International

2018

Karatas, O., Erdogdu, F. and Marra, F. 2018. “Computational strategies for temperature uniformity during radio frequency heating/thawing: Product – electrode movement for an industrial process scale-up,” 32nd EFFoST International Conference, Nantes, France. Oral presentation. P1.003. O24.05.

Erdogdu, F., Topcam, H., Altin, O., Karatas, O., Tutar, M., Tokur, B. and Sarghini, F. 2018. “Determination of optimal rotation rate of toroidal cans during axial rotation process: a computational study for viscosity effects,” 32nd EFFoST International Conference, Nantes, France. Poster presentation. P1.195.

Erdogdu, F., Sarghini, F. and Marra, F. 2018. “Mathematical modelling for design and optimization in food processing: Computational demonstrations from conventional to innovative processes,” 32nd EFFoST International Conference, Nantes, France. Poster presentation. P2.053.

Altin, O., Erdogdu, F., Skipnes, D. and Skara, T. 2018. “Mathematical modelling of microwave thawing in a cylindrical cavity: Rotation – moving and sample location effects on temperature uniformity and scale-up for an industrial process,” 32nd EFFoST International Conference, Nantes, France. Poster presentation. P2.006.

Erdogdu, F. 2018.“Innovative thermal processing – effects of physical properties,” ICFP-2018 – XIIIth International Conference of Food Physicists, Antalya, Turkey. Oral presentation – Invited Speaker. O24.

Erdogdu, F., Topcam, H., Karatas, O., Altin, O., Tutar, M., Tokur, B. and Sarghini, F. 2018. “Mathematical modeling of temperature distribution and velocity profile in toroidal cans during thermal processing with horizontal-axial rotation ,” ICFP-2018 – XIIIth International Conference of Food Physicists, Antalya, Turkey. Oral presentation. O14.

Altuntas, A.H., Karatas, O., Uyar, R. and Erdogdu, F. 2018.“Mathematical modeling of infrared heating for process design,” ICFP-2018 – XIIIth International Conference of Food Physicists, Antalya, Turkey. Poster presentation. P21.

Topcam, H. and Erdogdu, F. 2018. “Industrial designs for microwave pasteurization of liquid foods: a computational study,” FoodSim 2018, Ghent, Belguim. Oral Presentation (In the proceedings of the 10th International Conference on Simulation and Modeling in the Food and Bio-Industry, pp. 166-170). Oral presentation.

Altin, O., Erdogdu, F., Skipnes, D. and Skara, T. 2018. “Modeling of microwave heating in a cylindrical cavity system: effect of rotation and sample location on temperature uniformity,” FoodSim 2018, Ghent, Belguim. Oral Presentation (In the proceedings of the 10th International Conference on Simulation and Modeling in the Food and Bio-Industry, pp. 277-282). Oral presentation.

Erdogdu, F., Topcam, H., Altin, O., Verhayen, D., Van Impe, J., Seow, T.K., Skipnes, D. and Skara, T. 2018. “Characterization of fish based model food systems for microwave heating modeling,” FoodSim 2018, Ghent, Belguim. Oral Presentation (In the proceedings of the 10th International Conference on Simulation and Modeling in the Food and Bio-Industry, pp. 235-239). Oral presentation.

2017

Sarghini, F., De Vivo, A. and Erdogdu, F. 2017. “Analysis of heat and momentum transfer in screw-drive heat transfer systems: computational analysis for design and optimization,” International Conference on Food Engineering and Technologies to Next Generation Excellence in Food and Beverage Industry. Milano, Italy. Oral presentation.

Altin, O., Erdogdu, F. and Skipness, D. 2017. “Pressure effects on microwave heating/tempering,” 31th EFFoST International Conference, Sitges, Spain. Poster presentation. P1.003.

Lovdal, T., Erdogdu, F., Droogenbroeck, B. van, Vagen, I., Bartoszek, A., Vos, C., Hanssen, I., Agati, G., Kaniszewski, S., Skipnes, D. et al. 2017. “Sustainability in the vegetable product supply chain – overview of the results of the project SUNNIVA,” 31th EFFoST International Conference, Sitges, Spain. Oral presentation. O2.5.

Kiralan, 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,” 31th EFFoST International Conference, Sitges, Spain. Oral presentation. O4.5.

Karatas, O., Erol, B., Yildirim, S. and Erdogdu, F. 2017. “Microwave (MW) decrystallization of pine honey: mathematical modeling for optimal process conditions,” 31th EFFoST International Conference, Sitges, Spain. Oral presentation. O9.2.

Topcam, H., Erol, B., Karatas, O. and Erdogdu, F. 2017. “Rotation rate and viscosity effects on temperature uniformity of microwave processed liquids: mathematical modeling for design and optimization of an industrial scale process,” 31th EFFoST International Conference, Sitges, Spain. Oral presentation. O19.4.

2016

Erdogdu, F. “Food structure effects for process design and modeling,” 2nd Congress of Food Structure Design , Antalya, Turkey, 2016. Oral presentation.

Erdogdu, F.,Tokur, B., Yavuz, H., Aksun, E.T. and Tumerkan, T. “Introducing toroid cans for canning industry for energy savings and better quality products,” 30th EFFoST International Conference, Vienna, Austria, 2016. Oral presentation.

Tokur, B., Erdogdu, F., Aksun, E.T., Tumerkan, T. and Yavuz, H. “A new industrial design for the production of canned tuna for better quality: effect on lipid quality after processing,” 46th WEFTA Conference, Split, Croatia, 2016. Oral presentation.

Tokur, B., Erdogdu, F., Aksun, E.T., Tumerkan, T. and Yavuz, H. “The effects of newly designed toroid cans on texture and color quality of canned tuna,” 46th WEFTA Conference, Split, Croatia, 2016.

Altuntas, A.H., Erdogdu, F. and Tekin, A. “Multiobjective optimization of raw hazelnut oil deacidification by molecular distillation,” EuroFed Lipid Congress, 2016. Gent, Belgium, 2016.

Ketenoglu, O., Erdogdu, F. and Tekin, A. “A study on determining evaporation conditions of oleic acid using molecular distillation and multiobjective optimization,” EuroFed Lipid Congress, 2016. Gent, Belgium, 2016.

Skipnes, D., Erdogdu, F., Tutar, M., Øines, S., Barrenoe, I. and Løvdal, T. “Optimization of a thermal process with reciprocal agitation by computational modeling,” FoodSim in cooperation with 12th International Trends in Brewing, Leuven, Belgium, 2016. Oral presentation.

Bobus Alkaya, G., Erdogdu, F., Halkman, A.K. and Ekiz, H.I. “Evaluation of Salmonella Entetirtidis decontamination on shell egg by infrared treatment,” 4th International ISEKI_Food Conference, Vienna, Austria, 2016. Oral presentation.

Altin, O., Erdogdu, F., Bedane, T. and Marra, F. “A virtual design of radio-frequency continuous system for optimal thawing,” 4th International ISEKI_Food Conference, Vienna, Austria, 2016. Oral presentation.

Erdogdu, F.,Tutar, M., Oines, S., Barreno, I., Skipnes, D. and Lovdal, T. “Computational determination of viscosity and agitation rate effects during reciptocal-agitated retort processing,”4th International ISEKI_Food Conference, Vienna, Austria, 2016. Oral presentation.

2015

Erdoğdu, F. and Marra, F. “Complexity in the virtualization of food processing and optimization,”  29th Effost International Conference, Athens, Greece, 2015. Oral presentation.

Sarghini, F. and Erdoğdu, F. “Computational modeliing of end-over-end (EOE) retort processing for canned foods with particulates,” 29th Effost International Conference, Athens, Greece, 2015. Oral presentation.

Erdoğdu, F. Tutar, M. Skipnes, D. Oines, S, and Lovdal, T. “Computational modeling of reciprocal-agitation retort process for canned liquid foods,” 29th Effost International Conference, Athens, Greece, 2015. Oral presentation.

Uyar, R., Erdoğdu, F. and Marra, F. “Effect of projection area on radio-frequency heating of food products,” 29th Effost International Conference, Athens, Greece, 2015.

Erdoğdu, F., “Heat Transfer Optimization for Food Processing – Smiling Face of Modeling,”  International Conference on Food Engineering, ICEF12, Quebec City, Quebec, Canada, 2015. Oral presentation.

Erdoğdu, F., Tokur, B.K., Yavuz, H., Aksun, E.T. and Timurkan, T., “Use of Toroid Cans to Produce Canned Tuna with Better Quality,” International Conference on Food Engineering, ICEF12, Quebec City, Quebec, Canada, 2015.

Sarghini, F. and Erdoğdu, F. “Numerical Simulation for Heat Transfer and velocity Field Characteristics of Particulate Canned Food s during End-over-End Agitaion,” International Conference on Food Engineering, ICEF12, Quebec City, Quebec, Canada, 2015. Oral presentation.

Marra, F., Bedane, T.F., Uyar, R. and  Erdoğdu, F., “Virtualization of Food Thawing Assisted by RF Heating,” International Conference on Food Engineering, ICEF12, Quebec City, Quebec, Canada, 2015.

2014

Erdoğdu, F., “Smiling Face of Mathematical Modeling – Food Process Design with CFD,” 28th Effost International Conference, Uppsala, Sweden, 2014. Oral presentation.

Erdoğdu, F., “Optimization in Heat Transfer during Food Processing,” VirProFood2014 – Virtualization of Processes in Food Engineering, Salerno, Italy, 2014. Oral presentation.

Erdogdu, F. and Singh, R.P. “Virtual experiments in food science-technology-engineering education,” 3rd International ISEKI Food Conference, Athens, Greece, 2014. Oral presentation.

2013

Erdoğdu, F., “Romancing with CFD in Food Engineering,” FaBE – International Conference on Food and Biosystems Engineering, Skiathos Island, Greece, 2013. Oral presentation. Opening speech.

Erdoğdu, F., “Mathematical modeling in food engineering,” FaBE – International Conference on Food and Biosystems Engineering, Skiathos Island, Greece, 2013. Oral presentation.

Boz, Z. and Erdoğdu, F., “Effect of mesh size. time step and numerical solver scheme on determining temperature change by CFD during natural convection heating of cans,” FaBE – International Conference on Food and Biosystems Engineering, Skiathos Island, Greece, 2013. Oral presentation.

Eydemir, G., Nayman, E., Sayar, S. and Erdoğdu, F., “Sodium reduction in wheat breads in industrial production line,” EUROFOODCHEM XVII, Istanbul, Turkey, 2013.

2012

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, 2012. Oral presentation.

Uyar, R. and Erdoğdu, F., “Spherical geometry approximation for heating and cooling of food products with irregular geometries,” Effost Annual Meeting, Montpellier, France, 2012.

Alkaya, Gunseli B. and Erdoğdu, F., “Surface pasteurization of shell eggs by infrared treatment,” Effost Annual Meeting, Montpellier, France, 2012.

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, 2012.

2011

Erdoğdu, F., “Mathematical modeling of transport phenomena for simulation and optimization of food processing operations,” International Conference on Food Engineering, ICEF11, Athens, Greece, 2011. Invited Speaker. Oral presentation.

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, 2011. Oral presentation.

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, 2011. Oral presentation.

Erdoğdu, F. “Mathematical modeling approaches for thermal processing operations,” International Food Congress Novel Approaches in Food Industry, Izmir, Turkey, 2011. Oral presentation.

Uyar. R. and Erdoğdu, F., “Computational modeling of heat transfer in food processes with 3-dimensional speakers,” International Conference on Food Engineering, ICEF11, Athens, Greece, 2011.

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, 2011.

El Idrissi, M.M., Erdogdu, F., Otles, S., McElhatton, A., Sobral, P.J., Kristbergsson, K., Oliveira, J. and Silca, C., “Development of e-learning modules as Innovative Food Study Materials in ISEKI_Food 3 and ISEKI_Mundus 2 working groups”, ISEKI_Food 2011, 2nd International ISEKI_Food Conference, Milan, Italy, 2011.

McElhatton, A., Sobral, P.J., Oliveira, J., El Idrissi, M.M., Erdogdu, F., Otles, S. and Kristbergsson, K. “The ISEKI_Food book series”, ISEKI_Food 2011, 2nd International ISEKI_Food Conference, Milan, Italy, 2011.

Kristbergsson, K., Oliveira, J., Sobral, P.J., McElhatton, A., El Idrissi, M.M., Erdogdu, F., Silca, C. and Otles, S., “The ISEKI_Food & Iseki_Mundus website on innovation in food study materials”, ISEKI_Food 2011, 2nd International ISEKI_Food Conference, Milan, Italy, 2011.

 2008

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, 2008.

 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, 2008.

 2007

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, 2007.

 Palazoğlu, T.K., Yıldız, A. and Erdoğdu, F., “Determination of heat transfer coefficient during bluk frying of potato strips”, Institute of Food Technologists (IFT) Annual Meeting, Chicago, IL, 2007.

 2006

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, 2006.

 2005

Unal, S.B., Erdoğdu, F. and Ekiz, H.I., “Determination of variable diffusion coefficien of sodium tripolyphosphates (STP) in beef (Longisimus dorsi)” Institute of Food Technologists (IFT) Annual Meeting, New Orleans, LA, 2005.

 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, 2005.

 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, 2005.

 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, 2005.

 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, 2005.

 2004

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, 2004.

 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, 2004.

 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, 2004.

Erdoğdu, F., “Effective Use of Analytical Solutions of Regular Geometries to Experimentally Determine Heat and Mass Transfer Parameters”, p. 217-221. International Conference on Food Engineering, ICEF9, Montpellier, France, 2004.

Türker, N. and Erdoğdu, F., “Change of Effective Diffusion Coefficient of Anthocyanin Pigments with pH and Temperature of the Extraction Medium”, p. 89-93. International Conference on Food Engineering, ICEF9, Montpellier, France, 2004.

Turhan, M. and Erdoğdu, F., “Infinite Geometry Approximations and Errors in Heat and Mass Transfer Problems”, p. 222-227 International Conference on Food Engineering, ICEF9, Montpellier, France, 2004.

Ünal, S.B., Erdoğdu, F., Ekiz, H.İ. and Özdemir, Y., “Multi-Component Mass Transfer of Phosphate Diffusion in Meats”, p. 328-333. International Conference on Food Engineering, ICEF9, Montpellier, France, 2004.

Demirkol, E., Erdoğdu, F. and Palazoğlu, T.K., “Experimental Determination of Heat and Mass Transfer Parameters during Baking”, p. 426-431. International Conference on Food Engineering, ICEF9, Montpellier, France, 2004.

 2003

 Erdoğdu, F., Sarkar, A. and 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, 2003.

Erdoğdu, F., Anderson, B. and 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, 2003.

 Ünal, S.B., Erdoğdu, F., Özdemir, Y. and 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, 2003.

 Başak, G., Türker, N. and 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, 2003.

 Turhan, M. and Erdoğdu, F., “Errors in infinite geometry assumptions for modeling transient heat and mass transfer processes,” Institute of Food Technologists (IFT) Annual Meeting, Chicago, IL, 2003.

 Anderson, B.A., Sun, S., Erdoğdu, F. and 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, 2003.

Erdoğdu, F. and 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, 2003. Oral presentation.

2002

Erdogdu, F. and Balaban, M.O., “Constrained-Non linear optimization of thermal processing with the Complex method”, p. 454-462. World Congress of Computers in Agriculture and Natural Sources. Iguacu Falls, Brazil.March 13-15, 2002.

Erdoğdu, F. and Balaban, M.O., “Thermal Processing: A Constrained Non-Linear Multi-Objective Function Optimization Problem,” Institute of Food Technologists (IFT) Annual Meeting, Anaheim, CA, 2002. Oral presentation.

 Erdoğdu, F. and Singh, R.P., “An interactive-visual computer generated psychrometric chart,” Institute of Food Technologists (IFT) Annual Meeting, Anaheim, CA, 2002.

 Sarkar, A., Erdoğdu, F., Anderson, B. and Singh, R.P., “Modeling of cooling of strawberries with a computational fluid dynamics solver,” Institute of Food Technologists (IFT) Annual Meeting, Anaheim, CA, 2002.

 2001

Erdoğdu, F. and 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, 2001.

 Erdoğdu, F. and 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, 2001.

 Sarkar, A., Erdoğdu, F. and 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, 2001.

 Erdoğdu, F., North, M., Sarkar, A. and Singh, R.P., “Predicting Heat Transfer in Finite Slab Shapes During Air Impingement Cooling,” American Institute of Chemical Engineers Annual Meeting, Reno, NV, 2001.

 Erdoğdu, F. and Singh, R.P., “Animated Food Engineering Laboratory Exercises in Food Engineering Education,” American Institute of Chemical Engineers Annual Meeting, Reno, NV, 2001.

 Sarkar, A., Singh, R.P. and 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, 2001.

Erdoğdu, F., Zorrilla, S.E. and 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, 2001. Oral presentation.

Erdoğdu, F., Singh, R.P. and 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, 2001. Oral presentation.

2000

Erdoğdu, F., Balaban, M.O. and 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, 2000. Oral presentation.

Erdoğdu, F. and Balaban, M.O., “Constrained-nonlinear Optimization of Thermal Processing with the Complex Method,” Institute of Food Technologists (IFT) Annual Meeting, Dallas, TX, 2000. Oral presentation.

 Erdoğdu, F., Balaban, M.O., Otwell, S.W., and 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, 2000.

 Demir, N., Balaban, M.O. and 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, 2000.

Erdoğdu, F. and Balaban, M.O., “Optimization of Thermal Processing in Different Container Shapes Using the Complex Method,” International Conferance on Food Engineering, ICEF8, Puebla, Mexico, 2000. Oral presentation.

Erdoğdu, F., Balaban, M.O. and Chau, K.V., “A Numerical Method for Conduction Heat Transfer in Oval Shapes,” International Conference on Food Engineering, ICEF8, Puebla, Mexico, 2000. Oral presentation.

Erdoğdu, F., Balaban, M.O. and Chau, K.V., “Modeling of Heat Conduction in Elliptical Cross-sections,” International Conference on Food Engineering, ICEF8, Puebla, Mexico, 2000. Oral presentation.

1999

Erdoğdu, F., Balaban, M.O. and Chau, K.V., “A Windows-base Software Tool for the Thermal Processing of Shrimp,” American Institute of Chemical Engineers Annual Meeting, Dallas, TX, 1999. Oral presentation.

 Erdoğdu, F., Balaban, M.O. and Otwell, S.W., “Shrimp Cooking Charts for Cultured Penaeid Shrimp,” Institute of Food Technologists (IFT) Annual Meeting, Chicago, IL, 1999.

 Erdoğdu, F., Balaban, M.O. and Chau K.V., “Thermal processing of shrimp: Development of a windows-based software tool,” Institute of Food Technologists (IFT) Annual Meeting, Chicago, IL, 1999.

1998

Erdoğdu, F., Balaban, M.O. and 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, 1998. Oral presentation.

 Erdoğdu, F., Balaban, M.O., Luzuriaga, D.A. and 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, 1998.

 Erdoğdu, F., Balaban, M.O. and 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, 1998.

 1997

Erdoğdu, F., Balaban, M.O., Chau, K.V. and Rodrick, G.E., “Development and Validation of a Mathematical Model for Cooking of Shrimp,” Institute of Food Technologists (IFT) Annual Meeting, Orlando, FL, 1997.

 Erdoğdu, F., Balaban, M.O., Chau, K.V. and Otwell, W.A., “Effect of Temperature on the Texture of Tiger Shrimp During Thermal Processing,” Institute of Food Technologists (IFT) Annual Meeting, Orlando, FL, 1997.

 Erdoğdu, F., Balaban, M.O., Chau, K.V. and Otwell, W.A., “Yield Loss, Moisture Change and Shrinkage of Tiger Shrimp During Thermal Processing,” Institute of Food Technologists (IFT) Annual Meeting, Orlando, FL, 1997.

1996

Erdoğdu, F., Balaban, M.O., Chau, K.V. and Luzuriaga, D.A., “A Mathematical Model for Prediction of Temperature Distribution in Thermally Processed Shrimp,” Institute of Food Technologists (IFT) Annual Meeting, New Orleans, LA, 1996.