Acoustic cavitation has been employed in a wide range of applications, from bio-logical processes such as fruit juice pasteurization to chemical processes including thedegradation of contaminants. The phenomenon is based on the formation, growth, andimplosive collapse of bubbles in a liquid under pressure fluctuations generated by alter-nating rarefaction and compression cycles of wave propagation. Upon reaching a criticalsize, these bubbles undergo rapid and often asymmetric collapse, producing localized ex-treme conditions characterized by high temperatures, pressures, and reactive species suchas hydroxyl radicals. These effects provide suitable conditions for process intensificationand have been extensively investigated across various industrial applications.Despite its potential as a green technology, most studies remain at the pilot scale,and the development of efficient industrial-scale reactors continues to present challengesrelated to energy consumption, reactor design complexity, and scalability. Consequently,improving cavitation efficiency while minimizing specific energy input remains a centralobjective in advancing ultrasonic technologies for practical and energy-efficient indus-trial use. Achieving this requires careful consideration of multiple parameters affectingsonication performance, including operating frequency, signal characteristics, impedancematching, and reactor configuration.In addition to chemical degradation, the second application explored in this thesisis fruit juice pasteurization at reduced temperature through acoustic and hydrodynamiccavitation as a hybrid approach to conventional thermal processing. The objective is toenhance microbial inactivation while preserving nutritional and sensory quality. A flowthrough sonicator equipped with eighteen transducers and a venturi orifice consisting offive holes was designed, analyzed through numerical software and evaluated, with partic-ular attention to cavitation intensity, bubble dynamics, and energy distribution withinthe treated medium. Reactor geometry and operational parameters were optimized tomaximize cavitation activity while maintaining energy efficiency. The results demon-strate that controlled acoustic cavitation can significantly improve process effectivenesswhile minimizing thermal damage, contributing to more quality-preserving strategies inindustrial juice pasteurization.