Sterilization temperature requirements of canned food with high hydrogen ion concentration

The requirement is higher than that of canned food with low hydrogen ion concentration.

It is because the food with strong acidity can kill bacteria at high temperature and keep its quality and safety. The canned food with low hydrogen ion concentration is more sensitive to temperature because of its weak acidity, so it needs a lower sterilization temperature to avoid destroying the nutritional components and taste of the food. It is to ensure that the canned food can achieve sufficient sterilization effect in the sterilization process and maintain the quality and taste of food.