Sterilization is another important program of canning, usually so that the tank heating microbial death or stop activities to prevent corruption of the contents.

      The main factors of canned heat sterilization are the following:

      1, the freshness of raw materials: the more the number of micro-organisms, the less fresh, more easily sterilized.

      2, the contents of the pH: pH <4.5 when it is available for 100 degrees sterilization.

      3, the physical contents: the viscosity is high then heat slowly, need long sterilization time.

     4, the temperature of the contents and retorting temperature: the higher the temperature of both the sterilization effect is better.

     5, container type and size: cans thermal conductivity stronger than glass bottles, small pots to heat conduction velocity of the center of the tank quickly.

     6, sterilization operation movement: turning the heat sterilization shake fast.

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