The slowest heating point and the time required up to setting temperature for sterilizing process in a canned liquid foods with particles, which were a important guide for sterilizing operation of canned foods, were calculated numerically by fundamental equations under the assumption of imaginary fluid with the physical properties of the semblance. To check these calculated results, the temperature distributions in the can and the time required for sterilization were measured experimentally under the same operating conditions as those of theoretical analysis. The calculated results agreed closely with the experimental ones. The position characteristics of the slowest heating point and the required time were showed by the present numerical analysis. Furthermore, the correlative equations were obtained with various operating conditions.