A review is made of hydrodynamic, heat-transfer studies and temperature change models related to convection-heated canned foods. On the basis of the developed sensitivity functions, a parametrical analysis was performed and the significance of the process parameters and the basic thermo-bacteriological, thermo-physical models was established. The functions of sensitivity were also used in the process control: (i) by equations for compensating the adverse systematic deviations of a process parameter; (ii) by applying the recommended errors of the process parameters during their control and the model parameters - z E; (iii) by using a control strategy for compensating arbitrary fluctuations in the heat-transfer medium temperature.