本书阐述了食品热力杀菌的原理、杀菌方法及常用杀菌设备的基本构造和要求，对可能影响杀菌效果的诸多因素逐一进行论述；在此基础上，进一步介绍微生物热力杀菌的教学模型；还有专门章节介绍食品热穿透与杀菌设备热分布的测试方法，以及制订合理杀菌规程的程序。（The book expounds the principle of food thermal sterilization, the sterilization methods and the basic structure and requirements of commonly used sterilization equipment, and discusses the factors that may affect the sterilizing efficacy one by one. On this basis, it further introduces the teaching model of microorganism thermal sterilization. Even there are some special sections introducing the method of testing the heat penetration of food and the heat distribution of sterilization equipment, as well as procedures for formulating reasonable sterilization regulations.）