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The present article illustrates the principles of the transition from macro static equilibrium to the equilibrium of micro static volume of liquid dispersion systems under conditions of the combination of two types of cavitation actions. In the process of food dispersion systems production, a non-equilibrium state is created. Properties of disperse systems are explained on the example of invert syrup. In static conditions were determined the principles of formation of aggregates: from sucrosedoi:10.24108/preprints-3112143 fatcat:oumxizm2dfaoxgk6kqk2rwxfqm