{"id":2195,"date":"2025-02-13T17:30:38","date_gmt":"2025-02-13T09:30:38","guid":{"rendered":"https:\/\/en.ntsquare.com\/?p=2195"},"modified":"2026-08-23T21:14:28","modified_gmt":"2026-08-23T13:14:28","slug":"daldirarak-dondurma-deni%cc%87z-urunleri%cc%87ni%cc%87n-i%cc%87slenmesi%cc%87-i%cc%87ci%cc%87n-neden-onemli%cc%87di%cc%87r","status":"publish","type":"post","link":"https:\/\/en.ntsquare.com\/tr\/spiral-freezer\/why-immersion-freezing-is-important-for-seafood-processing\/","title":{"rendered":"Dald\u0131rma Dondurma Y\u00f6nteminin Deniz \u00dcr\u00fcnleri \u0130\u015flemede Neden \u00d6nemli Oldu\u011fu: Kalite ve Tazeli\u011fin Sa\u011flanmas\u0131"},"content":{"rendered":"

Dald\u0131rma dondurma, deniz \u00fcr\u00fcnleri i\u015fleme<\/em><\/strong><\/a>, bal\u0131k kalitesini korumak i\u00e7in etkili bir y\u00f6ntem sunar. Bu y\u00f6ntem, deniz \u00fcr\u00fcnlerinin s\u0131v\u0131 bir dondurucu maddeye dald\u0131r\u0131lmas\u0131n\u0131 i\u00e7erir; bu sayede temel besin maddeleri ve nem i\u00e7eri\u011fi korunurken h\u0131zl\u0131 dondurma sa\u011flan\u0131r. Bu blog, dald\u0131rma dondurma y\u00f6ntemine ve bunun deniz \u00fcr\u00fcnleri i\u015fleme s\u00fcrecindeki rol\u00fcne odaklanacakt\u0131r.<\/p>\n\n\n\n

Deniz \u00dcr\u00fcnleri \u0130\u015flemede Dald\u0131rma Dondurma Y\u00f6ntemini Anlamak<\/strong><\/h2>\n\n\n\n

Dald\u0131rma dondurma y\u00f6ntemi, h\u0131zl\u0131 ve e\u015fit s\u0131cakl\u0131k d\u00fc\u015f\u00fcrme \u00f6zellikleri nedeniyle deniz \u00fcr\u00fcnleri i\u015fleme s\u00fcrecinde hayati \u00f6neme sahiptir ve a\u015fa\u011f\u0131daki gibi \u015firketler taraf\u0131ndan kullan\u0131lmaktad\u0131r: Square Technology<\/em><\/strong><\/a>. Bu y\u00f6ntem, \u00fcr\u00fcnlerin so\u011fuk bir s\u0131v\u0131ya dald\u0131r\u0131lmas\u0131n\u0131 i\u00e7erir ve do\u011frudan temas yoluyla verimli bir dondurma sa\u011flar.<\/p>\n\n\n\n

Dald\u0131rma Dondurma \u0130lkeleri<\/strong><\/h3>\n\n\n\n
\"Dondurulmu\u015f<\/figure>\n\n\n\n

Dald\u0131rma dondurma, deniz \u00fcr\u00fcnlerinin tuzlu su veya propilen glikol gibi bir s\u0131v\u0131ya dald\u0131r\u0131lmas\u0131n\u0131 i\u00e7erir. Bu y\u00f6ntem, karides ve bal\u0131k gibi \u00fcr\u00fcnler i\u00e7in etkilidir; h\u0131zl\u0131 \u0131s\u0131 transferini ve h\u0131zl\u0131 dondurmay\u0131 kolayla\u015ft\u0131r\u0131r. Hava bazl\u0131 y\u00f6ntemlerle kar\u015f\u0131la\u015ft\u0131r\u0131ld\u0131\u011f\u0131nda, dald\u0131rma dondurma, s\u0131v\u0131yla yak\u0131n temas sayesinde daha homojen bir dondurma sa\u011flar. S\u0131v\u0131ya dald\u0131rma i\u015fleminin fiziksel \u00f6zelliklerini anlamak, dokunun korunmas\u0131 i\u00e7in hayati \u00f6nem ta\u015f\u0131yan buz kristali olu\u015fumunu kontrol ederek deniz \u00fcr\u00fcnlerinin kalitesini optimize etmeye yard\u0131mc\u0131 olur.<\/p>\n\n\n\n

Teknikler ve Teknolojiler<\/strong><\/h3>\n\n\n\n

Hassas \u00fcr\u00fcnlerin kabuk dondurulmas\u0131 i\u00e7in s\u0131v\u0131 azot kullan\u0131m\u0131 gibi farkl\u0131 teknikler, dald\u0131rma dondurma verimlili\u011fini art\u0131r\u0131r. Ultrason destekli dondurma ve bas\u0131n\u00e7 kayd\u0131rmal\u0131 dondurma gibi \u00e7e\u015fitli teknolojiler, dondurma h\u0131zlar\u0131n\u0131 iyile\u015ftirir. S\u0131v\u0131ya dald\u0131rma, do\u011frudan dald\u0131rma veya p\u00fcsk\u00fcrtme \u015feklinde olabilir; her ikisi de mikrobiyal aktiviteyi ve enzimatik reaksiyonlar\u0131 azaltarak deniz \u00fcr\u00fcnlerinin daha iyi korunmas\u0131na katk\u0131da bulunur.<\/p>\n\n\n\n

Di\u011fer Dondurma Y\u00f6ntemleriyle Kar\u015f\u0131la\u015ft\u0131rmal\u0131 Analiz<\/strong><\/h3>\n\n\n\n

\u015eok dondurma ve plaka dondurma gibi y\u00f6ntemlerle kar\u015f\u0131la\u015ft\u0131r\u0131ld\u0131\u011f\u0131nda, dald\u0131rma dondurma daha h\u0131zl\u0131 ve homojen bir s\u0131cakl\u0131k d\u00fc\u015f\u00fc\u015f\u00fc sa\u011flar. Kullan\u0131m\u0131 kriyojenik dondurma<\/em><\/strong><\/a> S\u0131v\u0131 azot kullan\u0131larak daha h\u0131zl\u0131 dondurma h\u0131zlar\u0131 elde edilebilir, ancak bu y\u00f6ntem maliyet a\u00e7\u0131s\u0131ndan o kadar verimli olmayabilir. P\u00fcsk\u00fcrtmeli dondurma, dald\u0131rma y\u00f6ntemiyle ayn\u0131 tam temas avantajlar\u0131n\u0131 sa\u011flamayabilir. S\u0131v\u0131 dald\u0131rma y\u00f6ntemi, deniz \u00fcr\u00fcnlerinin do\u011fal dokusunu ve lezzetini korumak i\u00e7in \u00f6zellikle uygundur ve bu \u00f6zelli\u011fi ile di\u011fer dondurma y\u00f6ntemlerinden ayr\u0131l\u0131r.<\/p>\n\n\n\n

Deniz \u00dcr\u00fcnlerinin Kalitesi A\u00e7\u0131s\u0131ndan H\u0131zl\u0131 Dondurman\u0131n Faydalar\u0131<\/strong><\/h2>\n\n\n\n

H\u0131zl\u0131 dondurma teknolojisi, deniz \u00fcr\u00fcnlerinin kalitesini korumak a\u00e7\u0131s\u0131ndan \u00f6nemli avantajlar sunar. Buz kristallerinin boyutunu en aza indirerek, \u00fcr\u00fcn\u00fcn dokusunu ve besin de\u011ferini korur, raf \u00f6mr\u00fcn\u00fc uzat\u0131r ve bozulmay\u0131 azalt\u0131r. Ayr\u0131ca, h\u0131zl\u0131 dondurma, mikrobiyal \u00fcremeyi etkili bir \u015fekilde engeller, g\u0131da g\u00fcvenli\u011fini sa\u011flar ve bal\u0131\u011f\u0131n kalitesini korur.<\/p>\n\n\n\n

Raf \u00d6mr\u00fcn\u00fcn Uzat\u0131lmas\u0131 ve Bozulman\u0131n Azalt\u0131lmas\u0131<\/strong><\/h3>\n\n\n\n

H\u0131zl\u0131 dondurma, oksidasyon s\u00fcre\u00e7lerini ve bozulmay\u0131 en aza indirerek deniz \u00fcr\u00fcnlerinin raf \u00f6mr\u00fcn\u00fc \u00f6nemli \u00f6l\u00e7\u00fcde uzat\u0131r. Bu teknik, s\u0131cakl\u0131\u011f\u0131 h\u0131zla d\u00fc\u015f\u00fcrmeyi i\u00e7erir; bu da h\u00fccre yap\u0131lar\u0131na zarar verebilecek b\u00fcy\u00fck buz kristallerinin olu\u015fumunu \u00f6nlemeye yard\u0131mc\u0131 olur. Sonu\u00e7 olarak, doku ve lezzet daha iyi korunur.<\/p>\n\n\n\n

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

Bu i\u015flem s\u0131ras\u0131nda olu\u015fan daha k\u00fc\u00e7\u00fck kristaller, deniz \u00fcr\u00fcnlerinin b\u00fct\u00fcnl\u00fc\u011f\u00fcn\u00fcn korunmas\u0131na yard\u0131mc\u0131 olur. Bu da geleneksel y\u00f6ntemlere k\u0131yasla daha uzun raf \u00f6mr\u00fc sa\u011flar. H\u0131zl\u0131 dondurma ayr\u0131ca oksidasyon ve mikrobiyal aktivitenin neden oldu\u011fu bozulma oran\u0131n\u0131 azaltarak deniz \u00fcr\u00fcnlerinin uzun s\u00fcre taze kalmas\u0131n\u0131 sa\u011flar.<\/p>\n\n\n\n

Besin De\u011ferinin Korunmas\u0131<\/strong><\/h3>\n\n\n\n

Deniz \u00fcr\u00fcnlerinin besin de\u011ferini korumak, hem t\u00fcketici sa\u011fl\u0131\u011f\u0131 hem de memnuniyeti a\u00e7\u0131s\u0131ndan hayati \u00f6nem ta\u015f\u0131r. H\u0131zl\u0131 dondurma, daha yava\u015f dondurma i\u015flemlerinde s\u0131kl\u0131kla g\u00f6r\u00fclen temel besin maddelerinin kayb\u0131n\u0131 azaltarak bu alanda \u00fcst\u00fcn performans g\u00f6sterir. Vitaminler ve mineraller b\u00fcy\u00fck \u00f6l\u00e7\u00fcde korunur ve besin de\u011feri y\u00fcksek bir \u00fcr\u00fcn elde edilir.<\/p>\n\n\n\n

S\u0131cakl\u0131\u011f\u0131n h\u0131zla d\u00fc\u015f\u00fcr\u00fclmesi, bal\u0131\u011f\u0131n kalitesinin korunmas\u0131na yard\u0131mc\u0131 olur. Omega-3 ya\u011f asitleri ve di\u011fer de\u011ferli bile\u015fiklerin bozulmas\u0131n\u0131 \u00f6nler. Bu sayede t\u00fcketiciler, orijinal besin de\u011ferini koruyan bir \u00fcr\u00fcn elde ederler; bu da \u00fcr\u00fcn\u00fcn genel \u00e7ekicili\u011fine ve sa\u011fl\u0131k yararlar\u0131na katk\u0131da bulunur.<\/p>\n\n\n\n

Mikrobiyal \u00dcreme ve Bozulman\u0131n \u00d6nlenmesi<\/strong><\/h3>\n\n\n\n

H\u0131zl\u0131 dondurma, deniz \u00fcr\u00fcnlerini mikroorganizmalar\u0131n \u00fcremesi i\u00e7in gerekli e\u015fik de\u011ferin alt\u0131ndaki s\u0131cakl\u0131klara h\u0131zla getirerek mikrobiyal \u00fcremeyi etkili bir \u015fekilde engeller. Bu y\u00f6ntem, zararl\u0131 bakterilerin ve di\u011fer patojenlerin \u00fcremesini \u00f6nleyerek y\u00fcksek g\u0131da g\u00fcvenli\u011fi standartlar\u0131n\u0131 sa\u011flar.<\/p>\n\n\n\n

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

Mikrobiyal faaliyetleri durdurarak, h\u0131zl\u0131 dondurma deniz \u00fcr\u00fcnlerinin kalitesini korur ve mikrobiyal bozulma vakalar\u0131n\u0131 azalt\u0131r. Bu i\u015flem, bozulmaya yol a\u00e7an biyokimyasal reaksiyonlar\u0131 en aza indirir. Bu nedenle, h\u0131zl\u0131 dondurma, tazeli\u011fi uzatmak ve deniz \u00fcr\u00fcnlerinin g\u00fcvenli\u011fini ve lezzetini sa\u011flamak i\u00e7in etkili bir stratejidir.<\/p>\n\n\n\n

Deniz \u00dcr\u00fcnleri End\u00fcstrisinde Dald\u0131rma Dondurman\u0131n Operasyonel Y\u00f6nleri<\/strong><\/h2>\n\n\n\n

Deniz \u00fcr\u00fcnleri i\u015fleme s\u00fcrecinde dald\u0131rma dondurman\u0131n verimli kullan\u0131m\u0131n\u0131 anlamak, bunun so\u011fuk zincirine entegrasyonunu, teknik zorluklar\u0131n \u00fcstesinden gelmeyi ve maliyet etkinli\u011finin y\u00f6netilmesini gerektirir. Bu operasyonel hususlara \u00f6zen g\u00f6sterilmesi, y\u00fcksek kaliteli muhafaza sa\u011flar.<\/p>\n\n\n\n

So\u011fuk Zincire Entegrasyon<\/strong><\/h3>\n\n\n\n

Dald\u0131rma dondurma, so\u011fuk zincirin kritik bir bile\u015fenidir ve deniz \u00fcr\u00fcnlerinin kalitesini korumak i\u00e7in hayati \u00f6neme sahiptir. S\u0131cakl\u0131\u011f\u0131n h\u0131zl\u0131 bir \u015fekilde d\u00fc\u015f\u00fcr\u00fclmesi, do\u011frudan temas y\u00f6ntemi ile sa\u011flan\u0131r ve bu da s\u0131cakl\u0131k dalgalanmalar\u0131<\/strong>. Bu etkili so\u011fuk zincir sistemi, erime gizli \u0131s\u0131s\u0131ndan yararlanarak kalite kayb\u0131n\u0131 en aza indirir.<\/p>\n\n\n\n

Do\u011frudan dald\u0131rma y\u00f6ntemi, gerekli s\u0131cakl\u0131\u011f\u0131 korumak i\u00e7in hayati \u00f6nem ta\u015f\u0131yan homojen so\u011futmay\u0131 sa\u011flar. depolama s\u0131cakl\u0131\u011f\u0131<\/strong> deniz \u00fcr\u00fcnleri. Mevcut so\u011fuk zincir sistemlerine entegrasyon, \u00fcr\u00fcnde termal \u015fok olu\u015fmas\u0131n\u0131 \u00f6nlemek i\u00e7in di\u011fer so\u011futma y\u00f6ntemleriyle sorunsuz bir \u015fekilde uyumlu olmas\u0131 gereken \u00f6zel ekipman gerektirir.<\/p>\n\n\n\n

Dondurma Tekniklerinde Kar\u015f\u0131la\u015f\u0131lan Zorluklar ve \u00c7\u00f6z\u00fcmler<\/strong><\/h3>\n\n\n\n

Dald\u0131rma dondurma tekniklerinin uygulanmas\u0131, deniz \u00fcr\u00fcnlerinin dokusunu etkileyebilecek buz kristali olu\u015fumunun kontrol edilmesi gibi belirli zorluklar ortaya \u00e7\u0131kar\u0131r. dondurma teknikleri<\/strong> Kullan\u0131lan ekipmanlar, h\u00fccre hasar\u0131n\u0131 \u00f6nlemek i\u00e7in buz kristallerinin boyutunu kontrol etmelidir. Hijyen de bir ba\u015fka fakt\u00f6rd\u00fcr ve s\u00fcre\u00e7 boyunca temizli\u011fi sa\u011flamak i\u00e7in s\u0131k\u0131 prosed\u00fcrler gerektirir.<\/p>\n\n\n\n

Ultrasonik destekli dondurma gibi yenilik\u00e7i \u00e7\u00f6z\u00fcmler ve manyetik alan destekli dondurma<\/strong> Daha h\u0131zl\u0131 dondurma h\u0131zlar\u0131 ve daha homojen buz kristali da\u011f\u0131l\u0131m\u0131 sa\u011flayarak kaliteyi art\u0131rabilir. Bu t\u00fcr geli\u015fmeler, yayg\u0131n zorluklar\u0131 azalt\u0131r ve dald\u0131rma dondurma sistemlerinin etkinli\u011fini art\u0131r\u0131r.<\/p>\n\n\n\n

Maliyet Etkileri ve Verimlilik<\/strong><\/h3>\n\n\n\n

Dald\u0131rma dondurma teknolojisinin benimsenmesinde i\u015fletme maliyetleri \u00f6nemli bir husustur. Do\u011frudan dald\u0131rma teknikleri, \u00f6zel makineler i\u00e7in daha y\u00fcksek bir ba\u015flang\u0131\u00e7 yat\u0131r\u0131m\u0131 gerektirse de, enerji t\u00fcketiminin azalmas\u0131 nedeniyle genellikle uzun vadede tasarruf sa\u011flar. Verimlilik, h\u0131zl\u0131 dondurma h\u0131z\u0131ndan kaynaklan\u0131r; bu da genel i\u015fleme s\u00fcresini ve i\u015f\u00e7ilik maliyetlerini azalt\u0131r.<\/p>\n\n\n\n

\"\u0130yi<\/figure>\n\n\n\n

Deniz \u00fcr\u00fcnlerinin etkin bir \u015fekilde korunmas\u0131, raf \u00f6mr\u00fcn\u00fcn uzat\u0131lmas\u0131, \u00fcr\u00fcn kalitesinin korunmas\u0131 ve israf\u0131n azalt\u0131lmas\u0131 sayesinde ekonomik faydalar elde edilir. Yat\u0131r\u0131m verimli dondurma teknolojisi<\/strong> Bu, kaliteyi korurken i\u015fletme maliyetlerini kontrol alt\u0131nda tutma \u015feklindeki i\u015f hedefleriyle uyumludur.<\/p>\n\n\n\n

Deniz \u00dcr\u00fcnlerinin Dondurma Sonras\u0131 \u0130\u015flenmesi ve Depolanmas\u0131<\/strong><\/h2>\n\n\n\n

Dondurulmu\u015f deniz \u00fcr\u00fcnlerinin kalitesini ve g\u00fcvenli\u011fini korumak i\u00e7in do\u011fru \u015fekilde i\u015flenmesi ve depolanmas\u0131 \u00e7ok \u00f6nemlidir. Etkili \u00e7\u00f6zme y\u00f6ntemlerinin uygulanmas\u0131, yenilik\u00e7i paketleme \u00e7\u00f6z\u00fcmleri ve optimum so\u011fuk hava deposu ve nakliye uygulamalar\u0131, dikkate al\u0131nmas\u0131 gereken \u00f6nemli hususlard\u0131r.<\/p>\n\n\n\n

\u00c7\u00f6zme Y\u00f6ntemleri ve Uygulamalar\u0131<\/strong><\/h3>\n\n\n\n

\u00c7\u00f6zme i\u015flemi, deniz \u00fcr\u00fcnlerinin kalitesini sa\u011flamak ve besin kayb\u0131n\u0131 en aza indirmek i\u00e7in kritik bir ad\u0131md\u0131r. Yayg\u0131n y\u00f6ntemler aras\u0131nda \u015funlar yer al\u0131r: buzdolab\u0131nda \u00e7\u00f6zme<\/strong>, bu y\u00f6ntem yava\u015f olmakla birlikte g\u0131dan\u0131n dokusunu ve lezzetini korur, ve mikrodalga ile \u00e7\u00f6zme<\/strong>, h\u0131zl\u0131 haz\u0131rl\u0131k i\u00e7in uygundur ancak \u0131s\u0131 da\u011f\u0131l\u0131m\u0131n\u0131n dengesiz olmas\u0131 riski vard\u0131r. Bakteri \u00fcremesini azaltmak i\u00e7in oda s\u0131cakl\u0131\u011f\u0131nda \u00e7\u00f6zd\u00fcrmekten ka\u00e7\u0131n\u0131n.<\/p>\n\n\n\n

\u00d6nlemek i\u00e7in damlama kayb\u0131<\/strong> ve yap\u0131sal b\u00fct\u00fcnl\u00fc\u011f\u00fc koruyun; so\u011fuk suda \u00e7\u00f6zd\u00fcrme, h\u0131z ve kalite aras\u0131nda bir denge sa\u011flar. S\u0131cakl\u0131k ve s\u00fcrenin izlenmesi, otoliz<\/strong>, aksi takdirde \u00fcr\u00fcn kalitesi d\u00fc\u015febilir.<\/p>\n\n\n\n

Dondurulmu\u015f \u00dcr\u00fcnler i\u00e7in Ambalaj Yenilikleri<\/strong><\/h3>\n\n\n\n

Modern ambalaj yenilikleri, dondurulmu\u015f deniz \u00fcr\u00fcnlerini \u00e7evresel fakt\u00f6rlerden korumay\u0131 ama\u00e7lamaktad\u0131r. Vakumlu paketleme<\/strong> hava temas\u0131n\u0131 en aza indirir, b\u00f6ylece dondurucu yan\u0131\u011f\u0131<\/strong> ve raf \u00f6mr\u00fcn\u00fc uzatmak. S\u0131zd\u0131rmaz plastik filmler<\/strong> Bariyer \u00f6zellikleri sayesinde nem i\u00e7eri\u011finin korunmas\u0131na yard\u0131mc\u0131 olur.<\/p>\n\n\n\n

De\u011fi\u015ftirilmi\u015f atmosferli paketleme (MAP)<\/strong> , bozulmay\u0131 yava\u015flatmak i\u00e7in ambalaj i\u00e7indeki hava bile\u015fimini de\u011fi\u015ftiren ba\u015fka bir tekniktir. Ayr\u0131ca, biyobozunur ambalaj malzemeleri<\/strong> \u00dcr\u00fcn kalitesinden \u00f6d\u00fcn vermeden \u00e7evre dostu bir se\u00e7enek sunar.<\/p>\n\n\n\n

So\u011fuk Hava Depolama ve Ta\u015f\u0131ma<\/strong><\/h3>\n\n\n\n

So\u011fuk hava depolar\u0131, bozulma reaksiyonlar\u0131n\u0131 yava\u015flatarak deniz \u00fcr\u00fcnlerinin kalitesini korur. Donma noktas\u0131n\u0131n alt\u0131nda, yakla\u015f\u0131k -18\u00b0C civar\u0131nda sabit bir s\u0131cakl\u0131\u011f\u0131 korumak \u00e7ok \u00f6nemlidir. Tesisler, s\u0131cakl\u0131k dalgalanmalar\u0131 olmadan b\u00fcy\u00fck \u00f6l\u00e7ekli depolamay\u0131 ger\u00e7ekle\u015ftirebilecek donan\u0131ma sahip olmal\u0131d\u0131r.<\/p>\n\n\n\n

Nakliye de \u00f6nemli bir rol oynar; deniz \u00fcr\u00fcnlerinin teslimata kadar g\u00fcvenli ve taze kalmas\u0131n\u0131 sa\u011flamak i\u00e7in so\u011futmal\u0131 ara\u00e7lar gereklidir. Y\u00fckleme ve bo\u015faltma s\u0131ras\u0131nda s\u0131cakl\u0131k de\u011fi\u015fikliklerine maruz kalman\u0131n en aza indirilmesi, \u00fcr\u00fcnlerin \u00e7\u00f6z\u00fclmesini \u00f6nleyebilir. Etkili lojistik ve izleme sistemlerinin uygulanmas\u0131, uzun mesafeli nakliyeyle ili\u015fkili riskleri azalt\u0131r.<\/p>","protected":false},"excerpt":{"rendered":"

Immersion freezing plays a crucial role in seafood processing, offering an effective means of preserving the quality of fish. This method involves submerging seafood in a liquid freezant, which allows rapid freezing while maintaining the essential nutrients and moisture content. This blog will focus on immersion freezing and the role it plays in seafood processing. [\u2026]<\/p>\n","protected":false},"author":7,"featured_media":1702,"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":[42],"tags":[],"class_list":["post-2195","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-spiral-freezer"],"acf":[],"_links":{"self":[{"href":"https:\/\/en.ntsquare.com\/tr\/wp-json\/wp\/v2\/posts\/2195","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\/7"}],"replies":[{"embeddable":true,"href":"https:\/\/en.ntsquare.com\/tr\/wp-json\/wp\/v2\/comments?post=2195"}],"version-history":[{"count":1,"href":"https:\/\/en.ntsquare.com\/tr\/wp-json\/wp\/v2\/posts\/2195\/revisions"}],"predecessor-version":[{"id":2633,"href":"https:\/\/en.ntsquare.com\/tr\/wp-json\/wp\/v2\/posts\/2195\/revisions\/2633"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/en.ntsquare.com\/tr\/wp-json\/wp\/v2\/media\/1702"}],"wp:attachment":[{"href":"https:\/\/en.ntsquare.com\/tr\/wp-json\/wp\/v2\/media?parent=2195"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/en.ntsquare.com\/tr\/wp-json\/wp\/v2\/categories?post=2195"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/en.ntsquare.com\/tr\/wp-json\/wp\/v2\/tags?post=2195"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}