CONCEPTION OF A GENERAL INPUT – OUTPUT MODEL FOR THE SEDIMENTATION THROUGH CENTRIFUGATION WITH TEMPERATURE DECREASE OF SOME LIPIDE FRACTIONS FROM HOG’S LARD

SUMMARY This paper proposes to present a general input ‐ ou tput model, for the sedimentation process through centrifugation, with temperature de crease, applied to some lipid fractions from hog’s lard. All the parameters, which influenc ed the sedimentation operation, are synthesized, from the material, to the centrifuge. All this with object to optimises the sedimentation process through centrifugation, with temperature decrease. The general model is realising on the basis of a ma thematical model, which operates with mathematic optimisation methods. The significant variables of this model are noted with Roman number as symbols for the parameter, and with an Arabian number, as symbol for the category of fundamental parameter in which is inclu de the parameter. The input ‐ output model has the following structur e: I. The group of input variables ‐ they play the ori gin role; technical, they are controlled and commanded parameters: 1. input variables relati ve to the hog’s lard; 2. input variables relative to the centrifuge parameters II. The group of output variables ‐ characterises t he centrifugation process: 3. variables relative to the centrifuge parameters; 4. state var iables relative to the technique ‐ economical performances of the sedimentation process through c entrifugation with temperature decrease. III. The group of regulation variables ‐ through th ese components will be controlled all the input ‐ output variables: 5. technological proc ess; 6. technological parameters. Through this analyse, we could conclude that the se dimentation process through centrifugation with temperature decrease can be con trolled through many possibilities. On the basis of this analyze, we can concept an input ‐ ou tput model and further, from this outgoing, we cane optimise the sedimentation process.