This paper describes how the distributed parameter conduction‐heating numerical model was modified and tested to accurately predict the can center temperature for canned foods which exhibit combined heat transfer of pure conduction with added forced convection caused by mechanical agitation. This innovation will open the door to more widespread use of such mathematical models as part of the control system logic for making accurate adjustments to process conditions in response to unexpected retort temperature deviations on line during thermal processing of canned foods in agitating retort