Shelf life:

1. The longer the shelf life, the worse the taste.

2. The longer the shelf life, the longer the temperaure maintain time.


Taste:

1. The better the taste, the lower the sterilization temperature.

2. The better the taste, the shorter the holding time.

3. The better the taste, the lower the initial bacterial count.

Initial total number of bacteria:

1. The more the total number of initial bacteria, the longer the holding time.

2. The higher the initial bacterial count, the worse the taste.


Sterilization temperature:

1. The higher the sterilization temperature, the greater the loss of taste.

2. The higher the sterilization temperature, the longer the shelf life.


Holding time:

1. The longer the holding time, the longer the shelf life.

2. The longer the holding time, the greater the loss of taste.


Product initial temperature:

1. The lower the initial temperature of the product, the longer the insulation time.

2. The higher the initial temperature of the product, the shorter the total sterilization time.