Sauce pasteurizing equipment blasts sauce with heat to eliminate microbes. High-temperature short-time (HTST) sauce pasteurizing equipment treats mixtures to a few seconds of heat. But high heat can also inactivate biologically active compounds, and flash pasteurization methods are not always suitable for sauces or viscous foods in general. Meanwhile, to minimize food safety claims,  food processors apply post-packaging pasteurization by subjecting sealed sauce jars to heat and pressure in an autoclave.