I would like to learn more about the control of steam saturation and superheating of steam to condensation level in direct steam pasteurization processes. In particular, I am interested in better understanding the controls applied to saturation/superheating of steam and level of condensation considering the variability of factors such as temperature of the food, pressure, and superheating of steam. Additionally, I am curious about the role of micro condensation on the equipment environment and product surface, its measurable impact on pathogen inactivation, and the threshold at which it could start negatively affecting the process.