Book Chapters

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, 2016.

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., 87-104, Springer Science+Business Media LLC, New York, NY, 2016.

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., 87-104, Springer Science+Business Media LLC, New York, NY, 2016.

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., 501-513, John Wiley & Sons, Ltd, Chichester, UK, 2015.

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., 160-168, Elsevier Ltd, 2014.

Erdogdu, F., “Mathematical modeling of transport phenomena for simulation and optimization of food processing operations”, Advances in Food Process Engineering Research and Applications, ed. by Yanniotis, S., Taoukis, P., Stoforos, N.G. and Karathanos, V.T., chpt. 23, Springer, 2013.

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, 2012.

Erdoğdu, F. and 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, 2011.

Erdoğdu, F., “Mathematical Models: Food Processing Simulation”, Encyclopedia of Agricultural, Food and Biological Engineering, 2nd ed. D.R. Heldman, C.I. Moraru, 1005-1007, CRC Press – Taylor & Francis Group, Boca Raton, FL, USA, 2010.

Erdoğdu, S.B., Ekiz, H.İ., Erdoğdu, F., Atungulu, G.G. and 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, 2010.

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, 2010.

Erdoğdu, F. and B.A. Anderson, “Impingement Thermal Processing”, Mathematical Modeling of Food Processing, ed. M.M. Farid, 719-731, CRC Press – Taylor & Francis Group, Boca Raton, FL, USA, 2010.

Singh, R.P., F. Erdoğdu, and M.S. Rahman, “Specific Heat and Enthalpy of Foods”, Food Properties Handbook, ed. M.S. Rahman, 517-543, CRC Press – Taylor & Francis Group, Boca Raton, FL, USA, 2009.

Erdoğdu, F. and 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, 2009.

Palazoğlu, T.K. and 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, 2009.

Erdoğdu, F., “Optimization: An Introduction”, Optimization in Food Engineering, ed. F. Erdoğdu, 111-113, CRC Press – Taylor & Francis Group, Boca Raton, FL, USA, 2009.

Erdoğdu, F., “Computational Fluid Dynamics for Optimization in Food Processing”, Optimization in Food Engineering, ed. F. Erdoğdu, 219-227, CRC Press – Taylor & Francis Group, Boca Raton, FL, USA, 2009.

Erdoğdu, F. and M.O. Balaban, “Complex Method Optimization”, Optimization in  Food Engineering, ed. F. Erdoğdu, 295-304, CRC Press – Taylor & Francis Group, Boca Raton, FL, USA, 2009.

Erdoğdu, F., M.O. Balaban, and 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, 341-355, CRC Press, Boca Raton, FL, USA, 2003.