{"id":2217,"date":"2025-12-17T15:35:01","date_gmt":"2025-12-17T07:35:01","guid":{"rendered":"https:\/\/en.ntsquare.com\/?p=2217"},"modified":"2026-10-17T15:02:24","modified_gmt":"2026-10-17T07:02:24","slug":"iqf-baliklari-nasil-islenir","status":"publish","type":"post","link":"https:\/\/en.ntsquare.com\/tr\/iqf\/how-to-process-iqf-fish\/","title":{"rendered":"IQF Bal\u0131klar\u0131n \u0130\u015flenmesi: Verimli \u00dcretim \u0130\u00e7in En \u0130yi Uygulamalar ve Ekipman \u0130pu\u00e7lar\u0131"},"content":{"rendered":"
IQF bal\u0131k i\u015fleme, s\u0131cakl\u0131klar\u0131 d\u00fc\u015f\u00fck tutmak, her \u015feyi temiz bir \u015fekilde i\u015flemek ve bal\u0131\u011f\u0131n kalitesini bozmayan dondurma sistemleri kullanmak anlam\u0131na gelir. IQF bal\u0131\u011f\u0131 i\u015flemenin en iyi yolu, topaklanmay\u0131 \u00f6nleyen ve do\u011fal dokuyu koruyan hava p\u00fcsk\u00fcrtmeli, kriyojenik veya ak\u0131\u015fkan yatakl\u0131 dondurucular kullanarak her par\u00e7ay\u0131 s\u0131f\u0131r\u0131n alt\u0131ndaki s\u0131cakl\u0131klarda ayr\u0131 ayr\u0131 dondurmakt\u0131r.<\/p>\n\n\n\n
Bu y\u00f6ntem, bal\u0131\u011f\u0131n tazeli\u011fini korur, israf\u0131 azalt\u0131r ve bal\u0131\u011f\u0131n tad\u0131n\u0131 veya besin de\u011ferini kaybetmeden daha uzun s\u00fcre saklanmas\u0131na yard\u0131mc\u0131 olur.<\/p>\n\n\n\n
IQF, \"Individual Quick Freezing\" (Tek Tek H\u0131zl\u0131 Dondurma) anlam\u0131na gelir; bu, her fileto veya porsiyonun ayr\u0131 ayr\u0131 donduruldu\u011fu anlam\u0131na gelir. Bu y\u00f6ntem, nemi hapseder ve b\u00fcy\u00fck buz kristallerinin olu\u015fmas\u0131n\u0131 engeller; b\u00f6ylece deniz \u00fcr\u00fcnleri i\u015fleyicileri her \u00f6l\u00e7ekte g\u00fcvenilir sonu\u00e7lar elde eder.<\/p>\n\n\n\n
Uygulamada, daha y\u00fcksek verim, daha kolay paketleme ve teslimatta g\u00fcvenilir kalite elde edersiniz. Bunu a\u015fmak zordur.<\/p>\n\n\n\n
Bu k\u0131lavuz, taze avdan bitmi\u015f \u00fcr\u00fcne kadar IQF s\u00fcrecinin nas\u0131l i\u015fledi\u011fini ele almaktad\u0131r. Farkl\u0131 bal\u0131k t\u00fcrleri i\u00e7in hangi ekipman\u0131n en uygun oldu\u011funu ve baz\u0131 klasik hatalardan nas\u0131l ka\u00e7\u0131nabilece\u011finizi \u00f6\u011freneceksiniz.<\/p>\n\n\n\n
Ayr\u0131ca, g\u00fcvenli ve verimli deniz \u00fcr\u00fcnleri \u00fcretimi i\u00e7in enerji t\u00fcketimi, \u00fcretim kapasitesi ve hijyen aras\u0131nda denge sa\u011flayan IQF ekipman kurulumlar\u0131n\u0131n se\u00e7ilmesine ili\u015fkin tavsiyeler de bulunmaktad\u0131r. Hadi konuya girelim.<\/p>\n\n\n\n
IQF Bal\u0131k Nedir ve Neden \u00d6nemlidir?<\/h2>\n\n\n\n
Tek Tek H\u0131zl\u0131 Dondurulmu\u015f (IQF) bal\u0131k, bal\u0131klar\u0131 b\u00fcy\u00fck bir dondurulmu\u015f blok halinde de\u011fil, tek tek dondurmak anlam\u0131na gelir. Her fileto, porsiyon veya b\u00fct\u00fcn bal\u0131k, etraf\u0131ndan so\u011fuk havan\u0131n ge\u00e7ti\u011fi bir dondurma t\u00fcneline girer.<\/p>\n\n\n\n
Hava s\u0131cakl\u0131\u011f\u0131 genellikle \u221230\u202f\u00b0C ile \u221240\u202f\u00b0C aras\u0131nda de\u011fi\u015fir, bu nedenle bal\u0131klar dakikalar i\u00e7inde h\u0131zla donar. Her par\u00e7a ayr\u0131 ayr\u0131 dondu\u011fu i\u00e7in birbirine yap\u0131\u015fmaz; bu da paketleme ve pi\u015firme s\u0131ras\u0131nda porsiyonlama ve i\u015flemeyi \u00e7ok daha kolay hale getirir.<\/p>\n\n\n\n
\u0130htiyac\u0131n\u0131z olan\u0131 \u00e7\u0131karabilir, geri kalan\u0131n\u0131 dondurulmu\u015f halde b\u0131rakabilirsiniz. Dondurma h\u0131z\u0131, kalite a\u00e7\u0131s\u0131ndan \u00e7ok \u00f6nemlidir. H\u0131zl\u0131 dondurma, h\u00fccrelere zarar vermeyen k\u00fc\u00e7\u00fck buz kristalleri olu\u015ftururken, yava\u015f dondurma, kas liflerini par\u00e7alayan ve \u00e7\u00f6z\u00fcld\u00fckten sonra bal\u0131\u011f\u0131 lapa haline getiren b\u00fcy\u00fck kristaller olu\u015fturur.<\/p>\n\n\n\n
IQF bal\u0131klar, orijinal doku, lezzet ve nem \u00f6zelliklerini daha fazla korur.<\/p>\n\n\n\n
\u0130\u015fleyiciler ve sat\u0131c\u0131lar i\u00e7in bu, tutarl\u0131 porsiyonlar ve \u00e7\u00f6z\u00fclme s\u0131ras\u0131nda daha az damlama kayb\u0131 anlam\u0131na gelir.<\/p>\n\n\n\n
Kullan\u0131c\u0131lar a\u00e7\u0131s\u0131ndan, dondurma ve pi\u015firme aras\u0131nda daha az kalite kayb\u0131, daha uzun raf \u00f6mr\u00fc ve perakende veya g\u0131da hizmetlerinde daha iyi stok kontrol\u00fc elde edersiniz.<\/p>\n\n\n\n
IQF bal\u0131k i\u015fleme, dikkatli s\u0131cakl\u0131k kontrol\u00fc, \u00f6zenli elle\u00e7leme ve istikrarl\u0131 haz\u0131rl\u0131k \u00e7al\u0131\u015fmalar\u0131 gerektirir. Elle\u00e7leme, kesme, \u00f6n i\u015fleme, dondurma, glaz\u00fcrleme (buz kaplama) ve paketleme gibi her a\u015fama, dondurma i\u015fleminden sonra bal\u0131\u011f\u0131n do\u011fal lezzetini ve dokusunu korumak a\u00e7\u0131s\u0131ndan \u00f6nemlidir.<\/p>\n\n\n\n
Ad\u0131m 1 \u2013 Hammadde Ta\u015f\u0131ma ve \u00d6n So\u011futma<\/h3>\n\n\n\n
Bal\u0131klar, avland\u0131ktan hemen sonra so\u011fuk tutulmal\u0131d\u0131r. Pul buz veya so\u011futulmu\u015f deniz suyu ile h\u0131zl\u0131 so\u011futma, s\u0131cakl\u0131\u011f\u0131 0\u20134 \u00b0C civar\u0131nda tutarak bakteri ve enzim aktivitesini yava\u015flat\u0131r.<\/p>\n\n\n\n
Bu, sonraki a\u015famalara ge\u00e7ilene kadar tazeli\u011fi korur. Nakliye konteynerleri, \u00fcr\u00fcnlerin t\u00fcm yol boyunca serin kalmas\u0131n\u0131 sa\u011flamal\u0131d\u0131r.<\/p>\n\n\n\n
\u00c7al\u0131\u015fanlar, problar kullanarak i\u00e7 s\u0131cakl\u0131klar\u0131 kontrol eder ve bal\u0131\u011f\u0131n belirlenen aral\u0131kta kald\u0131\u011f\u0131ndan emin olurlar. Bu sayede bal\u0131klar i\u015fleme hatt\u0131na sert bir \u015fekilde girer ve kesim s\u0131ras\u0131nda damlama kayb\u0131 azal\u0131r.<\/p>\n\n\n\n
Giri\u015f alan\u0131n\u0131 ve \u00e7al\u0131\u015fma masalar\u0131n\u0131 \u00f6nceden so\u011futmak da faydal\u0131d\u0131r. Hammadde odas\u0131ndaki y\u00fczey s\u0131cakl\u0131klar\u0131n\u0131n d\u00fc\u015f\u00fck olmas\u0131 oksidasyonu yava\u015flat\u0131r; b\u00f6ylece i\u015fleyiciler, kesme ve dondurma i\u015flemleri s\u0131ras\u0131nda daha temiz filetolar elde eder ve verimlilik artar.<\/p>\n\n\n\n
Operat\u00f6rler, dokunun yumu\u015famas\u0131n\u0131 \u00f6nlemek i\u00e7in bal\u0131klar\u0131 so\u011fuk tutarken keser, i\u00e7 organlar\u0131n\u0131 temizler ve fileto haline getirir. Tek tip porsiyon a\u011f\u0131rl\u0131klar\u0131 \u2014 genellikle k\u00fc\u00e7\u00fck filetolar i\u00e7in 80\u2013150\u202fg \u2014 IQF dondurucunun i\u00e7inde hava ak\u0131\u015f\u0131n\u0131n ve dondurman\u0131n e\u015fit olmas\u0131n\u0131 sa\u011flar.<\/p>\n\n\n\n
B\u0131\u00e7ak s\u0131cakl\u0131\u011f\u0131 fark yarat\u0131r. Buzlu suda so\u011futulan paslanmaz \u00e7elik b\u0131\u00e7aklar daha p\u00fcr\u00fczs\u00fcz kesim yapar ve h\u00fccre y\u0131rt\u0131lmas\u0131n\u0131 azalt\u0131r; bu da dondurma s\u0131ras\u0131nda y\u00fczeyden daha az s\u0131v\u0131 s\u0131zmas\u0131 ve daha az istenmeyen buzlanma anlam\u0131na gelir.<\/p>\n\n\n\n
Kal\u0131nl\u0131\u011f\u0131n tutarl\u0131 olmas\u0131 \u00f6nemlidir. Bir par\u00e7an\u0131n kal\u0131nl\u0131\u011f\u0131 di\u011ferinin iki kat\u0131 olursa, \u221218\u202f\u00b0C hedef s\u0131cakl\u0131\u011fa ula\u015f\u0131lamayabilir ve bu da depolama s\u0131ras\u0131nda kalite kayb\u0131 riskini art\u0131rabilir.<\/p>\n\n\n\n
Dondurma i\u015fleminden \u00f6nce filetolar, so\u011futulmu\u015f i\u00e7me suyu ile nazik\u00e7e y\u0131kan\u0131r. Bu ad\u0131m, daha sonra rengin veya lezzetin bozulmas\u0131na neden olabilecek kan ve y\u00fczeydeki kal\u0131nt\u0131lar\u0131 giderir.<\/p>\n\n\n\n
Ard\u0131ndan, susuzla\u015ft\u0131rma konvey\u00f6rleri veya hava b\u0131\u00e7aklar\u0131 fazla nemi \u00fcfleyerek giderir. Y\u00fczeydeki suyun giderilmesi, dondurucuda buz birikmesini \u00f6nler ve hava h\u0131z\u0131n\u0131 sabit tutar; bu da ak\u0131\u015fkanla\u015ft\u0131rma s\u0131ras\u0131nda par\u00e7alar\u0131n birbirinden ayr\u0131lmas\u0131n\u0131 sa\u011flar.<\/p>\n\n\n\n
Baz\u0131 yerlerde, yakla\u015f\u0131k 0,5\u20131,0 mm kal\u0131nl\u0131\u011f\u0131nda ince bir buz tabakas\u0131 olan hafif bir \u00f6n glaz\u00fcrleme (buz kaplama) uygulan\u0131r. Do\u011fru yap\u0131ld\u0131\u011f\u0131nda, bu i\u015flem dondurma s\u0131ras\u0131nda su kayb\u0131n\u0131 azalt\u0131r ve par\u00e7alar\u0131n birbirine yap\u0131\u015fmas\u0131n\u0131 \u00f6nler. Ayr\u0131ca, son glaz\u00fcrleme (buz kaplama) i\u015fleminden sonra y\u00fczeyin daha d\u00fczg\u00fcn g\u00f6r\u00fcnmesini sa\u011flar.<\/p>\n\n\n\n
4. Ad\u0131m \u2013 IQF Dondurma<\/h3>\n\n\n\n
\u00dcr\u00fcnler, t\u00fcnel, spiral veya ak\u0131\u015fkan yatakl\u0131 dondurucu gibi IQF sistemine tek katman halinde girer. Genellikle \u221235\u202f\u00b0C ile \u221243\u202f\u00b0C aras\u0131nda de\u011fi\u015fen y\u00fcksek h\u0131zl\u0131 so\u011fuk hava, her bir par\u00e7an\u0131n etraf\u0131ndan \u00fcflenerek \u00fcr\u00fcnleri h\u0131zl\u0131 ve ayr\u0131 ayr\u0131 dondurur.<\/p>\n\n\n\n
Dikkat edilmesi gereken \u00f6nemli noktalar: bant h\u0131z\u0131, hava h\u0131z\u0131 ve yatak derinli\u011fi. Bu parametrelerin ayarlanmas\u0131, her bir par\u00e7an\u0131n sadece birka\u00e7 dakika i\u00e7inde \u221218\u202f\u00b0C'nin alt\u0131ndaki bir \u00e7ekirdek s\u0131cakl\u0131\u011f\u0131na ula\u015fmas\u0131n\u0131 sa\u011flar.<\/p>\n\n\n\n
H\u0131zl\u0131 dondurma, buz kristallerinin k\u00fc\u00e7\u00fck kalmas\u0131n\u0131 sa\u011flar ve bu da g\u0131dan\u0131n dokusunun korunmas\u0131na yard\u0131mc\u0131 olur. \u00c7o\u011fu sistem, porsiyonlar\u0131n ak\u0131\u015fkanla\u015ft\u0131r\u0131lm\u0131\u015f halde kalmas\u0131n\u0131 sa\u011flamak ve topaklanmay\u0131 \u00f6nlemek i\u00e7in alt\u0131ndan hava ak\u0131\u015f\u0131 sa\u011flayan paslanmaz \u00e7elik has\u0131r bantlar kullan\u0131r.<\/p>\n\n\n\n
B\u00f6ylelikle bal\u0131k porsiyonlar\u0131 torba i\u00e7inde serbest\u00e7e hareket eder ve kolayca al\u0131nabilir.<\/p>\n\n\n\n
Ad\u0131m 5 \u2013 Glaz\u00fcrleme (Buz Kaplama) ve Sertle\u015ftirme<\/h3>\n\n\n\n
IQF t\u00fcnelinden sonra, filetolar genellikle \u00fczerlerine ince bir i\u00e7me suyu tabakas\u0131 s\u00fcren bir glaz\u00fcrleme \u00fcnitesinden ge\u00e7er. Bu, yeniden donduruldu\u011funda \u00fcr\u00fcn a\u011f\u0131rl\u0131\u011f\u0131n\u0131n genellikle %5\u201310'u kadar bir koruyucu buz tabakas\u0131 olu\u015fturur ve oksidasyona ve nem kayb\u0131na kar\u015f\u0131 koruma sa\u011flar.<\/p>\n\n\n\n
Ard\u0131ndan, \u00fcr\u00fcnler \u221230\u202f\u00b0C ile \u221240\u202f\u00b0C aras\u0131nda k\u0131sa bir s\u00fcre sertle\u015ftirme a\u015famas\u0131ndan ge\u00e7er. Bu i\u015flem, s\u0131r tabakas\u0131n\u0131 stabilize eder ve her \u015feyi i\u00e7inde hapseder.<\/p>\n\n\n\n
Glaz\u00fcrleme (Buz Kaplama) do\u011fru yap\u0131lmazsa \u00e7atlayabilir veya pul pul d\u00f6k\u00fclebilir; bu nedenle i\u015fleyiciler su p\u00fcsk\u00fcrtme bas\u0131nc\u0131n\u0131, hat h\u0131z\u0131n\u0131 ve s\u0131cakl\u0131\u011f\u0131 yak\u0131ndan takip eder. Sa\u011flam bir glaz\u00fcrleme (buz kaplama), dondurucu yan\u0131\u011f\u0131n\u0131 \u00f6nlemeye yard\u0131mc\u0131 olur ve depolama ve nakliye s\u00fcresince bal\u0131\u011f\u0131n renginin g\u00fczel kalmas\u0131n\u0131 sa\u011flar.<\/p>\n\n\n\n
6. Ad\u0131m \u2013 Paketleme ve So\u011fuk Hava Depolama<\/h3>\n\n\n\n
\u00c7al\u0131\u015fanlar, sertle\u015fmenin hemen ard\u0131ndan bitmi\u015f IQF bal\u0131klar\u0131, kurumas\u0131n\u0131 \u00f6nlemek ve istenmeyen kokular\u0131 d\u0131\u015far\u0131da tutmak i\u00e7in nem bariyerli po\u015fetler veya astarl\u0131 karton kutular kullanarak paketler. M\u00fch\u00fcrlemeden \u00f6nce havan\u0131n bo\u015falt\u0131lmas\u0131 veya azotla y\u0131kama i\u015flemi, oksidasyonu daha da yava\u015flatmaya yard\u0131mc\u0131 olur.<\/p>\n\n\n\n
Paketleri izleme kodlar\u0131yla etiketler ve bunlar\u0131 h\u0131zla \u221218\u202f\u00b0C veya daha d\u00fc\u015f\u00fck s\u0131cakl\u0131ktaki so\u011fuk hava depolar\u0131na ta\u015f\u0131rlar. S\u0131k\u0131 s\u0131cakl\u0131k kontrol\u00fc, g\u0131dalar\u0131n dokusunu ve g\u00fcvenli\u011fini korur.<\/p>\n\n\n\n
Depolama raflar\u0131, so\u011fuk havan\u0131n paletlerin etraf\u0131nda dola\u015fmas\u0131na izin vermelidir. Y\u00fckleme ve nakliye s\u0131ras\u0131nda s\u0131cakl\u0131klar\u0131 sabit tutarak, tesisler \u00fcr\u00fcn\u00fcn m\u00fc\u015fterilerin eline ula\u015fana kadar kalitesini korumas\u0131na yard\u0131mc\u0131 olur.<\/p>\n\n\n\n
IQF Bal\u0131klar \u0130\u00e7in Ekipman Se\u00e7enekleri (Ve Ne Zaman Kullan\u0131lmal\u0131)<\/h2>\n\n\n\n
Do\u011fru dondurma ekipman\u0131n\u0131n se\u00e7imi, bal\u0131k t\u00fcr\u00fcne, boyutuna, istedi\u011finiz dokuya ve i\u015fledi\u011finiz miktara ba\u011fl\u0131d\u0131r. Hava ak\u0131m\u0131, bant veya plaka gibi her sistem, h\u0131z, hassas i\u015fleme ve enerji kullan\u0131m\u0131n\u0131 kendine \u00f6zg\u00fc bir \u015fekilde dengeler.<\/p>\n\n\n\n
Bir IQF t\u00fcnel dondurucu, bal\u0131k filetolar\u0131n\u0131 kontroll\u00fc so\u011fuk havan\u0131n i\u00e7inden ge\u00e7iren d\u00fcz bir bant kullan\u0131r. NTSquare\u2019in modelinde, \u00fcr\u00fcn hasar\u0131n\u0131 azaltmak ve morina, somon ve beyaz bal\u0131k filetolar\u0131n\u0131n do\u011fal y\u00fczeyini bozulmadan korumak i\u00e7in p\u00fcr\u00fczs\u00fcz paslanmaz \u00e7elik bantlar ve ayarlanabilir hava h\u0131z\u0131 bulunur.<\/p>\n\n\n\n
\"D\u00fczg\u00fcn hava ak\u0131\u015f\u0131\", her bir filetoyun bir y\u0131\u011f\u0131n halinde de\u011fil, tek tek donduruldu\u011fu anlam\u0131na gelir. PLC ak\u0131ll\u0131 kontrol sistemi (EAV), operat\u00f6rlerin farkl\u0131 bal\u0131k t\u00fcrleri i\u00e7in tarifler ayarlamas\u0131na ve s\u0131cakl\u0131\u011f\u0131 ger\u00e7ek zamanl\u0131 olarak izlemesine olanak tan\u0131r.<\/p>\n\n\n\n
Uygulamada, manuel ayarlamalar yapmaya gerek kalmadan partiler aras\u0131nda tutarl\u0131 sonu\u00e7lar elde edersiniz. Hava Defrost (ADF) sistemi, \u00e7al\u0131\u015fma s\u0131ras\u0131nda evaporat\u00f6rlerdeki buzlanmay\u0131 giderir; b\u00f6ylece durmadan daha uzun s\u00fcre \u00e7al\u0131\u015fmaya devam edebilirsiniz.<\/p>\n\n\n\n
Ba\u015fl\u0131ca kullan\u0131m alanlar\u0131: \u015feklin korunmas\u0131n\u0131n ve damlama kayb\u0131n\u0131n en aza indirilmesinin ger\u00e7ekten \u00f6nemli oldu\u011fu, orta verimli fileto veya porsiyon hatlar\u0131.<\/p>\n\n\n\n
Ak\u0131\u015fkan yatakl\u0131 dondurucular, y\u00fcksek h\u0131zl\u0131 so\u011fuk hava ile delikli bir bant \u00fczerinde bal\u0131k par\u00e7alar\u0131n\u0131 \u201cy\u00fczd\u00fcr\u00fcr\u201d. Bu, her par\u00e7an\u0131n ayr\u0131 kalmas\u0131n\u0131 sa\u011flar ve topaklanmay\u0131 \u00f6nler.<\/p>\n\n\n\n
NT Square, e\u015fit da\u011f\u0131l\u0131m ve \u00fcr\u00fcn\u00fcn havada as\u0131l\u0131 kalmas\u0131n\u0131 sa\u011flamak i\u00e7in CFD ile optimize edilmi\u015f hava ak\u0131\u015f\u0131 modellemesi (EAV) kullan\u0131r. Makine genellikle \u015fekli sabitlemek ve y\u00fczeyin kurumas\u0131n\u0131 \u00f6nlemek i\u00e7in iki a\u015famal\u0131 dondurma i\u015flemi ger\u00e7ekle\u015ftirir: \u00f6nce h\u0131zl\u0131 kabuk dondurma, ard\u0131ndan derin dondurma.<\/p>\n\n\n\n
Hava ak\u0131m\u0131, kesik par\u00e7alar veya k\u00fcpler gibi daha hafif \u00f6\u011feleri havada tutarak y\u00fczeye yap\u0131\u015fmalar\u0131n\u0131 veya deforme olmalar\u0131n\u0131 \u00f6nler. Kullan\u0131c\u0131lar a\u00e7\u0131s\u0131ndan bu, k\u00fc\u00e7\u00fck par\u00e7alar\u0131n paketlemeden sonra serbest\u00e7e ak\u0131\u015f\u0131n\u0131 s\u00fcrd\u00fcrd\u00fc\u011f\u00fc anlam\u0131na gelir.<\/p>\n\n\n\n
Bu kurulum, h\u0131zl\u0131 \u00fcretim ve tek tip g\u00f6r\u00fcn\u00fcm gerektiren tesislerde k\u00fc\u00e7\u00fck bal\u0131k par\u00e7alar\u0131, k\u00fcp \u015feklinde kesilmi\u015f porsiyonlar veya bal\u0131k k\u00f6fteleri i\u00e7in idealdir.<\/p>\n\n\n\n
Ba\u015fl\u0131ca kullan\u0131m alanlar\u0131: IQF bal\u0131k k\u00fcpleri, nuggetlar veya k\u0131yma porsiyonlar\u0131 \u00fcreten katma de\u011ferli deniz \u00fcr\u00fcnleri i\u015fleyicileri.<\/p>\n\n\n\n
Spiral dondurucular, yal\u0131t\u0131ml\u0131 bir muhafaza i\u00e7indeki d\u00f6nen bir tamburun etraf\u0131na katmanlar halinde sar\u0131lm\u0131\u015f s\u00fcrekli bir kay\u0131\u015f kullan\u0131r. Bu, yerden tasarruf sa\u011flar ve b\u00fcy\u00fck y\u00fckler i\u00e7in uzun bir dondurma yolu sunar.<\/p>\n\n\n\n
NT Square spiral dondurucular, de\u011fi\u015fken bant h\u0131zlar\u0131na ve 6 ila 40 katmanl\u0131 yap\u0131land\u0131r\u0131labilir tambur gruplar\u0131na sahiptir; b\u00f6ylece \u00fcretimi ihtiya\u00e7lar\u0131n\u0131za g\u00f6re \u00f6l\u00e7eklendirebilirsiniz. A\u011f\u0131r fileto y\u0131\u011f\u0131nlar\u0131 veya b\u00fct\u00fcn bal\u0131klar, y\u00fczeyi kurutmadan i\u00e7 s\u0131cakl\u0131klar\u0131n e\u015fit bir \u015fekilde d\u00fc\u015fmesi sayesinde daha uzun dondurma yolundan faydalan\u0131r.<\/p>\n\n\n\n
Dondurucu, dengeli bir s\u0131cakl\u0131k sa\u011flamak i\u00e7in \u00e7ift tamburlu hava ak\u0131\u015f\u0131 kullan\u0131r. Operat\u00f6rler a\u00e7\u0131s\u0131ndan bu, farkl\u0131 kal\u0131nl\u0131ktaki \u00fcr\u00fcnlerde dondurma s\u00fcrecinde daha az sapma oldu\u011fu anlam\u0131na gelir.<\/p>\n\n\n\n
Kompakt tasar\u0131m\u0131 sayesinde spiral sistemler, alan\u0131n dar ancak hacmin y\u00fcksek oldu\u011fu karma t\u00fcr tesislerinde pop\u00fclerdir.<\/p>\n\n\n\n
Ba\u015fl\u0131ca kullan\u0131m alanlar\u0131: b\u00fct\u00fcn bal\u0131k, kal\u0131n filetolar veya kar\u0131\u015f\u0131k deniz \u00fcr\u00fcnleri SKU'lar\u0131n\u0131 donduran y\u00fcksek kapasiteli hatlar.<\/p>\n\n\n\n
Plakal\u0131 dondurucular, so\u011futucu ak\u0131\u015fkanla so\u011futulan al\u00fcminyum plakalar ile birbirine bast\u0131r\u0131lan bal\u0131k paketleri aras\u0131nda do\u011frudan temas yoluyla \u00e7al\u0131\u015f\u0131r. K\u0131smi tek tek dondurma yeterli oldu\u011funda, d\u00fcz paketler veya yar\u0131 blok formatlar\u0131 \u00fcretmek i\u00e7in en uygun se\u00e7enektir.<\/p>\n\n\n\n
NT Square \u00fcniteleri, y\u00fczeyin h\u0131zl\u0131 ve sa\u011flam bir \u015fekilde donmas\u0131n\u0131 sa\u011flamak i\u00e7in \u201335 \u00b0C'nin alt\u0131ndaki s\u0131cakl\u0131klarda \u00e7al\u0131\u015fabilir. Tesisler genellikle, toplu ihracat bloklar\u0131n\u0131 i\u015flemek ve ayn\u0131 zamanda IQF perakende paketleri i\u00e7in se\u00e7enekleri a\u00e7\u0131k tutmak amac\u0131yla IQF t\u00fcnelleriyle birlikte plaka dondurucular kullan\u0131r.<\/p>\n\n\n\n
Do\u011frudan \u0131s\u0131 transferi, sistemin hava p\u00fcsk\u00fcrtme y\u00f6ntemlerine k\u0131yasla kilogram ba\u015f\u0131na daha az enerji kulland\u0131\u011f\u0131 anlam\u0131na gelir. Bu, ayn\u0131 \u00fcretim hatt\u0131nda hem IQF hem de blok \u00fcretimine ihtiya\u00e7 duyan i\u015fleyiciler i\u00e7in iyi bir haberdir.<\/p>\n\n\n\n
Ba\u015fl\u0131ca kullan\u0131m alanlar\u0131: End\u00fcstriyel al\u0131c\u0131lara hem tekli IQF filetolar hem de dondurulmu\u015f bloklar sa\u011flayan hibrit tesisler.<\/p>\n\n\n\n
\u00d6rnek: Peru'daki NT Square IQF Bal\u0131k Projesi<\/h3>\n\n\n\n
Peru\u2019daki bir bal\u0131k i\u015fleme tesisinde NT Square, IQF t\u00fcnel dondurucu, glaz\u00fcrleme \u00fcnitesi ve sertle\u015ftirme odas\u0131n\u0131 bir araya getiren entegre bir sistem kurdu. Bu sistem, derisiz beyaz bal\u0131k filetelerini saatte 2 metrik tondan fazla bir h\u0131zda i\u015fliyor.<\/p>\n\n\n\n
T\u00fcnel b\u00f6l\u00fcm\u00fc ilk dondurma i\u015flemini ger\u00e7ekle\u015ftirir. Glaz\u00fcrleme istasyonu, nemi korumak i\u00e7in filetolar\u0131 kaplar ve sertle\u015ftirme a\u015famas\u0131, paketlemeden \u00f6nce nihai s\u0131cakl\u0131\u011f\u0131 sabitler.<\/p>\n\n\n\n
Tasar\u0131m, damlama kayb\u0131n\u0131 azaltt\u0131 ve \u00fcretim vardiyalar\u0131 aras\u0131nda verim tutarl\u0131l\u0131\u011f\u0131n\u0131 art\u0131rd\u0131. Operat\u00f6rler, konvey\u00f6r band\u0131 s\u0131cakl\u0131\u011f\u0131n\u0131 ve hava ak\u0131\u015f\u0131 dengesini izlemek i\u00e7in ger\u00e7ek zamanl\u0131 PLC aray\u00fcz\u00fcn\u00fc kulland\u0131lar.<\/p>\n\n\n\n
Bu sayede, bal\u0131k kal\u0131nl\u0131\u011f\u0131 de\u011fi\u015fti\u011finde tarifleri h\u0131zla ayarlayabiliyorlard\u0131. Tesis, defrost d\u00f6ng\u00fcleri aras\u0131ndaki s\u00fcreyi uzat\u0131rken doku ve renk kalitesini koruyabiliyordu.<\/p>\n\n\n\n
IQF Bal\u0131k \u0130\u015flemede S\u0131k Yap\u0131lan Hatalar (Ve Bunlar\u0131n Nas\u0131l D\u00fczeltilece\u011fi)<\/h2>\n\n\n\n
Bant veya yata\u011f\u0131n a\u015f\u0131r\u0131 y\u00fcklenmesi genellikle \u00fcr\u00fcnlerin topaklanmas\u0131na ve dondurman\u0131n d\u00fczensiz olmas\u0131na neden olur. \u00dcr\u00fcn miktar\u0131 fazla oldu\u011funda, so\u011fuk hava y\u00fczey \u00fczerinde e\u015fit bir \u015fekilde dola\u015famaz.<\/p>\n\n\n\n
Y\u00fck miktar\u0131n\u0131 azaltmak ve hava ak\u0131\u015f d\u00fczenini kontrol etmek, her bir par\u00e7an\u0131n ayr\u0131 ayr\u0131 dondurulmas\u0131na yard\u0131mc\u0131 olur. Bu basit bir \u00e7\u00f6z\u00fcmd\u00fcr, ancak her zaman g\u00f6zden ka\u00e7ar.<\/p>\n\n\n\n
Yanl\u0131\u015f bekleme s\u00fcresi veya konvey\u00f6r h\u0131z\u0131, bal\u0131\u011f\u0131n merkezinin yumu\u015fak kalmas\u0131na veya y\u00fczeyinde donma yan\u0131\u011f\u0131na neden olabilir. Her t\u00fcr\u00fcn, boyutuna ve nem i\u00e7eri\u011fine g\u00f6re optimal bir dondurma e\u011frisi vard\u0131r.<\/p>\n\n\n\n
Bant h\u0131z\u0131n\u0131 ayarlamak ve \u00e7ekirdek s\u0131cakl\u0131\u011f\u0131n\u0131 izlemek, tam ve homojen bir kat\u0131la\u015fmay\u0131 sa\u011flar. Ayarlar\u0131 tam olarak yapmak i\u00e7in biraz deneme yan\u0131lma gerektirir.<\/p>\n\n\n\n
Dondurma \u00f6ncesinde besleme s\u0131cakl\u0131\u011f\u0131n\u0131n tutars\u0131z olmas\u0131, \u00fcr\u00fcn kalitesinde dengesizli\u011fe neden olur. Farkl\u0131 s\u0131cakl\u0131klarda giren karides veya filetolar, d\u00fczensiz buz kristalleri olu\u015fturarak \u00fcr\u00fcn\u00fcn dokusuna zarar verir.<\/p>\n\n\n\n
\u00d6n so\u011futma a\u015famas\u0131, s\u0131cakl\u0131\u011f\u0131 dengeler ve nihai k\u0131vam\u0131 iyile\u015ftirir. Bu a\u015faman\u0131n atlanmas\u0131, ileride sorunlara yol a\u00e7ar.<\/p>\n\n\n\n
Yetersiz buz kaplamas\u0131 veya sertle\u015ftirme a\u015famas\u0131n\u0131n atlanmas\u0131, depolama s\u0131ras\u0131nda g\u0131dan\u0131n kurumas\u0131na neden olur. Dondurma i\u015fleminden sonra uygulanan ince bir su tabakas\u0131, koruyucu bir buz tabakas\u0131 olu\u015fturur.<\/p>\n\n\n\n
Bu bariyer, nem kayb\u0131n\u0131 ve oksidasyonu azalt\u0131r; b\u00f6ylece bal\u0131k, so\u011fuk hava deposunda daha uzun s\u00fcre taze kal\u0131r. Tek bir ince tabakan\u0131n bu kadar b\u00fcy\u00fck bir fark yaratmas\u0131 ger\u00e7ekten \u015fa\u015f\u0131rt\u0131c\u0131d\u0131r.<\/p>\n\n\n\n
Yetersiz hijyen veya yerinde temizlik (CIP) d\u00f6ng\u00fcleri, kontaminasyon riskini art\u0131r\u0131r. Konvey\u00f6rler, dondurucular veya tepsiler \u00fczerinde kalan kal\u0131nt\u0131lar, bakteri \u00fcremesine yol a\u00e7ar.<\/p>\n\n\n\n
Onayl\u0131 deterjanlarla rutin CIP d\u00f6ng\u00fclerini \u00e7al\u0131\u015ft\u0131rmak ve drenajlar\u0131n durgun suyu tamamen bo\u015faltt\u0131\u011f\u0131ndan emin olmak, hem \u00fcr\u00fcn kalitesini hem de g\u00fcvenli\u011fini korur.<\/p>\n\n\n\n
IQF kurulumunun se\u00e7imi, bal\u0131k \u00fcr\u00fcn\u00fcn\u00fcn t\u00fcr\u00fcne, \u00fcretim hacmine ve alan s\u0131n\u0131rlamalar\u0131na ba\u011fl\u0131d\u0131r. T\u00fcnel, spiral veya ak\u0131\u015fkan yatak gibi her dondurma sistemi, belirli ihtiya\u00e7lara ve \u00e7al\u0131\u015fma ko\u015fullar\u0131na uygundur.<\/p>\n\n\n\n
T\u00fcnel dondurucu, d\u00fcz bir konvey\u00f6r ve y\u00f6nlendirilmi\u015f so\u011fuk hava ak\u0131m\u0131 kullan\u0131r. Basit bant d\u00fczeni, y\u00fcksek hacimli ve homojen filetolara uygundur. Do\u011frusal tasar\u0131m\u0131 ayr\u0131ca temizlik ve denetimi kolayla\u015ft\u0131r\u0131r. B\u00fcy\u00fck partilerle \u00e7al\u0131\u015f\u0131yorsan\u0131z ve daha az zahmet istiyorsan\u0131z, bu sa\u011flam bir se\u00e7enektir.<\/p>\n\n\n\n
Spiral dondurucu, yerden tasarruf etmek i\u00e7in konvey\u00f6r band\u0131n\u0131 dikey olarak istifler. Hava, spiral etraf\u0131nda e\u015fit bir \u015fekilde dola\u015ft\u0131\u011f\u0131 i\u00e7in, partiler aras\u0131nda y\u00fczey dokusunun tutarl\u0131l\u0131\u011f\u0131n\u0131 korur. Bu tasar\u0131m, tesisin kaplad\u0131\u011f\u0131 alan\u0131 geni\u015fletmeden y\u00fcksek verim sa\u011flar. Dar alanlar i\u00e7in bu, adeta ka\u00e7\u0131n\u0131lmaz bir se\u00e7imdir.<\/p>\n\n\n\n
Ak\u0131\u015fkan yatakl\u0131 dondurucu, k\u00fcp \u015feklinde kesilmi\u015f veya k\u0131y\u0131lm\u0131\u015f bal\u0131k gibi k\u00fc\u00e7\u00fck par\u00e7alar\u0131 bir hava ak\u0131m\u0131 i\u00e7inde havada as\u0131l\u0131 tutar. Bu tasar\u0131m, her par\u00e7an\u0131n \u00fczerinde ince bir donmu\u015f tabaka olu\u015fturarak par\u00e7alar\u0131n birbirine yap\u0131\u015fmas\u0131n\u0131 \u00f6nler. Pratikte bu d\u00fczenek, par\u00e7ac\u0131klar\u0131n tamamen ayr\u0131lmas\u0131 gereken IQF \u00fcr\u00fcnleri i\u00e7in en uygun \u00e7\u00f6z\u00fcmd\u00fcr. Her tesisin buna ihtiyac\u0131 yoktur, ancak ihtiyac\u0131n\u0131z oldu\u011funda ba\u015fka hi\u00e7bir \u00e7\u00f6z\u00fcm bu kadar iyi sonu\u00e7 vermez.<\/p>\n\n\n\n<\/figure>\n\n\n\n
S\u0131k\u00e7a Sorulan Sorular<\/h2>\n\n\n\n
IQF bal\u0131klar\u0131n verimli bir \u015fekilde i\u015flenmesi i\u00e7in hangi ekipmanlar gereklidir?<\/h3>\n\n\n\n
Temel ekipmanlar aras\u0131nda IQF spiral veya t\u00fcnel dondurucular, glaz\u00fcrleme \u00fcniteleri ve otomatik konvey\u00f6rler yer al\u0131r. Spiral ve t\u00fcnel dondurucular, so\u011fuk havay\u0131 e\u015fit bir \u015fekilde dola\u015ft\u0131rmak i\u00e7in g\u00fc\u00e7l\u00fc fanlar kullan\u0131r ve her bir filetoyu dakikalar i\u00e7inde dondurur.<\/p>\n\n\n\n
Bu h\u0131zl\u0131 dondurma y\u00f6ntemi, daha yava\u015f y\u00f6ntemlerde meydana gelebilecek h\u00fccre hasar\u0131n\u0131 \u00f6nler. Kenar tahrikli sistemler, i\u00e7 zincir bile\u015fenlerini ortadan kald\u0131rarak gizli kirlenme noktalar\u0131n\u0131 azaltt\u0131\u011f\u0131 i\u00e7in temizli\u011fi kolayla\u015ft\u0131r\u0131r.<\/p>\n\n\n\n
\u00c7al\u0131\u015fanlar i\u00e7in bu tasar\u0131m, daha h\u0131zl\u0131 dezenfeksiyon ve daha az ar\u0131za anlam\u0131na gelir. \u00dcretimi tutarl\u0131 tutar ve \u00fcretim sahas\u0131ndaki herkes i\u00e7in hayat\u0131 biraz daha kolayla\u015ft\u0131r\u0131r.<\/p>\n\n\n\n
Bal\u0131klar i\u00e7in IQF dondurma i\u015flemi s\u0131ras\u0131nda hangi s\u0131cakl\u0131kta tutulmal\u0131d\u0131r?<\/h3>\n\n\n\n
Bal\u0131klar genellikle dondurucu i\u00e7inde -35\u00b0C ile -40\u00b0C (yakla\u015f\u0131k -31\u00b0F ile -40\u00b0F) aras\u0131nda dondurulmal\u0131d\u0131r. Bu s\u0131cakl\u0131klarda, bal\u0131k h\u00fccrelerindeki su h\u0131zla kat\u0131la\u015f\u0131r ve b\u00fcy\u00fck buz kristallerinin olu\u015fmas\u0131n\u0131 engeller.<\/p>\n\n\n\n
Uygulamada bu, bal\u0131\u011f\u0131n \u00e7\u00f6z\u00fcld\u00fckten sonra do\u011fal sertli\u011fini ve nem seviyesini korumas\u0131na yard\u0131mc\u0131 olur. Her d\u00f6ng\u00fc boyunca tutarl\u0131 d\u00fc\u015f\u00fck s\u0131cakl\u0131klar, doku kayb\u0131 ve damlama riskini azalt\u0131r.<\/p>\n\n\n\n
Hava ge\u00e7irmez s\u0131zd\u0131rmazl\u0131k \u00f6zelli\u011fine sahip, neme dayan\u0131kl\u0131, g\u0131da s\u0131n\u0131f\u0131 ambalaj filmleri kullan\u0131n. Baz\u0131 i\u015fleyiciler ayr\u0131ca dondurulmu\u015f bal\u0131klar\u0131 so\u011futulmu\u015f suya dald\u0131rarak y\u00fczeyi kaplayan ve nem kayb\u0131n\u0131 \u00f6nleyen ince bir buz tabakas\u0131 olu\u015ftururlar.<\/p>\n\n\n\n
Depolama i\u00e7in vakumla kapat\u0131lm\u0131\u015f veya azotla y\u0131kanm\u0131\u015f ambalajlar, oksijene maruz kalmay\u0131 \u00f6nlemeye yard\u0131mc\u0131 olur. Bu, oksidasyonu durdurur ve hem kokuyu hem de tad\u0131 taze avlanm\u0131\u015f bal\u0131\u011fa daha yak\u0131n tutar.<\/p>\n\n\n\n
Bal\u0131klar i\u00e7in IQF ile geleneksel dondurma y\u00f6ntemleri aras\u0131ndaki temel farklar nelerdir?<\/h3>\n\n\n\n
IQF, so\u011fuk hava ile tek tek porsiyonlar\u0131 h\u0131zla dondururken, geleneksel blok dondurma y\u00f6nteminde birka\u00e7 par\u00e7a bir arada buz i\u00e7inde hapsolur. IQF, buz kristallerinin b\u00fcy\u00fcmesini en aza indirir; b\u00f6ylece bal\u0131k, \u00e7\u00f6z\u00fcld\u00fc\u011f\u00fcnde do\u011fal dokusunu korur.<\/p>\n\n\n\n
Geleneksel toplu dondurma y\u00f6nteminde bal\u0131k par\u00e7alar\u0131 genellikle s\u0131k\u0131\u015f\u0131r, bu da etin zarar g\u00f6rmesine ve dondurulmu\u015f \u00fcr\u00fcnlerin d\u00fczensiz bir \u015fekilde \u00e7\u00f6z\u00fclmesine neden olur. \u00dcreticiler a\u00e7\u0131s\u0131ndan IQF, porsiyon kontrol\u00fcn\u00fc kolayla\u015ft\u0131r\u0131r ve i\u015fleme s\u0131ras\u0131nda israf\u0131 azalt\u0131r.<\/p>\n\n\n\n
Hava s\u0131zd\u0131rmaz contalar ve 0,5 ile 1 milimetre aras\u0131nda uygun glaz\u00fcr (buz kaplama) kal\u0131nl\u0131\u011f\u0131 sa\u011flayarak dondurucu yan\u0131\u011f\u0131n\u0131 \u00f6nleyin. Bu ad\u0131mlar, depolama s\u0131ras\u0131nda havaya maruz kalmay\u0131 engeller ve nem kayb\u0131n\u0131 s\u0131n\u0131rlar.<\/p>\n\n\n\n
Operat\u00f6rler ayr\u0131ca depolama s\u0131cakl\u0131klar\u0131n\u0131 -18\u00b0C (0\u00b0F) alt\u0131nda sabit tutmal\u0131d\u0131r. K\u00fc\u00e7\u00fck dalgalanmalar bile nemi y\u00fczeye \u00e7ekebilir ve bu da daha sonra bal\u0131kta kuru, rengi de\u011fi\u015fmi\u015f alanlara d\u00f6n\u00fc\u015f\u00fcr.<\/p>\n\n\n\n
IQF \u015firketleri, dondurulmu\u015f bal\u0131\u011f\u0131n dokusunu ve tad\u0131n\u0131 korumak konusunda genellikle hangi zorluklarla kar\u015f\u0131la\u015f\u0131r?<\/h3>\n\n\n\n
Hava ak\u0131\u015f\u0131n\u0131n dengesizli\u011fi, s\u0131cakl\u0131k istikrars\u0131zl\u0131\u011f\u0131 ve dondurma \u00f6ncesinde gecikmeler gibi s\u0131k kar\u015f\u0131la\u015f\u0131lan sorunlar ortaya \u00e7\u0131kabilir.<\/p>\n\n\n\n
Bal\u0131k, donma noktas\u0131n\u0131n \u00fczerindeki s\u0131cakl\u0131klarda \u00e7ok uzun s\u00fcre bekletilirse, enzimler proteinleri par\u00e7alamaya ba\u015flar. Bu da dokunun yumu\u015famas\u0131na neden olabilir; ki bu asla iyi bir \u015fey de\u011fildir.<\/p>\n\n\n\n
Ekipmanlar\u0131 d\u00fczenli olarak kalibre edip \u00fcr\u00fcnleri \u00f6zenle y\u00fckledi\u011finizde, daha homojen bir dondurma elde edersiniz.<\/p>","protected":false},"excerpt":{"rendered":"
Processing IQF fish means you\u2019ve got to keep temperatures low, handle everything cleanly, and use freezing systems that don\u2019t mess with the fish\u2019s quality. The best way to process IQF fish is to freeze each piece individually at subzero temperatures using air blast, cryogenic, or fluidized bed freezers that prevent clumping and preserve natural texture. [\u2026]<\/p>\n","protected":false},"author":2,"featured_media":1817,"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":[52],"tags":[],"class_list":["post-2217","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-iqf"],"acf":[],"_links":{"self":[{"href":"https:\/\/en.ntsquare.com\/tr\/wp-json\/wp\/v2\/posts\/2217","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\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/en.ntsquare.com\/tr\/wp-json\/wp\/v2\/comments?post=2217"}],"version-history":[{"count":3,"href":"https:\/\/en.ntsquare.com\/tr\/wp-json\/wp\/v2\/posts\/2217\/revisions"}],"predecessor-version":[{"id":3890,"href":"https:\/\/en.ntsquare.com\/tr\/wp-json\/wp\/v2\/posts\/2217\/revisions\/3890"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/en.ntsquare.com\/tr\/wp-json\/wp\/v2\/media\/1817"}],"wp:attachment":[{"href":"https:\/\/en.ntsquare.com\/tr\/wp-json\/wp\/v2\/media?parent=2217"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/en.ntsquare.com\/tr\/wp-json\/wp\/v2\/categories?post=2217"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/en.ntsquare.com\/tr\/wp-json\/wp\/v2\/tags?post=2217"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
![\"2\"](\"https:\/\/en.ntsquare.com\/wp-content\/uploads\/2-72.jpg\")
<\/figure>\n\n\n\n![\"3\"](\"https:\/\/en.ntsquare.com\/wp-content\/uploads\/3-87.jpg\")
<\/figure>\n\n\n\n![\"4\"](\"https:\/\/en.ntsquare.com\/wp-content\/uploads\/4-63.jpg\")
<\/figure>\n\n\n\n