188 MISC. PUBLICATION 5 4 0, II. S. DEPT. OF AGRICULTURE 



Table 26. — Weights of specific dehydrated vegetables required to fill a case con- 

 sisting of two 5-gallon cans 1 



Vegetable 



Form 



Net weight 

 per case of 2 

 cans (5 gal- 

 lons each) 





Slices .. .. ... . .. . 



Pounds 



20 



Do 



Cubes ........ . . . . ... 



34 





Shreds. 



10-14 





Cubes.. . . .. _ 



35 



Do 



Slices.. ...... 



25-26 





Ground . . 



40-50 





Slices.. 



18-26 



Do 



Powder.. _ ________ ...... 



40-50 





Cubes 



30-31 



Do 



Slices. .... .... 



18 



Do 



Strips . __ .. 



20-30 



Do 



Riced ... . . .... 



34 





Cubes 



30 



Do --. 



Slices.. ... ... 



25 





do 



24 



Do . 



Riced.. .....___..._.. 



35 









i 5-gallon cartons are cased individually, and the weight per carton is half the weight per case of 2 cans. 

 Standard loadings have not been established. 



In preliminary experiments, tests on the dried material aid in se- 

 lecting the best operating conditions. The object of rehydration 

 tests is to find the best conditions for preparing the product, and the 

 object of quality tests is to place an estimate on the acceptability or 

 desirability of the reconstituted product. In experimental work in 

 which types, varieties, extent of blanching, and any of the other nu- 

 merous factors that vary, or can be varied, are being tested, the rehy- 

 dration and quality tests must supply the final measure of success or 

 failure. In the discussion of specific vegetables which follows, the 

 time of either soaking or boiling, or of both soaking and boiling, and 

 the approximate drained weight of rehydrated product that have 

 yielded the most desirable final product are frequently presented. In 

 addition, general standards of high quality are mentioned. The pro- 

 cedures for making the tests are discussed in previous sections. Di- 

 rections for color testing are not presented, but those operators who 

 wish to maintain uniformity of color will find it convenient to use 

 standard color charts, such as Maerz and Paul's {29) or MunseiTs (35) ; 

 thus permanent records of color of product can be made. 



LIMA BEANS 



Most of the commercial production of lima beans is located along 

 the Atlantic seaboard. They require a growing season of about 4 

 months and fairly high temperature, and are planted later than snap 

 beans in the Northern States. In 1942 the average yield per acre in 

 States that produce green lima beans was about a half ton on the 

 shelled and a ton on the unshelled basis. The dwarf or bush type is 

 most commonly used in commercial canning and freezing, and for 

 dehydration this type is probably better than the pole type because 

 it can be harvested mechanically. In the North, Henderson, Ford- 

 hook, and Burpee are the common bush lima beans. Siebert, King 

 of the Garden, and Large Green Seeded are the popular pole varieties. 



