Our research focuses on food processes such as frying, drying,
filtration, microwave processing, extraction and membrane processes.
Usage of microwave-vacuum, microwave assisted spouted bed and solar
dryers for drying of different food materials are currently being
studied in our laboratory. The effects of different ingredients on
physical properties of battered products during frying are also being
studied. Another research area of our group is the separation of aroma
compounds by using different methods. Extraction of phenolic compounds
and essential oils from plants using different techniques are also among
our research interests. The optimization of formulations and baking
conditions of breads and cakes in microwave and microwave – near
infrared combination oven is another project topic which is being
studied in our laboratory.
