Prof. Dr. Ferruh Erdoğdu - CV

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1 Prof. Dr. Ferruh Erdoğdu - CV 1. ÖZ GEÇMİŞ 1.1 Adı Soyadı FERRUH ERDOĞDU 1.2 Doğum Yeri ve Tarihi EREĞLİ-KONYA TC Kimlik No: Eğitimi Derece Alan Üniversite Yıl Lisans Gıda Mühendisliği Hacettepe Üniversitesi 1992 Y. Lisans Gıda Mühendisliği University of Florida 1996 Doktora Gıda Mühendisliği University of Florida Çalıştığı Kurumlar Görev Unvanı Görev Yeri Yıl Prof. Dr. Ankara Üniversitesi Gıda Mühendisliği Bölü Prof. Dr. Mersin Üniversitesi Gıda Mühendisliği Bölümü / Doç. Dr. Mersin Üniversitesi Gıda Mühendisliği Bölümü / Yrd. Doç. Mersin Üniversitesi Gıda Mühendisliği Bölümü / Dr. Arş. Gör. Mersin Üniversitesi Gıda Mühendisliği Bölümü / Ar. Gör. Mersin Üniversitesi Gıda Mühendisliği Bölümü / Tezleri Yüksek lisans tezi: Modeling of temperature distribution in shrimp, and measurement of its effects on texture, shrinkage and yield loss. Aralık Danışman: Prof. Dr. Murat Ö. Balaban Doktora tezi: Simultaneous optimization of quality retention in conduction-heated foods of different geometries. Ağustos Danışman: Prof. Dr. Murat Ö. Balaban 1.7 Aldığı Ödüller Davidson Yüksek Lisans Öğrenci Ödülü. (Haziran 2000). University of Florida, Gainesville, FL. Üstün Akademik Başarı Ödülü. (Nisan, 2000). Faculty of Engineering, University of Florida, Gainesville, FL. Yüksek Lisans Öğrenci Bilimsel Toplanti Seyahat Ödülü. (Temmuz, 1999). Faculty of Engineering, University of Florida, Gainesville, FL. 1

2 Üstün Akademik Başarı Ödülü. (Nisan, 1999). Faculty of Engineering, University of Florida, Gainesville, FL. Üstün Akademik Başarı Ödülü. (Nisan, 1999). Faculty of Agriculture, University of Florida, Gainesville, FL. Üstün Akademik Başarı Ödülü. (Nisan, 1998). Faculty of Engineering, University of Florida, Gainesville, FL. Yüksek Lisans Öğrenci Bilimsel Yayın Yarışma Ödülü. (Haziran 1997). Food Engineering Division, Institute of Food Technologists (IFT). Paper: Development and validation of a mathematical model for cooking of shrimp. Üstün Akademik Başarı Ödülü. (Nisan, 1997). Faculty of Engineering, University of Florida, Gainesville, FL. Milli Eğitim Bakanlığı lisansüstü eğitim bursu ( ). İhsan Doğramacı Üstün Akademik Başarı Ödülü. (Eylül,1992). Mühendislik Fakültesi, Hacettepe Üniversitesi, Ankara. 1.8 Üyesi Olduğu Meslek Kuruluşları Institute of Food Technologists IFT ( ) ISEKI Food Association IFA ( ) 1.9 İdari Görevler Mersin Üniversitesi Tarsus Teknoloji Fakültesi Dekanı / Mersin Üniversitesi Mühendislik Fakültesi Gıda Mühendisliği Bölüm Başkanlığı / Mersin Üniversitesi Mühendislik Fakültesi Gıda Mühendisliği Bölüm Başkan Yardımcısı Mersin Üniversitesi Fen Bilimleri Enstitüsü Yönetim Kurulu Üyeliği ; Mersin Üniversitesi Uzaktan Eğitim Uygulama Ve Araştırma Merkezi Müdür Yardımcılığı

3 2. YAYINLAR Patentler Spice pasteurization unit. Publication no: WO/2011/ International publication no: PCT/TR2011/ A. Kitaplar: A1. Uluslararası Kitap yazarlığı - Editörlüğü 1. Erdoğdu, F. Optimization in Food Engineering, CRC Press - Taylor & Francis Group, Boca Raton, FL, USA, Singh, R.P. ve F. Erdoğdu, Virtual Experiments in Food Processing, 2 nd Edition, RAR Press, Davis, CA, USA, Singh, R.P. ve F. Erdoğdu, Virtual Experiments in Food Processing, RAR Press, Davis, CA, USA, A2. Kitap içinde bölüm yazarlığı 1. Boz, Z. and Erdogdu, F., Thermal processing: aseptic processing and canning, Handbook of Vegetable Preservation and Processing, 2nd ed., ed. by Hui, Y. H. and Evranuz, O., chpt.-7, CRC Press Taylor & Francis Group, Boca Raton, FL, USA, Gogus, F., Otles, S., Erdogdu, F. and Ozcelik, B., Functional and nutritional properties of Turkish traditional foods, Functional Properties of Traditional Foods, ed. by. Kristbegsson, K. and Otles, S., , Springer Science+Business Media LLC, New York, NY, Otles, S., Ozcelik, B., Gogus, F. and Erdogdu, F., Traditional foods in Turkey: general and consumer aspects, Traditional Foods, ed. by. Kristbegsson, K. and Oliveira, J., , Springer Science+Business Media LLC, New York, NY, Marra, F., Faye Bedane, T., Uyar, R., Erdogdu, F. and Lyng, J. G., Application of radiowave frequency in food processing, Conventional and Advanced Food Processing Technologies, ed. by Bhattacharya, S., , John Wiley & Sons, Ltd, Chichester, UK, Boz, Z., Uyar, R. and Erdogdu, F., Heat treatment of foods: principles of canning, Encyclopedia of Food Microbiology, 2nd ed., ed. by Batt, C. and Tortorello, M.L., , Elsevier Ltd, Boz, Z., Uyar, R. and Erdogdu, F., Heat treatment of foods: principles of canning, Encyclopedia of Food Microbiology, 2nd ed., ed. by Batt, C. and Tortorello, M.L. Elsevier Ltd, Erdoğdu, F. and T.K. Palazoglu, Food frying process design, Handbook of Food Process Design, ed. by Rahman, M.S. and Ahmed, J., chpt. 28, Wiley-Blackwell, West Sussex, UK, Erdoğdu, F. ve M.O. Balaban, Mathematical Modeling of Shrimp Cooking, Handbook of Seafood Quality, Safety and Health Applications, ed. Alasalvar, C., F. Shahidi, K. Miyashita ve U. Wanasundara, chpt. 21, Blackwell Publishing Limited, West Sussex, UK,

4 9. Erdoğdu, F., Mathematical Models: Food Processing Simulation, Encyclopedia of Agricultural, Food and Biological Engineering, 2 nd ed. D.R. Heldman, C.I. Moraru, , CRC Press - Taylor & Francis Group, Boca Raton, FL, USA, Erdoğdu, S.B., Ekiz, H.İ., Erdoğdu, F., Atungulu, G.G. ve Pan, Z., Industrial Applications of Infrared Radiation Heating and Economic Benefits in Food and Agricultural Processing, Infrared Heating for Food and Agricultural Processing, ed. Pan, Z. ve Atungulu, G.G., chpt. 12, CRC Press Taylor & Francis Group, Boca Raton, Fl, USA, Erdoğdu, F., Fundemantals of Heat Transfer in Food Processing, Mathematical Modeling of Food Processing, ed. M.M. Farid, 69-87, CRC Press - Taylor & Francis Group, Boca Raton, FL, USA, Erdoğdu, F. ve B.A. Anderson, Impingement Thermal Processing, Mathematical Modeling of Food Processing, ed. M.M. Farid, , CRC Press - Taylor & Francis Group, Boca Raton, FL, USA, Singh, R.P., F. Erdoğdu, ve M.S. Rahman, Specific Heat and Enthalpy of Foods, Food Properties Handbook, ed. M.S. Rahman, , CRC Press - Taylor & Francis Group, Boca Raton, FL, USA, Erdoğdu, F. ve M. Turhan, Analytical Solutions in Conduction Heat Transfer Problems, Optimization in Food Engineering, ed. F. Erdoğdu, 19-29, CRC Press - Taylor & Francis Group, Boca Raton, FL, USA, Palazoğlu, T.K. ve F. Erdoğdu, Numerical Solutions Finite Difference Methods, Optimization in Food Engineering, ed. F. Erdoğdu, 31-48, CRC Press - Taylor & Francis Group, Boca Raton, FL, USA, Erdoğdu, F., Optimization: An Introduction, Optimization in Food Engineering, ed. F. Erdoğdu, , CRC Press - Taylor & Francis Group, Boca Raton, FL, USA, Erdoğdu, F., Computational Fluid Dynamics for Optimization in Food Processing, Optimization in Food Engineering, ed. F. Erdoğdu, , CRC Press - Taylor & Francis Group, Boca Raton, FL, USA, Erdoğdu, F. ve M.O. Balaban, Complex Method Optimization, Optimization in Food Engineering, ed. F. Erdoğdu, , CRC Press - Taylor & Francis Group, Boca Raton, FL, USA, Erdoğdu, F., M.O. Balaban, ve K.V. Chau, Modeling of Heat Conduction in Elliptical Cross Sections (Oval Shapes) Using Numerical Finite Difference Methods, Transport Phenomena in Food Processing, ed. J. Welti-Chanes, J.F. Velez-Ruiz ve G.V. Barbosa-Canovas, , CRC Press, Boca Raton, FL, USA, B Makaleler: B1. SCI, SCI-EXP kapsamında olan dergilerde yayınlanan makaleler 1. Altuntas, A.H., ketenoglu, O., Cetinbas, S., Erdogdu, F. and Tekin, A Deacification of crude hazelnut oil using molecular distillation multiobjective optimization for free fatty acids and tocopherol. European Journal of Lipid Science Science and Technology. Article in print. DOI: /ejlt Ketenoglu, O., Erdogdu, F. and Tekin, A Multi-objective optimization of molecular distillation conditions for oleic acid from a rich-in-fatty acid model mixture. Journal of Oleo Science. 67: Erdogdu, F., Sarghini, F. and Marra, F Mathematical modeling for virtualization in food processing. Food Engineering Reviews. 9: Erdogdu, F., Tutar, M., Sarghini, F. and Skipnes, D Effects of viscosity and agitation rate on temperature and flow field in cans during reciprocal agitation. Journal of Food Engineering. 213:

5 5. Erdogdu, F., Altin, O., Marra, F. and Bedane, T.F A computational study to design process conditions in industrial radio-frequency tempering/thawing process. Journal of Food Engineering. 213: Sarghini, F., De Vivo, A. and Erdogdu, F. (2017). Analysis of heat and momentum transfer in screw-drive heat transfer systems. Chemical Engineering Transactions. 57: Kiralan, S.S., Erdogdu, F. and Tekin, A. (2017). Reducing polycyclic aromatic hydrocarbons (PAhs) formation in olive pomace oil using microwave pre-heating of olive pomace. European Journal of Lipid Science and Technology. 119: (1-7). 8. Bobus Alkaya, G., Erdogdu, F. ve Ekiz, H.I. Kızılötesi uygulama ile yüzey dekontaminasyon prosesi sırasında yumurta kabuğu yüzey sıcaklığının kızılötesi termografi ile belirlenmesi. 42: Erdogdu, F., Tutar, M., Oines, S., Barreno, I. and Skipnes, D. (2016). Determining the optimal shaking rate of a reciprocal sterilization system for liquid foods: a computational approach with experimental validation. Food and Bioproducts Processing. 100: Sarghini, F. and Erdogdu, F. (2016). A computational study on heat transfer characteristics of particulate canned foods during end-over-end rotational agitation: effect of rotation rate and viscosity. Food and Bioproducts Processing. 100: Sayar, S., Erdogdu, F., Eydemir, G. and Nayman, E. (2016). Partial substituion of sodium chloride by potassium chloride in bread: effect on dough and bread properties. Quality Assurance and Safety of Crops & Foods. 8: Bobus Alkaya, G., Erdogdu, F., Halkman, A.K. and Ekiz, H.I. (2016). Surface decontamination of whole-shell eggs using far-infrared radiation. Food and Bioproducts Processing. 98: Uyar, R., Erdogdu, F., Sarghini, F. and Marra, F. (2016). Computer simulation of radio-frequency heating applied to block-shaped foods: analysis on the role of geometrical parameters. Food and Bioproducts Processing. 98: Erdoğdu, S.B., Eliasson, L., Erdoğdu, F., Isaksson, S. and Ahrne, L. (2015). Experimental determination of penetration depths of various spice commodities (black pepper seeds, paprika powder and oregano leaves) under infrared radiation. Journal of Food Engineering. 161: Uyar, R., Bedane, T.F., Erdoğdu, F., Palazoğlu, T.K., Farag, K.W. and Marra, F. (2015). Radio-frequency thawing of food products: a computational study. Journal of Food Engineering. 146: Erdoğdu, F. (2015). Gıda proseslerinde soğutma işleminde vurgulu hava jetlerinin kullanımı. Tesisat Mühendisliği. 152: Uyar, R., Erdoğdu, F. and Marra, F. (2014). Effect of volume on power absorption and temperature evolution during radio-frequency heating of meat cubes: a computational study. Food and Bioproducts Processing. 92: Erdoğdu, F., Linke, M., Praeger, U., Geyer, M. and Schlüter, O. (2014). Experimental determination of thermal conductivity and thermal diffusivity of whole green (unripe) and yellow (ripe) Cavendish bananas during cooling. Journal of Food Engineering. 128: Boz, Z., Erdoğdu, F. and Tutar, M. (2014). Effects of mesh refinement, time step size and numerical scheme on the computational modeling of temperature evolution during natural-convection heating. Journal of Food Engineering. 123: Kirit, B., F.Erdogdu, ve Y.Ozdemir, Accumulation of 5-hydroxymethyl-2-furfural during toasting of white bread slices, J. Food Process Eng., 36, , (2013). 21. Boz, Z. ve F.Erdoğdu, Evaluation of two dimensional approach for computational modelling of heat and momentum transfer in liquid containing horizontal cans and experimental validation, Food Bioproducts Process, 91, 37-45, (2013). 5

6 22. Uyar, R. ve F.Erdogdu, Numerical evaluation of spherical geometry approximation for heating and cooling of irregular shaped food products, J. Food Sci, 77, E166-E175, (2012). 23. Erdogdu, F. and Tutar, M. A computational study for axial rotation effects on heat transfer in rotating cans containing liquid water, semi-fluid food system and headspace, Int. J. Heat Mass Trans, 55, , (2012). 24. Tutar, M. and Erdogdu, F. Numerical simulation for heat transfer and velocity field characteristics of two-phase flow systems in axially rotating cans, J. Food Eng., 111, , (2012). 25. Karaduman, M., R. Uyar, ve F. Erdogdu, "Toroid cans an experimental and computational study for process innovation, J. Food Eng., 111, 6-13, (2012). 26. Erdoğdu, F. ve Tutar, M, Velocity and temperature field characteristics of water and air during natural convection heating in cans, J. Food Sci.,76, E119-E129. (2011). 27. Erdoğdu, F., R. Uyar ve T.K. Palazoğlu, Experimental Comparison of Natural Convection and Conduction Heat Transfer, J. Food Proc. Eng., 33, (2010). 28. Kızıltaş, S., F. Erdoğdu ve T.K. Palazoğlu, Simulation of Heat Transfer for Solid- Liquid Food Mixtures in Cans and Model Validation under Pasteurization Conditions, J. Food Eng., 97, (2010). 29. Erdoğdu, F. ve P. Dejmek, Determination of Heat Transfer Coefficient during High Pressure Frying of Potatoes, J. Food Eng., 96, (2010). 30. Uyar, R. ve F. Erdoğdu, Potential Use of 3-Dimensional Scanners for Food Process Modeling, J. Food Eng., 93, (2009). 31. Tutar, M., F. Erdoğdu ve B. Toka, Computational Modeling of Airflow Patterns and Heat Transfer Prediction through Stacked Layers Products in a Vented Box during Cooling, Int. J. Refrigeration, 32, (2009). 32. Erdoğdu, F. A Review on Simultaneous Determination of Thermal Diffusivity and Heat Transfer Coefficient, J. Food Eng., 86, (2008). 33. Erdoğdu, S.B., F. Erdoğdu ve H.İ. Ekiz, Influence of Sodium Tripolyphopshate (STP) Treatment and Cooking Time on Cook Losses and Textural Properties of red Meats, J. Food Proc. Eng., 30, (2007). 34. Erdoğdu, F. ve F. Şahmurat, Mathematical Fundamentals to Determine the Kinetic Constants of First-Order Consecutive Reactions J. Food Proc. Eng., 30, (2007). 35. Erdoğdu, F., M. Ferrua, S.K. Singh ve R.P. Singh, Air-Impingement Cooling of Boiled Eggs: Analysis of Flow Visualization and Heat Transfer, J. Food Eng., 79, (2007). 36. Yıldız, A., T.K. Palazoğlu ve F. Erdoğdu, Determination of Heat and Mass Transfer Parameters during frying of Potato Slices, J. Food Eng., 79, (2007). 37. Turhan, K.N., Z.Ö. Erdohan, B. Ayana ve F. Erdoğdu, Optimization of Glycerol Effect on the Mechanical Properties and Water vapor Permeability of Whey Protein-Methylycellulose Films, J. Food Proc. Eng., 30, (2007). 38. Demirkol, E., F. Erdoğdu ve T.K. Palazoğlu, A Numerical Approach with Variable Temperature Boundary Conditions to Determine the Effective Heat Transfer Coefficient Values during Baking of Cookies, J. Food Proc. Eng., 29, (2006). 39. Erdoğdu, F. ve M. Turhan, Analysis of Dimensional Ratios of Regular Geometries for Infinite Geometry Assumptions in Conduction Heat Transfer Problems, J. Food Eng., 77, (2006). 40. Türker, N. Ve F. Erdoğdu, Effects of ph and Temperature of Extraction Medium on Effective Diffusion Coefficient of Anthocyanin Pigments of Black Carrot (Daucus carota var. L.), J. Food Eng., 76, (2006). 41. Ünal, S.B., F. Erdoğdu ve H.İ. Ekiz, Effect of Temperature on Phosphate Diffusion in Meats, J. Food Eng., 76, (2006). 6

7 42. Demirkol, E., F. Erdoğdu ve T.K. Palazoğlu, Experimental Determination of Mass Transfer Coefficient: Moisture Content and Humidity Ratio Driving Force Approaches During Baking, J. Food Proc. Eng., 29, (2006). 43. Demirkol, E., F. Erdoğdu ve T.K. Palazoğlu, Analysis of Mass Transer Parameters (Changes in Mass Flux, Diffusion Coefficient and Mass Transfer Coefficient) during Baking of Cookies, J. Food Eng., 72, (2006). 44. Erdoğdu, F., A. Sarkar, ve R.P. Singh, Mathematical Modeling of Air-Impingement Cooling of Fintie Slab Shaped Objects and Effect of Spatial Variation of Heat Transfer Coefficient, J. Food Eng., 71, (2005). 45. Erdoğdu, F., Mathematical Approaches for Use of Analytical Solutions in Experimental Determination of Heat and Mass Transfer Parameters, J. Food Eng., 68, (2005). 46. Erdoğdu, F., S.E. Zorrilla ve R.P. Singh, Effects of Different Objective Functions on Optimal Decision Variables: A Study Using Modified Complex Method to Optimize Hamburger Cooking, Lebensmittel-Wissenchaft und Technologie (Food Sci. Tech.), 38, (2005). 47. Ünal, S.B., F. Erdoğdu ve H.İ. Ekiz, Experimental Theory, Fundamentals and Mathematical Evaluation of Phosphate Diffusion in Meats, J. Food Eng., 65, (2004). 48. Erdoğdu, F., M.O. Balaban, W.S. Otwell ve L. Garrido, Cook-Related Yield Loss for Pacific White (Penaeus Vannamei) Shrimp Previously Treated with Phosphates: Effects of Shrimp Size and Internal Temperature Distribution, J. Food Eng., 64, (2004). 49. Turhan, M. ve F. Erdoğdu, Errors Based On Location and Volume Average Changes in Infinite Geometry Approximations in Heat and Mass Transfer Processes, J. Food Eng., 64, (2004). 50. Kayan, B., A.M. Gizir ve F. Erdoğdu, Catalytic Wet-Air Oxidation of 2- Nitrotoluidine and 2-4-Nitrotoluene, Reaction Kinetics and Catalysis Letters, 81, , (2004). 51. Anderson, B.A., S. Sun, F. Erdoğdu ve R.P. Singh, Thawing and Freezing of Selected Meat Products in Household Refrigerators, Int. J. Refrigeration, 27, (2004). 52. Turhan, M. ve F. Erdoğdu, Errors Associated with Assuming a Finite Regular Geometry as an Infinite one for Modeling Transient Heat and Mass Transfer Processes, J. Food Eng., 59, (2003). 53. Erdoğdu, F., M.O. Balaban, ve S. Otwell, Construction of Shrimp Cooking Charts using Previously Developed Mathematical Models for Heat Transfer and Yield Loss Predictions, J. Food Eng., 60, (2003). 54. Erdoğdu, F. ve M.O. Balaban, Non-linear 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, J. Food Process Eng., 26, (2003). 55. Erdoğdu, F. ve M.O. Balaban, Complex Method for Non-Linear Constrained Multi- Criteria (Multi-Objective Function) Optimization of Thermal Processing, J. Food Process Eng., 26, (2003). 56. Erdoğdu, F. ve M.O. Balaban, Non-linear Constrained Optimization of Thermal Processing I. Development of a Modified Algorithm of Complex Method, J. Food Process Eng., 25, 1-22 (2002). 57. Erdoğdu, F., M.O. Balaban ve K.V. Chau, Mathematical Model to Predict Yield Loss of Medium and Large Tiger Shrimp (Penaeus Monodon) During Cooking, J. Food Process Eng., 22, (1999). 58. Erdoğdu, F., M.O. Balaban ve K.V. Chau, Modeling of Heat Conduction in Elliptical Cross_section: II. Adaptation to Thermal Processing of Shrimp J. Food Eng., 38, (1998). 59. Erdoğdu, F., M.O. Balaban ve K.V. Chau, Modeling of Heat Conduction in Elliptical Cross_section: I. Development and Testing of the Model, J. Food Eng., 38, (1998). 7

8 B2. En az bir uluslararası alan indeksi kapsamında olan dergilerde yayınlanan makaleler 1. Erdoğdu, F., D.A. Luzuriaga, M.O. Balaban ve K.V. Chau, A predictive model on moisture and yield loss in phopshate treated, cooked tiger shrimp (Penaeus monodon), J. Aquatic Food Product Tech., 10, (2001). 2. Erdoğdu, F. ve M.O. Balaban, M.O., Thermal Processing Effects on the Textural Attributes of Previously Frozen Shrimp, J. Aquatic Food Product Tech., 9, (2000). B3. Ulusal hakemli dergilerde yayınlanan makaleler 1. Erdoğdu, F., Balaban, M.O. ve Chau, K.V., Automation of Heat Transfer Coefficient Determination: Development of a Windows-based Software Tool, Food Technology in Turkey, 10, (1998). C Bildiriler: C1. Uluslararası Bildiriler 1.1 Sözlü ve tam metin yayımlananlar 1. Erdoğdu, F. and Singh, R.P., Applied-interactive learning in food and bioprocess engineering: computer-assisted food processing experiments, 2nd International Engineering Education Conference (IEEC2012) New Trends and Expectations, Antalya, Turkey, Erdoğdu, F., Mathematical modeling of transport phenomena for simulation and optimization of food processing operations, International Conferance on Food Engineering, ICEF11, Athens, Greece, Erdoğdu, F. ve Balaban, M.O., Optimization of Thermal Processing in Different Container Shapes Using the Complex Method, International Conference on Food Engineering, ICEF8, Puebla, Mexico, Erdoğdu, F., Balaban, M.O. ve Chau, K.V., A Numerical Method for Conduction Heat Transfer in Oval Shapes, International Conference on Food Engineering, ICEF8, Puebla, Mexico, Erdoğdu, F., Balaban, M.O. ve Chau, K.V., Modeling of Heat Conduction in Elliptical Cross-sections, International Conference on Food Engineering, ICEF8, Puebla, Mexico, Erdoğdu, F., Balaban, M.O. ve Chau, K.V., A Windows-base Software Tool for the Thermal Processing of Shrimp, American Institute of Chemical Engineers Annual Meeting, Dallas, TX, Sözlü ve özeti yayımlananlar 1. Boz, Z. and Erdoğdu, F., Possibility of two-dimensional (2D) modelling of heat transfer and flow field in horizontal cans with solid-liquid food mixtures, Effost Annual Meeting, Montpellier, France, Boz, Z., Erdoğdu, F. and Uyar, R., CFD simulations in food processing with digital tools, ISEKI_Food 2011, 2nd International ISEKI_Food Conference, Milan, Italy, Boz, Z., Erdoğdu, F. and Uyar, R., Simulation of transient natural convection in canned convection heated foods using computational fluid dynamics (CFD) approach, International Food Congress Novel Approaches in Food Industry, Izmir, Turkey,

9 4. Erdoğdu, F. Mathematical modeling approaches for thermal processing operations, International Food Congress Novel Approaches in Food Industry, Izmir, Turkey, Erdoğdu, F. ve Singh, R.P., Interactive computer generated correction factor F and effectiveness NTU charts for heat exchanger calculations, Institute of Food Technologists (IFT) Annual Meeting, Chicago, IL, Erdoğdu, F. ve Balaban, M.O., Thermal Processing: A Constrained Non-Linear Multi-Objective Function Optimization Problem, Institute of Food Technologists (IFT) Annual Meeting, Anaheim, CA, Erdoğdu, F., Zorrilla, S.E. ve Singh, R.P., Non-linear Constrained Optimization of Double-sided Cooking of Hamburger Patties Using Modified Complex Method, Institute of Food Technologists (IFT) Annual Meeting, New Orleans, LA, Erdoğdu, F., Singh, R.P. ve Mannapperuma, J.D., Prediction of Freezing Times of Foods: Development of a Windows-compatible Internet-accessible Software Tool, Institute of Food Technologists (IFT) Annual Meeting, New Orleans, LA, Erdoğdu, F., Balaban, M.O. ve Chau, K.V., Comparison of Two Numerical Methods for Modeling of Heat Conduction in Elliptical Shapes Using Finite Difference Techniques, Institute of Food Technologists (IFT) Annual Meeting, Dallas, TX, Erdoğdu, F. ve Balaban, M.O., Constrained-nonlinear Optimization of Thermal Processing with the Complex Method, Institute of Food Technologists (IFT) Annual Meeting, Dallas, TX, Erdoğdu, F., Balaban, M.O. ve Chau, K.V., Automation of Heat Transfer Coefficient Calculation: Development of a Windows-based Software Tool, Institute of Food Technologists (IFT) Annual Meeting, Atlanta, GA, Poster ve tam metin yayımlananlar 1. Uyar. R. and Erdoğdu, F., Computational modeling of heat transfer in food processes with 3-dimensional speakers, International Conferance on Food Engineering, ICEF11, Athens, Greece, Boz, Z. and Erdoğdu, F., Two dimensional modeling of heat and momentum transfer in thermal processing of liquid containing horizontal cans, International Conferance on Food Engineering, ICEF11, Athens, Greece, Erdoğdu, F., Effective Use of Analytical Solutions of Regular Geometries to Experimentally Determine Heat and Mass Transfer Parameters, p International Conference on Food Engineering, ICEF9, Montpellier, France, Türker, N. ve Erdoğdu, F., Change of Effective Diffusion Coefficient of Anthocyanin Pigments with ph and Temperature of the Extraction Medium, p International Conference on Food Engineering, ICEF9, Montpellier, France, Turhan, M. ve Erdoğdu, F., Infinite Geometry Approximations and Errors in Heat and Mass Transfer Problems, p International Conference on Food Engineering, ICEF9, Montpellier, France, Ünal, S.B., Erdoğdu, F., Ekiz, H.İ. ve Özdemir, Y., Multi-Component Mass Transfer of Phosphate Diffusion in Meats, p International Conference on Food Engineering, ICEF9, Montpellier, France, Demirkol, E., Erdoğdu, F. Ve Palazoğlu, T.K., Experimental Determination of Heat and Mass Transfer Parameters during Baking, p International Conference on Food Engineering, ICEF9, Montpellier, France, Erdogdu, F. ve Balaban, M.O., Constrained-Non linear optimization of thermal processing with the Complex method, p World Congress of Computers in Agriculture and Natural Sources. Iguacu Falls, Brazil.March 13-15,

10 1.4 Poster ve özeti yayımlananlar 1. Uyar, R. and Erdoğdu, F., Spherical geometry approximation for heating and cooling of food products with irregular geometries, Effost Annual Meeting, Montpellier, France, Alkaya, Gunseli B. and Erdoğdu, F., Surface pasteurization of shell eggs by infrared treatment, Effost Annual Meeting, Montpellier, France, Uyar, R. and Erdoğdu, F., Use of 3-dimensional scanners with computational fluid dynamic programs for simulation of food processing operations, Institute of Food Technologists (IFT) Annual Meeting, New Orleans, LA, Kızıltaş, S., Erdoğdu, F. and Palazoğlu, T.K., Computational fluid dynamics (CFD) simulation of heat transfer in solid-liquid food mixtures and experimental validation, Institute of Food Technologists (IFT) Annual Meeting, New Orleans, LA, Erdoğdu, F., Kırıt, A.B. and Özdemir, Y., Relationship between hydroxymethylfurfural (HMF) formation and temperature evolution during toasting of bread slices, Institute of Food Technologists (IFT) Annual Meeting, Chicago, IL, Palazoğlu, T.K., Yıldız, A. and Erdoğdu, F., Determination of effective heat transfer coefficient during bulk frying of potato strips, Institute of Food Technologists (IFT) Annual Meeting, Chicago, IL, Erdoğdu, F., Ferrua, M., Singh, S.K. and Singh, R.P., Analysis of flow visualization and heat transfer during air impingement cooling of hard-boiled eggs, Institute of Food Technologists (IFT) Annual Meeting, Orlando, FL, Unal, S.B., Erdoğdu, F. and Ekiz, H.I., Determination of variable diffusion coefficient of sodium tripolyphosphates (STP) in beef (Longisimus dorsi) Institute of Food Technologists (IFT) Annual Meeting, New Orleans, LA, Erdoğdu, F. and Singh, R.P., Evaluation of refrigerant thermodynamic properties and pressure-enthalpy diagrams using an interactive computer program Institute of Food Technologists (IFT) Annual Meeting, New Orleans, LA, Demirkol, E., Erdoğdu, F. and Palazoğlu, T.K., Determination of the variable heat transfer coefficient for cookies during baking: a novel approach, Paper Institute of Food Technologists (IFT) Annual Meeting, New Orleans, LA, Ünal, S.B., Erdoğdu, F. and Ekiz, H.İ., Effects of internal temperature changes and sodium trupolyphosphates on cook losses and textural properties of meats, Institute of Food Technologists (IFT) Annual Meeting, New Orleans, LA, Yıldız, A., Palazoğlu, T.K. and Erdoğdu, F., Determination of heat and mass transfer parameters during potato frying, Institute of Food Technologists (IFT) Annual Meeting, New Orleans, LA, Erdoğdu, F. and Singh, R.P., An interactive computer program for Bessel functions and Legendre polynomials for different engineering calculations, Institute of Food Technologists (IFT) Annual Meeting, Las Vegas, NV, Demirkol, E., Erdoğdu, F. and Palazoğlu, T.K., Measurement of surface heat and mass transfer parameters during baking of cookies, Institute of Food Technologists (IFT) Annual Meeting, Las Vegas, NV, Ünal, S.B., Erdoğdu, F. and Ekiz, H.İ., Experimental determination of diffusion coefficient of sodium tripolyphosphates (STP) and the effect of temperature on STP diffusion, Institute of Food Technologists (IFT) Annual Meeting, Las Vegas, NV,

11 16. Erdoğdu, F., Sarkar, A. ve Singh, R.P., Spatial variation of heat transfer coefficient in impingement cooling of finite and infinite slab shaped objects, Institute of Food Technologists (IFT) Annual Meeting, Chicago, IL, Erdoğdu, F., Anderson, B. ve Singh, R.P., Predicting changes in temperature and quality in frozen foods undergoing variable boundary conditions during storage and distribution, Institute of Food Technologists (IFT) Annual Meeting, Chicago, IL, Ünal, S.B., Erdoğdu, F., Özdemir, Y. ve Ekiz, H.İ., A preliminary study on the investigation of multi-component diffusion of phosphates in meat samples dipped in different sodium tri-polyphosphate solutions, Institute of Food Technologists (IFT) Annual Meeting, Chicago, IL, Başak, G., Türker, N. ve Erdoğdu, F., Effects of ph and temperature on the diffusion coefficient of antocyanin pigments of black carrot (Daucus carota var. L.), Institute of Food Technologists (IFT) Annual Meeting, Chicago, IL, Turhan, M. ve Erdoğdu, F., Errors in infinite geometry assumptions for modeling transient heat and mass transfer processes, Institute of Food Technologists (IFT) Annual Meeting, Chicago, IL, Anderson, B.A., Sun, S., Erdoğdu, F. ve Singh, R.P., Performance evaluation of household refrigerators during the thawing and freezing of selected meat products, Institute of Food Technologists (IFT) Annual Meeting, Chicago, IL, Erdoğdu, F. ve Singh, R.P., An interactive-visual computer generated psychrometric chart, Institute of Food Technologists (IFT) Annual Meeting, Anaheim, CA, Sarkar, A., Erdoğdu, F., Anderson, B. ve Singh, R.P., Modeling of cooling of strawberries with a computational fluid dynamics solver, Institute of Food Technologists (IFT) Annual Meeting, Anaheim, CA, Erdoğdu, F. ve Balaban, M.O., Uniqueness and Reproducibility Issues for Modified Complex Method in the Optimization of Thermal Processing, Institute of Food Technologists (IFT) Annual Meeting, New Orleans, LA, Erdoğdu, F. ve Balaban, M.O., Variable Process Temperature Profiles to Improve Nutrient Retention in Different Geometries of Conduction-heated Foods, Institute of Food Technologists (IFT) Annual Meeting, New Orleans, LA, Sarkar, A., Erdoğdu, F. ve Singh, R.P., An Internet Web Based Software for the Determination of Thermal Properties of Food Material, Institute of Food Technologists (IFT) Annual Meeting, New Orleans, LA, Erdoğdu, F., North, M., Sarkar, A. ve Singh, R.P., Predicting Heat Transfer in Finite Slab Shapes During Air Impingement Cooling, American Institute of Chemical Engineers Annual Meeting, Reno, NV, Sarkar, A., Singh, R.P. ve Erdoğdu, F., Measurement of Spatial Variations of Heat Transfer Coefficient on Flat Surfaces for Food Processing Applications, American Institute of Chemical Engineers Annual Meeting, Reno, NV, Erdoğdu, F. ve Singh, R.P., Animated Food Engineering Laboratory Exercises in Food Engineering Education, American Institute of Chemical Engineers Annual Meeting, Reno, NV, Erdoğdu, F., Balaban, M.O., Otwell, S.W., ve Garrido, L., Cooking-related Yield Loss of Cultured White (Penaeus Vannamei) and Wild Brown (Penaeus Californiensis) Shrimp Treated with Phosphates, Institute of Food Technologists (IFT) Annual Meeting, Dallas, TX, Demir, N., Balaban, M.O. ve Erdoğdu, F., Machine Vision Quantification of Enzymatic Browning in Dried Banana Slices Treated with Different Solutions, Institute of Food Technologists (IFT) Annual Meeting, Dallas, TX, Erdoğdu, F., Balaban, M.O. ve Otwell, S.W., Shrimp Cooking Charts for Cultured Penaeid Shrimp, Institute of Food Technologists (IFT) Annual Meeting, Chicago, IL,

12 33. Erdoğdu, F., Balaban, M.O. ve Chau K.V., Thermal processing of shrimp: Development of a windows-based software tool, Institute of Food Technologists (IFT) Annual Meeting, Chicago, IL, Erdoğdu, F., Balaban, M.O., Luzuriaga, D.A. ve Chau, K.V., Prediction of Yield Loss and Moisture Content Change of Small Tiger Shrimp at Different Cooking Conditions, Institute of Food Technologists (IFT) Annual Meeting, Atlanta, GA, Erdoğdu, F., Balaban, M.O. ve Chau, K.V., Mathematical Model to Predict Yield Loss of Medium and Large Tiger Shrimp (Penaeus Monodon) During Cooking, Institute of Food Technologists (IFT) Annual Meeting, Atlanta, GA, Erdoğdu, F., Balaban, M.O., Chau, K.V. ve Rodrick, G.E., Development and Validation of a Mathematical Model for Cooking of Shrimp, Institute of Food Technologists (IFT) Annual Meeting, Orlando, FL, Erdoğdu, F., Balaban, M.O., Chau, K.V. ve Otwell, W.A., Effect of Temperature on the Texture of Tiger Shrimp During Thermal Processing, Institute of Food Technologists (IFT) Annual Meeting, Orlando, FL, Erdoğdu, F., Balaban, M.O., Chau, K.V. ve Otwell, W.A., Yield Loss, Moisture Change and Shrinkage of Tiger Shrimp During Thermal Processing, Institute of Food Technologists (IFT) Annual Meeting, Orlando, FL, Erdoğdu, F., Balaban, M.O., Chau, K.V. ve Luzuriaga, D.A., A Mathematical Model for Prediction of Temperature Distribution in Thermally Processed Shrimp, Institute of Food Technologists (IFT) Annual Meeting, Orlando, FL, C2. Ulusal Bildiriler 1.1 Sözlü ve tam metin yayımlananlar 1. Uyar, R. ve Erdoğdu, F. 3 Boyutlu Tarama Sistemlerinin Gıda Prosesleri Simülasyonunda Kullanımı, Bilimde Modern Yöntemler Sempozyumu BMYS'2008, Eskişehir, Demirkol, E., Erdoğdu, F. ve Palazoğlu, T.K., Bisküvilerin pişmesi sırasındaki kütle transferi parametrelerinin (difüzyon ve kütle transferi katsayıları) belirlenmesi, Gıda Kongresi, İzmir, Ünal, S.B., Erdoğdu, F. ve Ekiz, H.İ., Kırmızı etlerde fosfat yayınımı ve sodyum tripolifosfat difüzyon katsayısının belirlenmesi, Gıda Kongresi, İzmir, Poster ve tam metin yayımlananlar 1. Tuta, S., Erdoğdu, F. ve Palazoğlu, T.K., Kütle transferi katsayısının belirlenmesi amacıyla lumped sistem metodunun uygulanması. 5. Gıda Mühendisliği Kongresi, Ankara, Turhan. M. ve Erdoğdu, F., Isı ve kütle transferi problemlerinde 1-boyutlu çözümden kaynaklanan hatalar. Gıda Kongresi, İzmir, Yıldız, A., Palazoğlu, T.K. ve Erdoğdu, F., Patateslerin kızartılması sırasında ısı ve kütle transfer parametrelerinin belirlenmesi, Gıda Kongresi, İzmir,

13 E. Editörlük/Editör Yardımcılığı/Hakemlik: Uluslarası Dergilerde Editör ve Editör Yardımcılığı Editör: Journal of Food Engineering ( ) Associate Edior: International Journal of Food Studies ( ) Editör Yardımclığı: Journal of Food Engineering ( ) Journal of Food Process Engıneering Uluslararası dergilerde makale hakemlikleri Journal of Food Engineering Food and Bioprocess Technology yılları arasında >100 makale değerlendirmesi yılları arasında >25 makale değerlendirmesi Journal of Food Process Engineering yılları arasında >20 makale değerlendirmesi Ayrıca yılları arasında farklı uluslarası dergiler (Food and Bioproducts Processing, Food Technology and Biotechnology, Journal of Food Science and Technology, International Journal of Food Science and Technology, Journal of Food Processing and Preservation, LWT Food Science and Technology, Food Research International, Innovative Food Science and Emerging Technologies, Poultry Science, Packaging Technology and Science, Chemical Engineering and Processing, Computers and Chemical Engineering, Infrared Physics & Technology, International Journal of Engineering, Engineering Applications of Computational Fluid Mechanics) için >100 makale değerlendirmesi tamamlanmıştır. 13