Research Papers

Research Papers Published in Peer-Reviewed Journals

2018

Altuntas, A.H., ketenoglu, O., Cetinbas, S., Erdogdu, F. and Tekin, A. 2018. 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: 10.1002/ejlt.201700369.

Ketenoglu, O., Erdogdu, F. and Tekin, A. 2018. Multi-objective optimization of molecular distillation conditions for oleic acid from a rich-in-fatty acid model mixture. Journal of Oleo Science. 67: 21-28.

2017

Erdogdu, F., Sarghini, F. and Marra, F. 2017. Mathematical modeling for virtualization in food processing. Food Engineering Reviews. 9: 295-313.

Erdogdu, F., Tutar, M., Sarghini, F. and Skipnes, D. 2017. Effects of viscosity and agitation rate on temperature and flow field in cans during reciprocal agitation. Journal of Food Engineering. 213: 76-88.

Erdogdu, F., Altin, O., Marra, F. and Bedane, T.F. 2017. A computational study to design process conditions in industrial radio-frequency tempering/thawing process. Journal of Food Engineering. 213:99-112.

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: 1729-1734.

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: 1600241 (1-7).

Bobus Alkaya, G., Erdogdu, F. ve Ekiz, H.I. Kızılötesi uygulama ile yüzey dekontaminasyon prosesi sırasında yumurta kabuğu yüzey sıcaklığının kızılötesi termografi ile belirlenmesi. 42:20-26.

2016

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: 512-524.

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: 496-511.

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: 609-616.

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: 275-282.

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: 310-319.

2015

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: 75-81.

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: 163-171.

Erdoğdu, F. (2015). Gıda proseslerinde soğutma işleminde vurgulu hava jetlerinin kullanımı. Tesisat Mühendisliği. 152: 27-30.

2014

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: 243-251.

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: 46-52.

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: 8-16.

2013

Kirit, B., Erdogdu, F. and Ozdemir, Y. (2013). Accumulation of 5-hydroxymethyl-2-furfural during toasting of white bread slices. Journal of Food Process Engineering.  36: 241-246.

Boz, Z. ve Erdoğdu, F. (2013). Evaluation of two dimensional approach for computational modelling of heat and momentum transfer in liquid containing horizontal cans and experimental validation. Food and Bioproducts Processing. 91: 37-45.

2012

Uyar, R. and Erdogdu. F. (2012). Numerical evaluation of spherical geometry approximation for heating and cooling of irregular shaped food products. Journal of Food Science. 77: E166-E175.

Erdogdu, F. and Tutar, M. (2012). A computational study for axial rotation effects on heat transfer in rotating cans containing liquid water, semi-fluid food system and headspace. International Journal of Heat and Mass Transfer. 55: 3774-3788.

Tutar, M. and Erdogdu, F. (2012). Numerical simulation for heat transfer and velocity field characteristics of two-phase flow systems in axially rotating cans. Journal of Food Engineering. 111: 366-385.

Karaduman, M., Uyar, R. and Erdogdu, F. (2012). Toroid cans – an experimental and computational study for process innovation. Journal of Food Engineering. 111: 6-13.

2011

Erdogdu, F. and Tutar, M. (2011). Velocity and temperature field characteristics of water and air during natural convection heating in cans. Journal of Food Science. 76: E119-E129.

2010

Erdogdu, F., Uyar, R. and Palazoglu, T.K. (2010). Experimental comparison of natural convection and conduction heat transfer. Journal of Food Process Engineering. 33: 85-100.

Kiziltas, S., Erdogdu, F. and Palazoglu, T.K. (2010). Simulation of heat transfer for solid-liquid food mixtures in cans and model validation under pasteurization conditions. Journal of Food Enginnering. 97: 449-456.

Erdogdu, F. and Dejmek, P. (2010). Determination of heat transfer coefficient during high pressure frying of potatoes. Journal of Food Engineering. 96: 528-532.

2009

Uyar, R. and Erdogdu, F. (2009). Potential use of 3-dimensional scanners for food process modeling. Journal of Food Engineering. 93: 337-343.

Tutar, M., Erdogdu, F. and Toka, B. (2009). Computational modeling of airflow patterns and heat transfer prediction through stacked layer products in a vented box during cooling. International Journal of Refrigeration. 32: 295-306.

2008

Erdogdu, F. (2008). A review on simultaneous determination of thermal diffusivity and heat transfer coefficient. Journal of Food Engineering.86: 453-459.

2007

Erdogdu, S.B., Erdogdu, F. and Ekiz, H.I. (2007). Influence of sodium tripolyphosphate (STP) treatment and cooking time on cook losses and textural properties of red meats. Journal of Food Process Engineering. 30: 685-700.

Turhan,K.N., Erdohan, Z.O., Ayana, B. and Erdogdu, F. (2007). Optimization of glycerol effect on the mechanical properties and water vapor permeability of whey protein‑methylcellulose films. Journal of Food Process Engineering. 30: 485-500.

Erdogdu, F. and Sahmurat, F. (2007). Mathematical fundamentals to determine the kinetic constants of the first order consecutive reactions. Journal of Food Process Engineering. 30: 407-420.

Erdogdu, F., Ferrua, M., Singh, S.K. and Singh, R.P. (2007). Air-impingement cooling of boiled eggs: Analysis of flow visualization and heat transfer. Journal of Food Engineering.79:920-928.

Yildiz, A. Palazoglu, T.K. and Erdogdu, F. (2007). Determination of heat and mass transfer parameters during frying of potato slices. Journal of Food Engineering. 79: 11-17.

2006

Demirkol, E., Erdogdu, F. and Palazoglu, T.K. (2006). A Numerical Approach with Variable Temperature Boundary Conditions to Determine the Effective Heat Transfer Coefficient Values during Baking of Cookies. Journal of Food Process Engineering. 29: 478-497.

Demirkol, E., Erdogdu, F. and Palazoglu, T.K. (2006). Experimental Determination of Mass Transfer Coefficient: Moisture Content and Humidity Ratio Driving Force Approaches during Baking. Journal of Food Process Engineering. 29:188-201.

Erdogdu, F. and Turhan, M. (2006). Analysis of dimensional ratios of regular geometries for infinite geometry assumptions in conduction heat transfer problems. Journal of Food Engineering. 77: 818-824.

Turker, N. and Erdogdu, F. (2006). Effects of pH and temperature of extraction medium on effective diffusion coefficient of anthocyanin pigments of black carrot (Daucus carota var. L.). Journal of Food Engineering. 76: 579-583.

Unal, S.B., Erdogdu, F. and Ekiz, H.I. (2006). Effect of temperature on phosphate diffusion in meats. Journal of Food Engineering. 76: 119-127.

Demirkol, E., Erdogdu, F. and Palazoglu, T.K. (2006). Analysis of mass transfer parameters  (chnges in mass flux, diffusion coefficient and mass transfer coefficient. Journal of Food Engineering. 72: 364-371.

2005

Erdogdu, F., Sarkar, A.and Singh, R.P. (2005). Mathematical modeling of air-impingement cooling of fintie slab shaped objects and effect of spatial variation of heat transfer coefficient. Journal of Food Engineering. 71: 287-294.

Erdogdu,F. (2005). Experimental approaches for use of analytical solutions in experimental determination of heat and mass transfer parameters. Journal of Food Engineering. 68: 233-238.

Erdogdu,F., Zorrilla, S.E. and Singh, R.P. (2005). Effects of different objective functions on optimal decision variables: A study using modified complex method to optimize hamburger cooking. Lebensmittel-Wissenchaft und Technologie (Food Science and Technology). 38: 111-118.

2004

Unal, S.B., Erdogdu, F., Ekiz, H.I. and Ozdemir, Y. (2004). Experimental theory, fundamentals and mathematical evaluation of phosphate diffusion in meats. Journal of Food Process Engineering. 65: 263-272.

Kayan, B., Gizir, A.M. and Erdogdu, F. (2004). Catalytic Wet-Air Oxidation of 2-Nitrotoluidine and 2-4-Nitrotoluene. Reaction Kinetics and Catalysis Letters. 81:241-249.

Erdogdu, F., Balaban, M.O., Otwell, W.S. and Garrido, L. 2004. Cook-related Yield Loss for Pacific White (Penaeus Vannamei) Shrimp Previously Treated with Phosphates:Effects of Shrimp Size and Internal Temperature Distribution. Journal of Food Engineering. 64: 297-300.

Turhan, M. and Erdogdu, F. (2004). Errors Based On Location and Volume Average Changes in Infinite Geometry Approximations in transient Heat and Mass Transfer. Journal of Food Engineering. 64: 199-206.

Anderson, B.A., Sun, S., Erdogdu, F. and Singh, R.P. (2004). Thawing and freezing of selected meat products in household refrigerators. International Journal of Refrigeration. 27: 63-72.

2003

Erdogdu, F., Balaban, M.O., and Otwell, S. (2003). Construction of Shrimp Cooking Charts using Previously Developed Mathematical Models for Heat Transfer and Yield Loss Predictions. Journal of Food Engineering.60(1): 107-110.

Turhan, M. and Erdogdu, F. (2003).Errors Associated with assuming a Finite Regular Geometry as an Infinite one for Modeling Transient Heat and Mass Transfer Processes. Journal of Food Engineering.59(2-3): 291-296.

Erdogdu, F. and Balaban, M.O. (2003). Complex Method for Non-Linear Constrained Multi-Criteria (Multi-Objective Function) Optimization of Thermal Processing. Journal of Food Process Engineering. 26(4): 357-375.

Erdogdu, F. and Balaban, M.O. (2003). 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. Journal of Food Process Engineering. 26(3): 303-314.

2002

Erdogdu, F. and Balaban, M.O. (2002). Non-linear Constrained Optimization of Thermal Processing I. Development of a Modified Algorithm of Complex Method. Journal of Food Process Engineering. 25: 1-22.

2001

Erdogdu, F., Luzuriaga, D.A., Balaban, M.O., and Chau, K.V. (2001). A Predictive Model on Moisture and Yield Loss in Phosphate- Treated, Cooked Tiger Shrimp (Penaeus Monodon). Journal of Aquatic Food Product Technology. 10(2):31-45.

2000

Erdogdu, F., and Balaban, M.O. (2000). Thermal Processing Effects on the Textural Attributes of Previously Frozen Shrimp. Journal of Aquatic Food Product Technology. 9(4):61-84.

1999

Erdogdu, F., Balaban, M.O., Chau, K.V. (1999). Mathematical Model to Predict Yield Loss of Medium and Large Tiger Shrimp (Penaeus Monodon) During Cooking. Journal of Food Process Engineering. 22(5):383-394.

1998

Erdogdu, F., Balaban, M.O. Chau, K.V. (1998). Modeling of Heat Conduction in Elliptical Cross‑section: I. Development and Testing of the Model. Journal of Food Engineering. 38(2):223‑239.

Erdogdu, F., Balaban, M.O., Chau, K.V. (1998). Modeling of Heat Conduction in Elliptical Cross‑section: II. Adaptation to Thermal Processing of Shrimp. Journal of Food Engineering. 38(2):241‑258.

Erdogdu, F., Balaban, M.O., Chau, K.V. (1998). Automation of Heat Transfer Coefficient Determination: Development of a Windows‑based Software Tool. Food Technology in Turkey.10:66‑75.