24 



liquid to the center of the peas. If the peas are fresh and sound the 

 organisms to be destroyed would be on the surface and not in the 

 center of the peas. 



/30 



/30 

 t20 



/to 



/oo 



so 

 



h 















f 









r 











i^- 







— 





^ - " 













































































60 

 SO 



<?o 



30 



20 



O /O 20 30^0 SO 



T/ME /At AftAtitTES 



Fig. 18. — Time-temperature rela- 

 tions for peas in 2 per cent 

 brine when processed in quart 

 glass jars at 100°, 109°, 116% 

 and 121° C. These curves were 

 plotted from temperature read- 

 ings made at intervals of 1 min- 

 ute and 1 minute. Rise in tem- 

 perature when processed : A, At 

 100° C. ; B, at 109° C. ; G, at 

 116° C. : B, at 121° C. 



r: 



/so 



//o 

 /oo 



90 



(QSO 



SO 



<9-0 

 30 



20 o to 



T/ME tAt M/A/UTES 

 Fig. 19. — Time-tem- 

 perature relations 

 for Lima beans in 

 2 per cent brine 

 when processed in 

 No. 2 tin cans at 

 100 c , 109°, 116°, 

 and 121° C. These 

 curves were plotted 

 from temperature 

 readings made at 

 intervals of i min- 

 ute and 1 minute. 

 Rise in tempera- 

 ture when proc- 

 essed: A, At 100° 

 C. ; B, at 109° C. ; 

 C, at 116° C. ; D, 

 at 121° C. 



t30 

 120 



/to 



/OO 

 90 



\tO 



I 



60 



4-0 



30 



20 



O 10 20 30 



T/M£- /A/ M/A/UTES 



Fig. 20. — Time-tempera- 

 ture relations for Lima 

 beans in 2 per cent 

 brine when processed 

 in No. 3 tin cans at 

 100°, 109°, 116°, and 

 121° C. These curves 

 were plotted from tem- 

 perature readings made 

 at intervals of J min- 

 ute and 1 minute. Rise 

 in temperature when 

 processed : A, At 100° 

 C. ; B, at 109° C. ; C, 

 at 3 16° C; D , at 

 121° C. 



ft 



LIMA BEANS. 



The* variety of Lima beans used in these tests was the Dwarf Garden 

 King. The beans were full grown but not dry and were in prime 

 condition for table use. They were gathered, brought into the labor- 

 atory, and shelled by hand. The shelled beans were washed and 

 packed tightly into the cans without being blanched, and only enough 



