What You Need to Know
The process relies on thermal inactivation kinetics, where the D‑value decreases exponentially with temperature following an Arrhenius relationship. Salt, acidity, and sugar act as natural preservatives, reducing the required time, while high‑fat content can impede heat transfer, necessitating longer cycles. The controlled pressure prevents boiling, ensuring uniform heat distribution and preserving the sauce’s sensory attributes.
The Science
Primary Reaction
thermal inactivation of microbial spores via D‑value kinetics