Prof. Dr. FERRUH ERDOĞDU

Yayın Ağı

Makaleler 122

1. Digital twins in food engineering

Verboven P., ERDOĞDU F.

Journal of Food Engineering , cilt.417, 2026 (SCI-Expanded, Scopus)

2. Thermal processing of an ice cream mix with microwave heating: Effects on Listeria monocytogenes inactivation

Akbulut E. N., Coskun E., Akbulut M. T., BULAT T., AYTAÇ S. A., MERT B., et al.

Food and Bioproducts Processing , cilt.159, ss.154-166, 2026 (SCI-Expanded, Scopus)

3. Designing an industrial-scale radio frequency decontamination process for peanut butter

Coskun E., Ozturk S., Tasci C., Kahraman K., Liu S., Li R., et al.

Innovative Food Science and Emerging Technologies , cilt.112, 2026 (SCI-Expanded, Scopus)

4. Quality and safety of reformulated tomato products processed by continuous heat and UV-C pasteurization

Tchonkouang R. D., ERDOĞDU F., Antunes M. D., Vieira M. C.

Food Research International , cilt.235, 2026 (SCI-Expanded, Scopus)

5. Numerical and experimental investigation of heating characteristics of non-Newtonian fluids in continuous-flow radio frequency system with helical tubes

Duan Y., Wang J., ERDOĞDU F., Marra F., Wang S., Ling B.

Chemical Engineering Journal , cilt.538, 2026 (SCI-Expanded, Scopus)

6. Circuit-theory prediction of thermal gradients in yield-stress multiphase food systems during ohmic heating

Son E., Viceconte P. F., ERDOĞDU F., Sarghini F., Marra F., De Vivo A.

Food and Bioproducts Processing , cilt.157, ss.290-300, 2026 (SCI-Expanded, Scopus)

7. Radio frequency-assisted mitigation of off-flavor formation in pea protein isolate

Sharifi E., Villacís-Chiriboga J., Kahraman K., Coskun E., ERDOĞDU F., Abdollahi M.

Food Chemistry , cilt.506, 2026 (SCI-Expanded, Scopus)

8. An insight of oil protection theory: Survival, structural and metabolic adaptation of Salmonella enterica Enteritidis Phage Type 30 in three triglycerides

Zhao H., Sun R., Cao S., Ozturk S., ERDOĞDU F., Liu X., et al.

Food Microbiology , cilt.133, 2026 (SCI-Expanded, Scopus)

9. Computational analysis of single-shell-pass shell-and-tube heat exchangers with novel curved baffles and various tube layouts

BULDUK ŞAHİN K., Ozturk M., Sahin M., ERDOĞDU F.

Innovative Food Science and Emerging Technologies , cilt.106, 2025 (SCI-Expanded, Scopus)

10. Evaluation of computational modeling approaches for continuous flow microwave processing of multiphase food products (solid-liquid mixtures)

Karataş O., Şahin K. B., Uyar R., ERDOĞDU F.

Innovative Food Science and Emerging Technologies , cilt.105, 2025 (SCI-Expanded, Scopus)

11. Machine learning-driven innovations in food processing: A systematic review of applications, challenges, and future developments

Gao J., Wang S., ERDOĞDU F., Marra F., Sarghini F., Chen L.

Trends in Food Science and Technology , cilt.164, 2025 (SCI-Expanded, Scopus)

12. A computational approach for infrared heating with experimental validation: Surface decontamination process in industrial scale

Erdas A. H., Karatas O., Uyar R., ERDOĞDU F.

Food and Bioproducts Processing , cilt.152, ss.207-221, 2025 (SCI-Expanded, Scopus)

13. Effects of electrode configuration and orientation on electromagnetic field distribution and temperature evolution in radio frequency systems

Altin O., Farmanfarmaee A., Topcam H., Kong F., Gogus F., Marra F., et al.

Innovative Food Science and Emerging Technologies , cilt.102, 2025 (SCI-Expanded, Scopus)

14. A comprehensive mathematical modeling study for temperature evolution during radio frequency assisted honey decrystallization

Karatas O., Uyar R., Son E., Coşkun E., MERT B., Marra F., et al.

Food and Bioproducts Processing , cilt.150, ss.322-337, 2025 (SCI-Expanded, Scopus)

15. Dry ice sublimation: A computational study with experimental validation for the effects of geometry

ERDOĞDU F., Hafner K., Altin O., Karatas O., Boz Z., Welt B. A.

JOURNAL OF FOOD SCIENCE , cilt.90, sa.1, 2025 (SCI-Expanded, Scopus)

16. Numerical Modeling of Ohmic Heating of Heterogeneous Food

De Vivo A., ERDOĞDU F., Sarghini F.

Chemical Engineering Transactions , cilt.118, ss.67-72, 2025 (Scopus)

17. Improving radio frequency heating uniformity in peanuts: Effects of packaging geometry, electrode gap, particle size and interlayer displacement process

Tasci C., Liu S., ERDOĞDU F., Ozturk S.

Innovative Food Science and Emerging Technologies , cilt.95, 2024 (SCI-Expanded, Scopus)

18. End-over-end (EoE) rotation of toroidal cans: An experimentally validated mathematical modelling study

de Mezquia D. A., Arrieta U., Bou-Ali M. M., Altin O., Coskun E., Løvdal T., et al.

Innovative Food Science and Emerging Technologies , cilt.94, 2024 (SCI-Expanded, Scopus)

19. Developing Combined Radio Frequency with Water Bath Treatments to Improve Gel Properties of Minced Chicken Breast

Liu L., Guan X., Jiao Q., Xu J., Li R., ERDOĞDU F., et al.

Food and Bioprocess Technology , cilt.17, sa.1, ss.138-153, 2024 (SCI-Expanded, Scopus)

20. Effect of oil exposure stages on the heat resistance of Salmonella enterica serovar Enteritidis phage type 30 in peanut flour

Liu S., Qiu Y., Ji K., Ozturk S., ERDOĞDU F., Qin W., et al.

Food Microbiology , cilt.113, 2023 (SCI-Expanded, Scopus)

21. Microwave decontamination processing of tahini and process design considerations using a computational approach

Topcam H., Coskun E., Son E., KÜTÜK D., AYTAÇ S. A., MERT B., et al.

Innovative Food Science and Emerging Technologies , cilt.86, 2023 (SCI-Expanded, Scopus)

22. Mathematical modeling of food thermal processing: current and future challenges

ERDOĞDU F.

Current Opinion in Food Science , cilt.51, 2023 (SCI-Expanded, Scopus)

23. Honey De-crystallization by radio frequency heating for process efficiency: Computational monitoring combined with time domain nuclear magnetic resonance

Karatas O., Uyar R., Berk B., ÖZTOP H. M., Marra F., ERDOĞDU F.

Innovative Food Science and Emerging Technologies , cilt.85, 2023 (SCI-Expanded, Scopus)

24. Non-thermal Approach for Electromagnetic Field Exposure to Unfold Heat-Resistant Sunflower Protein

GÜLTEKİN SUBAŞI B., Yildirim-Elikoglu S., Altin O., ERDOĞDU F., Mohammadifar M. A., Çapanoğlu Güven E.

FOOD AND BIOPROCESS TECHNOLOGY , cilt.16, sa.2, ss.313-326, 2023 (SCI-Expanded, Scopus)

25. Thermal processing of food: Challenges, innovations and opportunities. A position paper

Kubo M. T. K., Baicu A., ERDOĞDU F., Poças M. F., Silva C. L. M., Simpson R., et al.

Food Reviews International , cilt.39, sa.6, ss.3344-3369, 2023 (SCI-Expanded, Scopus)

26. An innovative computational design for air impingement coupled radio frequency thawing process

Altin O., Marra F., ERDOĞDU F.

Food and Bioproducts Processing , cilt.137, ss.64-83, 2023 (SCI-Expanded, Scopus)

27. Microwave decontamination process for hummus: A computational study with experimental validation

Son E., Coskun E., Ozturk S., Bulduk K., Akpınar M., Mert B., et al.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES , cilt.82, 2022 (SCI-Expanded, Scopus)

28. Continuous flow microwave processing of peanut butter: A (hypothetical) computational process design study with experimental validation

Coskun E., Ozturk S., Topcam H., Karatas O., Li R., Wang S., et al.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES , cilt.82, 2022 (SCI-Expanded, Scopus)

29. Computer-aided food engineering

Datta A., Nicolai B., Vitrac O., Verboven P., ERDOĞDU F., Marra F., et al.

NATURE FOOD , cilt.3, sa.11, ss.894-904, 2022 (SCI-Expanded, Scopus)

30. Effect of sequential-combined solar energy assisted hot air and hot air assisted radio frequency drying on the physical and chemical properties of dried apricots

Özbek H. N., Elik A., Koçak Yanık D., Işınay B., Sever M., Bulut E., et al.

Journal of Food Science and Technology , cilt.59, sa.7, ss.2894-2904, 2022 (SCI-Expanded, Scopus) Sürdürülebilir Kalkınma

31. A computational study for the effects of sample movement and cavity geometry in industrial scale continuous microwave systems during heating and thawing processes

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

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES , cilt.77, 2022 (SCI-Expanded, Scopus)

32. Sequential-combined solar energy assisted hot air and hot air-assisted radio frequency drying to produce high-quality dried whole apricots: An optimization study for process parameters

Ozbek H. N., Bulut E., Isinay B., Sever M., Topcam H., YANIK D. K., et al.

JOURNAL OF FOOD PROCESSING AND PRESERVATION , cilt.46, sa.3, 2022 (SCI-Expanded, Scopus)

33. Hot air-assisted radio frequency drying of apricots: Mathematical modeling study for process design

Topcam H., GÖĞÜŞ F., Ozbek H. N., Elik A., YANIK D. K., DALGIÇ A. C., et al.

JOURNAL OF FOOD SCIENCE , cilt.87, sa.2, ss.764-779, 2022 (SCI-Expanded, Scopus) Sürdürülebilir Kalkınma

34. Role of Food Engineering in Sustainability

Vieira M. C., Silva C. L. M., Lopez-Gutierrez G., ERDOĞDU F.

JOURNAL OF FOOD ENGINEERING , cilt.312, 2022 (SCI-Expanded, Scopus)

35. Computational study for natural convection effects on temperature during batch and continuous industrial scale radio frequency tempering/thawing processes

Altin O., Marra F., ERDOĞDU F.

JOURNAL OF FOOD ENGINEERING , cilt.312, 2022 (SCI-Expanded, Scopus)

36. 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, Scopus)

37. Comparison of conventional far-infrared (IR) heating to continuous IR heating–cooling for surface pasteurization of shell eggs contaminated by Salmonella enterica serotype Enteritidis

Bobuş Alkaya G., ERDOĞDU F., Ekiz H.

Journal of Food Processing and Preservation , cilt.46, sa.1, 2022 (SCI-Expanded, Scopus)

38. Radio frequency processing and recent advances on thawing and tempering of frozen food products

Llave Y., ERDOĞDU F.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION , cilt.62, sa.3, ss.598-618, 2022 (SCI-Expanded, Scopus) Sürdürülebilir Kalkınma

39. Computational study for microwave pasteurization of beer and hypothetical continuous flow system design

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

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES , cilt.75, 2022 (SCI-Expanded, Scopus)

40. Effect of far infrared heating process on surface decontamination and quality attributes of whole yellow and white onions

Coskun E., Ozturk S., AKPINAR M., Halkman A. K., ERDOĞDU F.

FOOD CONTROL , cilt.130, 2021 (SCI-Expanded, Scopus)

41. Computational modeling of axial rotation for the evolution of temperature in horizontal toroidal cans under pasteurization conditions

Erdoğdu F., Topcam H., Altin O., Karatas O., Sarghini F., Tokur B., et al.

FOOD AND BIOPRODUCTS PROCESSING , cilt.130, ss.106-120, 2021 (SCI-Expanded, Scopus) Sürdürülebilir Kalkınma

42. Effect of radio frequency processing on physical, chemical, rheological and bread-baking properties of white and whole wheat flour

SAKA İ., Topcam H., Son E., ÖZKAYA B., ERDOĞDU F.

LWT-FOOD SCIENCE AND TECHNOLOGY , cilt.147, 2021 (SCI-Expanded, Scopus)

43. Formation kinetics of polycyclic aromatic hydrocarbons (PAHs) during drying process of olive pomace

Goker G., Kiralan S., TEKİN A., ERDOĞDU F.

FOOD CHEMISTRY , cilt.345, 2021 (SCI-Expanded, Scopus)

44. Designing system cavity geometry and optimizing process variables for continuous flow microwave processing

Topcam H., ERDOĞDU F.

FOOD AND BIOPRODUCTS PROCESSING , cilt.127, ss.295-308, 2021 (SCI-Expanded, Scopus)

45. A comprehensive review on recent developments of radio frequency treatment for pasteurizing agricultural products

Zhang L., Lan R., Zhang B., ERDOĞDU F., Wang S.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION , cilt.61, sa.3, ss.380-394, 2021 (SCI-Expanded, Scopus) Sürdürülebilir Kalkınma

46. Toroidal cans for thermal processing of liquid and solid-liquid mixtures under static and end-over-end rotation

Van Droogenbroeck B., Altin O., Coskun E., De Paepe E., ERDOĞDU F.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES , cilt.67, 2021 (SCI-Expanded, Scopus) Sürdürülebilir Kalkınma

47. Thermal inactivation of Listeria monocytogenes in the Shaka agitated reciprocal retort: Influence of food matrix rheology and fat content

Verheyen D., Altin O., Skipnes D., ERDOĞDU F., Skara T., Van Impe J. F.

FOOD AND BIOPRODUCTS PROCESSING , cilt.125, ss.22-36, 2021 (SCI-Expanded, Scopus)

48. Effects of geometry and orientation of food products on heating uniformity during radio frequency heating

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

FOOD AND BIOPRODUCTS PROCESSING , cilt.125, ss.149-160, 2021 (SCI-Expanded, Scopus)

49. Modelling Processes and Products in the Cereal Chain

Carvalho O., Charalambides M. N., Djekic I., Athanassiou C., Bakalis S., Benedito J., et al.

FOODS , cilt.10, sa.1, 2021 (SCI-Expanded, Scopus)

50. Numerical modeling of water uptake in white rice (Oryza sativa L.) using variable diffusivity approach

Dutta A., Subramanian A. S., Chakraborty R., ERDOĞDU F.

BIOSYSTEMS ENGINEERING , cilt.191, ss.116-128, 2020 (SCI-Expanded, Scopus)

51. Effect of rotation on temperature uniformity of microwave processed low - high viscosity liquids: A computational study with experimental validation

Topcam H., Karatas O., Erol B., ERDOĞDU F.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES , cilt.60, 2020 (SCI-Expanded, Scopus)

52. Designing advanced food packaging systems and technologies through modeling and virtualization

Sarghini F., ERDOĞDU F., Accorsi R.

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

53. 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

54. 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, Scopus) Sürdürülebilir Kalkınma

55. 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, Scopus)

56. 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, Scopus)

57. 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, Scopus)

58. 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, Scopus) Sürdürülebilir Kalkınma

59. 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, Scopus)

60. 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, Scopus) Sürdürülebilir Kalkınma

61. 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, Scopus)

62. 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)

63. 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, Scopus)

64. 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, Scopus)

65. 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, Scopus)

66. 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, Scopus) Sürdürülebilir Kalkınma

67. 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)

68. 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)

69. 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, Scopus)

70. Thermal Processing: Canning and Aseptic Processing

Boz Z., ERDOĞDU F.

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

71. 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, Scopus) Sürdürülebilir Kalkınma

72. 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, Scopus)

73. 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)

74. 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, Scopus) Sürdürülebilir Kalkınma

75. 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, Scopus) Sürdürülebilir Kalkınma

76. 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, Scopus)

77. 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, Scopus)

78. 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, Scopus) Sürdürülebilir Kalkınma

79. 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)

80. 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, Scopus) Sürdürülebilir Kalkınma

81. 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, Scopus)

82. 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, Scopus)

83. 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, Scopus)

84. 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, Scopus)

85. 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, Scopus)

86. 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, Scopus)

87. 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, Scopus)

88. 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, Scopus)

89. Numerical Solutions: Finite Difference Methods

PALAZOĞLU T. K., ERDOĞDU F.

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

90. 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, Scopus)

91. Computational Fluid Dynamics for Optimization in Food Processing

ERDOĞDU F.

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

92. Optimization: An Introduction

ERDOĞDU F.

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

93. Analytical Solutions in Conduction Heat Transfer Problems

ERDOĞDU F., TURHAN M.

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

94. Complex Method Optimization

ERDOĞDU F., Balaban M. O.

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

95. 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, Scopus)

96. 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, Scopus)

97. 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, Scopus)

98. 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, Scopus)

99. 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, Scopus)

100. 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, Scopus)

101. 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, Scopus)

102. 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, Scopus)

103. 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, Scopus)

104. 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, Scopus)

105. 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, Scopus)

106. 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, Scopus)

107. 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, Scopus)

108. 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, Scopus)

109. 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, Scopus) Sürdürülebilir Kalkınma

110. 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, Scopus) Sürdürülebilir Kalkınma

111. 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, Scopus)

112. 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, Scopus)

113. 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)

114. 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, Scopus)

115. 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, Scopus) Sürdürülebilir Kalkınma

116. 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, Scopus)

117. 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, Scopus)

118. 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, Scopus) Sürdürülebilir Kalkınma

119. 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, Scopus)

120. 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, Scopus)

121. 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, Scopus)

122. 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, Scopus)

Hakemli Bilimsel Toplantılarda Yayımlanmış Bildiriler 38

1. RADIO FREQUENCY PROCESSING OF PEANUT BUTTER: COMPUTATIONAL MODEL DEVELOPMENT AND PROCESS DESIGN

Coskun E., Ozturk S., Tasci C., Polat K., Liu S., Li R., et al.

13th International Conference on Simulation and Modelling in the Food and Bio-Industry, FOODSIM 2024, Ghent, Belçika, 7 - 11 Nisan 2024, ss.125-132, (Tam Metin Bildiri)

2. MATHEMATICAL MODELING OF HAMBURGER GRILLING IN AN INFRARED SYSTEM

Karatas O., Ozkaya Y. A., ERDOĞDU F.

13th International Conference on Simulation and Modelling in the Food and Bio-Industry, FOODSIM 2024, Ghent, Belçika, 7 - 11 Nisan 2024, ss.97-102, (Tam Metin Bildiri)

3. Radyo Frekans Çözdürmenin Piliç Göğüs Etinin Marinasyon Verimi ve Marine Ürün Kalitesine Etkisi.

BACIN Z., ERKE Ö., DEMİROK SONCU E., COŞKUN E., ERDOĞDU F.

6th International Poultry Meat Congress, 1 - 05 Mart 2023, (Tam Metin Bildiri)

4. Endüstriyel ölçekli göğüs etinde radyo frekans çözdürme: Proses koşullarının optimizasyonu ve kalite parametrelerine etkisi

DEMİROK SONCU E., BACIN Z., ERKE Ö., COŞKUN E., ERDOĞDU F.

6th International Poultry Meat Congress, 1 - 05 Mart 2023, (Tam Metin Bildiri)

5. Donuk blok piliç göğüs etinde radyo frekans çözdürme ve konvansiyonel çözdürme tekniklerine kıyasla proteolitik değişimler üzerine etkisi

ERKE Ö., BACIN Z., DEMİROK SONCU E., COŞKUN E., ERDOĞDU F.

6th International Poultry Meat Congress, 1 - 05 Mart 2023, (Tam Metin Bildiri)

6. Marination performance and quality of chicken thigh meats: comparison of radio frequency and conventional thawing processes

DEMİROK SONCU E., BACIN Z., ERKE Ö., HAYMANA B. G., KORKMAZ N., COŞKUN E., et al.

ICEF 14, 20 Haziran 2023, (Özet Bildiri)

7. Optimization of Radio Frequency Thawing Process Parameters in Frozen Bulk Chicken Thigh Meat.

COŞKUN E., HUSEYNLİ H., ALTIN O., Farmanfarmaee A., DEMİROK SONCU E., Kong F., et al.

ICEF 14, 20 Haziran 2023, (Özet Bildiri)

8. 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, (Özet Bildiri)

9. Determination the parameters for chicken thigh meat thawing by radio frequency and process effect on quality

DEMİROK SONCU E., ERKE Ö., BACIN Z., COŞKUN E., KOLSARICI N., HUSEYNLİ H., et al.

36nd EFFOST International Conference, Ankara, Türkiye, 07 Kasım 2022, (Özet Bildiri)

10. Computational modelling for radio frequency thawing of bulk-frozen (boneless) chicken thighs in a staggered electrode system

ALTIN O., COŞKUN E., Farmanfarmaee A., Kong F., DEMİROK SONCU E., HUSEYNLİ H., et al.

Conference of Food Engineering (CoFE), Ankara, Türkiye, 18 Eylül 2022, (Özet Bildiri)

11. Optimization of radio frequency thawing process parameters in frozen bulk chicken thigh meat

COŞKUN E., HUSEYNLİ H., DEMİROK SONCU E., ERDOĞDU F.

IFT FIRST Annual Event and Expo, Ankara, Türkiye, 10 Temmuz 2022, (Özet Bildiri)

12. Radio frequecny thawing of frozen bulk chicken thigh meat: Effects on quality and process time

DEMİROK SONCU E., ERKE Ö., BACIN Z., COŞKUN E., KOLSARICI N., HUSEYNLİ H., et al.

IFT FIRST Annual Event and Expo, Ankara, Türkiye, 10 Temmuz 2022, (Özet Bildiri)

13. 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, (Tam Metin Bildiri)

14. 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, (Tam Metin Bildiri)

15. 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, (Tam Metin Bildiri)

16. 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, (Tam Metin Bildiri)

17. 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, (Tam Metin Bildiri)

18. 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, (Tam Metin Bildiri)

19. 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, (Özet Bildiri)

20. 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, (Tam Metin Bildiri)

21. 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, (Tam Metin Bildiri)

22. 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, (Tam Metin Bildiri)

23. 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, (Tam Metin Bildiri)

24. 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, (Tam Metin Bildiri)

25. 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, (Tam Metin Bildiri)

26. 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, (Tam Metin Bildiri)

27. 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, (Tam Metin Bildiri)