Prof. Dr. FERRUH ERDOĞDU

SUSTAINABLE FOOD SUPPLY CHAINS: PLANNING, DESIGN, AND CONTROL THROUGH INTERDISCIPLINARY METHODOLOGIES , ss.83-104, 2019 (SCI-Expanded) Sürdürülebilir Kalkınma

Thawing of frozen food products in a staggered through-field electrode radio frequency system: A case study for frozen chicken breast meat with effects on drip loss and texture

Bedane T. F., Altin O., Erol B., Marra F., ERDOĞDU F.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES , cilt.50, ss.139-147, 2018 (SCI-Expanded) Sürdürülebilir Kalkınma

A short update on heat transfer modelling for computational food processing in conventional and innovative processing

ERDOĞDU F., Karatas O., Sarghini F.

CURRENT OPINION IN FOOD SCIENCE , cilt.23, ss.113-119, 2018 (SCI-Expanded)

Deacidification of Crude Hazelnut Oil Using Molecular Distillation - Multiobjective Optimization for Free Fatty Acids and Tocopherol

Altuntas A. H., KETENOĞLU O., Cetinbas S., ERDOĞDU F., TEKİN A.

EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY , cilt.120, sa.4, 2018 (SCI-Expanded)

Multi-objective Optimization of Molecular Distillation Conditions for Oleic Acid from a Rich-in-Fatty Acid Model Mixture

KETENOĞLU O., ERDOĞDU F., TEKİN A.

JOURNAL OF OLEO SCIENCE , cilt.67, sa.1, ss.21-28, 2018 (SCI-Expanded)

Mathematical Modeling for Virtualization in Food Processing

ERDOĞDU F., Sarghini F., Marra F.

FOOD ENGINEERING REVIEWS , cilt.9, sa.4, ss.295-313, 2017 (SCI-Expanded) Sürdürülebilir Kalkınma

A computational study to design process conditions in industrial radio-frequency tempering/thawing process

ERDOĞDU F., Altin O., Marra F., Bedane T. F.

JOURNAL OF FOOD ENGINEERING , cilt.213, ss.99-112, 2017 (SCI-Expanded) Sürdürülebilir Kalkınma

Effects of viscosity and agitation rate on temperature and flow field in cans during reciprocal agitation

ERDOĞDU F., Tutar M., Sarghini F., Skipnes D.

JOURNAL OF FOOD ENGINEERING , cilt.213, ss.76-88, 2017 (SCI-Expanded)

Reducing polycyclic aromatic hydrocarbons (PAHs) formation in olive pomace oil using microwave pre-heating of olive pomace

Kiralan S. S., ERDOĞDU F., TEKİN A.

EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY , cilt.119, sa.1, 2017 (SCI-Expanded)

A computational study on heat transfer characteristics of particulate canned foods during end-over-end rotational agitation: Effect of rotation rate and viscosity

Sarghini F., ERDOĞDU F.

FOOD AND BIOPRODUCTS PROCESSING , cilt.100, ss.496-511, 2016 (SCI-Expanded)

Determining the optimal shaking rate of a reciprocal agitation sterilization system for liquid foods: A computational approach with experimental validation

ERDOĞDU F., Tutar M., Oines S., Barreno I., Skipnes D.

FOOD AND BIOPRODUCTS PROCESSING , cilt.100, ss.512-524, 2016 (SCI-Expanded)

Surface decontamination of whole-shell eggs using far-infrared radiation

Alkaya G. B., ERDOĞDU F., Halkman A. K., Ekiz H. I.

FOOD AND BIOPRODUCTS PROCESSING , cilt.98, ss.275-282, 2016 (SCI-Expanded) Sürdürülebilir Kalkınma

Computer simulation of radio-frequency heating applied to block-shaped foods: Analysis on the role of geometrical parameters

UYAR R., ERDOĞDU F., Sarghini F., Marra F.

FOOD AND BIOPRODUCTS PROCESSING , cilt.98, ss.310-319, 2016 (SCI-Expanded)

Thermal Processing: Canning and Aseptic Processing

Boz Z., ERDOĞDU F.

HANDBOOK OF VEGETABLE PRESERVATION AND PROCESSING, 2ND EDITION , ss.157-174, 2016 (SCI-Expanded)

Traditional Foods in Turkey: General and Consumer Aspects

ÖTLEŞ S., Özçelik B., GÖĞÜŞ F., ERDOĞDU F.

TRADITIONAL FOODS: GENERAL AND CONSUMER ASPECTS , cilt.10, ss.85-98, 2016 (SCI-Expanded)

Partial substitution of sodium chloride by potassium chloride in bread: effect on dough and bread properties

Sayar S., ERDOĞDU F., Eydemir G., Nayman E.

QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS , cilt.8, sa.4, ss.609-615, 2016 (SCI-Expanded)

Functional and Nutritional Properties of Some Turkish Traditional Foods

GÖĞÜŞ F., ÖTLEŞ S., ERDOĞDU F., Özçelik B.

FUNCTIONAL PROPERTIES OF TRADITIONAL FOODS , cilt.12, ss.87-104, 2016 (SCI-Expanded)

Experimental determination of penetration depths of various spice commodities (black pepper seeds, paprika powder and oregano leaves) under infrared radiation

ERDOĞDU S. B., Eliasson L., ERDOĞDU F., Isaksson S., Ahrne L.

JOURNAL OF FOOD ENGINEERING , cilt.161, ss.75-81, 2015 (SCI-Expanded) Sürdürülebilir Kalkınma

Radio-frequency thawing of food products - A computational study

Uyar R., Bedane T. F., ERDOĞDU F., PALAZOĞLU T. K., Farag K. W., Marra F.

JOURNAL OF FOOD ENGINEERING , cilt.146, ss.163-171, 2015 (SCI-Expanded)

Application of Radiowave Frequency in Food Processing

Marra F., Bedane T. F., Uyar R., ERDOĞDU F., Lyng J. G.

CONVENTIONAL AND ADVANCED FOOD PROCESSING TECHNOLOGIES , ss.501-513, 2015 (SCI-Expanded)

Effect of load volume on power absorption and temperature evolution during radio-frequency heating of meat cubes: A computational study

Uyar R., ERDOĞDU F., Marra F.

FOOD AND BIOPRODUCTS PROCESSING , cilt.92, sa.C3, ss.243-251, 2014 (SCI-Expanded) Sürdürülebilir Kalkınma

Experimental determination of thermal conductivity and thermal diffusivity of whole green (unripe) and yellow (ripe) Cavendish bananas under cooling conditions

ERDOĞDU F., Linke M., Praeger U., Geyer M., Schlueter O.

JOURNAL OF FOOD ENGINEERING , cilt.128, ss.46-52, 2014 (SCI-Expanded) Sürdürülebilir Kalkınma

Effects of mesh refinement, time step size and numerical scheme on the computational modeling of temperature evolution during natural-convection heating

Boz Z., ERDOĞDU F., Tutar M.

JOURNAL OF FOOD ENGINEERING , cilt.123, ss.8-16, 2014 (SCI-Expanded)

ACCUMULATION OF 5-HYDROXYMETHYL-2-FURFURAL DURING TOASTING OF WHITE BREAD SLICES

Kirit A. B., ERDOĞDU F., ÖZDEMİR Y.

JOURNAL OF FOOD PROCESS ENGINEERING , cilt.36, sa.2, ss.241-246, 2013 (SCI-Expanded)

Evaluation of two-dimensional approach for computational modelling of heat and momentum transfer in liquid containing horizontal cans and experimental validation

Boz Z., ERDOĞDU F.

FOOD AND BIOPRODUCTS PROCESSING , cilt.91, sa.C1, ss.37-45, 2013 (SCI-Expanded) Sürdürülebilir Kalkınma

Mathematical Modeling of Transport Phenomena for Simulation and Optimization of Food Processing Operations

ERDOĞDU F.

ADVANCES IN FOOD PROCESS ENGINEERING RESEARCH AND APPLICATIONS , ss.473-487, 2013 (SCI-Expanded)

Toroid cans - An experimental and computational study for process innovation

Karaduman M., Uyar R., ERDOĞDU F.

JOURNAL OF FOOD ENGINEERING , cilt.111, sa.1, ss.6-13, 2012 (SCI-Expanded) Sürdürülebilir Kalkınma

Numerical simulation for heat transfer and velocity field characteristics of two-phase flow systems in axially rotating horizontal cans

Tutar M., ERDOĞDU F.

JOURNAL OF FOOD ENGINEERING , cilt.111, sa.2, ss.366-385, 2012 (SCI-Expanded)

Numerical Evaluation of Spherical Geometry Approximation for Heating and Cooling of Irregular Shaped Food Products

Uyar R., ERDOĞDU F.

JOURNAL OF FOOD SCIENCE , cilt.77, sa.7, 2012 (SCI-Expanded)

A computational study for axial rotation effects on heat transfer in rotating cans containing liquid water, semi-fluid food system and headspace

ERDOĞDU F., Tutar M.

INTERNATIONAL JOURNAL OF HEAT AND MASS TRANSFER , cilt.55, sa.13-14, ss.3774-3788, 2012 (SCI-Expanded)

Velocity and Temperature Field Characteristics of Water and Air during Natural Convection Heating in Cans

ERDOĞDU F., Tutar M.

JOURNAL OF FOOD SCIENCE , cilt.76, sa.1, 2011 (SCI-Expanded)

Simulation of heat transfer for solid-liquid food mixtures in cans and model validation under pasteurization conditions

Kiziltas S., ERDOĞDU F., PALAZOĞLU T. K.

JOURNAL OF FOOD ENGINEERING , cilt.97, sa.4, ss.449-456, 2010 (SCI-Expanded)

Determination of heat transfer coefficient during high pressure frying of potatoes

ERDOĞDU F., Dejmek P.

JOURNAL OF FOOD ENGINEERING , cilt.96, sa.4, ss.528-532, 2010 (SCI-Expanded)

EXPERIMENTAL COMPARISON OF NATURAL CONVECTION AND CONDUCTION HEAT TRANSFER

ERDOĞDU F., Uyar R., PALAZOĞLU T. K.

JOURNAL OF FOOD PROCESS ENGINEERING , cilt.33, ss.85-100, 2010 (SCI-Expanded)

Potential use of 3-dimensional scanners for food process modeling

Uyar R., ERDOĞDU F.

JOURNAL OF FOOD ENGINEERING , cilt.93, sa.3, ss.337-343, 2009 (SCI-Expanded)

Numerical Solutions: Finite Difference Methods

PALAZOĞLU T. K., ERDOĞDU F.

OPTIMIZATION IN FOOD ENGINEERING , cilt.3, ss.351-364, 2009 (SCI-Expanded)

Computational modeling of airflow patterns and heat transfer prediction through stacked layers' products in a vented box during cooling

Tutar M., ERDOĞDU F., Toka B.

INTERNATIONAL JOURNAL OF REFRIGERATION-REVUE INTERNATIONALE DU FROID , cilt.32, sa.2, ss.295-306, 2009 (SCI-Expanded)

Analytical Solutions in Conduction Heat Transfer Problems

ERDOĞDU F., TURHAN M.

OPTIMIZATION IN FOOD ENGINEERING , ss.19-29, 2009 (SCI-Expanded)

Computational Fluid Dynamics for Optimization in Food Processing

ERDOĞDU F.

OPTIMIZATION IN FOOD ENGINEERING , ss.219-227, 2009 (SCI-Expanded)

Optimization: An Introduction

ERDOĞDU F.

OPTIMIZATION IN FOOD ENGINEERING , ss.111-113, 2009 (SCI-Expanded)

Complex Method Optimization

ERDOĞDU F., Balaban M. O.

OPTIMIZATION IN FOOD ENGINEERING , ss.295-304, 2009 (SCI-Expanded)

A review on simultaneous determination of thermal diffusivity and heat transfer coefficient

ERDOĞDU F.

JOURNAL OF FOOD ENGINEERING , cilt.86, sa.3, ss.453-459, 2008 (SCI-Expanded)

Influence of sodium tripolyphosphate (STP) treatment and cooking time on cook losses and textural properties of red meats

Erdogdu S. B., ERDOĞDU F., Ekiz H. I.

JOURNAL OF FOOD PROCESS ENGINEERING , cilt.30, sa.6, ss.685-700, 2007 (SCI-Expanded)

Optimization of glycerol effect on the mechanical properties and water vapor permeability of whey protein-methylcellulose films

Turhan K. N., Sancak Z. O. E., Ayana B., ERDOĞDU F.

JOURNAL OF FOOD PROCESS ENGINEERING , cilt.30, sa.4, ss.485-500, 2007 (SCI-Expanded)

Mathematical fundamentals to determine the kinetic constants of first-order consecutive reactions

ERDOĞDU F., Sahmurat F.

JOURNAL OF FOOD PROCESS ENGINEERING , cilt.30, sa.4, ss.407-420, 2007 (SCI-Expanded)

Air-impingement cooling of boiled eggs: Analysis of flow visualization and heat transfer

ERDOĞDU F., Ferrua M., Singh S. K., Singh R. P.

JOURNAL OF FOOD ENGINEERING , cilt.79, sa.3, ss.920-928, 2007 (SCI-Expanded)

Determination of heat and mass transfer parameters during frying of potato slices

Yildiz A. n., Palazoglu T. K., ERDOĞDU F.

JOURNAL OF FOOD ENGINEERING , cilt.79, sa.1, ss.11-17, 2007 (SCI-Expanded)

Analysis of dimensional ratios of regular geometries for infinite geometry assumptions in conduction heat transfer problems

ERDOĞDU F., Turhan M.

JOURNAL OF FOOD ENGINEERING , cilt.77, sa.4, ss.818-824, 2006 (SCI-Expanded)

Effects of pH and temperature of extraction medium on effective diffusion coefficient of anthocynanin pigments of black carrot (Daucus carota var. L.)

Turker N., ERDOĞDU F.

JOURNAL OF FOOD ENGINEERING , cilt.76, sa.4, ss.579-583, 2006 (SCI-Expanded)

A numerical approach with variable temperature boundary conditions to determine the effective heat transfer coefficient values during baking of cookies

Demirkol E., ERDOĞDU F., Palazoglu T. K.

JOURNAL OF FOOD PROCESS ENGINEERING , cilt.29, sa.5, ss.478-497, 2006 (SCI-Expanded)

Effect of temperature on phosphate diffusion in meats

Unal S., ERDOĞDU F., Ekiz H.

JOURNAL OF FOOD ENGINEERING , cilt.76, sa.2, ss.119-127, 2006 (SCI-Expanded)

Experimental determination of mass transfer coefficient: Moisture content and humidity ratio driving force approaches during baking

Demirkol E., ERDOĞDU F., Palazoglu T.

JOURNAL OF FOOD PROCESS ENGINEERING , cilt.29, sa.2, ss.188-201, 2006 (SCI-Expanded)

Analysis of mass transfer parameters (changes in mass flux, diffusion coefficient and mass transfer coefficient) during baking of cookies

Demirkol E., ERDOĞDU F., Palazoglu T.

JOURNAL OF FOOD ENGINEERING , cilt.72, sa.4, ss.364-371, 2006 (SCI-Expanded)

Mathematical modeling of air-impingement cooling of finite slab shaped objects and effect of spatial variation of heat transfer coefficient

ERDOĞDU F., Sarkar A., Singh R.

JOURNAL OF FOOD ENGINEERING , cilt.71, sa.3, ss.287-294, 2005 (SCI-Expanded)

Mathematical approaches for use of analytical solutions in experimental determination of heat and mass transfer parameters

ERDOĞDU F.

JOURNAL OF FOOD ENGINEERING , cilt.68, sa.2, ss.233-238, 2005 (SCI-Expanded)

Effects of different objective functions on optimal decision variables: a study using modified complex method to optimize hamburger cooking

ERDOĞDU F., Zorrilla S., Singh R.

LWT-FOOD SCIENCE AND TECHNOLOGY , cilt.38, sa.2, ss.111-118, 2005 (SCI-Expanded) Sürdürülebilir Kalkınma

Experimental theory, fundamentals and mathematical evaluation of phosphate diffusion in meats

Unal S., ERDOĞDU F., Ekiz H., Ozdemir Y.

JOURNAL OF FOOD ENGINEERING , cilt.65, sa.2, ss.263-272, 2004 (SCI-Expanded) Sürdürülebilir Kalkınma

Cook-related yield loss for pacific white (Penaeus vannamei) shrimp previously treated with phosphates: effects of shrimp size and internal temperature distribution

ERDOĞDU F., Balaban M., Otwell W., Garrido L.

JOURNAL OF FOOD ENGINEERING , cilt.64, sa.3, ss.297-300, 2004 (SCI-Expanded)

Errors based on location and volume average changes in infinite geometry assumptions in heat and mass transfer processes

Turhan M., ERDOĞDU F.

JOURNAL OF FOOD ENGINEERING , cilt.64, sa.2, ss.199-206, 2004 (SCI-Expanded)

Catalytic wet air oxidation of 2-nitrotoluidine and 2,4-dinitrotoluene

Kayan B., Gizir A., ERDOĞDU F.

REACTION KINETICS AND CATALYSIS LETTERS , cilt.81, sa.2, ss.241-249, 2004 (SCI-Expanded)

Thawing and freezing of selected meat products in household refrigerators

Anderson B., Sun S., ERDOĞDU F., Singh R.

INTERNATIONAL JOURNAL OF REFRIGERATION-REVUE INTERNATIONALE DU FROID , cilt.27, sa.1, ss.63-72, 2004 (SCI-Expanded)

Construction of shrimp cooking charts using previously developed mathematical models for heat transfer and yield loss predictions

ERDOĞDU F., Balaban M., Otwell W.

JOURNAL OF FOOD ENGINEERING , cilt.60, sa.1, ss.107-110, 2003 (SCI-Expanded) Sürdürülebilir Kalkınma

Complex method for nonlinear constrained multi-criteria (multi-objective function) optimization of thermal processing

ERDOĞDU F.

JOURNAL OF FOOD PROCESS ENGINEERING , cilt.26, sa.4, ss.357-375, 2003 (SCI-Expanded)

Error associated with assuming a finite regular geometry as an infinite one for modeling of transient heat and mass transfer processes

Turhan M., ERDOĞDU F.

JOURNAL OF FOOD ENGINEERING , cilt.59, sa.2-3, ss.291-296, 2003 (SCI-Expanded)

Nonlinear constrained optimization of thermal processing - II. Variable process temperature profiles to reduce process time and to improve nutrient retention in spherical and finite cylindrical geometries

ERDOĞDU F., Balaban M.

JOURNAL OF FOOD PROCESS ENGINEERING , cilt.26, sa.3, ss.303-314, 2003 (SCI-Expanded) Sürdürülebilir Kalkınma

Nonlinear constrained optimization of thermal processing: I. Development of a modified algorithm of complex method

ERDOĞDU F., Balaban M.

JOURNAL OF FOOD PROCESS ENGINEERING , cilt.25, sa.1, ss.1-22, 2002 (SCI-Expanded)

Mathematical model to predict yield loss of medium and large Tiger shrimp (Penaeus monodon) during cooking

ERDOĞDU F., Balaban M., Chau K.

JOURNAL OF FOOD PROCESS ENGINEERING , cilt.22, sa.5, ss.383-394, 1999 (SCI-Expanded)

Modeling of heat conduction in elliptical cross section: I. Development and testing of the model

ERDOĞDU F., Balaban M., Chau K.

JOURNAL OF FOOD ENGINEERING , cilt.38, sa.2, ss.223-239, 1998 (SCI-Expanded)

Modeling of heat conduction in elliptical cross section: II. Adaptation to thermal processing of shrimp

ERDOĞDU F., Balaban M., Chau K.

JOURNAL OF FOOD ENGINEERING , cilt.38, sa.2, ss.241-258, 1998 (SCI-Expanded)

Diğer Dergilerde Yayınlanan Makaleler

CFD Analysis of Can Heating Process

Alonso de Mezquia D., Arrieta U., Bou-Ali M. M., ERDOĞDU F., Topcam H., Van Droogenbroeck B., et al.

FDMP-FLUID DYNAMICS & MATERIALS PROCESSING , cilt.18, sa.4, ss.1129-1136, 2022 (ESCI)

Computational evaluation of reciprocally agitated end-over-end (RA-EOE) processing of canned food products

ERDOĞDU F., Karatas O., Sarghini F.

Chemical Engineering Transactions , cilt.75, ss.535-540, 2019 (Scopus) Sürdürülebilir Kalkınma

Analysis of heat and momentum transfer in screw-drive heat transfer systems

Sarghini F., De Vivo A., ERDOĞDU F.

Chemical Engineering Transactions , cilt.57, ss.1729-1734, 2017 (Scopus)

Hakemli Kongre / Sempozyum Bildiri Kitaplarında Yer Alan Yayınlar

CFD Study for Shell and Tube Heat Exchanger Design: Novel Baffle and Tube Arrangements

BULDUK ŞAHİN K., ÖZTÜRK M., Şahin M., ERDOĞDU F.

14th edition of the International Congress on Engineering and Food (ICEF14), Nantes, Fransa, 20 - 23 Haziran 2023

Effect of liquid viscosity on the temperature evolution during axial rotation of toroidal cans: a computational fore analysis

ERDOĞDU F., Topcam H., Altin O., Karatas O., Sarghini F., TUTAR M.

12th International Conference on Simulation and Modelling on the Food and Bio-Industry (FOODSIM 2022), Ghent, Belçika, 3 - 06 Nisan 2022, ss.86-90

TEMPERATURE EVOLUTION INSIDE LIQUIDS DURING RECIPROCAL AGITATED PROCESSING: INFLUENCE OF FOOD MATRIX RHEOLOGY ON THERMAL INACTIVATION

Verheyen D., ERDOĞDU F., Altin O., Sarghini F., Skipnes D., Skåra T., et al.

12th International Conference on Simulation and Modelling in the Food and Bio-Industry, FOODSIM 2022, Ghent, Belçika, 3 - 06 Nisan 2022, ss.109-113

EFFECT OF LIQUID VISCOSITY ON THE TEMPERATURE EVOLUTION DURING AXIAL ROTATION OF TOROIDAL CANS: A COMPUTATIONAL FORCE ANALYSIS

Erdoğdu F., Topcam H., Altin O., Karatas O., Sarghini F., Tutar M.

12th International Conference on Simulation and Modelling in the Food and Bio-Industry, FOODSIM 2022, Ghent, Belçika, 3 - 06 Nisan 2022, ss.86-90

EFFECT OF ARCHIMEDES SCREW ON PROCESS EFFICIENCY OF CONTINUOUS FLOW MICROWAVE PROCESS

Karatas O., ERDOĞDU F.

12th International Conference on Simulation and Modelling in the Food and Bio-Industry, FOODSIM 2022, Ghent, Belçika, 3 - 06 Nisan 2022, ss.123-129

EFFECT OF ARCHIMEDES SCREW ON PROCESS EFFICIENCY OF CONTINOUS FLOW MICROWAVE PROCESS

Karatas O., ERDOĞDU F.

12th International Conference on Simulation and Modelling in the Food and Bio-Industry (FOODSIM), Ghent, Belçika, 3 - 06 Nisan 2022, ss.123-129

The Effect of Vertical Rotation (End – over – End) in Beer Conventional Pasteurization: A Computational Study with Experimental Validation

Karataş O., BULDUK ŞAHİN K., ERDOĞDU F.

35th EFFoST International Conference, Lausanne, İsviçre, 1 - 04 Kasım 2021

Microwave decontamination process of hummus: a computational study with experimental validation

Son E., ÖZTÜRK S., BULDUK K., AKPINAR UZUN M., MERT B., ERDOĞDU F.

The European Federation of Food Science and Technology (EFFoST) 2021, Lausanne, İsviçre, 02 Kasım 2021

Temperature evolution inside liquid foods of different viscosity during reciprocal agitated processing in the shaka retort

Verheyen D., Altin O., Sarghini F., Skipnes D., Skara T., Van Impe J. F., et al.

11th International Conference on Simulation and Modelling in the Food and Bio-Industry, FOODSIM 2020, Ghent, Belçika, 6 - 10 Eylül 2020, ss.39-42

Computational heat transfer during horizontal rotation process of particulate canned foods

ERDOĞDU F., De Vivo A., Sarghini F.

11th International Conference on Simulation and Modelling in the Food and Bio-Industry, FOODSIM 2020, Ghent, Belçika, 6 - 10 Eylül 2020, ss.159-163

Microwave pasteurization of beer: A computational study with experimental validation

Karatas O., Topcam H., Altin O., ERDOĞDU F.

11th International Conference on Simulation and Modelling in the Food and Bio-Industry, FOODSIM 2020, Ghent, Belçika, 6 - 10 Eylül 2020, ss.43-48

Temperature uniformity during microwave thawing: A computational study for geometry and rotation effects

Altin O., Topcam H., Karatas O., Marra F., ERDOĞDU F.

11th International Conference on Simulation and Modelling in the Food and Bio-Industry, FOODSIM 2020, Ghent, Belçika, 6 - 10 Eylül 2020, ss.79-85

Dondurulmuş tavuk göğüs ve but eti çözdürmede uygun yöntem hangisi

DEMİROK SONCU E., KOLSARICI N., ALTIN O., ERDOĞDU F., SELBEŞ A. H., ZİLE E., et al.

5th International Poultry Meat Congress, 24 - 28 Nisan 2019

Modeling of microwave heating in a cylindrical cavity system: Effect of rotation and sample location on temperature uniformity

Altin O., ERDOĞDU F., Skipnes D., Skåra T.

10th International Conference on Simulation and Modelling in the Food and Bio-Industry, FOODSIM 2018, Ghent, Belçika, 8 - 12 Nisan 2018, ss.277-282

Industrial designs for microwave pasteurization of liquid foods: A computational study

Topcam H., ERDOĞDU F.

10th International Conference on Simulation and Modelling in the Food and Bio-Industry, FOODSIM 2018, Ghent, Belçika, 8 - 12 Nisan 2018, ss.166-171

Characterization of fish based model food systems for microwave heating modeling

ERDOĞDU F., Topcam H., Altin O., Verheyen D., Van Impe J. F., Seow T. K., et al.

10th International Conference on Simulation and Modelling in the Food and Bio-Industry, FOODSIM 2018, Ghent, Belçika, 8 - 12 Nisan 2018, ss.235-239

Effect of microwave pre-heating of olive pomace during drying to mitigate the polycyclic aromatic hydrocarbon (PAH) formation in olive pomace oil

KIRALAN S. S., ERDOĞDU F., TEKİN A.

31 th Effodt International Congress, 13 - 16 Kasım 2017

Sustainability in the vegetable food supply chain -overview of the results of the project SUNNIVA

Lovdal T., ERDOĞDU F., Droogenbroeck B. v., A Vagen V., Bartoszek A. B., Vos C. V., et al.

31st Effost International Conference, 13 - 16 Kasım 2017

Uppsala/Sweden 150. Kıralan S. Erdogdu, F and Tekin A. 2017. Effect of microwave pre-heating of olive pomace during drying to mitigate the polycyclic aromatic hydrocarbon (PAH) formation in olive pomace oil

Kıralan S., Erdoğdu F., Tekin A.

31th Effost İnternational Congress, Sevilla, İspanya, 13 Kasım 2017, ss.1-2

Pirina kurutmada mikrodalga ön ısıtma uygulamasıyla zeytinyağında polisiklik hidrokarbon oluşumunun azaltılması

Erdoğdu F., Kıralan S., Tekin A.

YABİTED III. Bitkisel Yağ Kongresi, İzmir, Türkiye, 13 Nisan 2017, ss.1-2

Squalene distillation from olive oil deodorizer distillate using short path distillation

TEKİN A., ERDOĞDU F., Çetinbaş S.

15 th Euro Fed Lipid, 27 - 30 Ağustos 2017

Pirina kurutmada mikrodalga ön ısıtma uygulamasıyla zeytinyağında polisiklik aromatik hidrokarbon oluşumunun azaltılması.

ERDOĞDU F., KIRALAN S. S., TEKİN A.

YABİTED III. Bitkisel Yağ Kongresi, İzmir, Türkiye, 12 - 15 Nisan 2017

Multiobjective Optimization of Crude Hazelnut Oil Deacidification by Molecular Distillation

ALTUNTAŞ A. H., KETENOĞLU O., ERDOĞDU F., TEKİN A.

14th Euro Fed Lipid Congress, 18 Eylül 2016

. A Study on Determining Evaporation Conditions of Oleic Acid Using Molecular Distillation and Multiobjective Optimization

Ketenoğlu O., Erdoğdu F., Tekin A.

14th Euro Fed Lipid Congress, Ghent, Belçika, 18 Eylül 2016, ss.1-2

A Study on Determining Evaporation Conditions of Oleic Acid Using Molecular Distillation and Multiobjective Optimization

KETENOĞLU O., ERDOĞDU F., TEKİN A.

14th Euro Fed Lipid Congress, 18 Eylül 2016

Optimization of a thermal p rocess with reciprocal agitation by computational modelling

Skipnes D., ERDOĞDU F., Tutar M., Øines S., Barreno I., Løvdal T.

9th International Conference on Simulation and Modelling in the Food and Bio-Industry, FOODSIM 2016, Ghent, Belçika, 3 - 07 Nisan 2016, ss.149-151

Metrikler

Yayın

130

Atıf (WoS)

1521

H-İndeks (WoS)

Atıf (Scopus)

1412

H-İndeks (Scopus)

Proje

Tez Danışmanlığı

Açık Erişim

BM Sürdürülebilir Kalkınma Amaçları

Yayınlar & Eserler

SCI, SSCI ve AHCI İndekslerine Giren Dergilerde Yayınlanan Makaleler

Diğer Dergilerde Yayınlanan Makaleler

Hakemli Kongre / Sempozyum Bildiri Kitaplarında Yer Alan Yayınlar

Metrikler

Yayın

Atıf (WoS)

H-İndeks (WoS)

Atıf (Scopus)

H-İndeks (Scopus)

Proje

Tez Danışmanlığı

Açık Erişim