APPLICATION OF THE LAGRANGE MULTIPLIER METHOD IN ORDER TO OPTIMIZE THE CENTRIFUGATION PROCESS

For the EAEU countries and, in particular, for the Republic of Kazakhstan, the use of wastefree processing of raw materials is extremely relevant. Such industries include medium and small meat processing plants. In the waste-free technology of meat products, the production of dry feed has a high nutritional value compared to other feed products. In the production of dry feed at large enterprises, continuously operating high-performance equipment is widely used to separate liquid heterogeneous systems.
However, for small and medium-sized enterprises, the development course of which is carried out in the republic, the same continuously operating equipment of low productivity is necessary. In this regard, the development of such equipment is a very urgent task. At the same time, numerous previous studies were mainly aimed at studying the technological and dynamic side of the centrifugation process of high-performance machines used in related industries, in particular, chemical, whereas such studies were not carried out for small and medium-sized machines. This is especially true for the meat industry, where the processes of cetrifugation of liquid systems are insufficiently studied. This is due to the fact that meat products are a complex colloidal-dispersed system consisting of tightly adjacent moisture and dry residue, which has a high adsorption capacity. The qualitative and quantitative characteristics of centrifugation have not been fully studied. Insufficient attention was paid to the technological features of production along with the design features of the equipment. In this regard, the production of dry feed is in demand, since the latter have a high nutritional value superior to other feed products. In the production of dry animal feed, the centrifugation process is used to separate fat from flakes. The use of the centrifugation process in the separation of fat from the flakes ensures high quality of the resulting fat. Moreover, this quality is much higher than that of fat obtained in the processes of pressing and extraction of raw materials.
As a result, significant energy savings in small and medium-sized production with scaling to the entire meat processing industry contribute to improving the overall environmental situation. In this regard, the importance of further development of «green» energy is increasing.

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