20 BULLETIN. 1022, U. S. DEPARTMENT OF AGRICULTURE. 
Figure 8 shows the pressure curves for the No. 2 ca. when sealed at 
the temperatures of 22° to 244°, 70°, and 80° C. and processed -at 
100°, 116°, and 121° C. Figure 9 shows the same for the No. 3 can. 
PRESSURE IN POUNDS PER SQUARE INCH 
PRESSURE IN POUNDS PER SQUARE INCH 
0 
TIME IN MINUTES 
Fig. 8.—Experimental time 
pressure curves for No. 
2 cans of string beans 
sealed at different uni- 
form temperatures and 
30 
TIME IN MINUTES 
Fig. 9.—Experimental time-pres- 
processed for 1 hour at 
1007 llGeewandel 2 ieee 
350 grams of beans, 220 
ec. c. of liquor. Curve for 
can sealed: A, At 243° 
C. and processed at 100° 
CSB Uy Ghee AES ACh aival 
processed at 116° C.; a’, 
at 22° C. and processed 
ails Cle Becat Oca: 
and processed at 100° C.; 
b, at T0° C. and processed 
yell Coe mi, aE TOS C- 
and processed at 121° C.; 
Coat 2802 AC and: “proc 
essed: at) 1002 -Chs) Gs at 
80° C. and processed at 
nS ACCES 5 Gye TAI OS ain 
processed at 121° ¢. 
sure curves for No. 3 tin cans 
of string beans sealed at dif- 
ferent uniform temperatures 
and processed at 100°, 116°, 
and 121° C., 600 grams of beans, 
360)26..G Of liquor Curve: stor 
ean sealed: A, At 202° C. and 
processed at 100° C.; a, at 30° 
C. and processed at 116° C.; 
a’, at 22° C. and processed at 
OTS Ce SB cate Onan Oman 
processed at 100° C.; 6, at 70° 
Cc. and processed at 116° C.; 
b’, at 70° €. and processed at 
12SEC Ce ae 80m Cand proc 
_cessed at 100° C.; 6, at 80° C. 
and processed at 116° C.; ¢’, 
at .80° CC. and processed at 
Ips OF 
The form of the curves during the first few minutes of the process 
is entirely similar to those for distilled water, and in the case of those 
cans processed at 100° C. the entire curves agree closely. The maxi- 
mum pressures are approached in 15 minutes. Striking differences 
