Cavitation technologies for the food industry

Abstract

The results are presented of the research, development and implementation of cavitation technologies and equipment for their application in the food industry. The action of the ultrasonic, hydrodynamic and/or bifrequency cavitation ensures preparation of finely dispersed homogeneous suspensions and emulsions of nanodimensional particles. The results confirm that the cavitation effects are promising for their wide practical application in the food production where the processes in the liquid - liquid and/or liquid - solid state systems are used.