time-temperature relations for 

 soy beans (Easy Cook) in 3 per cent 

 brine when processed in No. 2 tin cans 

 at 100°, 109°, and 121° C. These 

 curves were plotted from temperature 

 readings made at intervals of J min- 

 ute and 1 minute. Rise in tempera- 

 ture when processed : A, At 100° C. ; 

 B, at 109° C. ; D, at 121° C. 





/30 

 /20 

 f/O 



/OO 



so 



^70 



i 



to eo 

 so 

 ^o 



<30 

 20 



PHT - 



10 20 SO ^O SO 

 T/ME AV M/NUTES 



eo 70 



Fig. 24. — Time-temperature relations for 

 soy beans (Easy Cook) in 3 per cent 

 brine when processed in No. 3 tin cans 

 at 100°, 109°, and 121° C. These curves 

 were plotted from temperature readings 

 made at intervals of 1 minute and 1 

 minute. Rise in temperature when proc- 

 essed : A, At 100° C. ; B, at 109° C. ; D, 

 at 121° C. 



The temperature rises very rapidly during the first part of the 

 processing period. When it approaches to within 2 or 3 degrees of 

 that of the retort, or bath, the rise in temperature is much slower 

 than in the string beans. The soy beans contain a «very soluble 

 protein which quickly cooks out into the surrounding liquid, the 

 viscosity of which soon becomes such as to stop all convection cur- 

 rents. The heat then passes inward by conduction, which is com- 

 paratively slow. The cooling in air is considerably slower than in 

 string beans or peas. No cooling in water was made, but it would 



