{"id":2187,"date":"2024-11-26T17:29:53","date_gmt":"2024-11-26T09:29:53","guid":{"rendered":"https:\/\/en.ntsquare.com\/?p=2187"},"modified":"2026-08-23T21:14:28","modified_gmt":"2026-08-23T13:14:28","slug":"dondurma-yontemleri%cc%87","status":"publish","type":"post","link":"https:\/\/en.ntsquare.com\/tr\/related-topic\/freezing-methods\/","title":{"rendered":"Dondurma Y\u00f6ntemleri: Koruma Alan\u0131ndaki Yenilikler"},"content":{"rendered":"

Square Technology gibi \u015firketler taraf\u0131ndan geli\u015ftirilen dondurma y\u00f6ntemleri, sekt\u00f6rde devrim yaratmaktad\u0131r g\u0131da muhafazas\u0131<\/em><\/strong><\/a> \u00c7e\u015fitli g\u0131da \u00fcr\u00fcnlerinin kalitesini, besin de\u011ferini ve lezzetini koruyarak. Bu yenilik\u00e7i yakla\u015f\u0131m, g\u0131da muhafazas\u0131n\u0131n kendine \u00f6zg\u00fc zorluklar\u0131n\u0131 ele alarak, g\u00fcvenlik ve kaliteden asla \u00f6d\u00fcn verilmemesini sa\u011flar.<\/p>\n\n\n\n

G\u0131da \u0130\u015flemede Dondurman\u0131n Temel \u0130lkeleri<\/strong><\/h2>\n\n\n\n

Dondurma, g\u0131da i\u015fleme s\u00fcrecinde g\u0131da kalitesini ve g\u00fcvenli\u011fini korumak a\u00e7\u0131s\u0131ndan kritik bir i\u015flemdir. Odak noktas\u0131, doku ve besin de\u011ferini korumak olup, bu s\u00fcre\u00e7te kriyojenik gibi \u00e7e\u015fitli y\u00f6ntemler kullan\u0131l\u0131r veya \u015fok dondurma<\/em><\/strong><\/a>Bu b\u00f6l\u00fcm, dondurma bilimi ve buz kristali olu\u015fumu ile baz\u0131 yayg\u0131n dondurma y\u00f6ntemleri \u00fczerine odaklanacakt\u0131r.<\/p>\n\n\n\n

Dondurma Bilimi ve Buz Kristali Olu\u015fumu<\/strong><\/h3>\n\n\n\n

Dondurman\u0131n temel amac\u0131, g\u0131dalar\u0131n s\u0131cakl\u0131\u011f\u0131n\u0131 d\u00fc\u015f\u00fcrerek mikrobiyal \u00fcremeyi ve enzimatik aktiviteyi durdurmakt\u0131r. Burada kilit fakt\u00f6r, buz kristallerinin olu\u015fumudur. H\u0131zl\u0131 dondurma, g\u0131dan\u0131n dokusunu ve yap\u0131s\u0131n\u0131 korumaya yard\u0131mc\u0131 olan daha k\u00fc\u00e7\u00fck kristallerin olu\u015fmas\u0131n\u0131 sa\u011flad\u0131\u011f\u0131 i\u00e7in \u00e7ok \u00f6nemlidir. Genellikle daha yava\u015f dondurma i\u015fleminin bir sonucu olarak olu\u015fan daha b\u00fcy\u00fck buz kristalleri, h\u00fccre duvarlar\u0131na zarar verebilir ve \u00e7\u00f6z\u00fcld\u00fcklerinde g\u0131dan\u0131n peltemsi bir dokuya sahip olmas\u0131na yol a\u00e7abilir.<\/p>\n\n\n\n

\"Buz<\/figure>\n\n\n\n

S\u0131v\u0131 azot ve karbondioksit dondurma gibi teknolojiler, daha ince kristallerin olu\u015fmas\u0131n\u0131 sa\u011flayarak s\u00fcreci h\u0131zland\u0131r\u0131r. Bu h\u0131zl\u0131 y\u00f6ntem, hassas g\u0131dalar i\u00e7in faydal\u0131d\u0131r; hasar\u0131 azalt\u0131r ve kaliteyi korur. Buz kristallerinin nas\u0131l olu\u015ftu\u011funu anlamak, etkili dondurman\u0131n \u00f6z\u00fcne dokunur ve hem lezzetin hem de dokunun korunmas\u0131n\u0131 sa\u011flar.<\/p>\n\n\n\n

Yayg\u0131n Dondurma Y\u00f6ntemlerine Genel Bak\u0131\u015f<\/strong><\/h3>\n\n\n\n

G\u0131da i\u015fleme s\u00fcrecinde \u00fcr\u00fcnleri etkili bir \u015fekilde dondurmak i\u00e7in \u00e7e\u015fitli teknikler kullan\u0131lmaktad\u0131r. H\u0131zl\u0131 dondurma<\/strong> Bu y\u00f6ntem, y\u00fcksek h\u0131zda so\u011fuk havan\u0131n dola\u015ft\u0131r\u0131lmas\u0131n\u0131 i\u00e7erir; bu yakla\u015f\u0131m, verimlili\u011fi ve uyarlanabilirli\u011fi nedeniyle yayg\u0131n olarak kullan\u0131lmaktad\u0131r. Kriyojenik dondurma<\/strong> S\u0131v\u0131 azot gibi son derece so\u011fuk gazlardan yararlanarak g\u0131dalar\u0131 h\u0131zla dondurur ve kristal boyutunu en aza indirir.<\/p>\n\n\n\n

Dald\u0131rma dondurma<\/strong> G\u0131day\u0131 so\u011futulmu\u015f s\u0131v\u0131larla \u00e7evreleyerek e\u015fit ve h\u0131zl\u0131 bir so\u011futma sa\u011flar. Her y\u00f6ntemin, g\u0131da t\u00fcr\u00fcne ve istenen muhafaza sonucuna ba\u011fl\u0131 olarak kendine \u00f6zg\u00fc uygulama alanlar\u0131 vard\u0131r. Y\u00f6ntem se\u00e7imi sadece doku ve kalite<\/em><\/strong><\/a> ayn\u0131 zamanda operasyonel verimlilik ve maliyet etkinli\u011fi de \u00f6nemlidir; bu nedenle, belirli ihtiya\u00e7lara uygun tekni\u011fin se\u00e7ilmesi hayati \u00f6nem ta\u015f\u0131r.<\/p>\n\n\n\n

Dondurma Teknolojisindeki Geli\u015fmeler<\/strong><\/h2>\n\n\n\n

Dondurma teknolojisi alan\u0131nda \u00f6nemli at\u0131l\u0131mlar kaydedilmi\u015f ve bu sayede g\u0131da \u00fcr\u00fcnlerinin muhafaza s\u00fcresi ve kalitesi art\u0131r\u0131lm\u0131\u015ft\u0131r. Bireysel H\u0131zl\u0131 Dondurma (IQF) ve kriyojenik so\u011futma gibi bu geli\u015fmeler, verimlili\u011fi art\u0131rmakta ve besin de\u011ferlerini korumaktad\u0131r.<\/p>\n\n\n\n

Bireysel H\u0131zl\u0131 Dondurma (IQF) Teknolojisi<\/strong><\/h3>\n\n\n\n

IQF teknolojisi, meyve konservesi<\/em><\/strong><\/a>, sebzeler ve di\u011fer g\u0131da \u00fcr\u00fcnleri. Bu y\u00f6ntem, par\u00e7alar\u0131 tek tek h\u0131zla dondurarak b\u00fcy\u00fck buz kristallerinin olu\u015fmas\u0131n\u0131 \u00f6nler; bu da doku ve lezzetin korunmas\u0131na yard\u0131mc\u0131 olur. Topaklanmay\u0131 \u00f6nleyen IQF, dondurulmu\u015f \u00fcr\u00fcnlerin birbirinden ayr\u0131 kalmas\u0131n\u0131 sa\u011flar; bu da kullan\u0131m kolayl\u0131\u011f\u0131 ve kalite a\u00e7\u0131s\u0131ndan faydal\u0131d\u0131r.<\/p>\n\n\n\n

\"Spiral<\/figure>\n\n\n\n

Spiral dondurucular<\/strong> ve t\u00fcnel dondurucular<\/strong> genellikle IQF i\u015flemlerinde kullan\u0131l\u0131r. Spiral dondurucular alan verimlili\u011fini art\u0131r\u0131rken, t\u00fcnel dondurucular s\u00fcrekli dondurma imkan\u0131 sunar. IQF'nin h\u0131z\u0131 ve hassasiyeti, onu vazge\u00e7ilmez k\u0131lar dondurma teknolojisi<\/em><\/strong><\/a> g\u0131da end\u00fcstrisi i\u00e7in.<\/p>\n\n\n\n

Yenilik\u00e7i Kriyojenik So\u011futma Sistemleri<\/strong><\/h3>\n\n\n\n

Kriyojenik so\u011futmada a\u015fa\u011f\u0131daki gibi maddeler kullan\u0131l\u0131r: s\u0131v\u0131 azot<\/strong> veya kat\u0131 karbondioksit<\/strong> son derece d\u00fc\u015f\u00fck s\u0131cakl\u0131klarda. Bu i\u015flem, biyolojik malzemelerin b\u00fct\u00fcnl\u00fc\u011f\u00fcn\u00fc ve tazeli\u011fini korumak a\u00e7\u0131s\u0131ndan hayati \u00f6nem ta\u015f\u0131r. Bu y\u00f6ntem, a\u015fa\u011f\u0131daki \u00f6zellikleri nedeniyle avantajl\u0131d\u0131r: h\u0131zl\u0131 dondurma<\/em><\/strong><\/a> Hassas \u00fcr\u00fcnler i\u00e7in vazge\u00e7ilmez bir \u00f6zellik.<\/p>\n\n\n\n

\"Ak\u0131\u015fkan<\/figure>\n\n\n\n

Genellikle -150\u00b0C'nin alt\u0131nda olan son derece d\u00fc\u015f\u00fck s\u0131cakl\u0131klar, h\u00fccre yap\u0131lar\u0131na en az zarar verilmesini sa\u011flar. Kriyojenik sistemler, ila\u00e7 ve elektronik gibi uzun s\u00fcreler boyunca istikrar gerektiren end\u00fcstrileri destekler.<\/p>\n\n\n\n

Dondurma Alan\u0131nda Geli\u015fen Teknolojiler<\/strong><\/h3>\n\n\n\n

Dondurma alan\u0131nda ortaya \u00e7\u0131kan yeni teknolojiler dalgas\u0131 gelece\u011fi \u015fekillendiriyor. Y\u00fcksek bas\u0131n\u00e7l\u0131 kayma dondurma, kristal olu\u015fumunu \u00f6nlemek i\u00e7in y\u00fcksek bas\u0131nc\u0131 d\u00fc\u015f\u00fck s\u0131cakl\u0131klarla birle\u015ftirir. Darbeli elektrik alanlar\u0131 ve ultrason \u0131\u015f\u0131nlamas\u0131<\/strong> H\u00fccre zarlar\u0131n\u0131 par\u00e7alayarak, doku ve tad\u0131 iyile\u015ftirerek dondurma s\u00fcrecini geli\u015ftirir.<\/p>\n\n\n\n

Antifriz proteinleri<\/strong> ve a\u015f\u0131r\u0131 so\u011futma<\/strong> Buz kristali olu\u015fumunu daha da en aza indirmek i\u00e7in \u00e7e\u015fitli y\u00f6ntemler ara\u015ft\u0131r\u0131lmaktad\u0131r. Bu geli\u015fmeler, g\u0131da muhafazas\u0131na y\u00f6nelik verimli ve yenilik\u00e7i yakla\u015f\u0131mlara katk\u0131da bulunmakta olup, hem ara\u015ft\u0131rmac\u0131lar\u0131n hem de sekt\u00f6r profesyonellerinin ilgisini \u00e7ekmektedir.<\/p>\n\n\n\n

Dondurman\u0131n G\u0131da Kalitesi ve G\u00fcvenli\u011fi \u00dczerindeki Etkisi<\/strong><\/h2>\n\n\n\n

Dondurma y\u00f6ntemleri, g\u0131da kalitesini ve g\u00fcvenli\u011fini korumada hayati bir rol oynar. Bu teknikler, besin de\u011ferini, tad\u0131 ve dondurucu yan\u0131\u011f\u0131 ile kuruma gibi sorunlar\u0131n \u00f6nlenmesini etkileyebilir. Sekt\u00f6r profesyonelleri, bu etkileri anlayarak g\u0131da muhafazas\u0131 konusunda bilin\u00e7li kararlar alabilirler.<\/p>\n\n\n\n

Besin De\u011feri ve Tat \u00dczerindeki Etkiler<\/strong><\/h3>\n\n\n\n

Dondurma i\u015flemi, g\u0131dalar\u0131n besin de\u011ferini ve tad\u0131n\u0131 de\u011fi\u015ftirebilir. Dondurma y\u00f6nteminin se\u00e7imi, bu de\u011fi\u015fikliklerin derecesini belirler. \u015eu gibi teknikler: Bireysel H\u0131zl\u0131<\/em><\/strong> Dondurma<\/a> (IQF) \u00fcr\u00fcnleri, kalite, besin de\u011feri ve lezzet<\/strong> Meyveler gibi tek tek g\u0131da maddelerini ayr\u0131 ayr\u0131 ve h\u0131zl\u0131 bir \u015fekilde dondurarak. Bu y\u00f6ntem, tek tip dondurma<\/strong> Bu da g\u0131dan\u0131n dokusunu ve lezzetini korumaya yard\u0131mc\u0131 olur.<\/p>\n\n\n\n

\"Dondurulmu\u015f<\/figure>\n\n\n\n

C vitamini gibi baz\u0131 vitaminler dondurma i\u015flemi s\u0131ras\u0131nda kaybolabilir. Ancak modern y\u00f6ntemler do\u011fru uyguland\u0131\u011f\u0131nda bu kay\u0131p genellikle minimum d\u00fczeydedir. \u0130zokorik dondurma dahil olmak \u00fczere yenilik\u00e7i y\u00f6ntemlerle dondurulan g\u0131dalar, buz kristallerinin h\u00fccre yap\u0131lar\u0131na zarar vermesini \u00f6nleyerek taze \u00fcr\u00fcnlerle kar\u015f\u0131la\u015ft\u0131r\u0131labilir bir kalite koruma seviyesine ula\u015fabilir.<\/p>\n\n\n\n

Dondurucu Yan\u0131\u011f\u0131 ve Kurumas\u0131n\u0131 \u00d6nleme<\/strong><\/h3>\n\n\n\n

Dondurma yan\u0131\u011f\u0131 ve nem kayb\u0131, g\u0131da kalitesini ve g\u00fcvenli\u011fini olumsuz etkileyen yayg\u0131n sorunlard\u0131r. Bu sorunlar, g\u0131dalar\u0131n dondurma s\u0131ras\u0131nda uygun \u015fekilde paketlenmemesi veya havaya maruz kalmas\u0131 sonucu ortaya \u00e7\u0131kar ve nem kayb\u0131na, g\u0131dalar\u0131n kurumas\u0131na ve sertle\u015fmesine yol a\u00e7ar. Vakumlu paketleme gibi tekniklerin geli\u015fmi\u015f dondurma y\u00f6ntemleriyle birle\u015ftirilmesi, bu sorunlar\u0131 etkili bir \u015fekilde \u00f6nleyebilir.<\/p>\n\n\n\n

Hava ile temas\u0131 azaltmak, dondurucu yan\u0131\u011f\u0131n\u0131 \u00f6nlemenin anahtar\u0131d\u0131r. \u0130zokorik dondurma gibi y\u00f6ntemler, g\u0131dalar\u0131n s\u0131v\u0131 dolu bir kapta s\u0131zd\u0131rmaz \u015fekilde kapat\u0131lmas\u0131n\u0131 i\u00e7erir; bu da nem i\u00e7eri\u011finin korunmas\u0131na ve \u00f6mr\u00fcn\u00fcn uzat\u0131lmas\u0131na yard\u0131mc\u0131 olur raf \u00f6mr\u00fc<\/em><\/strong><\/a>. Su kayb\u0131n\u0131 en aza indirerek, bu y\u00f6ntemler g\u0131da g\u00fcvenli\u011fini art\u0131r\u0131r ve \u00fcr\u00fcn\u00fcn raf \u00f6mr\u00fcn\u00fc uzatmak<\/strong>Bu da onu hem g\u0131da end\u00fcstrisi hem de t\u00fcketiciler i\u00e7in de\u011ferli bir se\u00e7enek haline getirir.<\/p>\n\n\n\n

\u0130\u015fletme ve \u00c7evresel Hususlar<\/strong><\/h2>\n\n\n\n

Verimli dondurma teknolojileri, enerji t\u00fcketimini azaltmaya ve \u00e7evresel etkiyi hafifletmeye odaklan\u0131r. Temel unsurlar \u015funlard\u0131r: enerji verimli so\u011futma<\/em><\/strong><\/a> sistemleri ve etkili so\u011fuk zincir y\u00f6netimi<\/em><\/strong><\/a> geli\u015fmi\u015f otomasyon sayesinde.<\/p>\n\n\n\n

\"So\u011futma<\/figure>\n\n\n\n

Dondurma Sistemlerinde Enerji Verimlili\u011fi ve T\u00fcketimi<\/strong><\/h3>\n\n\n\n

Modern dondurma sistemleri \u015funlara \u00f6ncelik verir: enerji verimlili\u011fi<\/strong> azaltmak i\u00e7in i\u015fletme maliyetleri<\/strong> ve \u00e7evresel etkiyi en aza indirin. So\u011futma teknolojisindeki yenilikler, sistemlerin gerekli d\u00fc\u015f\u00fck s\u0131cakl\u0131klar\u0131 korurken daha az g\u00fc\u00e7 t\u00fcketerek daha verimli \u00e7al\u0131\u015fmas\u0131n\u0131 sa\u011flad\u0131\u011f\u0131ndan \u00e7ok \u00f6nemlidir.<\/p>\n\n\n\n

Enerji t\u00fcketimi, a\u015fa\u011f\u0131dakilerin kullan\u0131m\u0131yla ele al\u0131nmaktad\u0131r: de\u011fi\u015fken frekansl\u0131 s\u00fcr\u00fcc\u00fcler (VFD'ler)<\/strong>Bu ekipmanlar, talebe g\u00f6re motor h\u0131z\u0131n\u0131 ayarlayarak d\u00fc\u015f\u00fck y\u00fck d\u00f6nemlerinde enerji t\u00fcketimini azalt\u0131r. Bu da karbon emisyonlar\u0131nda ve elektrik faturalar\u0131nda \u00f6nemli d\u00fc\u015f\u00fc\u015fler sa\u011flar ve s\u00fcrd\u00fcr\u00fclebilirlik hedefleriyle uyumludur.<\/p>\n\n\n\n

Dahil edilmesi gerekenler geli\u015fmi\u015f yal\u0131t\u0131m malzemeleri<\/strong> Yap\u0131sal tasar\u0131m, bu sistemlerin verimlili\u011fini daha da art\u0131rarak \u0131s\u0131 transferini azalt\u0131r ve enerji tasarrufu sa\u011flar.<\/p>\n\n\n\n

Bak\u0131m, Otomasyon ve So\u011fuk Zincir Y\u00f6netimi<\/strong><\/h3>\n\n\n\n

Normal bak\u0131m<\/strong> Dondurma ekipmanlar\u0131n\u0131n do\u011fru bak\u0131m\u0131, optimum performans ve uzun \u00f6m\u00fcr sa\u011flamak i\u00e7in hayati \u00f6nem ta\u015f\u0131r. Planl\u0131 denetimler ve zaman\u0131nda yap\u0131lan onar\u0131mlar, ar\u0131zalar\u0131 \u00f6nlemeye ve verimli \u00e7al\u0131\u015fmay\u0131 s\u00fcrd\u00fcrmeye yard\u0131mc\u0131 olur. Otomasyon, dondurma s\u00fcre\u00e7lerinde verimlili\u011fi ve etkinli\u011fi art\u0131rmada \u00f6nemli bir rol oynar.<\/p>\n\n\n\n

Otomatik sistemler, s\u0131cakl\u0131k ve hava ak\u0131\u015f\u0131n\u0131n hassas bir \u015fekilde kontrol edilmesini sa\u011flayarak, enerji kullan\u0131m\u0131n\u0131 optimize ederken homojen bir dondurma i\u015flemi garanti eder. Entegrasyon ile so\u011fuk zincir y\u00f6netim sistemleri<\/strong> G\u0131da \u00fcr\u00fcnlerinin nakliye ve depolama a\u015famalar\u0131 boyunca g\u00fcvenli s\u0131cakl\u0131klarda kalmas\u0131n\u0131 sa\u011flar.<\/p>\n\n\n\n

\u00d6zetle, bu sistemler ger\u00e7ek zamanl\u0131 veriler sa\u011flayarak \u015firketlerin kalite ve g\u00fcvenlik standartlar\u0131n\u0131 korumak i\u00e7in ko\u015fullar\u0131 izleyip gerekti\u011finde ayarlamas\u0131na olanak tan\u0131rken, israf\u0131 ve enerji t\u00fcketimini de azalt\u0131r.<\/p>","protected":false},"excerpt":{"rendered":"

The freezing methods developed by companies like Square Technology revolutionize food preservation by maintaining the quality, nutritional value, and taste of various food products. These innovative approach addresses the unique challenges of preserving food, ensuring that safety and quality are never compromised. Fundamentals of Freezing in Food Processing Freezing is a critical process in food [\u2026]<\/p>\n","protected":false},"author":8,"featured_media":1650,"comment_status":"closed","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","_seopress_robots_follow":"","_seopress_robots_imageindex":"","_seopress_robots_snippet":"","_seopress_robots_primary_cat":"","_seopress_robots_breadcrumbs":"","_seopress_robots_freeze_modified_date":"","_seopress_robots_custom_modified_date":"","_seopress_robots_canonical":"","_seopress_social_fb_title":"","_seopress_social_fb_desc":"","_seopress_social_fb_img":"","_seopress_social_fb_img_attachment_id":0,"_seopress_social_fb_img_width":0,"_seopress_social_fb_img_height":0,"_seopress_social_twitter_title":"","_seopress_social_twitter_desc":"","_seopress_social_twitter_img":"","_seopress_social_twitter_img_attachment_id":0,"_seopress_social_twitter_img_width":0,"_seopress_social_twitter_img_height":0,"_seopress_redirections_value":"","_seopress_redirections_enabled":"","_seopress_redirections_enabled_regex":"","_seopress_redirections_logged_status":"","_seopress_redirections_param":"","_seopress_redirections_type":0,"_seopress_analysis_target_kw":"","_seopress_news_disabled":"","_seopress_video_disabled":"","_seopress_video":[],"_seopress_pro_schemas_manual":[],"_seopress_pro_rich_snippets_disable_all":"","_seopress_pro_rich_snippets_disable":[],"_seopress_pro_schemas":[],"footnotes":""},"categories":[51],"tags":[],"class_list":["post-2187","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-related-topic"],"acf":[],"_links":{"self":[{"href":"https:\/\/en.ntsquare.com\/tr\/wp-json\/wp\/v2\/posts\/2187","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/en.ntsquare.com\/tr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/en.ntsquare.com\/tr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/en.ntsquare.com\/tr\/wp-json\/wp\/v2\/users\/8"}],"replies":[{"embeddable":true,"href":"https:\/\/en.ntsquare.com\/tr\/wp-json\/wp\/v2\/comments?post=2187"}],"version-history":[{"count":1,"href":"https:\/\/en.ntsquare.com\/tr\/wp-json\/wp\/v2\/posts\/2187\/revisions"}],"predecessor-version":[{"id":2625,"href":"https:\/\/en.ntsquare.com\/tr\/wp-json\/wp\/v2\/posts\/2187\/revisions\/2625"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/en.ntsquare.com\/tr\/wp-json\/wp\/v2\/media\/1650"}],"wp:attachment":[{"href":"https:\/\/en.ntsquare.com\/tr\/wp-json\/wp\/v2\/media?parent=2187"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/en.ntsquare.com\/tr\/wp-json\/wp\/v2\/categories?post=2187"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/en.ntsquare.com\/tr\/wp-json\/wp\/v2\/tags?post=2187"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}