H\u0131zl\u0131 dondurma genel olarak g\u0131dan\u0131n s\u0131cakl\u0131\u011f\u0131n\u0131n m\u00fcmk\u00fcn olan en k\u0131sa s\u00fcrede donma noktas\u0131n\u0131n alt\u0131na d\u00fc\u015f\u00fcr\u00fclmesini, b\u00f6ylece su kayb\u0131n\u0131n en aza indirilmesini ve \u00fcr\u00fcn\u00fcn besleyicili\u011finin ve dokusunun korunmas\u0131n\u0131 ifade eder.<\/p>\n\n\n\n
G\u0131da h\u0131zl\u0131 dondurma yoluyla donduruldu\u011funda, su molek\u00fcllerinin b\u00fcy\u00fck kristaller olu\u015fturmas\u0131 i\u00e7in yeterli zaman yoktur. Bunun aksine, yava\u015f dondurma i\u015flemi s\u0131ras\u0131nda b\u00fcy\u00fck buz kristalleri olu\u015fabilir ve bu da donmu\u015f \u00fcr\u00fcn \u00e7\u00f6z\u00fcld\u00fc\u011f\u00fcnde h\u00fccre hasar\u0131na yol a\u00e7abilir.<\/p>\n\n\n\n
Test sonu\u00e7lar\u0131n\u0131n da g\u00f6sterdi\u011fi gibi, \u00fcr\u00fcn\u00fcn s\u0131cakl\u0131\u011f\u0131 donma noktas\u0131n\u0131n (0\u2103) alt\u0131na ne kadar h\u0131zl\u0131 d\u00fc\u015ferse, \u00fcr\u00fcn\u00fcn tazeli\u011fi de o kadar iyi olacakt\u0131r.<\/p>\n\n\n\n
Genel olarak, h\u0131zl\u0131 dondurma i\u015flemi -35\u00b0C ila -18\u00b0C aras\u0131nda de\u011fi\u015fen bir ortamda ger\u00e7ekle\u015ftirilmeli ve g\u0131da yakla\u015f\u0131k 30 dakika i\u00e7inde -18\u00b0C'ye kadar dondurulmal\u0131d\u0131r. G\u0131dan\u0131n \u00e7ekirdek s\u0131cakl\u0131\u011f\u0131 -18\u00b0C ila -15\u00b0C aras\u0131nda olmal\u0131d\u0131r.<\/p>\n\n\n\n
A\u015fa\u011f\u0131daki resim, dondurma i\u015flemi s\u0131ras\u0131nda buz kristallerinin nas\u0131l olu\u015ftu\u011funu g\u00f6stermektedir. Resimden, yava\u015f dondurma i\u015fleminde buz kristallerinin b\u00fcy\u00fck oldu\u011fu, h\u0131zl\u0131 dondurmada ise buz kristallerinin k\u00fc\u00e7\u00fck ve e\u015fit b\u00fcy\u00fckl\u00fckte oldu\u011fu g\u00f6r\u00fclebilir.<\/p>\n\n\n\n
Bireysel dondurma olarak da bilinen \u015fok dondurma, k\u00fc\u00e7\u00fck ve orta \u00f6l\u00e7ekli \u00fcr\u00fcnler i\u00e7in en pop\u00fcler h\u0131zl\u0131 dondurma y\u00f6ntemidir. \u015eok dondurucunun konvey\u00f6r sistemine ve hava ak\u0131\u015f\u0131 d\u00fczenine ba\u011fl\u0131 olarak, spiral dondurucu, t\u00fcnel dondurucu ve \u00e7arpmal\u0131 dondurucu olarak kategorize edilebilir.<\/p>\n\n\n\n
IQF dondurucu, tek tek \u00fcr\u00fcnleri birka\u00e7 dakika i\u00e7inde, tipik olarak 50 dakikadan daha k\u0131sa s\u00fcrede dondurabilir.<\/p>\n\n\n\n
1. Azalt\u0131lm\u0131\u015f \u00fcr\u00fcn su kayb\u0131: \u00dcr\u00fcn ortam s\u0131cakl\u0131\u011f\u0131ndan -18\u00b0C'ye kadar h\u0131zl\u0131 bir \u015fekilde dondurulabilir. \u00d6rne\u011fin, tavuk nugget'lar 40\u00b0C'den -18\u00b0C'ye yakla\u015f\u0131k 40 dakikada dondurulabilir. Paketlenmi\u015f tavuk nuggetlar\u0131 so\u011fuk depoya yerle\u015ftirilirse, bu bir g\u00fcn s\u00fcrer. Dondurma s\u00fcresinin k\u0131salmas\u0131 \u00fcr\u00fcn\u00fcn su kayb\u0131n\u0131 azalt\u0131r.<\/p>\n\n\n\n
2. S\u0131n\u0131rl\u0131 bakteri geli\u015fimi: H\u0131zl\u0131 dondurma, \u00fcr\u00fcn\u00fcn s\u0131cakl\u0131\u011f\u0131n\u0131 h\u0131zla d\u00fc\u015f\u00fcrerek bakterilere geli\u015fmeleri i\u00e7in daha az zaman ve daha az f\u0131rsat verir.<\/p>\n\n\n\n
3. Enzim etkilerinin \u00f6nlenmesi: \u00dcr\u00fcnde enzimler olu\u015fabilir ve olgunla\u015fmas\u0131na neden olabilir. H\u0131zl\u0131 dondurma, enzimlerin neden oldu\u011fu \u00fcr\u00fcn\u00fcn olgunla\u015fmas\u0131n\u0131 azaltabilir.<\/p>\n\n\n\n
4. Daha k\u00fc\u00e7\u00fck buz kristalleri: H\u0131zl\u0131 dondurma, g\u0131dan\u0131n h\u00fccrelerinde b\u00fcy\u00fck buz kristallerinin olu\u015fmas\u0131n\u0131 \u00f6nler. Bu, \u00e7\u00f6z\u00fclme s\u0131ras\u0131nda h\u00fccre hasar\u0131n\u0131 \u00f6nler ve suyun d\u0131\u015far\u0131 s\u0131zmas\u0131n\u0131 engeller.<\/p>\n\n\n\n
5. Artan \u00fcretkenlik ve karl\u0131l\u0131k: H\u0131zl\u0131 dondurma, bir fabrikadaki dondurulmu\u015f \u00fcr\u00fcnlerin saatlik \u00fcretimini art\u0131rarak g\u0131dalar\u0131n dondurulmas\u0131na y\u00f6nelik hizmet maliyetlerinin azalmas\u0131n\u0131 sa\u011flayabilir. Dondurulmu\u015f g\u0131dan\u0131n kalitesi artar ve genel de\u011feri y\u00fckselir. IQF kullanan g\u0131da i\u015fleyicileri, kullanmayanlara k\u0131yasla genellikle daha y\u00fcksek k\u00e2rl\u0131l\u0131k elde eder.<\/p>\n\n\n\n
Spiral dondurucu; spiral konvey\u00f6r, evaporat\u00f6r, fanlar, yal\u0131t\u0131ml\u0131 muhafaza ve kontrol sisteminden olu\u015fur. En pop\u00fcler IQF dondurucu t\u00fcr\u00fcd\u00fcr ve ayn\u0131 zamanda en \u00e7ok y\u00f6nl\u00fc olan\u0131d\u0131r. Bir spiral dondurucu taraf\u0131ndan dondurulabilen \u00fcr\u00fcnler aras\u0131nda deniz \u00fcr\u00fcnleri, tavuk par\u00e7alar\u0131, yemeye haz\u0131r yemekler, f\u0131r\u0131n hamuru ve daha fazlas\u0131 bulunur. Dondurma kapasitesi 500 kg ila 7000 kg\/saat aras\u0131nda de\u011fi\u015febilir ve \u00e7o\u011fu dondurulmu\u015f i\u015flemcinin ihtiya\u00e7lar\u0131n\u0131 kar\u015f\u0131layabilir. Spiral dondurucudaki \u00e7oklu bant seviyeleri sayesinde alandan en iyi \u015fekilde yararlan\u0131labilir. Tipik olarak, ayn\u0131 dondurma kapasitesine sahip bir spiral dondurucu, t\u00fcnel dondurucular veya ak\u0131\u015fkan yatakl\u0131 IQF gibi di\u011fer IQF donduruculara g\u00f6re daha az yer kaplar. <\/p>\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n\n\n\n
![\"Spiral](\"https:\/\/lh7-us.googleusercontent.com\/RyoMNMMXLP_7MX1b6q9k1E3USLTpSTwZw9Ageypwpe714u6KOkfiJSTe9CuKqSoGGyfbFjT9TECHB5MHBu89RSmJTYOhRrgHU51ODw8ye1Ho09x5A8Q_ZE6Fn9JI7dotG6hB7PKvQP-RyS17tHZBpCQ\")
<\/figure>\n\n\n\n![\"Bir](\"https:\/\/lh7-us.googleusercontent.com\/ezVykqSdkNx3jjrP-oqkSdVup5IkPpedBLCQG6PvwwKkmlr79nvMn3180x-xySWoXPH7rRWaq8pc_dZ5zDN9pq98RcdC2-yHU1Wf4l0LRHULMj5SJ6WDZ5JnUPOvujRxWHbGmJZnBhBOGI3RaKaEZiM\")
<\/figure>\n\n\n\n