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undergraduate thesis
UTJECAJ SORTE LJEŠNJAKA NA ISKORIŠTENJE ULJA PREŠANJEM VIJČANOM PREŠOM KOMET CA 59 G
Požega: Polytehnic in Pozega, 2019. urn:nbn:hr:112:957611
Kovačević, Juraj
Polytehnic in Pozega
Biotechnical department

Institutional repository: Repository of Polytechnic in Pozega

Cite this document

Kovačević, J. (2019). UTJECAJ SORTE LJEŠNJAKA NA ISKORIŠTENJE ULJA PREŠANJEM VIJČANOM PREŠOM KOMET CA 59 G (Undergraduate thesis). Požega: Polytehnic in Pozega. Retrieved from https://urn.nsk.hr/urn:nbn:hr:112:957611

Kovačević, Juraj. "UTJECAJ SORTE LJEŠNJAKA NA ISKORIŠTENJE ULJA PREŠANJEM VIJČANOM PREŠOM KOMET CA 59 G." Undergraduate thesis, Polytehnic in Pozega, 2019. https://urn.nsk.hr/urn:nbn:hr:112:957611

Kovačević, Juraj. "UTJECAJ SORTE LJEŠNJAKA NA ISKORIŠTENJE ULJA PREŠANJEM VIJČANOM PREŠOM KOMET CA 59 G." Undergraduate thesis, Polytehnic in Pozega, 2019. https://urn.nsk.hr/urn:nbn:hr:112:957611

Kovačević, J. (2019). 'UTJECAJ SORTE LJEŠNJAKA NA ISKORIŠTENJE ULJA PREŠANJEM VIJČANOM PREŠOM KOMET CA 59 G', Undergraduate thesis, Polytehnic in Pozega, accessed 16 July 2024, https://urn.nsk.hr/urn:nbn:hr:112:957611

Kovačević J. UTJECAJ SORTE LJEŠNJAKA NA ISKORIŠTENJE ULJA PREŠANJEM VIJČANOM PREŠOM KOMET CA 59 G [Undergraduate thesis]. Požega: Polytehnic in Pozega; 2019 [cited 2024 July 16] Available at: https://urn.nsk.hr/urn:nbn:hr:112:957611

J. Kovačević, "UTJECAJ SORTE LJEŠNJAKA NA ISKORIŠTENJE ULJA PREŠANJEM VIJČANOM PREŠOM KOMET CA 59 G", Undergraduate thesis, Polytehnic in Pozega, Požega, 2019. Available at: https://urn.nsk.hr/urn:nbn:hr:112:957611

Metadata
TitleUTJECAJ SORTE LJEŠNJAKA NA ISKORIŠTENJE ULJA PREŠANJEM VIJČANOM PREŠOM KOMET CA 59 G
Title (english)HAZELNUT VARIETIES INFLUENCE ON THE OIL QUANTITY BY PRESSING ON KOMET SCREW OIL EXPELLER CA 59 G
AuthorJuraj Kovačević
MentorMario Jakobović (mentor)
Committee memberIvica Šnajder (predsjednik povjerenstva)
Committee memberMario Jakobović (član povjerenstva)
Committee memberTomislav Soldo (član povjerenstva)
GranterPolytehnic in Pozega
(Biotechnical department)
Požega
Defense date and country2019-07-12, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Agronomy
Abstract
U ovom radu istraživalo se postoji li i kolika je razlika u količini hladno prešanog ulja lješnjaka u zavisnosti od sorte. Istraživanje je vršeno na tri različite sorte: Lambert, Rimski okrugli i Istarski duguljasti. Prešanje je izvedeno puţnom prešom u laboratoriju pri istim parametrima. Prešanjem jezgre lješnjaka dobiveno je ulje s krutim česticama mutnoće i pogača. Najgrublje čestice su izdvojene pretakanjem ulja neposredno nakon prešanja te je ulje ostavljeno da se taloži prirodnim putem 12 dana. Nakon završnih mjerenja rezultati su pokazali da postoje razlike u količini hladno prešanog ulja između ovih triju sorti.
Abstract (english)
The aim of this paper was to investigate the difference between the quantity of cold pressed hazelnut oil, depending on the variety. Three different hazelnut varieties were used to accomplish this: Lambert, Rimski okrugli and Istarski duguljasti. The pressing itself was done by Screw press employing the same parameters for each variety. The results of the pressing of the hazelnut core was oil filled with solid particles. The roughest particles were separated by directly transfusing the oil after the pressing was finished. The oil was then left to sediment for twelve days in the natural way. After all the measurements were taken, the results demonstrated that there is a difference in the amount of cold pressed oil among the three varieties used in the study.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:112:957611
Study programmeTitle: Viticulture and Fruit-growing
Study programme type: professional
Study level: undergraduate
Academic / professional title: stručni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka vinogradarstva- vinarstva-voćarstva (stručni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka vinogradarstva- vinarstva-voćarstva)
Type of resourceText
File originBorn digital
Access conditionsOpen access
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Created on2019-07-19 08:28:52