Filiz İÇİER
Mühendislik Fakültesi, Gıda Mühendisliği Bölümü, Gıda Teknolojisi Anabilim Dalı
Araştırma alanları: Mühendislik ve Teknoloji, Gıda Mühendisliği, Gıda Teknolojisi, Gıda İşleme (pastörizasyon,sterilizasyon, Soğutma, Kurutma), Alternatif Enerji Kaynakları, Güneş Enerjisi, Termodinamik, Isıtma, Soğutma ve Havalandırma, Isı ve Madde Transferi, Akışkanlar Mekaniği
Yayınlar
- Life cycle assessment of industrial coffee beverage production lines (2026)
- Kırmızıbiberin Gün Işığı Benzetimli Kurutma Sisteminde Kurutulması (2025)
- Kırmızıbiberin Gün Işığı Benzetimli Kurutma Sisteminde Kurutulması (2025)
- Design of Ohmic Thawing Cell with Hydrostatic Pressure Units: Application in Minced Beef (2024)
- Effects of Process Conditions on Drying of Tomato Pomace in a Novel Daylight Simulated Photovoltaic-Assisted Drying System (2024)
- Exergo-economic approach for comprehensive evaluation of the performance of industrial-scale milk and coffee beverage process lines (2024)
- Life cycle assessment of a Photovoltaic-Assisted Daylight simulated dryer (2024)
- Ch. 13. Recent Trends in Evaporation Techniques (2024)
- Kızılötesi Kurutma Teknolojisi (2024)
- Drying of Different Shaped Apple Slices in a Carbon Fiber Assisted Cabinet Dryer: Energy and Exergy Analyses (2024)
- Recent trends in evaporation techniques (2024)
- Effects of amaranth gel on model system meat emulsion properties and quality parameters (2024)
- Effects of amaranth gel on model system meat emulsion properties and quality parameters (2024)
- Effect of electric field on mass transfer during oleuropein extraction (2023)
- Exergoeconomic Analysis of Ultrasound- Assisted Extraction of Tannins from Acorn Fruit (2023)
- Moderate electric field-assisted hydro-distillation of thyme essential oil: Characterization of microstructural changes (2023)
- Exergoeconomic analysis of ultrasound-assisted extraction of tannins from acorn fruit (2023)
- Determination of rheological properties of kefir produced with buffalo milk and other milk mixtures (2023)
- Design of Ohmic Thawing Cell with Hydrostatic Pressure Units: Application in Minced Beef (2023)
- Gün Işığı Benzetimli ve Fotovoltaik Destekli Kurutucu Sisteminde Domates Posasının LED Işık Altında Kurutulması Sırasında Kuruma Karakteristiklerinin Belirlenmesi (2023)
- Covid-19 Pandemisinde Çevrimiçi Öğretim Sürecinin Gıda Mühendisliği Isı-Kütle Transferi -Dersi Kapsamında Değerlendirilmesi (2023)
- Atmosferik soğuk plazma teknolojisinin gıdaların raf ömrü üzerine etkisi (2023)
- Life Cycle Assessment of Analysis of Novel Dryer Prototype: Carbon Fiber-Assisted Dryer (2023)
- Atmospheric Cold Plasma Application on Tomatoes (2023)
- Evaluation of canned milk coffee production via exergo-economic performance analyses (2023)
- Energetic, exergetic and exergo-economic analyses of whole milk production in carton aceptic package (2023)
- Alternative System for Drying of Tomato Pomace: Carbon Fiber Assisted Cabin Drier (2023)
- A Traditional and Sustainable Alternative: Acorn Fruit Coffee (2023)
- Mathematical Modelling of Thin Layer Drying of Red Pepper Slices (2022)
- Mathematical modeling of continuous induction heating of sour cherry juice (2022)
- Sustainability Analysis and Importance in Beverage Industry (2022)
- Vegan Milk Chocolate From Coconut Milk Powder (2022)
- Mathematical Modelling of Thin Layer Drying of Red Pepper Slices (2022)
- Unit Operations Laboratory Manual (2022)
- Mathematical Modeling of Continuous Induction Heating of Sour Cherry Juice (2022)
- Comparative performance analysis of ohmic thawing and conventional thawing of spinach puree (2022)
- Frequency and wave type effects on extractability of oleuropein from olive leaves by moderate electric field assisted extraction (2022)
- Cooking the Chicken Meat with Moderate Electric Field: Rheological Properties and Image Processing of Microstructure (2022)
- Drying of tomato pomace in daylight simulated photovoltaic‐assisted drying system: Effects of daylight intensity and application mode (2022)
- Ohmic Heating–Assisted Extraction of Natural Color Matters from Red Beetroot (2021)
- Düşük Frekansta Elektriksel İşlem Destekli Ekstraksiyon Yöntemleri ile Gıdalardan Değerli Bileşen Eldesi (2021)
- Influence of Extraction Parameters on Some Quality Characteristics of Tannin Extracts From Acorn Kernel (2021)
- Effects of Electrical Treatments on Milk Proteins and Fat Globules (2021)
- Changes of Effective Electrical Conductivity Values During Ohmic Heating Applied as the Preheating Step in Production of Carob Molasses (2021)
- Mathematical Modelling of Ohmic Thawing of Minced Beef Numerical Simulation of High Frequency Ohmic Thawing Process (2021)
- Quality Characteristics of Tomato Paste Obtained by Vacuum Ohmic Evaporation Method: Effects of Frequency, Voltage Gradient and Wave Form (2021)
- Potential for the use of Solar Energy in the Food Industry (2021)
- Rheological properties and microbiological characteristics of kefir produced from different milk types (2021)
- Ohmik Isıtma (2021)
- Potential for the use of solar energy in the food industry (2021)
- Rheological properties and microbiological characteristics of kefir produced from different milk types (2021)
- Influences of sample shape, voltage gradient, and electrode surface form on the exergoeconomic performance characteristics of ohmic thawing of frozen minced beef (2021)
- Evaluation of an ohmic assisted vacuum evaporation process for orange juice pulp (2021)
- Numerical simulation of temperature histories of frozen minced meat having different fat contents during ohmic thawing (2021)
- İnek ve Keçi Sütleri Kullanımının Kefirin Antioksidan, Reolojik ve Duyusal Özellikleri Üzerine Etkisi (2021)
- Mathematical Modelling for Predicting the Temperatures During Microwave Heating of Solid Foods (2020)
- OHMİK DESTEKLİ VAKUM ALTINDA EVAPORASYON SİSTEMİ İLE KONSANTRE EDİLEN NAR SUYUNUN REOLOJİK ÖZELLİKLERİNDEKİ DEĞİŞİMİN İNCELENMESİ (2020)
- Size reduction effect on drying characteristics of acorn in tray dryer (2020)
- Drying of licorice root by novel radiative methods (2020)
- Rheological behavior of sour cherry juices concentrated by ohmic and conventional evaporation processes under vacuum (2020)
- Thermal Image Processing Technique for Determination of Temperature Distributions of Minced Beef Thawed by Ohmic and Conventional Methods (2020)
- Mathematical modelling of vacuum ohmic evaporation process (2020)
- Manda Sütü ve Diğer Süt Karışımlarıyla Üretilen Kefirlerin Bazı Özelliklerinin Belirlenmesi (2020)
- Comparison of quality attributes of minced beef samples thawed by ohmic and conventional methods (2020)
- Infrared drying of dill leaves: Drying characteristics, temperature distributions, performance analyses and colour changes (2020)
- ENHANCEMENT OF THE PERFORMANCE OF SOUR CHERRY JUICE CONCENTRATION PROCESS IN VACUUM EVAPORATOR BY ASSISTING OHMIC HEATING SOURCE (2020)
- İndüksiyon ve Ohmik Isıtma İşlemlerinin Gıdalara Uygulanabilirliğinin Karşılaştırılması (2019)
- Comparative Study for Performance Evaluation of Ohmic and Conventional Thawing Processes for Frozen Minced Beef Meat Samples-Dondurulmuş Kıyma Örneklerinin Ohmik ve Geleneksel Çözündürülmesinin Performans Değerlendirmesi Karşılaştırması (2019)
- Aspects of Thermography Use on Evaluations of Novel Processing Technologies (2019)
- Ohmic Heating Assisted Extraction of Natural Coloring Matters from Foodstuffs (2019)
- Performance Evaluation of Electrical Heating Method in Milk Processing (2019)
- Energetic-Exergetic Evaluations of Ohmic Thawing Process Applied at Different Voltage Gradients (2019)
- Heating Characteristics of Cherry Juice in an Inductive Heat Exchanger (2019)
- Effect of Process Conditions on Evaporation Time and Power Consumption During Vacuum Ohmic Evaporation Process of Tomato Juice (2019)
- Factors Affecting Evaporation of Juices by Ohmic Heating Assisted Techniques (2019)
- Comparative Performance Analysis of Ohmic Thawing and Conventional Thawing of Spinach Puree (2019)
- Portakal Suyunun Farklı Evaporasyon Sıcaklıklarında Ohmik Vakum Evaporatörde Konsantre Edilmesi Sırasında Elektriksel İletkenlik Değişimleri- Electrical Conductivity Changes during Concentration of Orange Juice in Ohmic Vacuum Evaporator at Different Evaporation Temperatures (2019)
- İndüksiyon ve Ohmik Isıtma İşlemlerinin Gıdalara Uygulanabilirliğinin Karşılaştırılması (2019)
- Effect of voltage gradient on ohmic thawing characteristics of sour cherry juice concentrates for the temperature range of −18℃ to +4℃ (2019)
- Effects of Vacuum Ohmic Evaporation on Some Quality Properties of Sour Cherry Juice Concentrates (2019)
- Domates Posasının Farklı Kızılötesi Isıtma Güçlerinde Kurutulması- Drying of Tomato Pomace at Different Infrared Powers (2019)
- Süt ve Süt Ürünlerinin İşlenmesinde Elektriksel Isıtma Yöntemlerinin Kullanımı (2019)
- Effects of the thermosonication clarification on the rheological properties of apple juice (2019)
- Characterization of viscoelastic properties of minced beef meat thawed by ohmic and conventional methods (2019)
- Investigation of Novel Technologies Used in The Extraction of Essential Oils (2018)
- A Novel Alternative Method in Production of Fruit Juice Concentrate: Ohmic Heating Assisted Vacuum Evaporation (Meyve Suyu Konsantresi Eldesinde Güncel Alternatif Bir Yöntem: Ohmik Isıtma Destekli Vakum Altında Evaporasyon (2018)
- Gıdaların Elektriksel Yöntemlerle İşlenmesinde Uygulanan Farklı Frekans ve Dalga Şekillerinin Etkileri (2018)
- Gıdaların Elektriksel Yöntemlerle İşlenmesinde Uygulanan Farklı Frekans ve Dalga Şekillerinin Proses Etkinliği Üzerine Etkisi (2018)
- Investigation of Rheological Behavior of Sour Cherry Juice Concentrate produced by Ohmic Evaporation Process Under Vacuum (Vakum Altında Ohmik Evaporasyon İşlemi ile Elde Edilen Vişne Suyu Konsantresinin Reolojik Davranışının İncelenmesi (2018)
- Prediction of Temperature History of Sour Cherry Juice Concentrates During Ohmic Thawing Process (2018)
- Inactivation of Alicyclobacillus acidoterrestris in apple juice using a combined treatment of a thin layer-continuous flow high intensity pulsed light reinforced by mild electric field and essential oil nanoemulsions (2018)
- Effect of Food Processing on Caretonoids (2018)
- Performance Analyses of a Novel Heat Exchanger: Inductive Heater (2018)
- Thawing of Frozen Spinach Puree by Ohmic Heating Method (2018)
- Effect of a Continuous Flow High Intensity Pulsed Light Process on Inactivation of Alicyclobacillus Acidoterrestris in Clear Quince Juice (2018)
- Performance evaluation of thin layer-continuous flow high intensity pulse light system used for inactivation of Alicyclobacillus acidoterrestris in apple juice (2018)
- Effect of Food Processing on Caretonoids (2018)
- Investigation of Novel Technologies Used in The Extraction of Essential Oils (2018)
- Quality effects of atmospheric plasma treatment on sour cherry juice sample (2018)
- Inactivation of Alicyclobacillus acidoterrestris in apple juice using a combined treatment of a thin layer-continuous flow high intensity pulsed light reinforced by mild electric field and essential oil nanoemulsions (2018)