In order to study the free radical yield variation law of impinging stream-jet cavitation effects and its influence factors, and to better apply in the field of food processing, the impinging stream-jet cavitation was used to be compared with single impinging stream and single jet cavitation respctively. The effects of upstream pressure, solution temperature, cavitation time and other factors on the yield of hydroxyl radicals (·OH) were investigated. The interaction between factors and their optimum conditions were analyzed by response surface analysis. The experimental results showed that ·OH yield increased first and then decreased with the increase of the pressure and the solution temperature, and increased with the increase of the cavitation time. The order of the influence of each factor on the production of ·OH was: cavitation time ＞upstream pressure ＞ solution temperature. The optimum technological conditions were as follows: cavitation time 60 min, upstream pressure 0.44 MPa, solution temperature 39.34 ℃, under this condition, the theoretical value of · OH yield was 1.073 7 μmol/L, the experiment actual value was 1.067 4 μmol/L, predicted values and measured values were basically identical.