. A study of the factors affecting temperature changes in the container during the canning of fruits and vegetables . Fig, 43.—Time-temperature relations for sweet potatoes when processed in No. 3 tin cansat 116° C. for 50, 60, TO, 80, 90, and 100 minutes and then removed to the air at20° to 25° C. These curves were plotted from readings made at intervals of 5 curve when processed and placed in air : A, For 50 minutes ; B, for 60minutes ; C, for 70 minutes ; D, for SO minutes ; E, for 90 minutes ; F, for 100 minutes. It is obvious that the initial temperature in the can sho
. A study of the factors affecting temperature changes in the container during the canning of fruits and vegetables . Fig, 43.—Time-temperature relations for sweet potatoes when processed in No. 3 tin cansat 116° C. for 50, 60, TO, 80, 90, and 100 minutes and then removed to the air at20° to 25° C. These curves were plotted from readings made at intervals of 5 curve when processed and placed in air : A, For 50 minutes ; B, for 60minutes ; C, for 70 minutes ; D, for SO minutes ; E, for 90 minutes ; F, for 100 minutes. It is obvious that the initial temperature in the can should beuniform, in all cans of the pack where the same processing is to begiven, and the initial temperature should also be as high as pos-. 20 ao ?0 SO SO /SO /<?0 /SO /eo /70 /SO /SO 200 Fig. 44.—Time-temperature relations for sweet potatoes when processed in Xo. 3 tin cansfor 1 hour at 100°, 109°. 116°, and 121° C. and then removed to the air at 20° to 25° cuives were plotted from readings made at intervals of 5 minutes. Temperaturecurves when processed for one hour : A, At 100° C. ; B, at 109° C. ; C, at 116° C. ;D, at 121° C. sible, in order that the processing period may be shortened. Start-ing at a temperature higher than that of the room is to be recom-mended. PROCESSING EOR ONE HOUR AT DIFFERENT TEMPERATURES. Figure 44 shows curves for Xo. 3 tin cans of sweet potatoes proc- C. for 1 hour in the retort, or essed at 100°, 109°, 116°, and 121( TEMPERATURE CHANGES IN CANNING FRUITS AND VEGETABLES. 39 bath, and then removed immediately to the air. The temperatureat the center of the can continues to rise for 20 to 30 minutes afterit is put in the air. When the can is processed for 1 hour at 12
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Keywords: ., bookcentury1900, bookdecade1920, booksubjectcanning, bookyear1921
