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Tomato sauce (TS), blanching (BL), and superheated steam technique (SHS) parameters during thermal processes.
| Thermal Process | Time (s) | Temperature (°C) | Relative Humidity (%) | Residual Oxygen (%) |
|---|---|---|---|---|
| TS | 1602 ± 240 | 75 ± 5 | 91.6 ± 0.2 | - |
| BL | 10 | 100 | 100 | - |
| SHS | 420 | 100 | 93.7 ± 0.5 | 1.4 |
