Apricot juice, papaya puree, apricot nectar, papaya nectar and 2 nectar blends of apricot and papaya were canned in cans (Ø 65x110 mm) and thermally processed at retort temperatures 90, 95 and 100°C for 35, 25 and 15 minutes, respectively. Thermal parameters fch, Jch, fcc and Jcc during the heating and the cooling phases were estimated using the laboratory obtained heat penetration data. The obtained heat penetration data at laboratory were used to predict other heat penetration data at other initial temperatures (40, 45, 50, 55, 60, 65, 70 and 75°C) by applying equation of Schultz and Olson. A process schedule is very important that it helps to minimize the required energy to the thermal process, to keep the nutrition value for the products and to obtain safe product with high quality. So thermal process schedule for these canned products was calculated by using the reviewed resistance thermal parameters of pectin methylestrase enzyme (E.C. 3.1.1.11). The two nectar blends were selected as a result of sensory evaluation which was carried out to compare between sensory properties of 10 different apricot (A) and papaya (P) nectar blends. The higher score in all sensory attributes were for papaya and apricot nectars {(P50 %+A50 %)[blend 6]} and {(P60%+A 40 %)[blend 7]}.