MÜHENDİSLİK FAKÜLTESİGIDA MÜHENDİSLİĞİ


Prof. Dr. Gülüm Şumnu

 

Prof. Dr. Gülüm Şumnu

 

Orta Doğu Teknik Üniversitesi

Üniversiteler Mah. Dumlupınar Bulvarı

Gıda Mühendisliği Bölümü 

105

06800 Ankara - TÜRKİYE 


E-posta: gulum@metu.edu.tr

Tel: +90 (312) 210 56 28

Fax: +90 (312) 210 27 67

 

Degrees

 

Ph.D. Middle East Technical University, Food Engineering, 1997 
M.S.  Middle East Technical University, Food Engineering, 1994 
B.S. Middle East Technical University, Food Engineering,1991

Research Interest

Microwave Processing (Baking, Drying, Extraction, Frying and Thawing), Physical Properties of Foods, Food Hydrocolloids, Micro and Nanoencapsulation

 

Books


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

https://www.nobelyayin.com/detay.asp?u=11109


Physical Properties of Foods

 

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

http://link.springer.com/book/10.1007/0-387-30808-3//page/1

 

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).
https://www.crcpress.com/product/isbn/9781420052749
 
Advances in Deep-Fat Frying of Foods

2. Sahin S. and Sumnu S.G. “Deep Fat Frying”. CRC Press-Taylor & Francis
Group (2008).
https://www.crcpress.com/product/isbn/9781420055580


Recent Publications

Demirkesen, I., Sumnu, G., Sahin, S., Uysal, N. Optimisation of formulations and infrared-microwave combination baking conditions of chestnut-rice breads International Journal of Food Science and Technology 46: 1809-1815 (2011)

Sakiyan, O., Sumnu, G., Sahin, S., Meda, V., Koksel, H., Chang, P. A study on degree of starch gelatinization in cakes baked in three different ovens. Food and Bioprocess Technology 4: 1237-1244. (2011).

Simsek, M., Sumnu, G., Sahin, S. (2012) Title: Microwave Assisted Extraction of Phenolic Compounds from Sour Cherry Pomace. Separation Science and Technology 47: 1248-1254.

Cilek, B., Luca, A., Hasirci, V. Sahin, S, Sumnu G. Microencapsulation of phenolic compounds extracted from sour cherry pomace: effect of formulation, ultrasonication time and core to coating ratio. European Food Research Technology (2012) 235: 587-596 (2012).

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

 


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