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undergraduate thesis
Proizvodnja lješnjakovog ulja
2019. urn:nbn:hr:109:836858
Lipinčić, Josip
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Food Engineering

Cite this document

Lipinčić, J. (2019). Proizvodnja lješnjakovog ulja (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:836858

Lipinčić, Josip. "Proizvodnja lješnjakovog ulja." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2019. https://urn.nsk.hr/urn:nbn:hr:109:836858

Lipinčić, Josip. "Proizvodnja lješnjakovog ulja." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2019. https://urn.nsk.hr/urn:nbn:hr:109:836858

Lipinčić, J. (2019). 'Proizvodnja lješnjakovog ulja', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 19 April 2024, https://urn.nsk.hr/urn:nbn:hr:109:836858

Lipinčić J. Proizvodnja lješnjakovog ulja [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2019 [cited 2024 April 19] Available at: https://urn.nsk.hr/urn:nbn:hr:109:836858

J. Lipinčić, "Proizvodnja lješnjakovog ulja", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2019. Available at: https://urn.nsk.hr/urn:nbn:hr:109:836858

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Metadata
TitleProizvodnja lješnjakovog ulja
Title (english)Production of Hazelnut Oil
AuthorJosip Lipinčić
MentorTihomir Moslavac (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Food Engineering)
Osijek
Defense date and country2019-09-24, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Obična lijeska, (Corylus avellana L.) listopadni je grm iz porodice Betulaceae koja daje plod lješnjak, s vrlo visokim sadržajem ulja. Jezgra ploda bogata je masnim kiselinama i proteinima te je iz tog razloga lješnjak pogodna sirovina za proizvodnju ulja. Odličan je izvor mononezasićenih i polinezasićenih masnih kiselina, također sadrži i znatne količine mikro- i makronutrijenata. Mehaničkim prešanjem jezgre ploda dobije se hladno prešano lješnjakovo ulje. Nema zagrijavanja jezgre lješnjaka, zbog toga je očuvana nutritivna vrijednost a s tim i visoka kvaliteta proizvoda. Kvaliteta sirovine vrlo je bitna u proizvodnji hladno prešanog lješnjakovog ulja te prije prešanja sirovina prolazi kroz razne procese čišćenja i sušenja. Proizvedeno sirovo ulje se na kraju pročišćava taloženjem, centrifugiranjem i filtracijom. Cilj ovog rada je predstaviti karakteristike i proizvodnju lješnjakovog ulja dobivenog hladnim prešanjem.
Abstract (english)
Common hazel, (Corylus avellana L.) is deciduous shrub from family of Betulaceae that gives fruit hazelnut, with high content of oil. A core of fruit is rich with fatty acids and proteins for that reason hazelnut is good raw material for manufacturing oil. It is good source of monounsaturated and polyunsaturated fatty acids, it also contains considerable amounts micro- and macronutrients. Mechanical pressing core of the hazelnut it gets cold pressed hazelnut oil. There is no warming of the hazelnut core, because of that a nutritive value is presserved and also high quality of product. Quality of raw material is very important in manufacturing cold pressed hazelnut oil so before pressing raw material goes through various processes of cleaning and drying. Manufactured raw oil at the end is purified by sedimentation, centrifugation and filtration. Goal of this final test is to present characteristics and manufacturing of hazelnut oil by cold pressing.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:836858
Study programmeTitle: Food Technology
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2019-09-25 07:07:24