{"id":2262,"date":"2026-07-16T00:45:39","date_gmt":"2026-07-15T16:45:39","guid":{"rendered":"https:\/\/en.ntsquare.com\/?p=2262"},"modified":"2026-08-23T21:14:33","modified_gmt":"2026-08-23T13:14:33","slug":"iqf-freezing-rate","status":"publish","type":"post","link":"https:\/\/en.ntsquare.com\/tr\/iqf\/iqf-freezing-rate\/","title":{"rendered":"IQF Dondurma H\u0131z\u0131 Ne Kadar H\u0131zl\u0131d\u0131r? Teknoloji, Etkileyen Fakt\u00f6rler ve \u00dcr\u00fcn \u00dczerindeki Etkisi"},"content":{"rendered":"<p class=\"wp-block-paragraph\">IQF dondurma s\u00fcresi, \u00fcr\u00fcn t\u00fcr\u00fcne ba\u011fl\u0131 olarak par\u00e7a ba\u015f\u0131na 3 ila 45 dakika aras\u0131nda de\u011fi\u015fir. Bezelye 3 ila 5 dakikada, \u00fcz\u00fcms\u00fc meyveler 5 ila 10 dakikada, karides 8 ila 15 dakikada ve kal\u0131n et par\u00e7alar\u0131 30 ila 45 dakikada dondurulur. Bu, IQF'yi 6 ila 10 saat s\u00fcren blok dondurmaya g\u00f6re 20 ila 60 kat daha h\u0131zl\u0131 hale getirir.<\/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 sistemler kurarak uzun y\u0131llara dayanan end\u00fcstriyel dondurma m\u00fchendisli\u011fi deneyimine dayanan bu k\u0131lavuz, \u00fcr\u00fcn t\u00fcr\u00fcne g\u00f6re ger\u00e7ek dondurma h\u0131z\u0131n\u0131 g\u00f6sterir, h\u0131z\u0131n nas\u0131l \u00f6l\u00e7\u00fcld\u00fc\u011f\u00fcn\u00fc a\u00e7\u0131klar, h\u0131z\u0131 etkileyen fakt\u00f6rleri listeler, IQF y\u00f6ntemini geleneksel y\u00f6ntemlerle kar\u015f\u0131la\u015ft\u0131r\u0131r ve \u00fcretim hatt\u0131n\u0131z\u0131n daha h\u0131zl\u0131 \u00e7al\u0131\u015fmas\u0131n\u0131 sa\u011flaman\u0131n yollar\u0131n\u0131 payla\u015f\u0131r.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>IQF Dondurma H\u0131z\u0131 Ne Kadard\u0131r?<\/strong><\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">IQF teknolojisi, g\u0131dalar\u0131 saniyede 1 santigrat derecenin \u00fczerinde bir h\u0131zla dondurur. Bu h\u0131zl\u0131 so\u011futma, her bir g\u0131da par\u00e7as\u0131n\u0131 \u00e7evreleyen y\u00fcksek h\u0131zl\u0131 hava ak\u0131m\u0131yla -35\u00b0C ile -40\u00b0C aras\u0131ndaki s\u0131cakl\u0131klarda ger\u00e7ekle\u015fir.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">\u00c7o\u011fu k\u00fc\u00e7\u00fck ve orta boy \u00fcr\u00fcn, boyutuna ve su i\u00e7eri\u011fine ba\u011fl\u0131 olarak 3 ila 15 dakika i\u00e7inde tamamen dondurulur. Geleneksel dondurma y\u00f6ntemlerinde ayn\u0131 sonucu elde etmek birka\u00e7 saat s\u00fcrer.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">H\u0131zl\u0131 dondurma a\u015famas\u0131, g\u0131dalar\u0131 kritik b\u00f6lgeden geleneksel y\u00f6ntemlere g\u00f6re daha h\u0131zl\u0131 ge\u00e7irir. Bu b\u00f6lge, genellikle b\u00fcy\u00fck buz kristallerinin olu\u015ftu\u011fu -1\u00b0C ile -5\u00b0C aras\u0131ndad\u0131r. H\u0131zl\u0131 dondurma, g\u0131da h\u00fccrelerine daha az zarar veren daha k\u00fc\u00e7\u00fck buz kristalleri olu\u015fturur.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Dondurma H\u0131z\u0131n\u0131 Etkileyen Temel Fakt\u00f6rler:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Tek tek par\u00e7alar\u0131n etraf\u0131nda dola\u015fan y\u00fcksek h\u0131zl\u0131 hava ak\u0131m\u0131<\/li>\n\n\n\n<li>S\u0131v\u0131 azot veya karbondioksit kullanan kriyojenik sistemler<\/li>\n\n\n\n<li>Standart donma noktalar\u0131n\u0131n olduk\u00e7a alt\u0131nda \u00e7al\u0131\u015fma s\u0131cakl\u0131klar\u0131<\/li>\n\n\n\n<li>Verimli<a href=\"https:\/\/en.ntsquare.com\/tr\/plaka-dondurucu\/plaka-dondurma-teknoloji%cc%87si%cc%87\/\"> \u0131s\u0131 transferi<\/a> \u00fcr\u00fcnden so\u011futma ortam\u0131na<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>IQF Dondurma H\u0131z\u0131 Nas\u0131l \u00d6l\u00e7\u00fcl\u00fcr?<\/strong><\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">IQF dondurma h\u0131z\u0131, bir \u00fcr\u00fcn\u00fcn \u00e7ekirdek s\u0131cakl\u0131\u011f\u0131n\u0131n ba\u015flang\u0131\u00e7 s\u0131cakl\u0131\u011f\u0131ndan -18\u00b0C veya daha d\u00fc\u015f\u00fck bir seviyeye d\u00fc\u015fmesi i\u00e7in ge\u00e7en s\u00fcre izlenerek \u00f6l\u00e7\u00fcl\u00fcr. G\u0131da teknolojisi uzmanlar\u0131, bu termal de\u011fi\u015fimi kaydetmek i\u00e7in \u00fcr\u00fcn\u00fcn merkezine yerle\u015ftirilen s\u0131cakl\u0131k problar\u0131n\u0131 kullan\u0131r.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">\u00d6l\u00e7\u00fcm, \u00fc\u00e7 belirli a\u015famaya odaklan\u0131r. \u00d6n so\u011futma a\u015famas\u0131, \u00fcr\u00fcn\u00fcn ba\u015flang\u0131\u00e7 s\u0131cakl\u0131\u011f\u0131ndan 0\u00b0C'ye kadar olan s\u0131cakl\u0131k d\u00fc\u015f\u00fc\u015f\u00fcn\u00fc izler. H\u0131zl\u0131 dondurma a\u015famas\u0131, buz kristallerinin olu\u015ftu\u011fu -1\u00b0C ile -5\u00b0C aras\u0131ndaki kritik a\u015famay\u0131 izler. Son sertle\u015ftirme a\u015famas\u0131 ise -5\u00b0C'den hedef depolama s\u0131cakl\u0131\u011f\u0131 olan -18\u00b0C'ye kadar olan d\u00fc\u015f\u00fc\u015f\u00fc \u00f6l\u00e7er.<\/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\/1-158.jpg\" alt=\"1\" class=\"wp-image-1967\" srcset=\"https:\/\/en.ntsquare.com\/wp-content\/uploads\/1-158.jpg 800w, https:\/\/en.ntsquare.com\/wp-content\/uploads\/1-158-768x480.jpg 768w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" \/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>\u00d6l\u00e7\u00fcm s\u0131ras\u0131nda takip edilen temel g\u00f6stergeler \u015funlard\u0131r:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>-18\u00b0C'lik \u00e7ekirdek s\u0131cakl\u0131\u011f\u0131na ula\u015fma s\u00fcresi<\/li>\n\n\n\n<li>Dakika ba\u015f\u0131na s\u0131cakl\u0131k d\u00fc\u015f\u00fc\u015f oran\u0131<\/li>\n\n\n\n<li>Mikroskobik analiz yoluyla belirlenen buz kristali boyutu<\/li>\n\n\n\n<li>Giri\u015f ve \u00e7\u0131k\u0131\u015f noktalar\u0131ndaki \u00fcr\u00fcn y\u00fczey s\u0131cakl\u0131\u011f\u0131<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">Uzmanlar ayr\u0131ca, \u00fcr\u00fcn y\u00fczeyinden termal merkezine olan mesafeyi hesaplay\u0131p bunu dondurma i\u00e7in gereken s\u00fcreye b\u00f6lerek dondurma h\u0131z\u0131n\u0131 \u00f6l\u00e7erler. Bu i\u015flem sonucunda saat ba\u015f\u0131na santimetre veya dakika ba\u015f\u0131na milimetre cinsinden bir h\u0131z de\u011feri elde edilir.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>IQF Dondurma \u0130\u015fleminin H\u0131z\u0131n\u0131 Etkileyen Fakt\u00f6rler Nelerdir?<\/strong><\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">IQF teknolojisiyle g\u0131dalar\u0131n ne kadar h\u0131zl\u0131 dondurulaca\u011f\u0131n\u0131 belirleyen \u00fc\u00e7 ana fakt\u00f6r vard\u0131r: hava ak\u0131\u015f\u0131, s\u0131cakl\u0131k ve<a href=\"https:\/\/en.ntsquare.com\/tr\/spiral-dondurucu\/spiral-freezer-belts\/\"> bant h\u0131z\u0131<\/a>. Bu fakt\u00f6rler bir araya gelerek dondurma h\u0131z\u0131n\u0131 ve \u00fcr\u00fcn kalitesini belirler.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Hava ak\u0131\u015f\u0131, \u0131s\u0131y\u0131 uzakla\u015ft\u0131rmak i\u00e7in so\u011fuk havay\u0131 g\u0131dan\u0131n \u00fczerinden ge\u00e7irir.<\/strong> Hava h\u0131z\u0131 ne kadar y\u00fcksek olursa, \u0131s\u0131 o kadar h\u0131zl\u0131 aktar\u0131l\u0131r ve daha k\u00fc\u00e7\u00fck buz kristalleri olu\u015fur. Bu, \u00fcr\u00fcn\u00fcn b\u00fct\u00fcnl\u00fc\u011f\u00fcn\u00fc korur ve doku bozulmas\u0131n\u0131 \u00f6nler. Hava ak\u0131\u015f\u0131n\u0131n dengesiz da\u011f\u0131l\u0131m\u0131, dondurman\u0131n d\u00fczensiz olmas\u0131na ve \u00fcr\u00fcnler aras\u0131nda topaklanmaya neden olur.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>S\u0131cakl\u0131k, g\u0131dan\u0131n h\u0131zl\u0131 dondurma a\u015famas\u0131n\u0131 ne kadar \u00e7abuk ge\u00e7ece\u011fini belirler.<\/strong> S\u0131cakl\u0131k d\u00fc\u015ft\u00fck\u00e7e buz kristallerinin olu\u015fumu h\u0131zlan\u0131r. G\u0131da ne kadar h\u0131zl\u0131 dondurulursa, buz kristalleri o kadar k\u00fc\u00e7\u00fck kal\u0131r. K\u00fc\u00e7\u00fck buz kristalleri, h\u00fccre yap\u0131s\u0131n\u0131 b\u00fcy\u00fck kristallere g\u00f6re daha iyi korur.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Bant h\u0131z\u0131, g\u0131dan\u0131n dondurucu i\u00e7inde ne kadar s\u00fcre kalaca\u011f\u0131n\u0131 belirler.<\/strong> Konvey\u00f6r bant h\u0131z\u0131 ne kadar d\u00fc\u015f\u00fck olursa dondurma s\u00fcresi o kadar uzar, ancak enerji t\u00fcketimi de artar. H\u0131z ne kadar y\u00fcksek olursa, dondurma i\u015fleminin tam olarak ger\u00e7ekle\u015fmemesi ve buz kristallerinin boyutunun artmas\u0131 riski o kadar artar. Konvey\u00f6r bant, \u00fcr\u00fcn t\u00fcr\u00fcne ve kal\u0131nl\u0131\u011f\u0131na uygun h\u0131zda hareket etmelidir.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>\u00dcr\u00fcn \u00f6zellikleri de \u00f6nemlidir.<\/strong> Daha kal\u0131n \u00fcr\u00fcnler tamamen donmak i\u00e7in daha fazla zamana ihtiya\u00e7 duyar. Islak veya yap\u0131\u015fkan g\u0131dalar\u0131n topaklanmas\u0131n\u0131 \u00f6nlemek i\u00e7in daha g\u00fc\u00e7l\u00fc hava ak\u0131\u015f\u0131 gerekir. Her \u00fcr\u00fcn t\u00fcr\u00fc, IQF kalitesini korumak i\u00e7in farkl\u0131 ayarlara ihtiya\u00e7 duyar.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>Farkl\u0131 G\u0131da T\u00fcrleri \u0130\u00e7in IQF Dondurma S\u00fcreci Ne Kadar S\u00fcrer?<\/strong><\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">IQF dondurma s\u00fcresi, k\u00fc\u00e7\u00fck sebzeler i\u00e7in 3 dakikadan b\u00fcy\u00fck et par\u00e7alar\u0131 i\u00e7in 90 dakikaya kadar de\u011fi\u015fir. Dondurma s\u00fcresi, \u00fcr\u00fcn\u00fcn boyutuna, su i\u00e7eri\u011fine ve so\u011fuk havaya maruz kalan y\u00fczey alan\u0131na ba\u011fl\u0131d\u0131r.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>\u00dcr\u00fcn T\u00fcr\u00fcne G\u00f6re Tipik IQF Dondurma S\u00fcreleri:<\/strong><\/p>\n\n\n\n<figure class=\"wp-block-table\"><table><tbody><tr><td><strong>\u00dcr\u00fcn T\u00fcr\u00fc<\/strong><\/td><td><strong>A\u011f\u0131rl\u0131k\/Boyut<\/strong><\/td><td><strong>Dondurma S\u00fcresi<\/strong><\/td><\/tr><tr><td>Bezelye veya k\u00fcp \u015feklinde do\u011franm\u0131\u015f sebzeler<\/td><td>K\u00fc\u00e7\u00fck par\u00e7alar<\/td><td>3-5 dakika<\/td><\/tr><tr><td>IQF karides<\/td><td>Birim ba\u015f\u0131na 20-30 g<\/td><td>8-15 dakika<\/td><\/tr><tr><td>\u00dcz\u00fcms\u00fc meyveler (\u00e7ilek, yaban mersini)<\/td><td>Orta boy par\u00e7alar<\/td><td>8-12 dakika<\/td><\/tr><tr><td>Bal\u0131k filetolar\u0131<\/td><td>150-200 g<\/td><td>25-35 dakika<\/td><\/tr><tr><td>Tavuk par\u00e7alar\u0131<\/td><td>Orta boy kesimler<\/td><td>40-60 dakika<\/td><\/tr><tr><td>B\u00fct\u00fcn k\u00fcmes hayvanlar\u0131 veya b\u00fcy\u00fck et par\u00e7alar\u0131<\/td><td>B\u00fcy\u00fck par\u00e7alar<\/td><td>En fazla 90 dakika<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Su i\u00e7eri\u011fi dondurma h\u0131z\u0131n\u0131 etkiler; \u00e7\u00fcnk\u00fc h\u0131zl\u0131 dondurma a\u015famas\u0131nda suyun s\u0131v\u0131 halden kat\u0131 hale ge\u00e7mesi i\u00e7in \u00f6nemli miktarda enerji gerekir. Meyve, sebze ve deniz \u00fcr\u00fcnleri gibi \u00fcr\u00fcnler, ya\u011fl\u0131 g\u0131dalara k\u0131yasla nihai s\u0131cakl\u0131\u011fa ula\u015fmak i\u00e7in daha uzun s\u00fcre gerektirir.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>IQF Dondurma H\u0131z\u0131 Geleneksel Y\u00f6ntemlerle Kar\u015f\u0131la\u015ft\u0131r\u0131ld\u0131\u011f\u0131nda Nas\u0131ld\u0131r?<\/strong><\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">IQF teknolojisi, g\u0131dalar\u0131 dakikalar i\u00e7inde dondururken, geleneksel y\u00f6ntemler saatler s\u00fcrer. Geleneksel so\u011fuk hava deposu dondurma i\u015flemi, \u00fcr\u00fcn boyutuna ve oda s\u0131cakl\u0131\u011f\u0131na ba\u011fl\u0131 olarak 12 ila 72 saat s\u00fcrebilir. IQF sistemleri ise h\u0131zl\u0131 dondurma a\u015famas\u0131n\u0131 5 ila 30 dakika i\u00e7inde tamamlar.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>H\u0131z farkl\u0131l\u0131klar\u0131 buz kristallerinin olu\u015fumunu etkiler.<\/strong> Yava\u015f dondurma i\u015flemi, g\u0131dan\u0131n i\u00e7indeki suyun h\u00fccre duvarlar\u0131n\u0131 par\u00e7alayan b\u00fcy\u00fck buz kristalleri olu\u015fturmas\u0131na neden olur. H\u0131zl\u0131 IQF dondurma ise \u00fcr\u00fcn\u00fcn b\u00fct\u00fcnl\u00fc\u011f\u00fcn\u00fc koruyan mikroskobik kristaller olu\u015fturur.<\/p>\n\n\n\n<figure class=\"wp-block-table\"><table><tbody><tr><td><strong>Dondurma Y\u00f6ntemi<\/strong><\/td><td><strong>Tipik Dondurma S\u00fcresi<\/strong><\/td><td><strong>Buz Kristali Boyutu<\/strong><\/td><\/tr><tr><td>IQF<\/td><td>5-30 dakika<\/td><td>K\u00fc\u00e7\u00fck (mikroskobik)<\/td><\/tr><tr><td><a href=\"https:\/\/en.ntsquare.com\/tr\/iqf\/iqf-ve-sok-dondurma\/\">H\u0131zl\u0131 Dondurma<\/a><\/td><td>1-4 saat<\/td><td>Orta<\/td><\/tr><tr><td>Blok Dondurma (plaka)<\/td><td>6-10 saat<\/td><td>B\u00fcy\u00fck<\/td><\/tr><tr><td>Walk-In Dondurucu (ev\/depolama)<\/td><td>12-24 saat<\/td><td>\u00c7ok b\u00fcy\u00fck<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">H\u0131zl\u0131 tek tek dondurma i\u015flemlerinin h\u0131z\u0131, \u00f6l\u00e7\u00fclebilir kalite art\u0131\u015flar\u0131 sa\u011flar. H\u00fccre hasar\u0131 minimum d\u00fczeyde kald\u0131\u011f\u0131 i\u00e7in \u00fcr\u00fcnler, \u00e7\u00f6z\u00fcld\u00fckten sonra da dokular\u0131n\u0131 korur. Geleneksel dondurma y\u00f6ntemleri ise b\u00fcy\u00fck kristallerin geni\u015fleyip zarlar\u0131 delmesiyle h\u00fccrelere zarar verir.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Dondurma teknolojisi hem kaliteyi hem de i\u015f ak\u0131\u015f\u0131n\u0131 etkiler.<\/strong> IQF, par\u00e7alar birbirine yap\u0131\u015fmadan \u00f6nce y\u00fczeydeki nemi dondurarak topaklanmay\u0131 \u00f6nler. Geleneksel y\u00f6ntemlerde \u00fcr\u00fcnler toplu olarak dondurulur ve par\u00e7alar birbirine yap\u0131\u015farak kat\u0131 bloklar olu\u015fturur.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">H\u0131z, buz kristallerinin boyutunu do\u011frudan etkiler. Daha h\u0131zl\u0131 dondurma, daha k\u00fc\u00e7\u00fck kristaller anlam\u0131na gelir. Daha k\u00fc\u00e7\u00fck kristaller, daha iyi IQF kalitesi ve \u00e7\u00f6z\u00fclme s\u0131ras\u0131nda daha az damlama kayb\u0131 demektir.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>G\u0131da \u0130\u015fleyicileri IQF Dondurma H\u0131z\u0131n\u0131 Nas\u0131l Optimize Edebilir?<\/strong><\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">G\u0131da i\u015fleyicileri, ekipman ayarlar\u0131n\u0131 d\u00fczenleyerek ve dondurma \u00f6ncesinde \u00fcr\u00fcnleri do\u011fru \u015fekilde haz\u0131rlayarak IQF dondurma h\u0131zlar\u0131n\u0131 optimize edebilirler. S\u0131cakl\u0131k, hava ak\u0131\u015f\u0131 ve<a href=\"https:\/\/en.ntsquare.com\/tr\/iqf\/best-practices-for-seafood-processing\/\"> \u00fcr\u00fcn haz\u0131rl\u0131\u011f\u0131<\/a> G\u0131dalar\u0131n ne kadar h\u0131zl\u0131 dondurulaca\u011f\u0131n\u0131 belirleyen \u00fc\u00e7 ana fakt\u00f6r \u015funlard\u0131r.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>S\u0131cakl\u0131k Kontrol\u00fc<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Dondurma s\u0131cakl\u0131klar\u0131n\u0131n d\u00fc\u015f\u00fcr\u00fclmesi, h\u0131zl\u0131 dondurma a\u015famas\u0131n\u0131 h\u0131zland\u0131r\u0131r. \u00c7o\u011fu IQF sistemi, -35\u00b0C ile -40\u00b0C (-31\u00b0F ile -40\u00b0F) aras\u0131nda en iyi \u015fekilde \u00e7al\u0131\u015f\u0131r. -196\u00b0C (-320\u00b0F) s\u0131cakl\u0131ktaki s\u0131v\u0131 azot kullanan kriyojenik sistemler, \u00fcr\u00fcnleri 3 ila 10 dakika i\u00e7inde dondurur; ancak bu a\u015f\u0131r\u0131 h\u0131z, termal \u00e7atlamay\u0131 \u00f6nlemek i\u00e7in \u00fcr\u00fcn t\u00fcr\u00fcne g\u00f6re dikkatli bir uyum gerektirir.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Hava Ak\u0131\u015f\u0131 Optimizasyonu<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">\u00dcr\u00fcnlerin etraf\u0131ndaki hava h\u0131z\u0131n\u0131n y\u00fcksek olmas\u0131, \u0131s\u0131 transferini art\u0131r\u0131r ve dondurma i\u015flemini h\u0131zland\u0131r\u0131r. IQF teknolojisi, topaklanmay\u0131 \u00f6nlerken her bir par\u00e7ay\u0131 ayr\u0131 ayr\u0131 dondurmak i\u00e7in g\u00fc\u00e7l\u00fc hava ak\u0131\u015f\u0131na dayan\u0131r. \u0130\u015fleyiciler, dondurucu haznesi genelinde tutarl\u0131 bir hava sirk\u00fclasyonu sa\u011flamal\u0131d\u0131r.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>\u00dcr\u00fcn Haz\u0131rl\u0131\u011f\u0131<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">\u00dcr\u00fcnlerin do\u011fru \u015fekilde haz\u0131rlanmas\u0131, dondurma teknolojisinin performans\u0131n\u0131 art\u0131r\u0131r. G\u0131da i\u015fleyicileri \u015funlar\u0131 yapmal\u0131d\u0131r:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>D\u00fczg\u00fcn dondurma i\u00e7in \u00fcr\u00fcnleri e\u015fit boyutlarda kesin<\/li>\n\n\n\n<li>\u00dcr\u00fcn y\u00fczeylerindeki fazla nemi giderin<\/li>\n\n\n\n<li class=\"translation-block\">Par\u00e7alar\u0131<a href=\"https:\/\/en.ntsquare.com\/tr\/spiral-dondurucu\/iqf-frozen-bread-dough-by-spiral-freezer-square-technology\/\"> tek katman halinde<\/a> konvey\u00f6r bantlar\u0131 \u00fczerine yay\u0131n<\/li>\n\n\n\n<li>Dondurucu kapasitesini a\u015f\u0131r\u0131 y\u00fcklemekten ka\u00e7\u0131n\u0131n<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Ekipman Ayarlar\u0131<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Konvey\u00f6r h\u0131z\u0131, \u00fcr\u00fcn t\u00fcr\u00fcne ve boyutuna uygun olmal\u0131d\u0131r. Daha d\u00fc\u015f\u00fck h\u0131zlar, \u00fcr\u00fcnlerin dondurma b\u00f6lgesinde daha uzun s\u00fcre kalmas\u0131n\u0131 sa\u011flar ve bu da \u00fcr\u00fcn b\u00fct\u00fcnl\u00fc\u011f\u00fcn\u00fcn korunmas\u0131na yard\u0131mc\u0131 olur. \u0130\u015fletmeciler, her bir g\u0131da \u00fcr\u00fcn\u00fcn\u00fcn kal\u0131nl\u0131\u011f\u0131na ve su i\u00e7eri\u011fine g\u00f6re konvey\u00f6r h\u0131z\u0131n\u0131 ayarlayabilir.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Bak\u0131m Uygulamalar\u0131<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Ekipman\u0131n d\u00fczenli bak\u0131m\u0131, IQF kalitesini y\u00fcksek tutar. Temiz bobinler ve fanlar daha verimli \u00e7al\u0131\u015f\u0131r. Buz birikmesi hava ak\u0131\u015f\u0131n\u0131 azalt\u0131r ve dondurma h\u0131z\u0131n\u0131 d\u00fc\u015f\u00fcr\u00fcr. \u0130\u015fletmeciler, doku ve kaliteyi koruyan optimum buz kristali olu\u015fum modellerini sa\u011flamak i\u00e7in t\u00fcm dondurucu bile\u015fenlerinin rutin temizlik ve denetimlerini planlamal\u0131d\u0131r.<\/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\/2-127.jpg\" alt=\"2\" class=\"wp-image-1968\" srcset=\"https:\/\/en.ntsquare.com\/wp-content\/uploads\/2-127.jpg 800w, https:\/\/en.ntsquare.com\/wp-content\/uploads\/2-127-768x480.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>Piyasadaki en h\u0131zl\u0131 IQF dondurucu hangisidir?<\/strong><\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">-196\u00b0C'de s\u0131v\u0131 azot kullanan kriyojenik IQF dondurucular en h\u0131zl\u0131 olanlard\u0131r ve dondurma i\u015flemini 3 ila 10 dakika i\u00e7inde tamamlar. Mekanik IQF sistemleri aras\u0131nda ak\u0131\u015fkan yatakl\u0131 dondurucular en h\u0131zl\u0131 olanlard\u0131r; bezelye veya \u00fcz\u00fcms\u00fc meyveler gibi k\u00fc\u00e7\u00fck \u00fcr\u00fcnleri 3 ila 8 dakika i\u00e7inde dondururlar.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>Daha H\u0131zl\u0131 Dondurma Her Zaman Daha \u0130yi G\u0131da Kalitesi Anlam\u0131na Gelir mi?<\/strong><\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Evet, daha h\u0131zl\u0131 dondurma genellikle belirli bir noktaya kadar daha iyi kalite sa\u011flar. Dakikada 1 cm'nin \u00fczerindeki h\u0131zlarda, h\u00fccreleri koruyan mikroskobik buz kristalleri tutarl\u0131 bir \u015fekilde olu\u015fur. \u00c7o\u011funlukla kriyojenik dondurma ile ilgili olan belirli bir h\u0131z\u0131n \u00f6tesinde, verim azal\u0131r ve baz\u0131 hassas \u00fcr\u00fcnler \u00e7atlayabilir.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>IQF Dondurma H\u0131z\u0131 Baz\u0131 G\u0131dalar \u0130\u00e7in \u00c7ok H\u0131zl\u0131 Olabilir mi?<\/strong><\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Evet, -196\u00b0C'de yap\u0131lan ultra h\u0131zl\u0131 kriyojenik dondurma i\u015flemi, b\u00fct\u00fcn fileto veya kal\u0131n et par\u00e7alar\u0131 gibi b\u00fcy\u00fck veya yo\u011fun \u00fcr\u00fcnlerde \u00e7atlaklara neden olabilir. Y\u00fczey ile \u00e7ekirdek aras\u0131ndaki a\u015f\u0131r\u0131 s\u0131cakl\u0131k fark\u0131, termal gerilime yol a\u00e7ar. -35\u00b0C ile -40\u00b0C aras\u0131nda yap\u0131lan mekanik IQF (Tek Tek H\u0131zl\u0131 Dondurma) i\u015flemi, \u00e7o\u011fu \u00fcr\u00fcn i\u00e7in bu riski ortadan kald\u0131r\u0131r.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>IQF Dondurma H\u0131z\u0131, Ev Tipi Dondurucular\u0131n H\u0131z\u0131yla Kar\u015f\u0131la\u015ft\u0131r\u0131ld\u0131\u011f\u0131nda Nas\u0131ld\u0131r?<\/strong><\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">IQF, ev tipi donduruculardan 10 ila 30 kat daha h\u0131zl\u0131 dondurur. -18\u00b0C'deki ev tipi dondurucularda 200 g'l\u0131k bir tavuk g\u00f6\u011fs\u00fcn\u00fcn tamamen donmas\u0131 4 ila 6 saat s\u00fcrerken, -35\u00b0C ile -40\u00b0C aras\u0131ndaki end\u00fcstriyel IQF sistemlerinde ayn\u0131 \u00fcr\u00fcn 15 ila 25 dakika i\u00e7inde donar.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>Bir \u00dcretim Hatt\u0131nda IQF Dondurmay\u0131 Ne Yava\u015flat\u0131r?<\/strong><\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">IQF hatlar\u0131n\u0131n h\u0131z\u0131n\u0131 d\u00fc\u015f\u00fcren be\u015f yayg\u0131n sorun vard\u0131r: hava ak\u0131\u015f\u0131n\u0131 engelleyen a\u015f\u0131r\u0131 y\u00fckl\u00fc konvey\u00f6r bantlar\u0131, \u0131s\u0131 transferini azaltan buzlanm\u0131\u015f evaporat\u00f6r bobinleri, +4\u00b0C'nin \u00fczerinde y\u00fcklenen s\u0131cak \u00fcr\u00fcnler, \u00fcretim kapasitesine yetersiz so\u011futma kapasitesi ve s\u0131cak havan\u0131n dondurma odas\u0131na girmesine neden olan hasarl\u0131 kap\u0131 contalar\u0131.<\/p>","protected":false},"excerpt":{"rendered":"<p>IQF freezing rate runs from 3 to 45 minutes per piece, depending on product type. Peas freeze in 3 to 5 minutes, berries in 5 to 10 minutes, shrimp in 8 to 15 minutes, and thick meat cuts in 30 to 45 minutes. This makes IQF 20 to 60 times faster than block freezing, which [\u2026]<\/p>\n","protected":false},"author":6,"featured_media":1969,"comment_status":"closed","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[52],"tags":[],"class_list":["post-2262","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\/2262","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\/6"}],"replies":[{"embeddable":true,"href":"https:\/\/en.ntsquare.com\/tr\/wp-json\/wp\/v2\/comments?post=2262"}],"version-history":[{"count":1,"href":"https:\/\/en.ntsquare.com\/tr\/wp-json\/wp\/v2\/posts\/2262\/revisions"}],"predecessor-version":[{"id":2700,"href":"https:\/\/en.ntsquare.com\/tr\/wp-json\/wp\/v2\/posts\/2262\/revisions\/2700"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/en.ntsquare.com\/tr\/wp-json\/wp\/v2\/media\/1969"}],"wp:attachment":[{"href":"https:\/\/en.ntsquare.com\/tr\/wp-json\/wp\/v2\/media?parent=2262"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/en.ntsquare.com\/tr\/wp-json\/wp\/v2\/categories?post=2262"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/en.ntsquare.com\/tr\/wp-json\/wp\/v2\/tags?post=2262"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}