The optimum conditions for the formulation
of the canned vegetable-type soybean grains in acidified brine were established, after validation
of the proposed model, as being 3.43 g 100 mL−1 sucrose, 6 g 100 mL−1 NaCl2, 0.29 g 100 mL−1 CaCl2 and
citric acid with pH 3.9 and a thermal processing time of 10 min. Commercial sterility was achieved in all
the canned vegetable-type soybean.