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The role of water as a human food product and its hygiene products is almost impossible to overestimate. Specifically, water and air in their organic combination with food are the most significant substances for the people and animals existence. Namely, their quality that is decisive for human health. Only spring water, enriched with minerals and useful salts, has healing properties for living organisms. And poor-quality chemically or biologically polluted water is a source of harmful infections and hard to cure diseases (dysentery, cholera, typhoid, etc.). That is why technological processes of water treatment and purification are given increased attention from the standpoint of ensuring proper sanitary and hygienic standards. Among the developers of new water purification methods, we can note work [1], in which the scientists investigated the effect of ultrasonic cavitation treatment on biological contamination of water. The issues of water purification and water preparation are paid due attention by other researchers. Thus, the authors of [2] studied the effect of magnetic fields on the water structure, and in [3], attention was paid to improving the quality of cavitation water purification by bubbling with various gases. Recently, physical methods, in particular, based on the electrolysis of sodium chloride aqueous solutions, have become increasingly common. At the same time, the OCL ions formed by the electric current as a result of electrolysis splitting of kitchen salt actively disinfect and purify water. However, a significant electrolysis water purification drawback is the high energy intensity of the disinfectant formation process in the form of OCL ions. In this regard, scientists around the world continue to research and search

Identification of special features in the electrolysis­cavitation water treatment in pools

Identification of special features in the electrolysiscavitation water treatment in pools