Аты Проф.док. Жошкан ЫЛЫЖАЛЫ
Э-куржун coskan.ilicali@manas.edu.kg
Кабинет MFFB-MF 311
Телефону 49 27 82-88 (1108)
Сабактар

GMÜ-542 : ТАМАК-АШ ӨНДҮРҮШҮНДӨГҮ ЖЫЛУУЛУК ПРОЦЕССТЕРИ (Тамак-аш инженерлиги бөлүмү )

GMÜ-546 : ЭТ АЗЫКТАРЫНЫН АЛДЫҢКЫ ТЕХНОЛОГИЯСЫ (Тамак-аш инженерлиги бөлүмү )

GMÜ-547 : ПРОЦЕССТЕРДИ ЗАМАНБАП БАШКАРУУ ЖАНА ТЕКШЕРҮҮ (Тамак-аш инженерлиги бөлүмү )

GMÜ-692 : СЕМИНАР II (Тамак-аш инженерлиги бөлүмү )

GMÜ-543 : ТАМАК-АШ ӨНДҮРҮШҮНҮН ЖЫЛУУЛУК ПРОЦЕС. САНДЫК ЫКМАЛАР (Тамак-аш инженерлиги бөлүмү )

GID-321 : КОЛДОНМО КИНЕТИКА (Тамак-аш инженерлиги бөлүмү )

GID-316 : ТАМАК-АШ ПРОЦЕССТЕРИН БАШКАРУУ (Тамак-аш инженерлиги бөлүмү )

GID-425 : ИНЖЕНЕРДИК ЭКОНОМИКА (Тамак-аш инженерлиги бөлүмү )

GID-441 : ТАМАК-АШ ИНЖЕНЕРЛИГИНДЕ КОЛДОНМО МАТЕМАТИКА (Тамак-аш инженерлиги бөлүмү )

GID-481 : ТАМАК-АШ ИНЖЕНЕР.ДЕГИ ӨЗГӨЧӨ ТЕМАЛАР: НЕГИЗГИ ПРОЦ.ТЕР (Тамак-аш инженерлиги бөлүмү )

GID-400 : АДИСТИГИ БОЮНЧА КОМПЛЕКСТҮҮ ЭКЗАМЕН (Тамак-аш инженерлиги бөлүмү )

GID-222 : ТАМАК-АШ ПРОЦЕССТЕРИНИН НЕГИЗДЕРИ I (Тамак-аш инженерлиги бөлүмү )

KMÜ-403 : ИНЖЕНЕРДИК ЭКОНОМИКА (Химия инженердиги бөлүмү )

GMÜ-530 : ИЛИМ ИЗИЛДӨӨ ИШИ (Тамак-аш инженерлиги бөлүмү )

GMÜ-550 : КУШ ЭТИН КАЙРА ИШТЕТҮҮ ТЕХНОЛОГИЯСЫ (Тамак-аш инженерлиги бөлүмү )

GMÜ-556 : СУУДА ӨСҮҮЧҮ ӨСҮМДҮКТӨРДҮ КАЙРА ИШТЕТҮҮ ТЕХНОЛОГИЯСЫ (Тамак-аш инженерлиги бөлүмү )

GMÜ-512 : СЕМИНАР (Тамак-аш инженерлиги бөлүмү )

GMÜ-560 : ЖУМУРТКА ЖАНА ЖУМУРТКА ИШТЕТҮҮ ТЕХНОЛОГИЯСЫ (Тамак-аш инженерлиги бөлүмү )

GMÜ-600 : ДОКТОРДУК ДИССЕРТАЦИЯ (Тамак-аш инженерлиги бөлүмү )

GMÜ-691 : СЕМИНАР I (Тамак-аш инженерлиги бөлүмү )

Резюме

Адистик багыты : Тамак-аш процесстери, моделдештирүү жана симуляция    

Даража

Бөлүм/Программа

Университет

Бүтүргөн жылы

Бакалавр

Химия инженерлиги

Орто Чыгыш Техникалык Университети

1970

Магистратура

Химия инженерлиги

Орто Чыгыш Техникалык Университети

1972

Докторантура

Химия инженерлиги

Орто Чыгыш Техникалык Университети

1979

 

Академиялык жана Административдик кызматтары: 

Кызматы/Даражасы

Кызмат өтөгөн жер

Жыл

Кенже илимий кызматкер жана ассистент

Орто Чыгыш Техникалык Университети, инженердик фак., химия инж. бөлүмү

1971-1983

Доц. м.а. PhD

Эге университети, инженердик факультет, тамак-аш инженерлиги бөлүмү

1983-1985

Доц., PhD

Эге университети, инженердик факультет, тамак-аш инженерлиги бөлүмү

1985-1993

Проф., PhD

Эге университети, инженердик факультет, тамак-аш инженерлиги бөлүмү

1993-1997

Проф., PhD

Путра университети, Малайзия, инженердик факультет, тамак-аш инженерлиги жана процесстери бөлүмү

1997-1999

Проф., PhD

Эге университети, инженердик факультет, тамак-аш инженерлиги бөлүмү

1999- 2003

Проф., PhD

Путра университети, Малайзия, инженердик факультет, тамак-аш инженерлиги жана процесстери бөлүмү

2004-2007

Проф., PhD

Кыргыз-Түрк Манас университети, тамак-аш инженерлиги бөлүмү

2008-

 

  Административдик кызматтар: 

2.7.1986-15.1.1991

Эге университети, инженердик факультет, тамак-аш инженерлиги бөлүм башчысынын жардамчысы

1996-1997,

1999-2003

Эге университети, инженердик факультет, тамак-аш инженерлиги бөлүмү, тамак-аш технология багыты, тамак-аш инженерлигинин процесстердин негиздери багытынын башчысы

27.9.2000-25.9.2003

Эге университети, инженердик факультетинин декан жардамчысы

1.9.2008-17.10.2016

Кыргыз-Түрк Манас университети, тамак-аш инженерлиги бөлүм башчысы

18.10.2016 -

Кыргыз-Түрк Манас университети, инженердик факультетинин декандын милдетин аткаруучу

 

 

 

Илимий иштери

Эл аралык Science Citation Index (SCI,  SSCI,  Arts and Humanities) даражасындагы журналдардагы макалалары:

  1. Gürüz, K. and Ilıcalı, C. 1981. An investigation of the isothermal, confined, double-concentric jet system. Combustion Science and Technology, 25, 193.
  2. Ilıcalı, C. 1989. A simplified analytical model for thawing time calculation in foods. J. Food Sci., 54, 1031.
  3. Ilıcalı, C., Engez, S.T., and Çetin, M. 1992. Prediction of mass-average and surface temperatures, and the temperature profiles at the completion of freezing for shapes involving one-dimensional heat-transfer. J. Food Proc. Eng., 15:4, 279.
  4. Ilıcalı, C., Çetin, M. and Çetin, Ş. 1996. Methods for freezing times of ellipses. J. Food Eng., 28:3-4, 361-372.
  5. Ilıcalı, C., Engez, S.T. 1996.     Laminar flow of power law fluid foods in concentric annuli. J. Food Eng.,   30:3-4, 255-263.
  6. Ilicali, C. And Ozbek, E. 1996. Methods for the thawing time prediction of ellipses. Lebens.-Wiss.u.-Technol., 30, 624-626.
  7. Ilicali, C., Tang, H.T. and Lim, P.S. 1999. Improved formulation of shape factors for the freezing and thawing time prediction of foods. Lebens.-Wiss.u.-Technol., 32, 312-315.
  8.  İçier,F., Ilıcalı, C. 2004. Electrical conductivity changes of the apple and sourcherry juice concentrates during Ohmic heating. J. Food Process Eng., 27, 159-180.
  9.  Icier, F., Ilicali, C. 2005. The use of Tylose as a food analog in Ohmic heating studies. J. Food Eng., 69/1, 67-71.
  10. Icier, F., Ilicali, C. 2005. The effects of concentration on electrical conductivity of orange juice concentrates during Ohmic heating. Eur. Food Res. Technol., 220, 406-414.
  11. Icier, F., Ilicali, C. 2005. Temperature dependent electrical conductivities of fruit purees during ohmic heating. Food Res. Int., 38:10, 1134-1142.
  12. Icier, F., Sastry, S. K., Ilicali, C. 2006. Effect of Operating conditions and perturbations on the ohmic heating rate of salt solutions. J Food Sci Technol, 43(2), 140-144.
  13. Sakin, M., Kaymak-Ertekin, F. and Ilicali, C.2007. Modeling the moisture transfer during baking of white cake. J. Food Eng., 80:3, 822-831.
  14. Sakin, M., Kaymak_Ertekin, F. and Ilicali,C. 2007. Simultaneous heat and mass transfer simulation applied to convective oven cupcake baking
     J. Food Eng., 83:3,463.
  15. Shamsudin, R., Wan Daud, W.R.,Takrif, M. S. Hassan, O. and Ilicali, C. 2009. Rheological properties of Josapine-pineapple juice at different stages of maturity, Int. J. Food Sci. Tech. 44, 757-762.
  16. Sakin, M., Kaymak-Ertekin, F. and Ilicali. 2009. Radiation and convection combined heat transfer coefficient in baking oven, J. Food Eng. 94:3-4, 344-349.
  17. Ilıcalı, C., İçier, F. 2010. Freezing time prediction for partially dried papaya puree with infinite cylinder geometry.  J. Food Eng., 100: 4, 694-704 474.
  18. Pin, K. Y., Ilıcalı, C., Chuah, A. L., Choong, T. S. Y., Shahrul, M. N. S., Rasada, M. A., Law, C. L. 2011. Modelling of Freezing Kinetics of Extract of Betel Leaves (piper betle L. International Journal of Food Engineering/vol7/Iss.1, Article 15
  19. Sakin-Yılmazer, M., Kaymak- Ertekin, F., Ilıcalı, C. 2012. Modeling of Simultaneous Heat and Mass Transfer During Convective Oven Ring Cake Baking. Journal of Food Engineering, 111:2, 289- 298.
  20. Ilıcalı, C., İcer, F. 2016. Modified Dincer and Dost Method for Predicting the Mass Transfer Coefficients in Solids. International Journal of Food Engineering. 12:1, 101-105.
  21. Kiselev, I., Sysoev, V., Kaikov, I., Kronczi, I., Tegin, RAA,, Smanalieva, J., Sommewrü M., Ilıcalı, C., Hauptmann, M. 2018. 18:2, Article Number, 550.
  22. Erratum: Kiselev, I., Sysoev, V., Kaikov, I., Kronczi, I., Tegin, RAA., Smanalieva, J., Sommewrü M., Ilıcalı, C., Hauptmann, M. 2018. Sensors 18:2, Article Number, 550. Sensors, 19(16), 3525.

 

Эл аралык абройлуу журналдарда басылып чыккан макалалары:

  1. Ilıcalı, C. and Gürüz, K. 1979. Velocity measurements in the confined, isothermal, double concentric jet system. Archives of Thermodynamics and Combustion, 10:4, 617-635.
  2. Ilıcalı, C. 1985. Correlations for the consistency coefficients of apricot and pear purees. J. of Food Proc.Eng., 8, 47.
  3. Ilıcalı, C. and Sağlam, N. 1987. A simplified analytical model for freezing time calculation in foods. J. Food Proc. Eng., 9:299.
  4. Ilıcalı, C. 1989. A simplified analytical model for freezing time calculation in brick-shaped foods. J. Food Proc.Eng., 11, 177.

 

Эл аралык илимий чогулуштарда/жыйындарда/конференцияларда докладдалган жана конференция китептеринде чыгарылган докладдар:

  1. Ilicali, C., Engez, S. T. 1999. Forced convection correlations for the laminar flow of Shear-thinning fluids in concentric annuli. The first World Engineering Congress, Kuala Lumpur, Malaysia, Proceedings 51-55.
  2. Ilicali, C. 1999. Food engineering education in Turkey. The First World Engineering Congress, Kuala Lumpur, Malaysia, Proceedings 15 – 20.
  3. Ilicali, C., Icier, F. 2000. Freezing time prediction of partially dried fruits. Blacksea and Central Asian Symposium on Food Technology, Ankara, Turkey. Proceedings p. 10.
  4. Ilicali, C., Icier, F. 2002 Freezing time prediction for partially dried fruits. The SecondWorld Engineering Congress, Kuching, Sarawak, Malaysia. Proceedings pp. 141-146.
  5. Sakin, M., Ertekin-Kaymak, F., Ilicali, C. 2003. A numerical model for cake baking. First International Exergy, Energy and Environment Symposium. 6-10 July 2003, Izmir, Turkey.
  6. Icier, F., Ilicali, C., Sastry, S.K. 2004. A mathematical model for ohmic thawing. Ninth International Congress on Engineering and Food. 7-11 March 2004, Montpellier, France. Paper No: 426.
  7. Sakin, M., Ertekin-Kaymak, F., Ilicali, C. 2004. A numerical model for cup cake baking. Ninth International Congress on Engineering and Food. 7-11 March, 2004, Montpellier, France, Paper No: 201.
  8. Sakin, M., Ertekin-Kaymak, F., Ilicali, C. 2005. Moisture diffusivity of cake batter. 1st International Food and Nutrition Congress, Food Safety and Quality Through the Food Chain. 15-18 June 2005, Istanbul, Turkey, Paper No: p73.
  9. Sakin, M., Ertekin-Kaymak, Ilicali, C. 2007. Drying curves of white layer cake during baking in a convective oven. Proceedings of 5th International Congress on Food Technology, pp.146-153, 9-11 March 2007, Selanik, Greece.
  10. Ilicali, C., Ko, S.L., Sakin, M., Kaymak-Ertekin, F. 2007. Prediction of moisture profiles during pan cake baking in a convection oven by a numerical model. Proceedings of the International Conference on Biotechnology Engineering, ICBioE’07, pp. 734-74, May 8-10, 2007, Kuala Lumpur, Malaysia.
  11. Ilicali, C., Sakin, M., Kaymak – Ertekin, F. 2007. A simplified numerical model for predicting the temperature and moisture content histories during cupcake baking in a convective oven. Proceedings of World Engineering Congress 2007, pp. 16 – 24, Penang, Malaysia, 5 – 9 August, 2007.
  12. Ilicali, C., Icier, F., Lee, S. T., 2007. A numerical model for the freezing time prediction of partially dried papaya slabs, Proceedings of World Engineering Congress 2007, pp. 25 – 30, Penang, Malaysia, 5 – 9 August, 2007.
  13. Nor Mazlana, M., Russly, A. R., Ilicali, C. 2007. Susceptor packaging material for baking fluffy pastry dough (puff pastry) in microwave oven. Proceedings of World Engineering Congress 2007, pp. 31 – 39, Penang, Malaysia, 5 – 9 August, 2007

 

Жарык көргөн эл аралык китептер жана китеп бөлүмдөрү

  1. Ilıcalı, C. and Hocalar, M. 1990. A simplified approach for predicting the freezing times of foodstuffs of anomalous shape. Engineering and Food: Vol.2. Preservation Processes and Related Techniques. Spiess, W.E.L. and Schubert, H. (Editors), p. 418-425, Elsevier Applied Science Publishers, Essex.
  2. Ilıcalı, C. and Engez, S.T. 1990. A simplified approach for predicting the freezing or thawing times of foods having brick or finite cylinder shape. Engineering and Food: Vol.2. Preservation Processes and Related Techniques. Spiess, W.E.L. and Schubert, H. (Editors), p. 442-451, Elsevier Applied Science Publishers, Essex.
  3. Ilıcalı, C., İcier, F., Cokgezme, Ö. F. 2020. Mathematical Modeling for Predicting the Temperatures During Microwave Heating of Solid Foods. In “Mathematical and Statistical Applications in Food Engineering. Surajbhan, S., Singh, A. (Editors), CRC Press Taylor and Francis Group.

 

Улуттук журналдарда басылып чыккан макалалары:  

  1. Ilıcalı, C. 1982. Prediction of temperature and velocity profiles in boundary layer flows. Journal of Heat Science and Technique. 5:2, 36-39 (in Turkish).
  2. Ilıcalı, C. and Noka, Ü. 1984. Viscosity measurements in fluid foods, and the identification of the fluid type. Gıda, 9:4, 207-209 (in Turkish).
  3. Ilıcalı, C. 1984. Correlations for the temperature dependency of the viscosity of vegetable oils. Ege University, Journal of Faculty of Engineering, Series:B, Food Engineering, 2:2, 53-64 (in Turkish).
  4. Ilıcalı, C. and Kıpçak, S. 1985. Shear stress-shear rate correlations for apricot concentrate. Ege University, Engineering Faculty Journal, Series: B, Food Engineering, 3:1, 41 (in Turkish).
  5. Akyurtlu, J., Ilicali, C., Isler, N. 1985. Modeling of turbulent flows in which combustion is taking place. Journal of Heat Science and Technique. 7:3, 27-31.(In Turkish).
  6. Yaman, Ü. and llıcalı, C. 1987. Potato flakes production in a drum dryer. Ege University, Engineering Faculty Journal, Series: B, Food Engineering, 5:2, 71 (in Turkish).
  7. Ilıcalı, C. and Engez, S.T. 1988. Investigation of freezing and freezing time prediction in foodstuffs by a numerical method. Ege University, Engineering Faculty Journal, Series:B, Food Engineering, 6:1, 21 (in Turkish).
  8. Ilıcalı, C. 1988. A simplified analytical model for thawing time prediction in foods having simple shape. Ege University, Engineering Faculty Journal, Series: B, Food Engineering, 6:2, 7 (in Turkish).
  9. Ilıcalı, C. and Engez, S.T., 1992. Prediction of freezing and thawing time of foods by fully implicit finite difference technique. Tr. Journal of Engineering and Environmental Sciences, 16:3, 223.
  10. Aslan, A. and Ilıcalı, C. 1993. Determinations of the optimum spray drying conditions of α-amylase and rennin solutions. Tr. Journal of Engineering and Environmental Sciences, 17, 139-144.
  11. Ilicali, C., İçier, F. 2011. A Mathematical Model for Predicting the Temperature Profiles During Microwave Heating of Cylindrical Foods. Journal of Engineering, Kyrgyz- Turkish Manas University, 12, 31- 43.
  12. Ilicali, C., İçier, F. 2012. A Two Dimensional Finite Difference Model for Predicting the Temperature Profiles During Microwave Heating of Foods Having Finite Cylinder Geometry. Journal of Engineering, Kyrgyz- Turkish Manas University, 13, 1- 14.
  13. Ilıcalı, C., İcer, F. 2016. Assessment of the Simplified Equations Used for the Determination of µ1 and Biot Number in Unidirectional Drying Calculations in Solids. Manas Journal of Agriculture and Life Science, 6 (1), 7- 18.

 

Улуттук илимий чогулуштарда/жыйындарда/конференцияларда докладдалган жана конференция китептеринде чыгарылган докладдар:   

  1. Ilicali, C. Guruz, K. 1980. Theoretical investigation of confined, concentric jet Systems. TUBITAK VII. Science Congress. Chemistry section Proceedings, p.83, Ankara (in Turkish).
  2. Isler, N., Ilicali, C. And Akyurtlu, J. 1981. Theoretical investigation of combustion jet systems. Turkish Heat Science and Technique Third National Congress Proceedings, Trabzon (In Turkish).
  3. Cetin, M., Engez, S.T. and Ilicali, C. 1992. Predicting temperature versus time behaviour during the freezing of  simple shaped foods. Food Engineering National Symposium: 1991- 1992 Researches, p.273, Ankara.
  4. Ilicali, C., Cetin, M. And Tahmaz, S. 1994. Prediction of freezing time of two-dimensional ellipsoids by the finite difference method. Food Engineering Congress II, Proceedings, p. 159, Gaziantep (In Turkish).
  5. Baysal, T., Icier, F., Ilicali, C. 2003. Modern electrical methods for the food industry. Food Engineering Congress. September 2003, Ankara (in Turkish).
  6. Ilıcalı, C., İçier, F. 2009. Numerical models for the freezing time of papaya puree having infinite cylinder shape. 17. Ulusal Isı Bilimi ve Tekniği Kongresi, 24-27 Haziran 2009, Sivas.