Stručni rad
https://doi.org/10.31727/m.22.6.1
The influence of the hazelnut variety on the usage of oil pressed with a scew press COMET CA 59 G
Mario Jakobović
; Veleučilište u Požegi, Hrvatska
Ivica Šnajder
; Veleučilište u Požegi, Hrvatska
Tomislav Soldo
; Veleučilište u Požegi, Hrvatska
Tihomir Moslavac
; Prehrambeno-tehnološki fakultet, Sveučilište Josipa Jurja Strossmayera Osijek, Hrvatska
Juraj Kovačević
; Veleučilište u Požegi, Hrvatska
Jasna Del Vechio
; Veleučilište u Požegi, Hrvatska
Sažetak
The aim of this study was to investigate whether the hazelnut variety influences the obtained amount of cold pressed oil. The research was conducted on three different varieties: Lambert, Roman round and Istarski dugi. Pressing was performed with a screw press in the laboratory at the same parameters. By pressing the kernel of the hazelnut, an oil with solid particles of turbidity and bread was obtained. The coarsest particles were separated by pouring the oil immediately after pressing and the oil was allowed to settle naturally for 7 days. After the final measurements, the results showed that there are differences in the amount of cold pressed oil between these three varieties.
Ključne riječi
hazelnut, cold pressed oil, hazelnut varieties
Hrčak ID:
247372
URI
Datum izdavanja:
8.12.2020.
španjolski talijanski hrvatski njemački
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