Canned fruits are acidic foods with a pH below 4.5 generally, the ancient capital of the use of boiling water or boiling point temperature sterilization. Sterilization conditions vary by product type, health conditions of the process, the pot size varies. Heating and sterilization methods are steam heated water bath. General water bath heated evenly and quickly than the steam-heated heat transfer. Sterilization equipment using rotary continuous pressure sterilization cooler as well.

Canned fruit in order to achieve sterilization tank destroy harmful microorganisms and prevent corruption, canned, and properly cooked flesh, flavor can improve the organization. In ensuring the safe storage of canned premise should minimize the sterilization temperature and shortening sterilization time.

Canned sterilization must end quickly with cold water to cool and prevent heat canned continue to avoid the contents of the color, flavor, tissue deterioration and corrosion of the tank wall and other quality problems. Shake the can after cooling temperature inside the tank temperature reaches about 37 ℃ more appropriate to prevent cans or cold water immersion cooling temperature is too low for too long, causing the outside of the tank to rust.

Methods of cooling water spray to cool better, cooling water should be kept clean.

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