MÜHENDİSLİK FAKÜLTESİGIDA MÜHENDİSLİĞİ


Prof. Dr. Serpil Şahin

 

Bölüm Başkanı

Prof. Dr. Serpil Şahin

 

Orta Doğu Teknik Üniversitesi

Üniversiteler Mah. Dumlupınar Bulvarı

Gıda Mühendisliği Bölümü 

Z-10

06800 Ankara - TÜRKİYE 


E-posta: serp@metu.edu.tr

Tel: +90 (312) 210 56 27

Fax: +90 (312) 210 27 67

 

Eğitim Bilgileri

 

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.

Araştırma Alanları

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

Yakın Zamanlı Yayınları

1. (2019) Kocakulak, S., Sumnu, G., Sahin, S. Chickpea flour-based biofilms containing gallic acid to be used as active edible films JOURNAL OF APPLIED POLYMER SCIENCE, 136  : 26  (2019)

2. (2018) Isik, B., Sahin, S., Oztop, M.H. (2018) Determination of oil and moisture distribution in fried potatoes using magnetic resonance imaging, JOURNAL OF FOOD PROCESS ENGINEERING, 41(6):1-8. 

3. (2018) Karadeniz, M., Sahin, S., Sumnu, G. Enhancement of storage stability of wheat germ oil by encapsulation INDUSTRIAL CROPS AND PRODUCTS 114: 14-18   (2018).

4. (2017) Tekin, E., Sahin, S., Sumnu, G. Physicochemical, rheological, and sensory properties of low-fat ice cream designed by double emulsions. EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY 119(9):1-9 (2017).

5. (2016) Isik, B., Sahin, S., Sumnu, G. Pore Development, Oil and Moisture Distribution in Crust and Core Regions of Potatoes During Frying. FOOD AND BIOPROCESS TECHNOLOGY 9: 1653-1660 (2016).

Kitapları

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).

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

Editör
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


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