ODTÜBİDBÖİDBSSS
English
Gıda Mühendisliği

Prof. Servet 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

 

Eğitim Bilgileri

  • 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
 
Araştırma Alanları
 
  • Microwave Processing (Baking, Drying, Extraction, Frying and Thawing)
  • Encapsulation
  • Sustainable Packaging

Yakın Zamanlı Yayınları
 
                    Ibis, O. I., Bugday, Y. B., Aljurf, B. N., Goksu, A. O., Solmaz, H., ÖZTOP, H. M.,  ... ŞÜMNÜ, S. G.(2024). Crystallization of sucrose by using microwave vacuum evaporation.  Journal of Food Engineering , vol.365.                
 
                    Ertan, K., ŞAHİN, S.,  & ŞÜMNÜ, S. G., (2024). Effects of alkaline pH and gallic acid enrichment on the physicochemical properties of sesame protein and common vetch starch-based composite films.  International Journal of Biological Macromolecules , vol.257.                
 
                    Cahyana, Y., Annisa, N. D. N., Khoerunnisa, T. K., Sulastri, S., Marta, H., Rialita, T.,  ... Yuliana, T.(2024). Banana starch modified by heat moisture treatment and annealing: Study on digestion kinetics and enzyme affinity.  International Journal of Biological Macromolecules , vol.258.                
 
                    Gul, M. R., Ince, A. E., ÖZEL, B., Uslu, A. K., Çetin, M., Mentes, D.,  ... ŞÜMNÜ, S. G.(2024). Effect of microwave-vacuum drying on the physicochemical properties of a functional tomato snack bar.  Journal of the Science of Food and Agriculture , vol.104, no.1, 83-92.                
 
                    GÜNER ŞAN, S., Grunin, L., Kaner, O., ŞÜMNÜ, S. G.,  & ÖZTOP, H. M., (2023). Influence of multiple parameters on the crystallinity of dairy powders.  International Dairy Journal , vol.147.                
 

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

 

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

Son Güncelleme:
23/01/2024 - 17:14

Middle East Technical University Department of Food Engineering 06800 Ankara - TURKEY Phone: +90 312 210 27 66 Fax: +90 312 210 27 67