Canned sterilization methods are evolving sterilization needs beginning with boiling 6h, and later with brine (CaCl2) sterilization temperatures up to 115 ℃, greatly shorten the sterilization time, the quality of canned food has also been significantly improved. Later, using a high-pressure sterilization, and now there are high-temperature short-time sterilization,, ultra-high temperature short time sterilization and aseptic filling processes.

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