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Gıda Mühendisliği

Prof. Dr. Serpil Şahin

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
  • Packaging
  • Electrospinning

Araştırma Altyapısı

  • Electrospinning device
  • Freeze Dryer
  • Climatic Test Cabinet
  • Texture Analyser
  • Differential Scanning Calorimeter (DSC)
  • Rheometer
  • FTIR
  • GC-MS
  • HPLC

Yakın Zamanlı Yayınları

 

                  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.                

 

                Ertan, K., Celebioglu, A., Chowdhury, R., Şümnü, S. G., Şahin, S., Altier, C.,  ... Uyar, T.(2023). Carvacrol/cyclodextrin inclusion complex loaded gelatin/pullulan nanofibers for active food packaging applications.  FOOD HYDROCOLLOIDS , vol.142.                

 

                      SÖNMEZLER, D., ŞÜMNÜ, S. G.,  & ŞAHİN, S., (2023). Encapsulation of olive leaf extract using double emulsion method.  PHYSICS OF FLUIDS , vol.35, no.8.                

 

                 Hasan, R., ŞÜMNÜ, S. G., ŞAHİN, S., ÖZ, E.,  & ÖZ, F., (2023). The Effects of Citric Acid Crosslinking on Fabrication and Characterization of Gelatin/Curcumin-Based Electrospun Antioxidant Nanofibers.  ANTIOXIDANTS , vol.12, no.7.                

 

                 Tireki, S., ŞÜMNÜ, S. G.,  & ŞAHİN, S., (2023). Investigation of average crosslink distance and physicochemical properties of gummy candy during storage: Effect of formulation and storage temperature.  PHYSICS OF FLUIDS , vol.35, no.5.                

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


Prof. Dr. Serpil Şahin'in detaylı özgeçmişine buradan ulaşabilirsiniz

Son Güncelleme:
25/01/2024 - 13:15

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