中文摘要：

用一定频率的超声波协同60↑Co辐射对番茄酱进行处理,通过二次旋转实验设计,采用不同的超声波功率、处理时间及辐射剂量,以细菌总数及乳酸杆菌两个微生物指标来考察其协同杀菌能力.结果表明,经过超声波处理的番茄酱,再以较低的辐射剂量处理,可获得令人满意的杀菌效果.当超声波功率为120 W,超声波作用时间为20.8 min,辐射剂量为7.05 kGy时,细菌总数的减少率可以达到99%;当超声波功率为120 W,超声波作用时间为16 min,辐射剂量为7.11 kGy时,乳酸杆菌的减少率可以达到98%.

英文摘要：

60↑Co radiation combined with ultrasonic （R ＆ U） was used to process the ketchup, by central composite rotation design of test. With different levels of ultrasonic power, processing time and radiation dosage as different facts, the inactivation capability was evaluated through the index of total amount of bacteria and lactobaillus. The result showed that, after the ketchup was treated with ultrasonic, radiation little with dosage was necessary to get satisfied inactivation of microorganism. The decrease rate of the bacteria could be 99% when ultrasonic power was 120 W, ultrasonic processing time was 20.8 rain and the radiation dosage was 7.05 kGy. The decrease rate of lactobacillus could be 98% when ultrasonic power was 120 W, ultrasonic processing time was 16 rain and the radiation dosage was 7.11 kGy.