Abstract: In order to optimize the sterilizing technological conditions of the hairtail segments soft can, with the mathematical method of quadratic-rotation-interchangeable-composite experimental design, this paper explored the effects of the values of activity of water Aw,pH value, sterilizing temperature and sterilizing time on the total bacterial count of product. A dynamic mathematics model with the effects of four hurdle factors was given. The results of proof test and its application show that this dynamic mathematics model can manage to describe the relationship between the four hurdle factors and the total bacterial count of product, and then the possibility to dynamically control and estimate the shelf life of the hairtail segments soft can is available.