{"id":2261,"date":"2026-07-16T00:37:21","date_gmt":"2026-07-15T16:37:21","guid":{"rendered":"https:\/\/en.ntsquare.com\/?p=2261"},"modified":"2026-08-23T21:14:33","modified_gmt":"2026-08-23T13:14:33","slug":"iqf-freezing-preserves","status":"publish","type":"post","link":"https:\/\/en.ntsquare.com\/tr\/tunnel-freezer\/iqf-freezing-preserves\/","title":{"rendered":"IQF Dondurma Y\u00f6ntemi Neden G\u0131dalar\u0131n H\u00fccresel Yap\u0131s\u0131n\u0131 Daha \u0130yi Korur?"},"content":{"rendered":"<p class=\"wp-block-paragraph\">IQF dondurma, g\u0131da h\u00fccrelerini di\u011fer y\u00f6ntemlere g\u00f6re daha iyi korur. Her bir par\u00e7ay\u0131 -35\u00b0C ile -40\u00b0C aras\u0131nda 8 ila 15 dakika i\u00e7inde dondurur. Bu h\u0131z, 25 mikrometrenin alt\u0131nda, h\u00fccre duvarlar\u0131n\u0131 k\u0131rmadan i\u00e7inde kalan minik buz kristalleri olu\u015fturur. Yava\u015f dondurma ise saatler s\u00fcrer ve 100 mikrometrenin \u00fczerinde b\u00fcy\u00fck kristaller olu\u015fturur. Bu b\u00fcy\u00fck kristaller h\u00fccreleri deler ve \u00e7\u00f6z\u00fcld\u00fc\u011f\u00fcnde nem kayb\u0131na, peltemsi bir dokuya ve besin maddelerinin s\u0131zmas\u0131na neden olur.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">G\u0131da i\u015fleyicileri i\u00e7in IQF t\u00fcnel, spiral ve ak\u0131\u015fkan yatakl\u0131 sistemlerin tasar\u0131m\u0131 konusunda uzun y\u0131llara dayanan end\u00fcstriyel dondurma m\u00fchendisli\u011fi deneyimine dayanan bu k\u0131lavuz, IQF'nin nas\u0131l \u00e7al\u0131\u015ft\u0131\u011f\u0131n\u0131 a\u00e7\u0131klar, IQF ile yava\u015f dondurma y\u00f6ntemleri aras\u0131ndaki buz kristallerini kar\u015f\u0131la\u015ft\u0131r\u0131r, damlama kayb\u0131n\u0131 ve besin kay\u0131plar\u0131n\u0131 g\u00f6sterir ve bu y\u00f6ntemden en \u00e7ok hangi g\u0131dalar\u0131n yararland\u0131\u011f\u0131n\u0131 listeler.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>IQF Dondurma Nedir ve G\u0131da H\u00fccreleri \u0130\u00e7in Neden \u00d6nemlidir?<\/strong><\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">IQF dondurma, y\u00fcksek h\u0131zl\u0131 hava kullanarak tek tek g\u0131da par\u00e7alar\u0131n\u0131 -35\u00b0C ile -40\u00b0C aras\u0131ndaki s\u0131cakl\u0131klarda ayr\u0131 ayr\u0131 donduran bir teknolojidir. H\u0131zl\u0131 dondurma i\u015flemi saatler yerine dakikalar s\u00fcrer ve bu da g\u0131da h\u00fccrelerinin i\u00e7inde buzun olu\u015fum \u015feklini do\u011frudan etkiler.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">IQF ile h\u0131zl\u0131 dondurma, buz kristallerinin k\u00fc\u00e7\u00fck kalmas\u0131 sayesinde h\u00fccre zarlar\u0131n\u0131 korur. H\u00fccreler bozulmad\u0131\u011f\u0131nda g\u0131da, orijinal dokusunu, rengini ve besin de\u011ferini korur. IQF teknolojisiyle dondurulmu\u015f \u00fcr\u00fcnler, \u00e7\u00f6z\u00fclme s\u0131ras\u0131nda %3-8 aras\u0131nda damlama kayb\u0131 g\u00f6sterirken, blok halinde dondurulmu\u015f \u00fcr\u00fcnlerde bu oran -20'dir.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"800\" height=\"500\" src=\"https:\/\/en.ntsquare.com\/wp-content\/uploads\/1-157.jpg\" alt=\"1\" class=\"wp-image-1964\" srcset=\"https:\/\/en.ntsquare.com\/wp-content\/uploads\/1-157.jpg 800w, https:\/\/en.ntsquare.com\/wp-content\/uploads\/1-157-768x480.jpg 768w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" \/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>H\u00fccre yap\u0131s\u0131n\u0131 korumak i\u00e7in IQF dondurman\u0131n ba\u015fl\u0131ca avantajlar\u0131:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>H\u0131z<\/strong>: G\u0131dalar\u0131 8 ila 15 dakika i\u00e7inde dondurur<\/li>\n\n\n\n<li><strong>Ay\u0131rma<\/strong>: Her par\u00e7a birbirine yap\u0131\u015fmadan ayr\u0131 ayr\u0131 dondurulur<\/li>\n\n\n\n<li><strong>Kalite<\/strong>: H\u00fccre b\u00fct\u00fcnl\u00fc\u011f\u00fcn\u00fc ve do\u011fal yap\u0131y\u0131 korur<\/li>\n\n\n\n<li><strong>Esneklik<\/strong>: T\u00fcm partileri \u00e7\u00f6zd\u00fcrmeden porsiyon kontrol\u00fcne olanak tan\u0131r<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">Dondurma teknolojisi, her bir g\u0131da par\u00e7as\u0131n\u0131 \u00e7evreleyen optimize edilmi\u015f hava ak\u0131\u015f d\u00fczenleri sayesinde \u00e7al\u0131\u015f\u0131r. S\u0131cakl\u0131k kontrol sistemleri, s\u00fcre\u00e7 boyunca sabit bir so\u011fukluk sa\u011flar. Y\u00fcksek h\u0131zl\u0131 hava, durgun hava y\u00f6ntemlerine k\u0131yasla 15-20 kat daha h\u0131zl\u0131 bir \u015fekilde g\u0131da y\u00fczeylerinden \u0131s\u0131y\u0131 uzakla\u015ft\u0131r\u0131r.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>IQF Dondurma Asl\u0131nda Nas\u0131l \u00c7al\u0131\u015f\u0131r?<\/strong><\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">IQF dondurma, so\u011fuk hava sirk\u00fclasyonu veya s\u0131v\u0131 azot kullanarak tek tek g\u0131da par\u00e7alar\u0131n\u0131 saatler yerine dakikalar i\u00e7inde dondurur. G\u0131da \u00fcr\u00fcnleri, konvey\u00f6r bant veya \u00e7alkalay\u0131c\u0131 sistemi arac\u0131l\u0131\u011f\u0131yla \u00f6zel bir dondurucuya girer. \u00dcr\u00fcnler, so\u011fuk havan\u0131n her bir par\u00e7an\u0131n etraf\u0131nda ayr\u0131 ayr\u0131 dola\u015ft\u0131\u011f\u0131 bir dondurma b\u00f6lgesinden ge\u00e7er. Bu i\u015flem, dondurma s\u0131ras\u0131nda tek tek par\u00e7alar\u0131n birbirine yap\u0131\u015fmas\u0131n\u0131 \u00f6nler.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">IQF ekipmanlar\u0131n\u0131n \u00fc\u00e7 ana t\u00fcr\u00fc bulunmaktad\u0131r:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><em><a href=\"https:\/\/en.ntsquare.com\/tr\/tunel-dondurucu\/small-iqf-tunnel-freezer\/\"><strong>T\u00fcnel dondurucular<\/strong><\/a><\/em><strong><em> <\/em><\/strong>\u2014 G\u0131dalar\u0131 tek bir yatay konvey\u00f6r \u00fczerinde dondurma odas\u0131ndan ge\u00e7irin. \u00dcr\u00fcn ilerlerken, kay\u0131\u015f\u0131n alt\u0131ndan y\u00fcksek h\u0131zl\u0131 so\u011fuk hava ak\u0131\u015f\u0131 sa\u011flan\u0131r.<\/li>\n\n\n\n<li><strong>Spiral dondurucular<\/strong> \u2014 Y\u00fcksek \u00fcretim kapasitesini korurken yerden tasarruf etmek i\u00e7in birden fazla konvey\u00f6r katman\u0131n\u0131 dikey olarak istifleyin.<\/li>\n\n\n\n<li><strong>Ak\u0131\u015fkan yatakl\u0131 dondurucular<\/strong> \u2014 Bezelye, \u00e7ilek veya k\u00fcp k\u00fcp do\u011franm\u0131\u015f sebzeler gibi k\u00fc\u00e7\u00fck g\u0131da par\u00e7alar\u0131n\u0131 en h\u0131zl\u0131 ve en homojen \u015fekilde dondurmak i\u00e7in yukar\u0131 do\u011fru hava ak\u0131m\u0131 kullan\u0131n.<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">H\u0131zl\u0131 dondurma i\u015flemi, g\u0131da t\u00fcr\u00fcne ve boyutuna ba\u011fl\u0131 olarak 3-15 dakika i\u00e7inde tamamlan\u0131r. Bu h\u0131z, kalitenin korunmas\u0131 a\u00e7\u0131s\u0131ndan \u00f6nemlidir. H\u0131zl\u0131 s\u0131cakl\u0131k d\u00fc\u015f\u00fc\u015f\u00fc, g\u0131da h\u00fccrelerinin i\u00e7inde b\u00fcy\u00fck buz kristalleri yerine k\u00fc\u00e7\u00fck buz kristallerinin olu\u015fmas\u0131n\u0131 sa\u011flar.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>IQF, g\u0131da kalitesini korumada ne kadar daha etkilidir?<\/strong><\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">IQF dondurma, geleneksel yava\u015f dondurma y\u00f6ntemlerine k\u0131yasla damlama kayb\u0131n\u0131 y\u00fczde 30 ila 50 oran\u0131nda azalt\u0131r. Korunan bu nem, \u00e7\u00f6z\u00fcld\u00fckten sonra do\u011frudan daha y\u00fcksek \u00fcr\u00fcn a\u011f\u0131rl\u0131\u011f\u0131, daha iyi doku ve geli\u015fmi\u015f g\u00f6rsel \u00e7ekicili\u011fe d\u00f6n\u00fc\u015f\u00fcr.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><a href=\"https:\/\/en.ntsquare.com\/tr\/iqf\/iqf-ve-sok-dondurma\/\">Geleneksel dondurma<\/a> \u00e7ap\u0131 100 mikrometreden b\u00fcy\u00fck buz kristalleri olu\u015fturur. IQF sistemleri ise 25 mikrometrenin alt\u0131nda kristaller \u00fcretir. Bu daha k\u00fc\u00e7\u00fck kristaller, h\u00fccre duvarlar\u0131n\u0131 y\u0131rtmak yerine aralar\u0131na s\u0131\u011far; bu da meyvelerin, sebzelerin, deniz \u00fcr\u00fcnlerinin ve proteinlerin orijinal yap\u0131s\u0131n\u0131 korur.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Temel Kalite Farklar\u0131:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Doku koruma:<\/strong> IQF y\u00f6ntemiyle dondurulmu\u015f \u00e7ilekler taze halindeki sertliklerinin y\u00fczde 85 ila 90\u2019\u0131n\u0131 korurken, yava\u015f dondurulmu\u015f \u00e7ilekler ise sadece y\u00fczde 50 ila 60\u2019\u0131n\u0131 korur.<\/li>\n\n\n\n<li><strong>Renk kararl\u0131l\u0131\u011f\u0131:<\/strong> Geli\u015fmi\u015f dondurma \u00e7\u00f6z\u00fcmleri, pigmentleri daha h\u0131zl\u0131 hapseder ve oksidasyon ile kahverengile\u015fmeyi y\u00fczde 40 oran\u0131nda azalt\u0131r<\/li>\n\n\n\n<li><strong>Besin maddelerinin korunmas\u0131:<\/strong> Yava\u015f dondurma y\u00f6ntemlerinde olan C vitamini kayb\u0131, IQF sistemlerinde 'un alt\u0131na d\u00fc\u015fer.<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">Modern IQF dondurucular, s\u0131cakl\u0131\u011f\u0131 -35\u00b0C ile -40\u00b0C aras\u0131nda tutmak i\u00e7in uygun yal\u0131t\u0131ma sahip g\u0131da s\u0131n\u0131f\u0131 paslanmaz \u00e7elik yap\u0131 kullan\u0131r. Bu tasar\u0131m, \u00fcr\u00fcn t\u00fcr\u00fcne g\u00f6re t\u00fcnel dondurucu konfig\u00fcrasyonlar\u0131na ve \u00f6zelle\u015ftirmeye olanak tan\u0131r.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">IQF donduruculardaki so\u011futma sistemleri, saniyede 6 ila 12 metre h\u0131z\u0131nda y\u00fcksek h\u0131zda so\u011fuk hava sirk\u00fclasyonu sa\u011flar. Bu hava ak\u0131m\u0131, geleneksel blok dondurma y\u00f6nteminde gereken 6 ila 10 saat yerine, tek tek par\u00e7alar\u0131 8 ila 15 dakika i\u00e7inde dondurur. H\u0131z, kristal boyutunu do\u011frudan belirler ve bu da t\u00fcm dondurulmu\u015f g\u0131da kategorilerinde kalite sonu\u00e7lar\u0131n\u0131 kontrol eder.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">IQF'deki daha h\u0131zl\u0131 dondurma h\u0131z\u0131, \u00fcr\u00fcn kalitesini ve besin de\u011ferini do\u011frudan korur. G\u0131dalar, \u00e7\u00f6z\u00fcld\u00fckten sonra orijinal dokular\u0131n\u0131, renklerini ve \u0131s\u0131r\u0131k hissini korur. Geleneksel dondurma y\u00f6nteminde, k\u0131r\u0131lan h\u00fccre duvarlar\u0131 \u015feklini koruyamad\u0131\u011f\u0131 i\u00e7in g\u0131dalar peltemsi bir dokuya sahip olur.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">A\u015fa\u011f\u0131da IQF ile geleneksel dondurma y\u00f6ntemleri aras\u0131nda bir kar\u015f\u0131la\u015ft\u0131rma tablosu yer almaktad\u0131r:<\/p>\n\n\n\n<figure class=\"wp-block-table\"><table><tbody><tr><td><strong>Dondurma Y\u00f6ntemi<\/strong><\/td><td><strong>Kristal Boyutu<\/strong><\/td><td><strong>Dondurma S\u00fcresi<\/strong><\/td><td><strong>H\u00fccre Hasar\u0131<\/strong><\/td><\/tr><tr><td><strong>IQF<\/strong><\/td><td>&lt;25 mikrometre<\/td><td>Dakikalar<\/td><td>Minimal<\/td><\/tr><tr><td><strong>Geleneksel<\/strong><\/td><td>&gt;100 mikrometre<\/td><td>Saatler<\/td><td>\u00d6nemli<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>Hangi G\u0131dalar IQF Dondurma Y\u00f6nteminden En Fazla Yarar G\u00f6r\u00fcr?<\/strong><\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Su i\u00e7eri\u011fi y\u00fcksek ve h\u00fccre yap\u0131lar\u0131 hassas olan g\u0131dalar, IQF dondurma y\u00f6nteminden en fazla fayda sa\u011flar. H\u0131zl\u0131 dondurma, b\u00fcy\u00fck buz kristallerinin h\u00fccre duvarlar\u0131n\u0131 par\u00e7alamas\u0131n\u0131 \u00f6nler, <a href=\"https:\/\/en.ntsquare.com\/tr\/spiral-dondurucu\/iqf-vegetables\/\">dokuyu, rengi ve besin de\u011ferlerini koruma<\/a> bu ana kategoriler genelinde.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">A\u015fa\u011f\u0131daki tabloda, IQF dondurma y\u00f6nteminden faydalanan g\u0131dalar g\u00f6sterilmektedir:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Meyveler<\/strong> \u2014 \u00c7ilek, yaban mersini ve ahududu, blok dondurulmu\u015f \u00fcr\u00fcnlerde \u201320 olan damlama kayb\u0131na k\u0131yasla sadece %3\u20138'lik bir damlama kayb\u0131yla \u015feklini korur.<\/li>\n\n\n\n<li><strong>Kesilmi\u015f Sebzeler<\/strong> \u2014 Brokoli \u00e7i\u00e7ekleri, karnabahar, ye\u015fil fasulye, Br\u00fcksel lahanas\u0131 ile do\u011franm\u0131\u015f so\u011fan, biber ve havu\u00e7, h\u0131zl\u0131 s\u0131cakl\u0131k d\u00fc\u015f\u00fcrme sayesinde doku ve besin de\u011ferlerini korur.<\/li>\n\n\n\n<li><strong>Deniz \u00dcr\u00fcnleri<\/strong> \u2014 Karides, deniz tara\u011f\u0131 ve bal\u0131k filetolar\u0131, tek tek donduruldu\u011funda nemini korur ve protein bozulmas\u0131n\u0131 \u00f6nler.<\/li>\n\n\n\n<li><strong>K\u00fcmes Hayvanlar\u0131 ve Et \u00dcr\u00fcnleri<\/strong> \u2014 Tavuk par\u00e7alar\u0131, k\u00f6fteler ve hamburger k\u00f6fteleri, \u00fcr\u00fcn boyutuna ve ya\u011f i\u00e7eri\u011fine g\u00f6re ayarlanabilen dondurma h\u0131zlar\u0131ndan yararlan\u0131r.<\/li>\n\n\n\n<li><strong>Hassas \u00dcr\u00fcnler<\/strong> \u2014 Otlar, mantarlar ve dilimlenmi\u015f meyveler, daha yava\u015f dondurma y\u00f6ntemlerine dayanamad\u0131klar\u0131 i\u00e7in IQF'nin sa\u011flad\u0131\u011f\u0131 hassas i\u015flemeyi gerektirir.<\/li>\n<\/ul>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"800\" height=\"500\" src=\"https:\/\/en.ntsquare.com\/wp-content\/uploads\/2-126.jpg\" alt=\"2\" class=\"wp-image-1965\" srcset=\"https:\/\/en.ntsquare.com\/wp-content\/uploads\/2-126.jpg 800w, https:\/\/en.ntsquare.com\/wp-content\/uploads\/2-126-768x480.jpg 768w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" \/><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>S\u0131k\u00e7a Sorulan Sorular<\/strong><\/h2>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>IQF Dondurma Y\u00f6ntemi G\u0131dalardaki Bakterileri \u00d6ld\u00fcr\u00fcr m\u00fc?<\/strong><\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Hay\u0131r, IQF dondurma y\u00f6ntemi bakterilerin \u00e7o\u011funu \u00f6ld\u00fcrmez. Sadece s\u0131cakl\u0131\u011f\u0131 -18\u00b0C'nin alt\u0131na d\u00fc\u015f\u00fcrerek mikrobiyal \u00fcremeyi durdurur. Bakteriler, mayalar ve k\u00fcfler uykuya ge\u00e7er, ancak g\u0131da \u00e7\u00f6z\u00fcld\u00fc\u011f\u00fcnde yeniden aktif hale gelir. Sadece g\u00fcvenli i\u00e7 s\u0131cakl\u0131klara kadar uygun \u015fekilde pi\u015firme, zararl\u0131 patojenleri ger\u00e7ekten \u00f6ld\u00fcr\u00fcr.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>Evde G\u0131dalar\u0131 IQF Y\u00f6ntemiyle Dondurmak M\u00fcmk\u00fcn m\u00fc?<\/strong><\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Hay\u0131r, evde g\u0131dalar\u0131 ger\u00e7ek anlamda IQF y\u00f6ntemiyle dondurman\u0131z m\u00fcmk\u00fcn de\u011fildir. Ev tipi dondurucular, d\u00fc\u015f\u00fck hava ak\u0131\u015f\u0131yla -18\u00b0C'de \u00e7al\u0131\u015f\u0131r ve g\u0131dalar\u0131n tamamen donmas\u0131 4\u20136 saat s\u00fcrer. End\u00fcstriyel IQF ise -35\u00b0C ile -40\u00b0C aras\u0131nda y\u00fcksek h\u0131zda hava ak\u0131\u015f\u0131 gerektirir ve g\u0131dalar\u0131 8\u201315 dakika i\u00e7inde dondurur; bu ko\u015fullar ev tipi dondurucularda taklit edilemez.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>IQF dondurulmu\u015f g\u0131dalar, di\u011fer dondurulmu\u015f g\u0131dalara k\u0131yasla ne kadar s\u00fcre saklanabilir?<\/strong><\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">IQF y\u00f6ntemiyle dondurulmu\u015f g\u0131dalar, yava\u015f dondurulmu\u015f g\u0131dalara k\u0131yasla en y\u00fcksek kaliteyi \u201350 daha uzun s\u00fcre korur. \u00c7o\u011fu IQF \u00fcr\u00fcn\u00fc, -18\u00b0C'de 12\u201318 ay boyunca optimum doku ve besin de\u011ferlerini korurken, blok dondurulmu\u015f muadillerinde bu de\u011ferler 6\u20139 ay sonra belirgin \u015fekilde d\u00fc\u015fer. Her iki t\u00fcr de 0\u00b0F'de s\u00fcrekli olarak sakland\u0131\u011f\u0131nda s\u00fcresiz olarak g\u00fcvenli kal\u0131r.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>IQF Dondurma G\u0131dan\u0131n Tad\u0131n\u0131 Etkiler mi?<\/strong><\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Hay\u0131r, IQF dondurma, di\u011fer t\u00fcm dondurma y\u00f6ntemlerinden daha iyi lezzet koruma sa\u011flar. Mikroskobik buz kristalleri h\u00fccrelerin y\u0131rt\u0131lmas\u0131n\u0131 \u00f6nler; b\u00f6ylece do\u011fal meyve sular\u0131, lezzet bile\u015fenleri ve aromatik ya\u011flar, \u00e7\u00f6z\u00fclme s\u0131ras\u0131nda h\u00fccrelerin i\u00e7inde hapsolmu\u015f halde kal\u0131r. Yava\u015f dondurulmu\u015f g\u0131dalar, h\u00fccre s\u0131v\u0131s\u0131 kayb\u0131 nedeniyle genellikle tats\u0131z veya sulu bir tada sahiptir.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>IQF Dondurma Di\u011fer Dondurma Y\u00f6ntemlerinden Daha M\u0131 Pahal\u0131d\u0131r?<\/strong><\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Evet, IQF, daha y\u00fcksek ekipman yat\u0131r\u0131m\u0131 ve enerji t\u00fcketimi nedeniyle blok dondurmaya k\u0131yasla kilogram ba\u015f\u0131na \u201330 daha pahal\u0131d\u0131r. Ancak IQF, kriyojenik dondurmaya (s\u0131v\u0131 azot veya CO\u2082) k\u0131yasla 3\u20135 kat daha ucuzdur. Daha y\u00fcksek maliyet, israf\u0131n azalmas\u0131, daha uzun raf \u00f6mr\u00fc ve premium fiyatland\u0131rma ile dengelenir.<\/p>","protected":false},"excerpt":{"rendered":"<p>IQF freezing protects food cells better than other methods. It freezes each piece in 8 to 15 minutes at -35\u00b0C to -40\u00b0C. This speed creates tiny ice crystals under 25 micrometers that stay inside cell walls without breaking them. Slow freezing takes hours and forms large crystals over 100 micrometers. These large crystals puncture cells [\u2026]<\/p>\n","protected":false},"author":8,"featured_media":1966,"comment_status":"closed","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[43],"tags":[],"class_list":["post-2261","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-tunnel-freezer"],"acf":[],"_links":{"self":[{"href":"https:\/\/en.ntsquare.com\/tr\/wp-json\/wp\/v2\/posts\/2261","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=2261"}],"version-history":[{"count":1,"href":"https:\/\/en.ntsquare.com\/tr\/wp-json\/wp\/v2\/posts\/2261\/revisions"}],"predecessor-version":[{"id":2699,"href":"https:\/\/en.ntsquare.com\/tr\/wp-json\/wp\/v2\/posts\/2261\/revisions\/2699"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/en.ntsquare.com\/tr\/wp-json\/wp\/v2\/media\/1966"}],"wp:attachment":[{"href":"https:\/\/en.ntsquare.com\/tr\/wp-json\/wp\/v2\/media?parent=2261"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/en.ntsquare.com\/tr\/wp-json\/wp\/v2\/categories?post=2261"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/en.ntsquare.com\/tr\/wp-json\/wp\/v2\/tags?post=2261"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}