M.Sc. Mine Özcelik

Wissenschaftliche Mitarbeiterin

AG Bioprozesstechnik und Trocknungstechnik

Lehrstuhl für Lebensmittel- und Bio-Prozesstechnik
ZIEL – Institute for Food & Health
Weihenstephaner Berg 1
85354 Freising

Tel.: +49 8161 71-5056

Raum: E.20

Thema der Dissertation:

Microwave-assisted drying processes for the production of fruit snacks with high nutritional quality

Projekt:

Mikrowellen-Vakuumtrocknung von Fruchtschäumen und Gewinnung von natürlichen Fruchtaromen
IGF-Vorhaben Nr. 10915 N

Projektbeschreibung_Özcelik.pdf

Reviewed paper:

Ozcelik, M., & Püschner, P.-A. (2017). 16 - Microwave plant requirements and process control for advanced applications. In M. Regier, K. Knoerzer, & H. Schubert (Eds.), The Microwave Processing of Foods (Second Edition) : Woodhead Publishing Series in Food Science, Technology and Nutrition (pp. 350–380). Woodhead Publishing. https://doi.org/10.1016/B978-0-08-100528-6.00016-4

Dachmann, E., Hengst, C., Ozcelik, M., Kulozik, U., & Dombrowski, J. (2018). Impact of Hydrocolloids and Homogenization Treatment on the Foaming Properties of Raspberry Fruit Puree. Food and Bioprocess Technology, 111(4), 570. https://doi.org/10.1007/s11947-018-2179-1

Ozcelik, M., Ambros, S., Heigl, A., Dachmann, E., & Kulozik, U. (2019a). Impact of hydrocolloid addition and microwave processing condition on drying behavior of foamed raspberry puree. Journal of Food Engineering, 240, 83–98. https://doi.org/10.1016/j.jfoodeng.2018.07.001

Ozcelik, M., Heigl, A., Kulozik, U., & Ambros, S. (2019b). Effect of hydrocolloid addition and microwave-assisted freeze drying on the characteristics of foamed raspberry puree. Innovative Food Science & Emerging Technologies, 102183. https://doi.org/10.1016/j.ifset.2019.102183

Ozcelik, M., Ambros, S., Freitas Morais, S.I., & Kulozik, U. (2020). Storage stability of dried rasp-berry foam as a snack product: Effect of foam structure and microwave-assisted freeze dry-ing on the stability of plant bioactives and ascorbic acid. Journal of Food Engineering, 270(109779). doi.org/10.1016/j.jfoodeng.2019.109779

Patent:

Ozcelik, M., Haboglu M.F., A manufacturing method that can be used for the production of stuffed pasta. EP2791603 (A2)-2014-10-22, patent.

http://wck.me/-ss