Prof. Serpil Şahin



Prof. Dr. Serpil Şahin


Middle East Technical University

Department of Food Engineering


06800 Ankara - TURKEY 

E-mail: serp@metu.edu.tr

Tel: +90 (312) 210 56 27

Fax: +90 (312) 210 27 67




PhD. Middle East Technical University, Agricultural and Biological Engineering, 1997.
M.S. Middle East Technical University, Food Engineering, 1992.
B.S. Middle East Technical University, Food Engineering, 1989.

Research Interest

Food Processes mainly Frying, Drying, Baking, Extraction, Filtration, Microwave Processes, Encapsulation


Sahin S., Sumnu S.G., Hamamci H., İsci A., Sakiyan O. "Fluid Flow, Heat & Mass Transfer in Food Systems". Nobel Akademik Yayincilik (2016) 


Physical Properties of Foods


Sahin S. and Sumnu S.G. “Physical Properties of Foods”. Springer: New York (2006).


Edited books 


Food Engineering Aspects of Baking Sweet Goods

1. Sumnu, S. G.. and Sahin S. “Food Engineering Aspects of Baking of Sweet
Goods: An Engineering Approach”. CRC Press-Taylor & Francis Group (2008).


Advances in Deep-Fat Frying of Foods


2. Sahin S. and Sumnu S.G. “Deep Fat Frying”. CRC Press-Taylor & Francis
Group (2008).


Recent Publications

1. Turasan, H., Sahin, S., Sumnu, G. Encapsulation of rosemary essential oil. LWT-FOOD SCIENCE AND TECHNOLOGY  64: 112-119 (2015)

2. Mert, S., Sahin, S., Sumnu, G. Development of gluten-free wafer sheet formulations.  LWT-FOOD SCIENCE AND TECHNOLOGY 63: 1121-1127 (2015)

3. Aydogdu, A., Sumnu, G., Sahin, S.Effects of Microwave-Infrared Combination Drying on Quality of Eggplants. FOOD AND BIOPROCESS TECHNOLOGY  8: 1198-1210   (2015)

4. Luca, A., Cilek, B., Hasirci, V. Sahin, S, Sumnu G. Effects of degritting of Phenolic Extract from Sour Cherry Pomace on Encapsulation Efficiency: Production of Nanosuspension. Food and Bioprocess Technology(2012) DOI 10.1007/s11947-012-0880-z

5. Kahyaoglu, L.N., Sahin, S., Sumnu, G. Physical properties of parboiled wheat and bulgur produced using spouted bed and microwave assisted spouted bed drying. J. Food Eng., 98:159-169 (2010).