Murat O. Balaban (National presentations)

"Operating characteristics of ammonia absorption refrigeration system utilizing low grade heat". Winter 1984 Meeting of American Society of Agricultural Engineers. New Orleans, LA. December 11-14, 1984.

"Non-linear, simultaneous heat and moisture transfer in food with shrinkage and chemical reactions". 1986 Annual Institute of Food Technologists Symposium. Dallas TX. June 15-18, 1984.

"Mathematical model of simultaneous heat and moisture transfer with dimensional changes and variable transport parameters". 1986 Annual American Institute of Chemical Engineers meeting in Miami Beach, FL. November 2-7, 1986.

"Comparison of a model for simultaneous heat and moisture transfer in food with and without volume change". 1987 Annual Institute of Food Technologists symposium in Las Vegas, NV. June 16-19, 1987.

"A computerized method to analyze the creep behavior of viscoelastic food materials". 1987 Annual Institute of Food Technologists symposium in Las Vegas, NV. June 16-19, 1987.

"Comparison of two models for simultaneous heat and moisture transfer in food with and without volume change". 1988 Summer American Institute of Chemical Engineers meeting in Denver, CO. August 21-24, 1988.

"SC CO2 extraction of lipids from the microalgae Skeletonema costatum". 1988 Annual Institute of Food Technologists symposium in New Orleans, LA. June 19-22, 1988.

"SC CO2 extraction of lipids from algae". 1988 Annual American Institute of Chemical Engineers meeting in Washington D.C. November 27-December 2, 1988.

"Analysis of lipids from farm-raised alligators". 1989 Annual Institute of Food Technologists symposium in Chicago, IL. June 25-29, 1989.

"Effect of pH on the polyphenoloxidase activity in apples". 1989 Annual Institute of Food Technologists symposium in Chicago, IL. June 25-29, 1989.

"Interactive graphical representation of the psychrometric chart". 1989 American Society of Agricultural Engineers Winter meeting in New Orleans, LA. December 10-16, 1989.

"Effects of supercritical CO2 treatment on overall quality attributes of single-strength orange juice". 1990 Annual Institute of Food Technologists symposium in Anaheim, CA. June 16-20, 1990.

"Inactivation of pectinesterase in single strength orange juice with supercritical CO2". 1990 Annual Institute of Food Technologists symposium in Anaheim, CA. June 16-20, 1990.

"Application of computer vision to seafood quality evaluation". Second Joint Conferences, Tropical and Subtropical Fisheries Technology and Atlantic Fisheries Technology Societies. Orlando, FL. December 2-5, 1990.

Invited speaker for the symposium "Technological Approaches to Extend the Shelf-Life of Seafood", to be presented during the 1991 Annual Institute of Food Technologists Meeting in Dallas, TX. June 1-5, 1991.

Invited speaker for the symposium "Minimally Processed Fruits and Vegetables", to be presented during the 1991 Fall National Meeting of the American Chemical Society / 4th Chemical Congress of North America in New York, NY. August 25-30, 1991.

Thermal sterilization considerations for seafood processing. 1991. Presented during the Institute of Food Technologists annual meeting in Dallas, TX., June 1-5. Technological Approaches to extend the shelf-life of seafoods Symposium. (Invited).

Effects of high pressure CO2 treatment on enzyme activity in model systems and orange juice. Conference on Food Engineering. Chicago, IL. March 1991.

Invited speaker for the symposium "Technological Approaches to Extend the Shelf-Life of Seafood", 1991. Institute of Food Technologists Annual Meeting in Dallas, TX. June 1-5.

Extraction of oils and alkaloids from tarwi (Lupinus mutabilis) by supercritical carbon dioxide. 1991. Presented during the Institute of Food Technologists annual meeting in Dallas, TX., June 1-5.

Defatted oilseed meal extraction using a water-in-oil microemulsion system. 1991. Presented during the annual Institute of Food Technologists meeting in Dallas, TX., June 1-5.

Application of computer vision to shrimp quality evaluation .1991. Presented during the Institute of Food Technologists annual meeting in Dallas, TX., June 1-5.

Invited speaker for the symposium "Minimally Processed Fruits and Vegetables". 1991. Fall National Meeting of the American Chemical Society / 4th Chemical Congress of North America in New York, NY. August 25-30.

Advanced Computer Applications for Seafood Processing. 1991. In "HACCP Computer training for the seafood industry". December 4. New Orleans, LA.

Inactivation of polyphenoloxidase by high pressure CO2. 1992. Institute of Food Technologists Annual meeting. New Orleans, LA. June.

Automated quality evaluation of shrimp. 1992. American Shrimp Processors Association annual meeting. April 10-12. League City, Texas. (Invited)

Ohmic thawing of frozen shrimp blocks. 1993. Institute of Food Technologists Annual Meeting, Chicago, IL. July 10-14.

Extraction of astaxanthin from crawfish shells using supercritical CO2 with ethanol as co-solvent. 1993.Institute of Food Technologists Annual Meeting, Chicago, IL. July 10-14.

Electrical conductivity of frozen shrimp and fish at different temperatures and voltages. 1994. Institute of Food Technologists Annual Meeting, p:20.

Future of Membrane /Supercritical Fluid Extractions in Food Applications. on February 15, 1995, in the short course "Membrane Separations in Food Processing", in Orlando.

Using technology for monitoring and improving cooling, freezing and thawing of seafood". 1995. In the symposium : Refrigerated and frozen seafoods, technological quality improvements. Institute of Food Technologists Annual Meeting, Anaheim, California.

Thermal inactivation kinetics of bromelain in pineapple juice. 1995. Institute of Food Technologists Annual Meeting, Anaheim, California.

Supercritical carbon dioxide extraction efficiency of carotenes from carrots. 1995. Institute of Food Technologists Annual Meeting, Anaheim, California.

Kinetic parameter estimation from transient thermal treatments on a conduction heating food system. 1995. Institute of Food Technologists Annual Meeting, Anaheim, California.

Design and testing of a prototype ohmic thawing unit.1995. Institute of Food Technologists Annual Meeting, Anaheim, California.

Ohmic Thawing of Seafood. Breakthrough Technologies Conference. April 26, 1996. Tampa.

Iterative method for kinetic parameter estimation from dynamic thermal treatments.1996. Institute of Food Technologists Annual Meeting, New Orleans, LA, June 22-26.

Explicit Finite Difference Methods for Heat Transfer Simulation and Thermal Process Design. 1996. Institute of Food Technologists Annual Meeting, New Orleans, LA, June 22-26.

A mathematical model for prediction of temperature distribution in thermally processed shrimp.1996. Institute of Food Technologists Annual Meeting, New Orleans, LA, June 22-26.

Design of an automated quality evaluation device for shrimp. 1996. Institute of Food Technologists Annual Meeting, New Orleans, LA, June 22-26.

Automated headspace ammonia analysis of shrimp. 1996. Institute of Food Technologists Annual Meeting, New Orleans, LA, June 22-26.

Effects of measurement parameters and storage on ice on the elasticity of shrimp. 1996. Institute of Food Technologists Annual Meeting, New Orleans, LA, June 22-26.

Modeling of shrimp cooking : Shape and shrinkage. 1996. 21st conf. Of Seafood Science and Technology Society of the Americas. Clearwater, FL. Nov. 3-6.

• Development and validation of a mathematical model for cooking shrimp. 1997. Annual IFT meeting. Orlando, FL. June 14-18.
• Effect of temperature on the texture of tiger shrimp during thermal processing. 1997. IFT Annual meeting. Orlando, FL. June 14-18.
• Yield loss, moisture change and shrinkage of tiger shrimp during thermal processing. 1997. Annual IFT meeting. Orlando, FL. June 14-18.

Institute of Food Technologists Annual Meeting, Atlanta, GA. 1998 :

• Erdogdu, F., Balaban, M.O. and Chau, K.V. Automation of heat transfer coefficient calculation : development of a Windows-based software tool. 18-6.
• Silva, F.M., Sims, C., Balaban, M.O., Silva, C.L.M., O'Keefe, S. Kinetics of sensory quality in thermally processed cupuacu (Theobroma grandiflorum) fruit. 34B-18.
• Maul, F. , Sargent, S. A., Sims, C. A., Baldwin, E.A., Balaban, M.O., and Huber, D.J. Storage temperature affects ripe tomato flavor and aroma. 34B-55.
• Silva, F.M., Luzuriaga, D.A., Balaban, M.O., Silva, C.L.M. Use of Electronic nose to detect changes in pasteurized cupuacu (Theobroma grandiflorum) pulp aroma. 34B-59.
• Luzuriaga, D.A., Balaban, M.O. Color analysis of foods using machine vision. 46E-4.
• Odabasi, A.Z., Balaban, M.O., O'Keefe, S.F., Cornell, J.A. Optimization of lipids and lignan extraction from raw sesame seeds with supercritical CO2 and ethanol as co-solvent. 59C-19.
• Teixeira, A.A., Balaban, M.O., Germer, S.P.M., Sadahira, M.S., Vitali, A.A. On-line retort control for process deviation with canned foods. 70-1.
• Erdogdu, F., Balaban, M.O., Chau, K.V. Mathematical model to predict yield loss of medium and large tiger shrimp (Panaeus monodon) during cooking. 72E-6.
• Erdogdu, F., Balaban, M.O., Luzuriaga, D.A., Chau, K.V. Prediction of yield loss and moisture content change of small tiger shrimp (Panaeus monodon) at different cooking conditions. 72E-7.

Annual Meeting of the Tropical and Subtropical Fisheries Technological Society of the Americas in St.Croix, (Nov. 4-7, 1998):

• M. O. Balaban, W.S. Otwell, F.Erdogdu, D. A. Luzuriaga. 1998. How Do You Define Cooking of Shrimp ? The "Opacity" Approach.
• Figen Korel, Diego A. Luzuriaga, Murat O. Balaban. 1998.Odor Evaluation of Raw Tilapia : Correlation of Sensory and Electronic Nose Data.

Institute of Food Technologists Annual Meeting, Atlanta, GA, July 25-28, 1999:

• Kincal, D., Demir, N., and Balaban, M.O. 1999. Determination of browning kinetics of potato using color machine vision. 22D-21
• Hill, W.S., Marshall, M.R., Balaban, M.O. and Sims, CA. 1999. Effect of package gas and high hydrostatic pressure on banan polyphenoloxidase. 22D-57
• Boynton, B.B., Sims, C.A., Marshall, M.R., Balaban, M.O., and Sargent, S. 1999. Quality and stability of pre-cut mangoes subjected to high pressure processing. 22D-59.
• Luzuriaga, D.A., and Balaban, M.O. 1999. Color machine vision system : an alternative for food color measurement. 22E-6.
• Turhan, M., Balaban, M.O., Turhan, K.N.,and Luzuriaga, D.A. 1999. Separation of beef-pork mixtures by electronic nose technique. 22E-7.
• Korel, F., and Balaban, M.O. 1999. Pasteurized whole milk : correlation of microbial, sensory and electronic nose data. 79A-28.
• Porchaloempong, P., Balaban, M.O., Chau, KV., and Teixeira, A.A. 1999. Optimization of quality retention-conduction heating foods in a conical shaped container. 79B-10.
• Porchaloempong, P., Balaban, M.O., Chau, KV., and Teixeira, A.A. 1999. Numerical simulation and validation of conduction heating foods in a conical container. 79B-11.
• Erdogdu, F., Balaban, M.O., and Chau, K.V. 1999. Thermal processing of shrimp- development of a Windows based software tool. 79B-13.
• Luzuriaga, D.A., Korel, F., and Balaban, M.O. 1999. Detection of chemicals used in shrimp processing by electronic nose technology. 79E-7
• Korel, F., Luzuriaga, D.A., and Balaban, M.O. 1999. Odor, color and microbial evaluation of raw and cooked catfish with electronic nose readings, sensory evaluation, and machine vision. 79E-10.
• Korel, F., Luzuriaga, D.A., and Balaban, M.O. 1999. Quality evaluation of fresh tilapia treated with sodium lactate and stored at different temperatures. 79E-24.
• Erdogdu, F., Balaban, M.O., and Otwell, W.S. 1999. Shrimp cooking charts for cultured penaeid shrimp. 79B-25.

IFTPS Conference, Washington D.C. Nov. 16-17, 1999. Porchaoloempong, P., Balaban, M.O., Teixeira, A.A. "Process Optimization for Odd Shaped Containers".

Institute of Food Technologists Annual Meeting, Dallas, TX, June 10-14, 2000:

• Figen Korel and Murat O. Balaban. Use of an electronic nose for microbial and sensory assessment of milk.
• Figen Korel, Neriman Bagdatlioglu, and Murat O. Balaban. Capsaicin and dihydrocapsaicin composition of turkish red peppers determined by gas chromatography and correlated with electronic nose
• S. Metin, F. Korel, and M. O. Balaban. Quality evaluation of fresh mullet fillets stored under modified atmosphere at different temperatures
• M.O. Balaban, F. Korel, A.Z. Odabasi, G. Folkes. Comparison of Conversion Methods to Transport Data Between Electronic Noses.
• N. Demir, M.O. Balaban, and F. Erdogdu. Machine vision quantification of enzymatic browning in banana slices treated with different solutions.
• O. Tokusoglu, M. Balaban. Evaluation of odor and color changes of muscadine grapes stored at different temperatures by Electronic Nose and Computer Vision
• F. Erdogdu, M.O. Balaban, and K.V. Chau.. Comparison of Two Numerical Methods for Modeling of Heat Conduction in Elliptical Shapes Using Finite Difference Techniques.
• F. Erdogdu, M.O. Balaban, W.S. Otwell, and Laura Garrido. Cooking-Related Yield Loss of Cultured White (Penaeus vannamei) and Wild Brown (Penaeus californiensis) Shrimp Treated with Phosphates.
• F. Erdogdu and M.O. Balaban. Constrained-Nonlinear Optimization of Thermal Processing with the Complex Method.
• D. Kincal, S. Hill, M.O. Balaban, M.R. Marshall, R. Wildasin. Non-Thermal Inactivation of Microorganisms With a Continuous High Pressure CO₂ System.
• D. Kincal, S. Hill, M.O. Balaban, M.R. Marshall, R. Wildasin. Preservation and Enhancement of the Juice Cloud With a Continuous High Pressure CO₂ System.

American Phytopathological Society Annual Meeting. New Orleans, LA. August 12-16,2000. M. T. Momol, L. Halsey, J. Fletcher, M. O. Balaban, F. Zazueta.   Evaluation of new tools for plant disease diagnostic programs. Phytopathology 90: S113.

American Chemical Soc. S. Hill, D. Kincal, M.O. Balaban, M.R. Marshall, R. Wildasin. Use of high pressure carbon dioxide for fruit juice preservation - 405705. August 2000.

American Chemical Soc. S. Hill, D. Kincal, M.O. Balaban, M.R. Marshall, R. Wildasin. Pathogen reduction in fruit juices  with a continuous high pressure carbon dioxide system - 405601. August 2000.

Technical Innovations in Seafood Products and Processing Conference. Orlando, FL. February 11-14, 2001. Balaban, M.O. Sensor technology for cutting, inspecting and grading fish and shrimp.

Southern Poultry Science Meeting. January 2001. Atlanta GA. The Influence of Vanadium on pigmentation of brown shelled eggs. J.P. Sutly, R.D. Miles, C.W. Comer, M. O. Balaban. 149.

Institute of Food Technologists Annual Meeting, New Orleans, LA, June 23-27, 2001:

• Balaban, M.O., Kincal, D., Hill, S., Marshall, M.R., Wildasin, R. The synergistic use of carbon dioxide and pressure in non-thermal processing of juices. 6-3. p:8.
• Korel, F., Balaban, M.O. Microbial and sensory quality evaluation of reduced fat and fat free milk with electronic nose. 15C-36, p:28.
• Mills, N.A., Balaban, M.O. An interactive graphical tool for vapor-compression refrigeration calculations. 15D-1, p:28
• Demir, N., Balaban, M.O., Riad, G.S. Objective quality assessment of CA stored sliced zucchini using e-nose, machine vision and Instron. 30B-3, p:55
• Folkes, G. and Balaban, M.O. Correlation of e-nose data with storage time and sensory panel ratings on raw ground turkey. 30C-12, p:62
• Demir, N., Odabasi, A.Z., Balaban, M.O. Drying rates and browning kinetics of dried apricots blanched and treated with different solutions. 73C-14, p:174.
• Erdogdu, F. Balaban, M.O. Uniqueness and reproducibility issues for modified complex method in the optimization of thermal processing. 73C-17, p: 175.
• Erdogdu, F. Balaban, M.O. Variable process temperature profiles to improve nutrient retention in different geometries of conduction heated foods. 73C-18, p: 175.
• Odabasi, A.Z., Korel, F., Miles, R.D., Comer, C.W., Balaban, M.O. Evaluation of egg storage quality using machine vision and electronic nose.73E-4, p:185.
• Barbosa, R.D., Balaban, M.O., Teixeira, A.A. Temperature and concentration dependence of heat capacity of model aqueous solutions. 88C-14, p:220.
• Barbosa, R.D., Balaban, M.O., Teixeira, A.A. Temperature and concentration dependence of density of model aqueous solutions. 88C-16, p:220.
• Demir, N., Odabasi, A.Z., Balaban, M.O. Machine vision quantification of color changes in blanched, treated and dried apricots. 88E-20, p:232.

Continuous High Pressure Carbon Dioxide Processing of Juices. Balaban, M. O. Sept. 19, 2001. Clearwater Beach, FL. 41st Annual Citrus Processing Short Course.

Miles, R.D., Odabasi, A.Z., Balaban, M.O. and Comer, C.W. 2002. The influence of Vanadium on pigmentation of brown shelled eggs from commercial egg-type brown layers. Poultry Sci. Vol. 80 (supplement 1). pp: 119-120. 91st Annual Meeting Abstracts. August 11-14, 2002. Newark, DE.

Institute of Food Technologists Annual Meeting, Anaheim, CA, June 15-19, 2002:

• Erdogdu, F., Balaban, M.O. Thermal processing : a constrained non-linear multi-objective function optimization problem. 13-4. p:15.
• Yoruk, R., Balaban, M.O., Marshall, M.R., Yoruk, S. The inhibitory effect of oxalic acid on browning of banana slices. 30 G-18. p:74.
• Odabasi, A.Z., Alasalvar, C., Demir, N., and Balaban, M.O. Evaluation of different varieties of raw Turkish hazelnut volatiles by GC/MS, electronic nose and sensory profile analysis. 30H-9, p:78.
• Demir, N., Ferraz, C.O., Sargent, S.A., Balaban, M.O.  Determination of odor changes in bruised blueberries during storage using an electronic nose. 30H-13, p:79.
• Oliveira, A.C.M., Balaban, M.O., Portier, K., O'Keefe, S. A new method to monitor Rigor Mortis in cultured Gulf of Mexico Sturgeon. 56-1, p: 124.
•  Oliveira, A.C.M.,O'Keefe, S., Balaban, M.O. Effect of diet on proximate composition, fatty acid profile and sensory aspects of Gulf of Mexico Sturgeon. 56-2, p:124.
• Tokusoglu, O., Unal, M.K., Balaban, M.O. Identification of aroma characteristics of various black tea infusions using electronic nose technology. 61B-11, p:141
• Odabasi, A.Z., Demir, N., Balaban, M.O. Machine vision quantification of color changes in quince slices treated with different solutions. 76C-15, p:180.
• Demir, N., Balaban, M.O., Brecht, J.K., Sims, C.A., Gulay, M.S. Objective quality assessment of modified atmosphere store zucchini slices using electronic nose, machine vision, and Instron. 76C-18, p:181.
• Demir, N., Ferraz, C.O., Sargent, S.A., Andrade, M.C., Balaban, M.O. Machine vision evaluation of vibration and transfer-related bloom loss in "Misty" blueberries. 76C-20, p:181.
• Vann, L.G., Marshall, M.R., Balaban, M.O. High pressure processing effects on fresh shrimp. 76E-2, p:188
• Oliveira, A.C.M., Balaban, M.O., Chapman, F., O'Keefe, S. Handling guidelines and processing yields of cultured Gluf of Mexico sturgeon. 76-E7, p:188.
• Tokusoglu, O., Balaban, M.O. Correlation of odor and color profiles of oyster with electronic nose and color machine vision. 76-E23, p: 191.
• Yoruk, R., Marshall, M.R., Balaban, M.O. Inhibition mechanism of oxalic acid on apple PPO. 91-A9, p:212
• Zhang, H., Balaban, M.O., Principe, J.C. Improving pattern recognition of electronic nose data with time-delay neural networks. 91-D1, p:224.

Odabasi, A.Z., Miles, R.D., Balaban, M.O., Sampath, V.N., Comer, C.W. 2003. Vitamin C restores the loss of pigmentation in brown eggshells caused by Vanadium. Southern Poultry Science Society Southern Conference on Avian Diseases. U.S. Poultry and Egg Association. Paper 74. January 20-21, 2003. Georgia World Congress Center, Atlanta, GA.

Institute of Food Technologists Annual Meeting, Chicago, IL, July 12-16, 2003:

• Mendoza, T., Welt, B.A., Otwell, W.S., Berger, K.R., Balaban, M.O. Kinetic parameter estimation of commercially available time-temperature integators for safe use with seafood packaged in reduced oxygen atmospheres. 27-9, p:64
• Demir, N., Balaban, M.O., Kristinsson, H.G. Objective quality assessment of fish protein isolates and surimi using color machine vision and measurements of lipid oxidation products. 40-7, p:73
• Balaban, M.O. Effect of dense phase CO2 on orange juice enzymes and microorganisms in a batch system. 50-2. p:82
• Zhang, H., Balaban, M.O., Portier, K.M., Principe, J.C., Sims, C.A. Comparison of spice blend analysis using electronic nose, GC, and sensory evaluation. 92-B30, p:101
• Zhang, H., Balaban, M.O., Odabasi, A. Predicting spice mixture compositions by color. 92-B31, p: 101
• Demir, N., Zhang, H., Balaban, M.O. Neural network based shelf life prediction of modified atmosphere stored zucchini slices. 92-B32. p:101
• Darros-Barbosa, R., Balaban, M.O. Prediction of water activity of model food solutions at different temperatures and pressures. 92-C29, p:103
• Boynton, B., Welt, B.A., Sims, C.A., Brecht, J.K., Balaban, M.O. Effect of irradiation on respiration rate, microbiology, and color of fresh-cut cantaloupe. 92-C31, p:103
• Folkes, G., Warren, B. R., Balaban, M.O. Alternative use of a machine vision system for automated plate counting. 92D-1. p:104
• Odabasi, A., Balaban, M.O. Correlation of color measurement between a color machine vision system and a hand-held colorimeter. 92-D4, p:104
• Damar, S., Balaban, M.O. and Drew, A. Prediction of optimum harvest time of peanuts based on a color analysis with machine vision. 92-D12, p:104
• Demir, N., Balaban, M.O. and Kristinsson, H.G. Quality changes in catfish protein isolates and surimi as assessed by color machine vision and lipid oxidation. 92D-15. p:104

Larkin, S., C. Adams, R. Degner, S. Otwell, G. Rodrick, M. Balaban, H. Kristinsson, K. Schneider, A. Wright, and W. Mahan. 2004. “An Analysis of New Products and New Seasons for the Florida Oyster Industry.” First Meeting of W1004: Marketing, Trade, and Management of Fisheries and Aquatic Resources, Astoria, OR. June 2, 2004.

  Institute of Food Technologists Annual Meeting, Las Vegas, Nevada, July 12-16, 2004:

• Teixeira, A. A. and Balaban, M.O. Computer software for on-line correction of process deviations in manually or automatically controlled batch retorts. 27-3, page 57.

• Demir, N., Kristinsson, H. and Balaban, M.O. Quality changes in mahi-mahi (Coryphaena hippurus) fillets treated with different carbon monoxide concentrations and filtered smoke as assessed by color machine vision and lipid oxidation. 63-8, page 152

• Yoruk, R., Marshall, M.R. and Balaban, M.O. Oxalic acid in conjunction with vitamin C has the potential of controlling browning of sliced apples. 114A-4, page 286.

• Oliveira, A.C.M., Balaban, M.O., Portier, K. and O'Keefe, S. Comparison between Minolta CR-200 and machine vision system in measuring color of cultured Gulf Sturgeon during storage. 49B-5, page 111

• Ludlow, N., Kristinsson, H., Balaban, M.O. and Otwell, S. Effect of different carbon monoxide and filtered smoke treatments on the quality and safety of yellowfin tuna (Thunnus albacares) muscle. 49B-26, page 115

• Yoruk, R., Balaban, M.O., Yoruk, S. Interpretation of temporal changes in color spectra from machine vision to judge antibrowning effectiveness of oxalic acid on cut surfaces of fruits. 99B-3, page 255

• Damar, S., Yagiz, Y., Balaban, M.O., Ural, S., and Oliveira, A.C.M. Prediction of oyster weight using a machine vision system. 99B-6, page 256

• Yoruk, R., Marshall, M.R., and Balaban, M.O. Comparison of the effectiveness of some 1-dicarboxylic acids on browning inhibition in apple and banana: a machine vision study. 17D-2, page 30

• Korel, F. and Balaban, M.O. Compositional changes in candied chestnuts during processing. 17D-8, page 31

• Yoruk, R., Balaban, M.O., Marshall, M.R. Prevention of browning in sliced apple and banana by dipping in oxalate solutions. 49E-3, page 117

• Korel, F. and Balaban, M.O. Evaluation of the changes in the color of candied chestnuts during processing. 49F-17, page 125

• Lecky, M. and Balaban, M.O. Continuous high pressure carbon dioxide processing of watermelon juice. 49H-3, page 133

• Folkes, G. and Balaban, M.O. Pasteurization of beer by a dense-phase CO₂ system. 49H-21, page 136.

"Kristinsson, H. and Balaban, M.O. "Microbial consequences and related concerns for elevated histamine". In the session Use of Carbon Monoxide and Filtered Smokes. Seafood Technology Innovation Conference. Orlando, FL Feb. 1, 2005

"Balaban, M.O. and Kristinsson, H. "Addressing Product Enhancement and Potential Fraud". In the session Use of Carbon Monoxide and Filtered Smokes. Seafood Technology Innovation Conference. Orlando, FL Feb. 1, 2005

Institute of Food Technologists Annual Meeting, New Orleans, Louisiana, July 16-20, 2005:

• G. BINGOL, M. O. Balaban, and Y. O. Devres. Graphical representation of the psychrometic chart at varying atmospheric pressures. 36C-3
• M. LECKY and M. O. Balaban. Shelf life evaluation of watermelon juice after processing with a continuous high pressure CO2 system. 54F-5. Finalist – NPD Graduate Paper Competition:
• S. DAMAR and M. O. Balaban. Cold pasteurization of coconut water with a continuous dense phase CO2 system. 54F-2
• D. DEL POZO-INSFRAN, M. O. Balaban, and S. T. Talcott. Dense phase-CO2 pasteurization of muscadine grape juice. 54F-8
• Y. Yagiz, S. LIM, and M. O. Balaban. Continuous high pressure carbon dioxide processing of mandarin juice. 54F-16
• Y. YAGIZ, H. G. Kristinsson, M. O. Balaban, and M. R. Marshall. Comparison of high pressure treatment on the quality of rainbow trout and mahi mahi. 89A-15
• Y. YAGIZ, H. G. Kristinsson, M. O. Balaban, and M. R. Marshall. Effect of high pressure treatment on atlantic salmon (salmo salar) muscle. 89A-17
• D. MANTILLA, H. G. Kristinsson, W. S. Otwell, M. O. Balaban, and F. A. Chapman. Euthanasia of tilapia (Oreochromis niloticus) using carbon monoxide for red color stabilization. 89A-37
• G. BINGOL, M. O. Balaban, and Y. O. Devres. Drying of grapes : effects of high pressure, dipping and blanching pre-treatments on drying rate, final color and quality.99C-23
   

S. Damar, M.O.Balaban 2005. Cold Pasteurization of Coconut Water With a Continuous Dense Phase CO₂ System. Non-Thermal Processing Division Workshop. September 15-16, 2005. Philadelphia, PA.

Lecky, M., M.O. Balaban. 2005. Shelf Life Evaluation of Watermelon Juice After Processing with a Continuous High Pressure Carbon Dioxide System. Non-Thermal Processing Division Workshop. September 15-16, 2005. Philadelphia, PA.

M. O.Balaban, S. Damar. 2005. Continuous Dense Phase CO₂: Applications And Commercialization Efforts (Invited Speaker). Non-Thermal Processing Division Workshop. September 15-16, 2005. Philadelphia, PA.

2006

Cooked shrimp school, New Orleans, LA. February 20-23.

Shrimp School. May 3, 2006. Gainesville, FL

S. Damar, M.O.Balaban 2006. Dense Phase CO₂ Technology : Effects on Food Quality. 231^st ACS National Meeting, Atlanta, GA. March 26-30, 2006.

Institute of Food Technologists Annual Meeting, Orlando, Florida, June 24-28, 2006:

• S. Damar, M. O. Balaban, Consumer acceptability of flavored yogurt drinks. 3E-19
• Y. Yagiz, H.G. Kristinsson, M.A. Ralat, M. O. Balaban, M.R. Marshall. The effect of high pressure and heat treatment on lipid oxidation and polyunsaturated fatty acid composition in Atlantic Salmon. 39A-09
• D. Mantilla, H.G. Kristinsson, M. O. Balaban, W.S. Otwell, F.A. CHapman. Effect of conventional gas treatment and euthanasia of Tilapia with carbon monoxide on muscle color, heme proteins, and carbon monoxide binding. 39A-18
• L. F. Martinez, M. O. Balaban. Effect of temperature on the translucency of tilapia muscle. 71-07
• G. Bingol, M. O. Balaban, O.Devres. Effect of steam temperature and blanching time on the total color change and drying rate of Thompson seedles grapes. 78D-46
• I. M. Leon Barra, M. O. Balaban, and G. Rodrick. Fitting different inactivation kinetics models to Vibrio vulnificus time/temperature/survival data during frozen storage. 78D-53
• N. Demir, B. Erbay, M. O. Balaban. Machine vision determination of kinetics of browning in banana slices treated with different solutions, and air dried. 78E-12
• N. Demir, A. Bayraktar, F. Y. Ekinci, M. O. Balaban. Neural network based browning prediction of banana slices treated with different anti-browning solutions and air dried. 78E-17

2007

Cooked shrimp school, New Orleans, LA. February 6-8. 2007

Shrimp School. May 8-10, 2007. Gainesville, FL

Fish School. June 25-26, 2007. Gainesville, FL

Institute of Food Technologists Pre-Annual Meeting Short Course, Chicago, Illinois, July 27-28, 2007:

        M. O. Balaban. Dense phase CO₂.

Institute of Food Technologists Annual Meeting, Chicago, Illinois, July 28-August 1, 2007:

• M. Pilavtepe, M. O. Balaban, H. Alpas. Machine vision based quantification of bacterial volume change with high hydrostatic pressure. 92-04
• A. Abdellatief, B.Welt, D. Hahn, M. O. Balaban. Design of modified atmosphere packaging for fresh-cut produce with micro-perforated films. 143-30
• M. Plaza, M. O. Balaban. Effects of enzyme treatment at low temperature on phytochemical levels of guava puree. 146-06
• W. M. Marin-Gomez, M.E. Ochsenius, M. O. Balaban. Potential "enhancement" of low quality tilapia color by CO. 052-12
• Y. Yagiz, H.G. Kristinsson, M. O. Balaban, M.R. Marshall. Comparison of high pressure treatment on texture and color of rainbow trout and mahi mahi. 052-19.
• L. F. Martinez, M. E. Ochsenius, M. O. Balaban, R. H. Schmidt. Effects of high pressure processing on raw milk. 055-07.
• L. F. Martinez,C. M. Cevallos, M. O. Balaban, H.G. Kristinsson. Effect of carbon monoxide and ozone on the bloodline color of yellowfin tuna. 052-11
• B. Erbay, N. Demir, Y.F. Ekinci, M. O. Balaban. Quality evaluation and effectiveness of browning inhibition of Isparta apples treated with browning inhibitors during storage. 075-02.
• N. Demir, A. Bayraktar, Y.F. Ekinci, M. O. Balaban. Neural network based prediction of browning time in potato slices treated with different anti-browning solutions. 075-05.
• B. Erbay, N. Demir, Y.F. Ekinci, M. O. Balaban. Effectiveness of non-sulfite natural browning inhibitors on Isparta apples, and calculation of browning kinetics using machine vision. 091-01.
• Y. Yagiz, H.G. Kristinsson, M. O. Balaban, B. A. Welt, M.R. Marshall. Effect of high pressure processing on color and texture in Atlantic salmon. 189-17.
• M. Hsieh, A. S. Huang, M.O. Balaban. The quality improvement of kava beverage by a non-thermal dense phase CO2 pasteurization. 189-58.
• J. A. Aparicio, M. O. Balaban, C.A. Sims. Quantification of non-homogeneous food color: comparison of machine vision and sensory panel. 192-17
• N. Demir, A. Bayraktar, F. Y. Ekinci, M. O. Balaban. Neural network based browning prediction of apricot halves treated with different anti-browning solutions and air dried. 208-03

Last revised August 3, 2007