Through computer simulation technology to study the process of food thermal sterilizationof food， the changing trends of data such as temperature， lethality， and nutritional components inside the food can be obtained， so as to determine an effective sterilization plan. This paper summarizes the applicability of the heat transfer control equation of the packaging system from the perspective of food packaging， analyzes the causes of errors in the simulation process， and summarizes the research progress of different food material states and packaging forms to provide theoretical support for reducing excessive heat sterilization of food.