KİŞİSEL BİLGİLER
Adı Soyadı Arş. Gör. Dr. Sebahattin Serhat TURGUT
Birimi Mühendislik Fakültesi
Bölüm Gıda Mühendisliği Bölümü
Ana Bilim Dalı Gıda Bilimleri Anabilim Dalı
Telefon 2462111668
E-Posta serhatturgut@sdu.edu.tr
ORCID ID 0000-0002-9968-4750
Diğer Akademik Hesaplar
Bu sayfadaki kişisel verilerin görünürlüğü KVKK 8. madde hükmü uyarınca ilgili kişinin açık rızası kapsamındadır. Kişisel verilerinizin görünürlüğünü veya hali hazırdaki verilerinizi Personel Bilgi Sistemi (PBS) ve Akademik Bilgi Sistemi (ABS) üzerinden düzenleyebilirsiniz.
ÖĞRENİM BİLGİLERİ
Lisans ANKARA ÜNİVERSİTESİ GIDA MÜHENDİSLİĞİ 10.06.2012
Yüksek Lisans SÜLEYMAN DEMİREL ÜNİVERSİTESİ GIDA MÜHENDİSLİĞİ (YL) (TEZLİ) 23.06.2016
Doktora SÜLEYMAN DEMİREL ÜNİVERSİTESİ GIDA MÜHENDİSLİĞİ (DR) 08.02.2021
AKADEMİK YAYIN ANALİZLERİ
İLGİ ALANLARI
(i) Gıda işleme sistemlerinin mekanistik modellemesi/analizi,(ii) Yenilikçi gıda üretim teknolojileri,(iii) Gıda proseslerinin sistem tasarımı/optimizasyonu,(iv) İstatistiksel modelleme/öğrenme
YAYINLAR
  • SCI, SSCI ve AHCI dışındaki indeks ve özler tarafından taranan dergilerde yayımlanan teknik not, editöre mektup, tartışma, vaka takdimi ve özet türünden yayınlar dışındaki makale
  • 1 Kodaman Leyla, Turgut Sebahattin Serhat, Cevik Serife, Ozkan Gulcan (2019). Yağlıboyada inceltici madde olarak kullanılan uçucu yağların boya kuruma süresi ve renk özelliklerine etkisi (Effects of essential oils using as medium in oil-paint on drying time and color property of painting). İDİL, 59(8), 870-876, doi: 10.7816/idil-08-59-05.
  • 2 Habibi Asieh, Turgut Sebahattin Serhat, Karacabey Erkan, Kucukoner Erdogan (2019). A Brief Overview of Beverage Emulsions for Fortification. International Journal of Food Engineering, 5(3), 175-182, doi: 10.18178/ijfe.5.3.175-182.
  • 3 Turgut Sebahattin Serhat, Sarihan Baris, Yildiz Dudu, Karacabey Erkan, Kucukoner Erdogan (2019). A Computational Fluid Dynamics (CFD) Study for Heating Bacterial Culture Media and Effect of Natural Convection on Total Heat Flux. International Journal of Food Engineering, 5(3), 190-194, doi: 10.18178/ijfe.5.3.190-194.
  • 4 Ismail Mohammed M., Turgut Sebahattin Serhat, Karacabey Erkan, Kucukoner Erdogan (2019). Effect of ohmic heating on the physical properties of fried carrot cubes. International Journal of Food Engineering, 5(3), 183-189, doi: 10.18178/ijfe.5.3.183-189
  • 5 Turgut Yelizcan, Turgut Sebahattin Serhat, Kucukoner Erdogan, Karacabey Erkan (2019). Effects of Electrical Potential and Temperature on Rehydration Behaviour of Pasta Samples during Ohmic Heating and Soaking. Afyon Kocatepe University International Journal of Engineering Technology and Applied Sciences, 2(2), 74-84, dergipark.org.tr/tr/pub/akuumubd/issue/45622/570306.
  • 6 Sebahattin S. Turgut, Muzeyyen M. Yanik, Erkan Karacabey, and Erdogan Kucukoner, "Effect of Carbonic Maceration Pre-treatment on Quality Characteristics of French Fries and a Numerical Approach for Prediction of Moisture and Temperature Distribution," International Journal of Food Engineering, Vol. 4, No. 3, pp. 170-177, September 2018. doi: 10.18178/ijfe.4.3.170-177
  • 7 Mohammed M. Ismail, Sebahattin S. Turgut, Erkan Karacabey, and Erdogan Kucukoner, "Determination of Physical Properties of Falafel (Fried Chickpea Balls) under the Effect of Different Cooking Techniques," International Journal of Food Engineering, Vol. 4, No. 3, pp. 191-194, September 2018. doi: 10.18178/ijfe.4.3.191-194
  • SCI, SSCI ve AHCI tarafından taranan dergilerde yayımlanan teknik not, editöre mektup, tartışma, vaka takdimi ve özet türünden yayınlar dışındaki makale
  • 1 Sebahattin Serhat Turgut, Aberham Hailu Feyissa, Erdoğan Küçüköner, Erkan Karacabey, Uncertainty and sensitivity analysis by Monte Carlo simulation: Recovery of trans-resveratrol from grape cane by pressurised low polarity water system, Journal of Food Engineering, Volume 292, 2021, 110366, ISSN 0260-8774, https://doi.org/10.1016/j.jfoodeng.2020.110366.
  • 2 Sebahattin Serhat Turgut, Aberham Hailu Feyissa, Cem Baltacıoğlu, Erdoğan Küçüköner, Erkan Karacabey, Extraction simulation of porous media by CFD: Recovery of trans-resveratrol from grape cane by pressurised low polarity water system, Chemical Engineering and Processing - Process Intensification, Volume 148, 2020, 107779, ISSN 0255-2701, https://doi.org/10.1016/j.cep.2019.107779.
  • 3 Serhat Turgut S, Küçüköner E, Karacabey E. Improvements in drying characteristics and quality parameters of tomato by carbonic maceration pretreatment. J Food Process Preserv. 2018;42:e13282. https://doi.org/10.1111/jfpp.13282
  • 4 Turgut, S.S., Küçüköner, E. & Karacabey, E. Food Bioprocess Technol (2018). Influence of Carbonic Maceration Pre-treatment on Functional Quality of Dried Tomato Quarters. Food and Bioprocess Technology. https://doi.org/10.1007/s11947-018-2145-y
  • 5 Sebahattin Serhat Turgut, Fatma Işıkçı, Ayla Soyer, Antioxidant activity of pomegranate peel extract on lipid and protein oxidation in beef meatballs during frozen storage, Meat Science, Volume 129, July 2017, Pages 111-119, ISSN 0309-1740, https://doi.org/10.1016/j.meatsci.2017.02.019.
  • 6 Sebahattin Serhat Turgut, Ayla Soyer, Fatma Işıkçı, Effect of pomegranate peel extract on lipid and protein oxidation in beef meatballs during refrigerated storage, Meat Science, Volume 116, June 2016, Pages 126-132, ISSN 0309-1740, http://dx.doi.org/10.1016/j.meatsci.2016.02.011.
  • Uluslararası toplantıda sunularak özet metin olarak yayımlanan bildiri
  • 1 Determination of Physical Properties of Falafel (fried chickpea balls) Under the Effect of Different Cooking Techniques
  • 2 Effect of Carbonic Maceration Pre-treatment on Quality Characteristics of French Fries and a Numerical Approach for Prediction of Moisture and Temperature Distribution
  • 3 The Use of Ohmic Heating As An Alternatıve Method for Pasta Cooking and Its Effects On Quality Properties
  • 4 A Chemometric Approach for Classification of Black Tea Samples Using Visible Spectrum Absorbance Data
  • 5 A New Ecological Diversity Approach for Evaluation of Black Tea Samples: Alfa-Indices
  • 6 Estimation of Effective Diffusivity of Tomato Quarters During Drying Using Inverse Modelling and Comparison With Analytical Calculations
  • 7 Influences of Different Drying Techniques on Carotenoid and Tocopherol contents of Cape Gooseberry (Physalis peruviana L.) Fruits
  • 8 Effect of egg white and carboxymethyl cellulose addition as a foaming agent on drying characteristics of orange juice
  • 9 Effects of Carbonic Maceration Pretreatment on Bioactives Content and Antioxidant Activity of Black Carrots Extracts
  • 10 FOAM MAT DRYING AND ITS UTILIZATION IN FRUIT POWDER PRODUCTION: A REVIEW
  • 11 The Effect of Different Blanching Methods on Physical and Biochemical Properties of Green Beans
  • 12 Influence of carbonic maceration on the drying kinetics of apple slices
  • 13 Carbonic Maceration A Novel Pre-Treatment for Food Drying
  • 14 Optimization of total drying time of carbonic maceration pre treated tomatoes using response surface methodolgy
  • 15 A New Standpoint to Lokum (Turkish Delight): Usage of Pekmez and Tahini
  • Yüksek Lisans Tezi
  • 1 KURUTULMUŞ DOMATES ÜRETİMİNDE KARBONİK MASERASYON ÖN İŞLEM UYGULAMASI VE ETKİLERİ
  • Ulusal kuruluşlarca desteklenen projede görev alma
  • 1 KURUTULMUŞ DOMATES ÜRETİMİNDE KARBONİK MASERASYON ÖN İŞLEM UYGULAMASI VE ETKİLERİ
  • 2 Bitkisel ekstraktların antimikrobiyel ve antioksidan aktivitelerinin köfte tipi et ürünlerinin kalitesine etkileri
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