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Abstract

The article analyzes the physicochemical effects during cavitation action on the liquid medium. The characteristic of ultrasonic and hydrodynamic cavitation is presented. Particular attention is paid to the use of cavitation technology in the food industry. A review of the latest research is presented showing that hydrodynamic cavitation is not only an alternative to acoustic cavitation for the management of chemical, biochemical, physical processes, but also a priority in the processing of large volumes of liquid process media, which determines its industrial application. A hydrodynamic cavitation device is proposed, the working process of which is fundamentally different from traditional cavitation devices, namely: the formation in the cavitation area of a supersonic flow in a homogeneous two-phase medium, which under conditions of friction of the working chamber (throat) passes into a subsonic flow through a pressure jump. Thus, the cavitation effect on the flow is amplified by the shock action of the pressure jump when the supersonic flow transfers into subsonic flow, which is a powerful intensifying factor at an energetically higher level when the liquid medium is transformed. The working process of a hydrodynamic jet cavitation device and a cavitation device with a hydrodynamic grid is described in detail. A mathematical model is developed for calculating the transverse and longitudinal dimensions of cavitation devices, in the compilation of which, the fundamental laws of conservation of mass and energy, the basic equations of hydrogasdynamics in their generally accepted mathematical form, and reliable semi empirical data are used.