Application Of Mathematical Processing Methods For Optimizing The Hydrogenating Properties Of Fat Hydrogenation Catalysts
Dietary fats are an important food item. According to physiological norms, the recommended fat content in the human diet is 30.0-33.0 % of the total energy value of food, [1,2].
Fats are necessary not only as a reserve substance and a source of energy, but also as suppliers of physiologically active compounds - essential fatty acids, phospholipids, vitamins involved in the synthesis of cell membranes and other body tissues [3,4].