Ömer Faruk Çokgezme

Employment

• The Ohio State University Visiting Researcher
  2024 - 2025
• Ege University Faculty of Engineering Research Assistant

Education

Education history is unavailable.

Projects & Funding

Projects & funding information is unavailable.

Publications (19)

• Design of Ohmic Thawing Cell with Hydrostatic Pressure Units: Application in Minced Beef
  Food and Bioprocess Technology 2024 DOI: 10.1007/s11947-023-03176-0
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• Life cycle assessment of a Photovoltaic-Assisted Daylight simulated dryer
  Sustainable Energy Technologies and Assessments 2024 DOI: 10.1016/j.seta.2024.103751
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• Recent trends in evaporation techniques
  Evaporation Technology in Food Processing 2024 DOI: 10.1016/b978-0-12-818764-7.00002-5
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• Effect of electric field on mass transfer during oleuropein extraction
  Physics of Fluids 2023 DOI: 10.1063/5.0151594
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• Moderate electric field-assisted hydro-distillation of thyme essential oil: Characterization of microstructural changes
  Separation and Purification Technology 2023 DOI: 10.1016/J.SEPPUR.2022.122449
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• Comparative performance analysis of ohmic thawing and conventional thawing of spinach puree
  Journal of Food Process Engineering 2022 DOI: 10.1111/jfpe.14015
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• Cooking the Chicken Meat with Moderate Electric Field: Rheological Properties and Image Processing of Microstructure
  Food and Bioprocess Technology 2022 DOI: 10.1007/s11947-022-02800-9
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• Frequency and wave type effects on extractability of oleuropein from olive leaves by moderate electric field assisted extraction
  Innovative Food Science and Emerging Technologies 2022 DOI: 10.1016/j.ifset.2022.102985
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• Influences of sample shape, voltage gradient, and electrode surface form on the exergoeconomic performance characteristics of ohmic thawing of frozen minced beef
  Journal of Food Engineering 2021 DOI: 10.1016/j.jfoodeng.2021.110660
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• Infrared drying of dill leaves: Drying characteristics, temperature distributions, performance analyses and colour changes
  Food Science and Technology International 2021 DOI: 10.1177/1082013220929142
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• Mathematical modelling of vacuum ohmic evaporation process
  Innovative Food Science and Emerging Technologies 2021 DOI: 10.1016/j.ifset.2020.102560
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• Mathematical Modelling for Predicting the Temperatures During Microwave Heating of Solid Foods
  Mathematical and Statistical Applications in Food Engineering 2020
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• Drying Of Licorice Root By Novel Radiative Methods
  Journal of Food Processing and Preservation 2020 DOI: 10.1111/jfpp.15214
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• Thermal Image Processing Technique for Determination of Temperature Distributions of Minced Beef Thawed by Ohmic and Conventional Methods
  Food and Bioprocess Technology 2020 DOI: 10.1007/s11947-020-02530-w
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• Effect of voltage gradient on ohmic thawing characteristics of sour cherry juice concentrates for the temperature range of −18℃ to +4℃
  Food Science and Technology International 2019 DOI: 10.1177/1082013219857897
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• Quality characteristics of pomegranate juice concentrates produced by ohmic heating assisted vacuum evaporation
  Journal of the Science of Food and Agriculture 2019 DOI: 10.1002/jsfa.9474
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• Alternative Thawing Methods for the Blanched/Non-Blanched Potato Cubes: Microwave, Ohmic, and Carbon Fiber Plate Assisted Cabin Thawing
  Journal of Food Process Engineering 2017 DOI: 10.1111/jfpe.12403
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• Ohmic heating assisted vacuum evaporation of pomegranate juice: Electrical conductivity changes
  Innovative Food Science and Emerging Technologies 2017 DOI: 10.1016/j.ifset.2016.12.014
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• Performance analyses for evaporation of pomegranate juice in ohmic heating assisted vacuum system
  Journal of Food Engineering 2017 DOI: 10.1016/j.jfoodeng.2017.03.015
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