Introduction. Cavitation is the most significant factor that affects liquid food products during ultrasound treatment. Ultrasonic treatment intensifies diffusion, dissolution, and chemical interactions. However, no physical model has yet been developed to unambiguously define the interaction between ultrasonic cavities and structural particles of liquid food media. Physical models used to describe ultrasonic interactions in liquid food media are diverse and, sometimes, contradictory. The research objective was to study ultrasonic devices in order to improve their operating modes and increase reliability. Study objects and methods. The present research featured ultrasonic field generated in water by the cylindrical emitter, the intensity of flexural ultrasonic waves and their damping rate at various distances from the emitter. Results and discussion. The paper offers a review of available publications on the theory of acoustic cavitation in various media. The experimental studies featured the distribution of cavities in the ultrasound field of rod vibrating systems in water. The research revealed the erosion capacity of ultrasonic waves generated by the cylindrical emitter. The article also contains a theoretical analysis of the cavitation damage to aluminum foil in water and the erosive effect of cavitation on highly rigid materials of ultrasonic vibration systems. The obtained results were illustrated by semi-graphical dependences. Conclusion. The present research made it possible to assess the energy capabilities of cavities generated by ultrasonic field at different distances from the ultrasonic emitter. The size of the contact spot and the penetration depth can serve as a criterion for the erosion of the surface of the ultrasonic emitter.

In the article, a vibration exciter is considered, containing four unbalances rotating around parallel axes, the axis of rotation of which are located on a common base, rigidly connected with the working body. The imbalances rotate uniformly and in pairs have the same angular velocity in the opposite direction. The conditions are formulated to ensure excitation of a rectilinearly oscillating force and rotation conditions by the vibration exciter. The purpose of the created dibaleans is to inform the working body of the machine of non-harmonic oscillations. The dependence of the force excited by the vibration exciter on the angle of rotation of the unbalance is determined. As a result of the studies, it was found that a centrifugal vibration exciter with four unbalances rotating in pairs with the same angular velocities can be used depending on the mutual phasing of the unbalances to excite non-harmonic oscillations of either force or moment.

There have been proposed rational technology of combined fish-grain and fish-vegetable masses for functional nutrition. As the objects of research were selected minced raw fish fillet, minced boiled fish fillet and industrial frozen minced fillet from horse mackerel (Trachurus Trachurus L.). The studies have been carried out in accordance with the experimental design, in which the variable factors were the heat treatment time (10–15 minutes) and the temperature of treatment (82–98 ° C). It was found that the organoleptic characteristics of boiled mince from raw fillet of horse mackerel are significantly inferior to the organoleptic characteristics of minced meat from boiled fillet of horse mackerel. When comparing the data for ice cream and freshly prepared minced horse mackerel, it was found that the loss of nucleic acids in industrial minced meat is 4.6–13.1% higher (T = 82 ± 2 and 98 ± 2 ° C), the loss of dry matter is higher by 11, 3–5.8%, mass - by 8.4–14.6%. The content of the total amount of nucleic acids in industrial minced meat is 11.1% lower than in freshly prepared minced meat. Obviously, in the process of preparing products for dietary nutrition, it is preferable to use minced meat from boiled fish fillets.