Abstract
Water is one of the main raw materials in the production of most foods; on its composition and quality greatly affect the quality of the finished product. In food production, water is used as a system of potable water supply, and is extracted from underground water sources.
At the today's highly anthropogenic water pressure purification systems in the food industry do not always cope with the difficult task of water treatment, and manufacturers are often faced with the need for additional water treatment.
In this connection, the search for new approaches to adjusting the properties and composition of the water is important. The article notes the use of ultrasonic cavitation for water treatment processes for the food industry.
Export citation and abstract BibTeX RIS
Content from this work may be used under the terms of the Creative Commons Attribution 3.0 licence. Any further distribution of this work must maintain attribution to the author(s) and the title of the work, journal citation and DOI.