Kind of... Not going into mathematical curves or anything...
But if you pressurize at 30 psi and shake for 5 minutes, the limit it can get to is 30 psi. (so it's possible to be done before then).
60psi will have an increased pressure to time curve and will get to 30 psi (or potentially overshoot to get to 60) so if you shake for a minute, it should be good.
I get lazy quite often and shake at 40-50 psi rather than 30 and shake less when I don't feel like trying to exercise. Admittedly, I also do this with my beer (pressurizing at 30 instead of 15) and sometimes overshoot and have to let it vent a little to get back down to 15 psi.
There's a post over in the kegging thread about a generic relation to pressure and shaking, but I don't believe any of us have a plotted graph that says shaking (at such and such whatever shaking measurement there is) for 5 seconds at 60 psi equals X seconds at 30 psi.
Secondary: GF Czech Lager
Waiting to be kegged, Italian Primitivo
Kegged&Ready: GF Orange&Coriander, GF Honey Lager, GF chocolate ale, GF English ale, Island mist (zinfandel), Island mist (cbry malbec).
Bottled: Infected Mead, Dry Hard ciders, Accidental Sorghumwine, various unnamed.