The book "Prospects for the application of cavitation effects for grinding food products . Monograph by Alexey G. In. and Kondratova A. In. is a unique study that opens up new horizons in the field of food processing In this work, the authors are deeply immersed in the topic of cavitation - a physical phenomenon that can significantly change the approach to grinding and processing materials in the food industry. Cavitation, as a phenomenon, has long been of interest to scientists and engineers, but in the context of food, this area of research is only beginning to gain popularity. The authors, with extensive experience in the field of food technology and mechanics, offer readers not only theoretical calculations, but also practical recommendations for the introduction of cavitation impact in production processes. This makes the book particularly valuable for food engineering professionals, technologists, and undergraduate and graduate students studying modern recycling technologies. The monograph covers many aspects of the application of cavitation, including physical principles, mechanisms of influence on cellular structures of products, as well as potential benefits, such as improving the quality and preservation of nutrients. The authors not only explain how cavitation works, but also give examples of successful application of this technology in various industries, which makes the material accessible and understandable even for those who are not experts in this field. The book will be of interest not only to professionals, but also to a wide audience, including students, graduate students and anyone interested in new technologies in the food industry. If you want to know how modern scientific achievements can change the usual processes of processing products, this monograph will be a real discovery for you. Readers passionate about sustainable development, innovative technologies and efficient use of resources will find many valuable ideas and solutions in this study. The topics raised in the book concern not only technological aspects, but also issues of ecology and sustainability. The authors emphasize that the use of cavitation can lead to a reduction in energy consumption and waste, which is relevant in the modern world, seeking a more rational use of resources. This multifaceted subject makes the book an important contribution to the scientific and practical discourse on the future of the food industry. The style of the authors is distinguished by clarity and accessibility, which makes it easy to perceive complex scientific concepts. Alexey G . In. and Kondratov A. In. experienced researchers who have already established themselves in the scientific community . Their previous works also deal with modern technologies in the food industry, and in this monograph they continue to develop their ideas, offering readers a fresh look at old problems. If you are looking for literature[edit] which will help you to understand the current trends of food technology , or want to learn about new methods , Changing the way products are processed , “Prospects for the application of cavitation impact for food grinding” will become an indispensable source of knowledge for you This book will not only expand your horizons, but also inspire new ideas and projects in the field of food science.