. A study of the factors affecting temperature changes in the container during the canning of fruits and vegetables . OF AGRICULTURE. greatest. Also the amount of soluble protein material which cooksout in processing seems to increase as the beans approach a matureor ripe stage. ASPARAGUS. Rather comprehensive studies were made with asparagus, whichincluded experiments to show the effect of differences in the nature of no too 90 eo *7°jo. <?0 30 aoto O tO 20 T/ME /N MMUTES Fig. 28.—Time-tem-perature relationsfor asparagus in 2per cent brine whenprocessed in No. 3tin cans at 100° and109° C.
. A study of the factors affecting temperature changes in the container during the canning of fruits and vegetables . OF AGRICULTURE. greatest. Also the amount of soluble protein material which cooksout in processing seems to increase as the beans approach a matureor ripe stage. ASPARAGUS. Rather comprehensive studies were made with asparagus, whichincluded experiments to show the effect of differences in the nature of no too 90 eo *7°jo. <?0 30 aoto O tO 20 T/ME /N MMUTES Fig. 28.—Time-tem-perature relationsfor asparagus in 2per cent brine whenprocessed in No. 3tin cans at 100° and109° C. Thesecurves were plottedfrom temperaturereadings made atintervals of \ min-ute and 1 in tempera-ture when proc-essed : A, at 100°C. ; B, at 109° C. a HO too 50 80 ^70 40 30 20 10 O iO 20 <ZOT/ME /tfMINUTES Fig. 29.—Time-temper-ature relations forasparagus in 2 percent brine when proc-essed in pint glassjars at 100° and 109° C. These curveswere plotted fromtemperature readingsmade at intervals ofI minute and 1 min-ute. Rise in tem-perature when proc-essed : A, At 100° C.; D, at 109° 20 O /O 20 &OT/M£ /A/ M/NUTES Fig. 30. — Time-tempera-ture relations for as-paragus in 2 per centbrine when processed inquart glass jars at 109°C. This curve wasplotted from tempera-ture readings made atintervals of 1 minute. the pack and the comparative effects of water and of brine uponthe rate of change of temperature. Tests relating to the rate of cool-ing both in air and in water under these different conditions werealso made. Xo perceptible differences were observed when water andwhen brine were used, or when different kinds of packs, viz, wholetips or one-half inch pieces, were employed. One set of curves, there- TEMPERATURE CHANGES IN CANNING FRUITS AND VEGETABLES. 29 fore, illustrates what was obtained in each case. Figures 27 to 30show the curves for asparagus prepared by washing, cutting the stalksinto one-half inch pieces, and packing into the container
Size: 1032px × 2421px
Photo credit: © Reading Room 2020 / Alamy / Afripics
License: Licensed
Model Released: No
Keywords: ., bookcentury1900, bookdecade1920, booksubjectcanning, bookyear1921
