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U posljednjih nekoliko godina zabilježen je porast potražnje za zdravom i funkcionalnom hranom u gotovo cijelom svijetu uključujući i Hrvatsku, čime bobičasto voće dobiva na značaju. Bobičasto voće bogato je raznim bioaktivnim komponentama stoga proizvodi poput soka mogu se ubrojiti u funkcionalnu hranu. Funkcionalni sok osim što osigurava nutritivne potrebe djeluje pozitivno na zdravlje potrošača. Stoga je cilj rada bio izraditi Elaborat tehničko-tehnološkog rješenja pogona za proizvodnju soka iz bobičastog voća. Predviđena lokacija je Ivanec, u Varaždinskoj županiji. Proizvodi se funkcionalni sok od tri vrste bobičastog voća, aronije, borovnice i crnog ribiza kapaciteta 100 000 litara godišnje. U Elaboratu su navedeni opisi proizvodnje uz potrebne uređaje i tehnološku opremu. Pogon sadrži proizvodne i neproizvodne prostorije koje su projektirane prema zahtjevima proizvodnje te u skladu sa zakonskom regulativom i pravilima struke. Tlocrt pogona prikazan je grafički, kao i situacijski plan. In the last few years, the demand for healthy and functional food has increased almost around the whole world, including Croatia, and that is why berries are of great importance. Rich with their diverse bioactive components, berries when processed, can therefore be included in functional food. Not only does the functional juice made from berries fulfils one's nutritive needs, but it also affects positively on the consumer's health. Because of the big request for berries, The Study of Tehnical-Tecnological Solution of Drive for Producing Juice from Berries has been made. The predicted location for berry juice production is Ivanec, in the district of Varaždin, Croatia. On that location, functional juice is being made from the following kinds of berries: chokeberries, blueberries and blackcurrants. The capacity is 100 000 litres per year. The study which has already been mentioned includes the description of production with necessary machines and technological equipment. This drive contains manufacturing and non-manufacturing areas which are designed accordingly to demands of production and are in accordance with legal regulations and the rules of profession. The layout of the whole area and the situational plan are presented graphically.

Tradicija dobrog vinogradarstva i vinarstva seže u srž hrvatske povijesti. Zanimanje za kvalitetnim vinima i njihovom izradom od strane potrošača raste iz godine u godinu. Ovim radom prikazan je elaborat tehničko-tehnološkog rješenja pogona za procesiranje grožđa i proizvodnju vina, pjenušca i vinjaka ukomponiranog s ugostiteljskim objektom. Predstavlja dvoetažni objekt s prizemljem i podrumom. Tekstualno i shematskim prikazan je proces proizvodnje bijelog i crnog vina, pjenušca i vinjaka. Materijalne i energetske bilance su prikazane matematičkim proračunima i shemama. U sklopu elaborata, prema zakonskim propisima i higijenskim standardima, određen je je tlocrtni raspored svih glavnih i pomoćnih proizvodnih te neproizvodnih sadržaja uključujući uredski, ugostiteljski i skladišni prostor. Temeljem zahtjeva elaborata odabrana je lokacija za smještaj vinograda i pogona na području Koprivničko - križevačke županije. The tradition of good viticulture and winemaking goes back to the core of Croatian history. Interest in quality wines and their production by consumers is growing from year to year. This paper presents a study of the technical and technological solution of the plant for processing grapes and production of wine, sparkling wine and brandy combined with the catering facility. It is a two-storey building with a ground floor and a basement. The process of production of white and red wine, sparkling wine and brandy is described textually and schematically. Material and energy balances are presented by mathematical calculations and schemes. As part of the study, according to legal regulations and hygiene standards, the floor plan of all main and auxiliary production and non-production facilities was determined. Including office, catering and storage space. Based on the requirements of the study to accommodate the vineyards and a plant a fitting location was chosen in Koprivnica – Križevci county.

Zanimanje za omega-3 masne kiseline i njihovu ulogu u ljudskom zdravlju sve više raste unatrag nekoliko desetljeća, a ujedno se javlja i povećana potražnja za uljima visoke raspoloživosti esencijalnih masnih kiselina. Ovim radom izrađen je elaborat tehničko-tehnološkog rješenja pogona za proizvodnju hladno prešanih i nerafiniranih ulja s visokim udjelom nezasićenih, posebice omega-3 masnih kiselina. Tekstualno i pomoću blok-shema prikazan je tehnološki opis proizvodnje uz potrebne strojeve i tehnološku opremu. U sklopu elaborata, prema zahtjevima proizvodnje te u skladu s određenim zakonskim propisima i smjernicama higijensko-sanitarne proizvodnje, određen je tlocrtni raspored svih glavnih i pomoćnih proizvodnih te neproizvodnih sadržaja pogona uljare. U uljari će se proizvoditi hladno prešano konopljino i laneno ulje, te nerafinirano ulje oraha, a mljevenjem pogače nakon prešanja i njihova brašna. Na temelju projektnog zadatka odabrane su makrolokacija i mikrolokacija za izgradnju pogona i svih pratećih objekata. Interest in omega-3 fatty acids and their role in human health is increasing rapidly over the last few decades together with an increasing demand for oils with high availability of essential fatty acids. This paper contains elaborate of technical-technological solution of plant for the production of cold press oils and unrefined oils with high levels of omega-3 fatty acids. Technical description of production process is given in textual form and also using the block diagrams together with the list of necessary machinery and technological equipment. Within the study, according to production requirements, it is necessary to predict the spatial distribution of all the main and auxiliary production and non-production contents of the oil mill with an emphasis on respecting all regulations and guidelines of hygienic-sanitary production. Cold-pressed hemp and linseed oil and unrefined walnut oil, will be produced in the oil plant and also their flours by grinding a cake after pressing will be produced. On the basis of terms of reference macro location and layout of facilities for production and ancillary facilities scheduled for construction were chosen.