In order to comprehensively and dynamically understand the distribution and variation laws of temperature, speed and sterilizing value of the food inside the aquatic product cans during thermal sterilization and thus to effectively guide industrial production, the research progress in simulation and optimization of the thermal sterilization process is required. This review briefly introduced the current research methods for the simulation and optimization of thermal sterilization, analyzed their applicable ranges, and combed the research history and progress of thermal sterilization simulation and optimization of canned aquatic products. At the moment, the models established in most studies are limited to theoretical analysis, lacking experimental verification. Employment of computers in simulation and optimization of thermal sterilization and its application in actual production would be the development direction of canned aquatic products.