Safiye Nur DİRİM

Mühendislik Fakültesi, Gıda Mühendisliği Bölümü, Gıda Teknolojisi Anabilim Dalı

Araştırma alanları: Mühendislik ve Teknoloji, Gıda Mühendisliği, Gıda Teknolojisi, Diğer, Tarımsal Bilimler, Ziraat, Kimya Mühendisliği ve Teknolojisi, Gıda İşleme (pastörizasyon,sterilizasyon, Soğutma, Kurutma), Temel Bilimler, Yaşam Bilimleri

Yayınlar

• Foreword (2026)
• Air Jet Impingement Baking of Bread: Heat–Mass Transfer Dynamics and Process Optimization (2026)
• ULTRASON DESTEKLİ DONDURMA VE ÇÖZÜNDÜRME İŞLEMİNİN DANA NUAR ETİNİN KALİTE ÖZELLİKLERİ ÜZERİNE ETKİSİ (2024)
• Ev tipi buzdolabında hızlı dondurma için bir kabin geliştirilmesi ve dana etinin kalite özelliklerine olan etkilerinin incelenmesi (2024)
• ULTRASON DESTEKLİ DONDURMA VE ÇÖZÜNDÜRME İŞLEMİNİN DANA NUAR ETİNİN KALİTE ÖZELLİKLERİ ÜZERİNE ETKİSİ (2024)
• Determination of the Effect of Different Energy Classes of Household Refrigerators on the Freezing Process and the Quality Characteristics of Beef (2024)
• The effect of ultrasound-assisted freezing, metal plate assisted freezing and conventional freezing on the quality characteristics of beef samples (2024)
• Development of a cabin for fast freezing in a household refrigerator and examination of its effects on the quality characteristics of beef (2024)
• Effects of different drying processes on the quality changes in Arapgir purple basil ( Ocimum basilicum L.) leaves and drying‐induced changes in bioactive and volatile compounds and essential oils (2024)
• Determination of shrinkage characteristics of pumpkin discs during convection, microwave, and combined drying using computer‐aided technique: Image processing application (2023)
• Recent Advances for Rapid Freezing and Thawing Methods of Foods (2023)
• Effect of ultrasound pretreatment and drying air temperature on the drying characteristics, physicochemical properties, and rehydration capacity of raisins (2023)
• The effect of the fluidized bed agglomeration process on the powder properties of black carrot juice powders (2023)
• Storage of spinach juice agglomerates: Physical, flow, structural, and thermal properties (2023)
• Farklı Kurutma Yöntemleriyle Meyve Kabuğu Tozu Elde Edilmesi: Fiziksel Özellikler, Toz Ürün Özelliği Ve Kurutma Yöntemlerinin Enerji Verimliliği Yönünden İncelenmesi (2023)
• Recent progress in food processing applications of air impingement technology: A review (2023)
• Recent Advances for Rapid Freezing and Thawing Methods of Foods (2023)
• FARKLI KURUTMA YÖNTEMLERİ KULLANILARAK MEYVE KABUKLARININ KURUTULMASI İLE ELDE EDİLEN TOZLARIN FİZİKSEL ÖZELLİKLERİNİN TOZ ÜRÜN ÖZELLİKLERİNİN VE KURUTMA YÖNTEMLERİNİN ENERJİ VERİMLİLİĞİ YÖNÜNDEN İNCELENMESİ (2021)
• FARKLI DEPOLAMA KOŞULLARININ SİYAH HAVUÇ SUYU AGLOMERATLARI ÜZERİNDEKİ ETKİSİNİN İNCELENMESİ (2021)
• Dondurma Üretiminde Ortaya Çıkan Artık Karışımın Değerlendirilmesi ve Enerji Verimliliğinin İncelenmesi Konusunda Fizibilite Çalışmasının Gerçekleştirilmesi (2021)
• Integration Of Digital Twin’ Models For Production Into Plm Processes In The Food And Beverage Industry (2021)
• FARKLI DEPOLAMA KOŞULLARININ SİYAH HAVUÇ SUYU AGLOMERATLARI ÜZERİNDEKİ ETKİSİNİN İNCELENMESİ (2021)
• The effect of freeze dried fruit powders on some of the physicochemical properties of the layer cake (2021)
• DONDURMA ÜRETİMİNDE ORTAYA ÇIKAN ARTIK KARIŞIMIN DEĞERLENDİRİLMESİ VE ENERJİ VERİMLİLİĞİNİN İNCELENMESİ KONUSUNDA FİZİBİLİTE ÇALIŞMASININ GERÇEKLEŞTİRİLMESİ (2021)
• Et ve Et Ürünlerinin Hızlı Dondurulmasında Yeni Teknolojilerin Kullanılması (2020)
• Baklagillerden elde edilen nişastaların bazı fonksiyonel ve fizikokimyasal özelliklerinin incelenmesi (2020)
• Textural and sensorial characteristics of set-type yogurt containingBifidobacterium animalissubsp.lactisBb-12 and quince powder (2020)
• Süt, peynir altı suyu ve süt tozu ile üretilen kefirlerin fiziksel özelliklerinin belirlenmesi (2020)
• Peynir altı suyu ve süt tozu katkılı peynir altı suyu ile kefir üretilmesi ve üretilen kefirin duyusal açıdan değerlendirilmesi (2020)
• Mikrodalga, infrared ve konvansiyonel kavurma işlemlerinin menengiç (Pistacia terebinthus) tohumlarının fiziksel özellikleri üzerine etkisi (2020)
• Investigation of the availability of image processing as an alternative method to spectrophotometry for prediction of HMF content in honey for different temperatures (2020)
• Application of the agglomeration process on spinach juice powders obtained using spray drying method (2020)
• Bodrum ve Çevresinde Yetişen Otların Kurutulması (2019)
• Treatment Methods Used to Reduce Water Pollution in Food Industry (2019)
• The effect of freeze dried fruit powders on some of the physicochemical properties of the layer cake (2019)
• Physical characterization of spray-dried milk powders and their agglomerates with the addition of carob, cinnamon, and ginger powders (2019)
• Production and Characterization of Plant Protein Concentrates from Shells of Kidney Bean, Pea and Cowpea and Their Effects on Freezing and Freeze Drying of Kiwi Puree (2019)
• Pear Classfication Using Image Processing Techniques (2019)
• THE USE OF SPRAY DRYING AND AGGLOMERATION METHODS TO OBTAIN SPINACH JUICE POWDER AND AGGLOMERATES (2019)
• ENERGY REQUIREMENTS AND SUSTAINABILITY IN FOOD INDUSTRY (2019)
• The use of advanced process control systems in food processing operations (2019)
• Modeling and optimization of the spray drying parameters for soapwort (Gypsophila Sp.) extract (2019)
• DRYING CHARACTERISTICS OF RED BEET (BETA VULGARIS ESCULENTACRUENTA) PUREE IN A MICROWAVE OVEN (2019)
• Investigation of the availability of image processing as an alternative method to spectrophotometry for prediction of HMF content in honey for different temperatures. (2019)
• Physical characterization of spray-dried milk powders and their agglomerates with the addition of carob, cinnamon, and ginger powders (2019)
• Image Processing Techniques in the Food Applications (2019)
• Production and Characterization of Plant Protein Concentrates from Shells of Kidney Bean, Pea and Cowpea and Their Effects on Freezing and Freeze Drying of Kiwi Puree (2019)
• DRYING OF QUINCE PUREE WITH MALTODEXTRIN BYDIFFERENT DRYING METHODS:SOME PHYSICAL PROPERTIES (2019)
• Determination of the drying kinetics and energy efficiency of purple basil (Ocimum basilicum L.) leaves using different drying methods (2019)
• NESNELERİN İNTERNETİ VE TARIM İLE GIDA ALANINDASUNDUĞU ÇÖZÜMLER (2019)
• SENSORY AND QUALITY ATTRIBUTES OF CAKE SUPPLEMENTED WITH SPINACH POWDER (2019)
• Functional properties of parsley fortified homemade Turkish noodles (Erişte) (2019)
• Santrifüj Destekli Dondurarak Konsantrasyon Yöntemi İle Farklı Yağ İçeriğindeki Sütlerin Konsantre Edilmesi (2019)
• Fluidised Bed Agglomeratıon of Black Carrot Juice Powders (2018)
• MEYVE SUYU TOZU ÜRETİMİ: KÖPÜK KURUTMA (2018)
• Freeze Dried Quince Puree with The Addition of Different Amounts of Maltodextrin: Physical and Powder Properties (2018)
• Keçiboynuzu, tarçın ve zencefil tozu içeren püskürtmeli kurutucuda kurutulmuş süt tozlarının ve aglomeratlarının fiziksel karakterizasyonu (2018)
• The Effect of drying Processes onthe Powder Properties of Red beet Puree Powders (2018)
• Microwave-freeze Drying of Food: Quality and Energy Efficiency Issues (2018)
• Tarımsal Atıkların ve Gıda Kaynaklı Biyokütlenin Yenilenebilir Enerji Kaynağı Olarak Değerlendirilmesi (2018)
• Functional Properties of Protein Isolates Extracted From Plant-Based Foods and Food Wastes (2018)
• Agglomeratıon of Spray Dried Spinach Juices Powder: Powder Properties (2018)
• Spray dried spinach juice: powder properties (2018)
• Agglomeration process in the fluidized bed, theeffecting parameters and some applications (2018)
• Agglomeration Of The Spray Dried Skimmed Cow Milk Powder With The Addition of Carob, Cınnamon And Ginder Powders (2018)
• Food Agglomeratıon Process In The Fludızed Bed (2018)
• The Intermittent Drying of Wheat by Microwave and Fluidized Bed Drying (2018)
• The Effect of Intermittent: Microwave and Fluidized Bed Drying on Quality and Energy Consumption of Buckwheat (2018)
• The Effect of Ultrasound Pretreatment on Color Properties of Raisins (2018)
• Investigation of Microstructure of Frozen Foods with X-Ray Micro-Ct (2018)
• Food Agglomeration Process In The Fludized Bed (2018)
• Production of Fruit Juce powders: Foam Mat Drying (2018)
• TARÇIN, KEÇİBOYNUZU VE ZENCEFİL İLE ZENGİNLEŞTİRİLEREK ÜRETİLMİŞ KEÇİ SÜTÜ TOZLARININ ÖZELLİKLERİ (2018)
• The effect of gamma irradiation on microbial load of purple basil (Ocimum bacilicum L.) leaves dried in different methods (2018)
• KURUTMA YARDIMCI MADDELERİNİN DONDURARAK KURUTULMUŞ TAFLAN TOZLARININ ÖZELLİKLERİ ÜZERİNE ETKİSİ (2018)
• 2-fazlı pirinanın valsli kurutucuda yüksek kaliteli ürün ve enerji verimliliği hedefiyle kurutulması (2017)
• Enhancement of the Spray Dried Cow Milk Powder with the Addition of Carob, Cinnamon, and Ginger Powders (2017)
• Enhancement of the Functional Properties of Home-Made Style Turkish Noodles (Erişte) with the Addition of Fresh Dills (2017)
• 2-Faz Pirinanın Valsli Kurutucuda Kurutulması: İşlem Parametrelerinin Pirinanın Kalitesi ve Kurutucu Enerji Verimliliği Üzerine Etkisi (2017)
• The effect of different drying processes and the amounts of maltodextrin addition on the physical and powder properties of carrot juice powders (2017)
• Applications of high intensity ultrasound in dairy technology (2017)
• GIDALARIN DONDURULMASINDA ULTRASON UYGULAMASININ ETKİSİNİN İNCELENMESİ (2017)
• AGLOMERASYON TEKNOLOJİSİ VE GIDA SANAYİİNDE KULLANIMI (2017)
• Influence of the Different Drying Agents on the Production of Spinach Powder by Spray Drying (2017)
• Antimicrobial Activity of Spray Dried Sumac Extract Powder on Escherichia coli O157:H7 and Salmonella Typhimurium (2017)
• IDENTIFICATION OF VOLATILE COMPONENTS OF FRESH AND TRAY DRIEDARAPGIR PURPLE BASIL (Ocimum basilicum) (2017)
• Rehydration of Sun Dried Raisin: Characterization and Modelling (2017)
• Determination of some physical properties of tray dried Arapgir purple basil OOcimum basillicum) (2017)
• Enhancement of the Functional Properties of Home-Made StyleTurkish Noodles (Erişte) with the Addition of Fresh Mints. (2017)
• Determination of the Drying Characteristics of Black Carrot Pulp During Drying in a Microwave Oven (2017)
• Drying characteristics of pumpkin (Cucurbita moschata) slices in convective and freeze dryer (2017)
• Spray Drying of Spinach Juice: Characterization, Chemical Composition, and Storage (2017)
• Mathematical modeling of thin-layer microwave drying of corn husk and investigation of powder properties (2017)
• Moisture Sorption Isotherms of Yogurt Powder Containing Candied Chestnut Puree (2016)
• Determination of the Drying Characteristics of Black Carrot Pulp During Microwave Drying (2016)
• Enhancement of the Functional Properties of Home Made Style Turkish Noodles Erişte with the Addition of Fresh Mints (2016)
• Çözünebilir Tarçın Çubukları (2016)
• Üzüm pekmezinin santrifüj ile dondurarak knsantrasyonu. (2016)
• Farkı mirodalga güçlerinin ve ürün kalınlıklarının kırmızı pncar püresinin kuuma süresi ve toz ürün özellikleri üzerine etkisi. (2016)
• Tüketime hazır sebze Çorbası üretimi (2016)

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