{"id":11518,"date":"2025-08-25T13:50:38","date_gmt":"2025-08-25T05:50:38","guid":{"rendered":"https:\/\/www.linble-coldroom.com\/choosing-the-right-temperature-range-for-cold-storage-applications\/"},"modified":"2026-06-04T09:59:59","modified_gmt":"2026-06-04T01:59:59","slug":"choosing-the-right-temperature-range-for-cold-storage-applications","status":"publish","type":"post","link":"https:\/\/www.linble-coldroom.com\/tr\/soguk-hava-depolama-uygulamalari-icin-dogru-sicaklik-araliginin-secilmesi\/","title":{"rendered":"So\u011fuk Hava Depolama Uygulamalar\u0131 \u0130\u00e7in Do\u011fru S\u0131cakl\u0131k Aral\u0131\u011f\u0131n\u0131n Se\u00e7ilmesi"},"content":{"rendered":"<p><a href=\"https:\/\/www.linble-coldroom.com\/tr\/soguk-oda\/\">So\u011fuk hava<\/a> depolar\u0131nda, s\u0131cakl\u0131k kadar hayati \u00f6neme sahip ba\u015fka bir fakt\u00f6r yoktur. S\u0131cakl\u0131\u011f\u0131 do\u011fru ayarlarsan\u0131z, g\u0131da g\u00fcvenli\u011fini korur, bozulmay\u0131 geciktirir, doku ve lezzeti sabit tutar ve yasal gereklilikleri yerine getirirsiniz. S\u0131cakl\u0131\u011f\u0131 yanl\u0131\u015f ayarlarsan\u0131z \u2014sadece birka\u00e7 derece farkla bile\u2014 buz kristalleri, damlama kayb\u0131, so\u011fuk hasar\u0131, ya\u011f\u0131n bozulmas\u0131 ve giderek artan enerji faturalar\u0131yla kar\u015f\u0131la\u015f\u0131rs\u0131n\u0131z.<\/p>\n<h2>&#8220;Do\u011fru s\u0131cakl\u0131k&#8221; asl\u0131nda ne anlama gelir?<\/h2>\n<p>&#8220;Do\u011fru&#8221; s\u0131cakl\u0131k, t\u00fcm \u00fcr\u00fcnler i\u00e7in tek bir say\u0131 de\u011fildir; a\u015fa\u011f\u0131dakiler aras\u0131nda denge sa\u011flayan bir aral\u0131kt\u0131r:<\/p>\n<ul>\n<li>G\u00fcvenlik: Patojenlerin risk olu\u015fturacak kadar uzun s\u00fcre b\u00fcy\u00fcmesini (veya hayatta kalmas\u0131n\u0131) \u00f6nlemek.<\/li>\n<li>Kalite: Nem, doku, lezzet ve besin de\u011ferini korumak.<\/li>\n<li>Kararl\u0131l\u0131k: Dondurucu yan\u0131\u011f\u0131na, damlama kayb\u0131na veya yeniden kristalle\u015fmeye neden olan faz de\u011fi\u015fikliklerini (\u00f6r. suyun buza d\u00f6n\u00fc\u015fmesi) \u00f6nlemek.<\/li>\n<li>Yasal gereklilikler: Denetimler i\u00e7in belgelenmi\u015f s\u0131n\u0131rlar i\u00e7inde kalmak (HACCP, ISO\/FSSC, yerel g\u0131da y\u00f6netmelikleri, ila\u00e7 sekt\u00f6r\u00fc i\u00e7in GDP).<\/li>\n<li>Enerji ve maliyet: Her 1 \u00b0C (1,8 \u00b0F) so\u011fukluk, oda tipine ve \u00e7al\u0131\u015fma d\u00f6ng\u00fcs\u00fcne ba\u011fl\u0131 olarak genellikle so\u011futma enerjisini ~%2\u20134 oran\u0131nda art\u0131r\u0131r; daha so\u011fuk her zaman daha iyi de\u011fildir.<\/li>\n<\/ul>\n<p>\u00dcr\u00fcnler farkl\u0131 oldu\u011fundan (yaprakl\u0131 sebzeler, tereya\u011f\u0131 ve a\u015f\u0131lar gibi), genellikle farkl\u0131 ayar noktalar\u0131 ve nem kontrol\u00fcne sahip birden fazla depolama b\u00f6lgesine ihtiyac\u0131n\u0131z olacakt\u0131r.<\/p>\n<h2>Yayg\u0131n So\u011fuk Depolama Aral\u0131\u011f\u0131<\/h2>\n<p>\u0130\u015fte ger\u00e7ek tesislerde yayg\u0131n olarak kullan\u0131lan s\u0131cakl\u0131k aral\u0131klar\u0131n\u0131 s\u0131n\u0131fland\u0131rman\u0131n basit bir yolu.<\/p>\n<h3>Temel tan\u0131mlar<\/h3>\n<ul>\n<li>Serin (8\u201315 \u00b0C): Tam olarak &#8220;so\u011fuk&#8221; de\u011fildir. \u00c7ikolata, \u015farap, so\u011fan, patates ve haz\u0131rl\u0131k alanlar\u0131 i\u00e7in kullan\u0131l\u0131r.<\/li>\n<li>So\u011futulmu\u015f (0\u20134 \u00b0C): S\u00fct \u00fcr\u00fcnleri, haz\u0131r g\u0131dalar, pi\u015fmi\u015f etler ve genel olarak \u00e7abuk bozulan g\u0131dalar i\u00e7in en \u00e7ok kullan\u0131lan aral\u0131kt\u0131r.<\/li>\n<li>Donma Noktas\u0131 Yak\u0131n \/ S\u00fcper So\u011fuk (\u22121 ila +1 \u00b0C): Y\u00fcksek de\u011ferli taze bal\u0131k ve k\u0131rm\u0131z\u0131 etin raf \u00f6mr\u00fcn\u00fc, donma hasar\u0131n\u0131 en aza indirerek uzat\u0131r.<\/li>\n<li>Y\u00fcksek ba\u011f\u0131l nemli \u00fcr\u00fcn so\u011futma (0\u20135 \u00b0C): Ayn\u0131 so\u011futma aral\u0131\u011f\u0131, ancak \u00fcr\u00fcnlerin solmas\u0131n\u0131 \u00f6nlemek i\u00e7in s\u0131k\u0131 nem kontrol\u00fc (%90\u201395) ile.<\/li>\n<li>Dondurulmu\u015f (\u2264 \u221218 \u00b0C): Dondurulmu\u015f g\u0131dalar\u0131n uzun s\u00fcreli depolanmas\u0131 i\u00e7in k\u00fcresel referans; kalite kayb\u0131n\u0131 \u00f6nemli \u00f6l\u00e7\u00fcde yava\u015flat\u0131r.<\/li>\n<li>Derin dondurulmu\u015f (\u2264 \u221230 \u00b0C): Hassas \u00fcr\u00fcnler ve daha uzun protein stabilitesi i\u00e7in birinci s\u0131n\u0131f depolama (\u00f6r. sashimi kalitesinde bal\u0131k).<\/li>\n<li>Dondurma depolama (\u221223 ila \u221229 \u00b0C): Buz kristallerini k\u00fc\u00e7\u00fck tutar; kumlanma ve b\u00fcz\u00fclmeyi \u00f6nler.<\/li>\n<li>\u015eok dondurma (hava \u221235 ila \u221245 \u00b0C): Depolama de\u011fil, i\u015flem s\u0131cakl\u0131\u011f\u0131d\u0131r. \u00dcr\u00fcn\u00fcn i\u00e7 k\u0131sm\u0131n\u0131 h\u0131zla \u2264 \u221218 \u00b0C&#8217;ye d\u00fc\u015f\u00fcrmek i\u00e7in kullan\u0131l\u0131r.<\/li>\n<li>ULT (Ultra d\u00fc\u015f\u00fck) (\u221250 ila \u221280 \u00b0C): \u00d6zel ila\u00e7\/biyolojik \u00fcr\u00fcnler ve ara\u015ft\u0131rma malzemeleri.<\/li>\n<\/ul>\n<p><img fetchpriority=\"high\" decoding=\"async\" class=\"size-full wp-image-9572 aligncenter\" src=\"https:\/\/www.linble-coldroom.com\/wp-content\/uploads\/2025\/08\/Typical-Cold-Storage-Temperature-Humidity-Targets-.webp\" alt=\"Typical Cold Storage Temperature &amp; Humidity Targets\u00a0\" width=\"980\" height=\"653\" srcset=\"https:\/\/www.linble-coldroom.com\/wp-content\/uploads\/2025\/08\/Typical-Cold-Storage-Temperature-Humidity-Targets-.webp 980w, https:\/\/www.linble-coldroom.com\/wp-content\/uploads\/2025\/08\/Typical-Cold-Storage-Temperature-Humidity-Targets--300x200.webp 300w, https:\/\/www.linble-coldroom.com\/wp-content\/uploads\/2025\/08\/Typical-Cold-Storage-Temperature-Humidity-Targets--768x512.webp 768w, https:\/\/www.linble-coldroom.com\/wp-content\/uploads\/2025\/08\/Typical-Cold-Storage-Temperature-Humidity-Targets--600x400.webp 600w\" sizes=\"(max-width: 980px) 100vw, 980px\" \/><\/p>\n<h2>Tipik So\u011fuk Depolama S\u0131cakl\u0131\u011f\u0131 ve Nem Hedefleri<\/h2>\n<table>\n<tbody>\n<tr>\n<td>Kategori<\/td>\n<td>Tipik Ayar Noktas\u0131<\/td>\n<td>Kontrol Aral\u0131\u011f\u0131 (Hava)<\/td>\n<td>\u00dcr\u00fcn S\u0131n\u0131r\u0131 (Asla A\u015f\u0131lmamal\u0131d\u0131r)<\/td>\n<td>Notlar<\/td>\n<\/tr>\n<tr>\n<td>So\u011futma a\u015famalar\u0131 \/ \u00f6n so\u011futma<\/td>\n<td>10\u201315 \u00b0C<\/td>\n<td>\u00b11\u20132 \u00b0C<\/td>\n<td>\u226415 \u00b0C<\/td>\n<td>Paketlemeden \u00f6nce temperleme ve k\u0131sa s\u00fcreli bekletme i\u00e7in.<\/td>\n<\/tr>\n<tr>\n<td>Genel so\u011futulmu\u015f g\u0131dalar<\/td>\n<td>0\u20135 \u00b0C<\/td>\n<td>\u00b11 \u00b0C<\/td>\n<td>\u22645 \u00b0C<\/td>\n<td>Bir\u00e7ok yarg\u0131 b\u00f6lgesi, kritik \u00fcst s\u0131n\u0131r olarak 5 \u00b0C (41 \u00b0F) de\u011ferini kullan\u0131r.<\/td>\n<\/tr>\n<tr>\n<td>Taze et ve k\u00fcmes hayvanlar\u0131<\/td>\n<td>0\u20132 \u00b0C<\/td>\n<td>\u00b10,5\u20131 \u00b0C<\/td>\n<td>\u22642 \u00b0C<\/td>\n<td>Damlama kayb\u0131n\u0131 ve mikrobiyal \u00fcremeyi en aza indirir.<\/td>\n<\/tr>\n<tr>\n<td>Taze deniz \u00fcr\u00fcnleri (buzlu)<\/td>\n<td>\u20131 ila 2 \u00b0C<\/td>\n<td>\u00b10,5 \u00b0C<\/td>\n<td>\u22642 \u00b0C<\/td>\n<td>\u00c7ekirdek s\u0131cakl\u0131\u011f\u0131n\u0131n kontrol\u00fc i\u00e7in sulu\/pul buz temas\u0131 tercih edilir.<\/td>\n<\/tr>\n<tr>\n<td>S\u00fct \u00fcr\u00fcnleri (s\u0131v\u0131 s\u00fct)<\/td>\n<td>1\u20134 \u00b0C<\/td>\n<td>\u00b11 \u00b0C<\/td>\n<td>\u22644 \u00b0C<\/td>\n<td>Ek\u015fimeyi \u00f6nler; kap\u0131 a\u00e7ma s\u0131kl\u0131\u011f\u0131n\u0131 azalt\u0131n.<\/td>\n<\/tr>\n<tr>\n<td>Peynir (olgunla\u015ft\u0131r\u0131lm\u0131\u015f)<\/td>\n<td>1\u20137 \u00b0C<\/td>\n<td>\u00b11 \u00b0C<\/td>\n<td>\u22647 \u00b0C<\/td>\n<td>Kabu\u011fun \u00e7atlamas\u0131n\u0131 \u00f6nlemek i\u00e7in ba\u011f\u0131l nem kontrol\u00fc \u00e7ok \u00f6nemlidir.<\/td>\n<\/tr>\n<tr>\n<td>\u00dcr\u00fcnler \u2013 yaprakl\u0131 sebzeler<\/td>\n<td>0\u20132 \u00b0C<\/td>\n<td>\u00b11 \u00b0C<\/td>\n<td>\u22642 \u00b0C<\/td>\n<td>Solmay\u0131 \u00f6nlemek i\u00e7in y\u00fcksek ba\u011f\u0131l nem; donma hasar\u0131na dikkat edin.<\/td>\n<\/tr>\n<tr>\n<td>\u00dcr\u00fcn \u2013 elma<\/td>\n<td>0\u20134 \u00b0C<\/td>\n<td>\u00b11 \u00b0C<\/td>\n<td>\u22644 \u00b0C<\/td>\n<td>Kontroll\u00fc atmosfer yard\u0131mc\u0131 olur; ye\u015filliklerde etilen kullan\u0131m\u0131ndan ka\u00e7\u0131n\u0131n.<\/td>\n<\/tr>\n<tr>\n<td>\u00dcr\u00fcn \u2013 turun\u00e7giller<\/td>\n<td>3\u20139 \u00b0C<\/td>\n<td>\u00b11 \u00b0C<\/td>\n<td>\u22649 \u00b0C<\/td>\n<td>Baz\u0131 \u00e7e\u015fitler \u00e7ok d\u00fc\u015f\u00fck s\u0131cakl\u0131klarda so\u011fuk hasar\u0131 g\u00f6r\u00fcr.<\/td>\n<\/tr>\n<tr>\n<td>\u00dcr\u00fcn \u2013 muz (ye\u015fil)<\/td>\n<td>13\u201314 \u00b0C<\/td>\n<td>\u00b11 \u00b0C<\/td>\n<td>\u226414 \u00b0C<\/td>\n<td>~12 \u00b0C&#8217;nin alt\u0131nda: so\u011fuk hasar\u0131; olgunla\u015fma i\u00e7in etilen ile birlikte 15\u201322 \u00b0C kullan\u0131n.<\/td>\n<\/tr>\n<tr>\n<td>Dondurulmu\u015f g\u0131dalar (genel)<\/td>\n<td>\u201318 ila \u201325 \u00b0C<\/td>\n<td>\u00b11\u20132 \u00b0C<\/td>\n<td>\u2264\u201318 \u00b0C<\/td>\n<td>\u201318 \u00b0C (0 \u00b0F), da\u011f\u0131t\u0131m i\u00e7in yayg\u0131n olarak kabul edilen yasal minimum s\u0131cakl\u0131kt\u0131r.<\/td>\n<\/tr>\n<tr>\n<td>Dondurma\/premium dondurulmu\u015f<\/td>\n<td>\u201323 ila \u201329 \u00b0C<\/td>\n<td>\u00b11\u20132 \u00b0C<\/td>\n<td>\u2264\u201320 \u00b0C<\/td>\n<td>Daha s\u0131k\u0131 kontrol, doku kusurlar\u0131n\u0131 (buz kristalleri) \u00f6nler.<\/td>\n<\/tr>\n<tr>\n<td>Derin dondurucu depolama<\/td>\n<td>\u201325 ila \u201335 \u00b0C<\/td>\n<td>\u00b12 \u00b0C<\/td>\n<td>\u2264\u201325 \u00b0C<\/td>\n<td>Uzun s\u00fcreli proteinler\/malzemeler i\u00e7in.<\/td>\n<\/tr>\n<tr>\n<td>H\u0131zl\u0131 dondurma (hava)<\/td>\n<td>\u201335 ila \u201345 \u00b0C<\/td>\n<td>\u2014<\/td>\n<td>yok<\/td>\n<td>Saklama de\u011fil, i\u015flem s\u0131cakl\u0131\u011f\u0131; y\u00fcksek hava h\u0131z\u0131 gereklidir.<\/td>\n<\/tr>\n<tr>\n<td>\u0130la\u00e7 \u2013 so\u011futulmu\u015f<\/td>\n<td>2\u20138 \u00b0C<\/td>\n<td>\u00b11 \u00b0C<\/td>\n<td>2\u20138 \u00b0C (\u00fcr\u00fcn)<\/td>\n<td>Paketlemeler onaylanm\u0131\u015ft\u0131r; s\u00fcrekli s\u0131cakl\u0131k kay\u0131tlar\u0131 tutulur.<\/td>\n<\/tr>\n<tr>\n<td>\u0130la\u00e7 \u2013 dondurulmu\u015f<\/td>\n<td>\u201320 \u00b0C (\u00b15)<\/td>\n<td>\u00b11\u20132 \u00b0C<\/td>\n<td>\u2264\u201315 ila \u201325 \u00b0C (etiket ba\u015f\u0131na)<\/td>\n<td>Onayl\u0131 dondurucular kullan\u0131n; Ortalama Kinetik S\u0131cakl\u0131\u011f\u0131 (MKT) izleyin.<\/td>\n<\/tr>\n<tr>\n<td>\u0130la\u00e7 \u2013 ULT<\/td>\n<td>\u201370 ila \u201380 \u00b0C<\/td>\n<td>\u00b15 \u00b0C<\/td>\n<td>etiket uyar\u0131nca<\/td>\n<td>Biyolojik \u00fcr\u00fcnler, enzimler, yedeklilik ve alarmlar i\u00e7in gereklidir.<\/td>\n<\/tr>\n<tr>\n<td>End\u00fcstriyel kimyasallar (s\u0131cakl\u0131\u011fa duyarl\u0131)<\/td>\n<td>5\u201325 \u00b0C<\/td>\n<td>\u00b12 \u00b0C<\/td>\n<td>SDS\/spesifikasyona g\u00f6re<\/td>\n<td>&#8220;Serin, kuru yer&#8221; genellikle d\u00fc\u015f\u00fck ba\u011f\u0131l nem ile \u226425 \u00b0C anlam\u0131na gelir.<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<h2>S\u0131cakl\u0131k ve Nem Birlikte Ele Al\u0131nmal\u0131d\u0131r<\/h2>\n<p>So\u011fuk odalarda g\u00f6r\u00fclen kalite \u015fikayetlerinin \u00e7o\u011fu, asl\u0131nda nem sorunlar\u0131ndan kaynaklan\u0131r:<\/p>\n<ul>\n<li>\u00c7ok kuru \u2192 a\u011f\u0131rl\u0131k kayb\u0131, solma, kabuklanma, kabuk \u00e7atlamas\u0131 (peynir), \u00e7ikolata \u00fczerinde beyaz tabaka olu\u015fumu.<\/li>\n<li>\u00c7ok nemli \u2192 y\u00fczeyde yo\u011fu\u015fma, ambalajda k\u00fcf olu\u015fumu, kaygan zeminler, bobinlerde buzlanma.<\/li>\n<\/ul>\n<p>Genel kurallar<\/p>\n<ul>\n<li>Meyve ve sebzeler %90\u201395 ba\u011f\u0131l nemi sever.<\/li>\n<li>Taze et\/bal\u0131k i\u00e7in en uygun nem oran\u0131 %85\u201395 civar\u0131ndad\u0131r (iyi hava hijyeni ile).<\/li>\n<li>Peynir ve \u015fark\u00fcteri \u00fcr\u00fcnleri %80\u201390 ba\u011f\u0131l nemi tercih eder (t\u00fcr\u00fcne g\u00f6re de\u011fi\u015fir).<\/li>\n<li>\u00c7ikolata, %50\u201360 ba\u011f\u0131l nem (ve sabit s\u0131cakl\u0131klar) ortam\u0131nda daha iyi saklan\u0131r.<\/li>\n<\/ul>\n<p>Nem, bobin TD, buz \u00e7\u00f6zme y\u00f6ntemi, hava de\u011fi\u015fimi ve nemlendirme (veya sisleme) sistemleri ile kontrol edilir. Y\u00fcksek ba\u011f\u0131l nemli odalar i\u00e7in, nem alma i\u015flemini azaltmak amac\u0131yla daha d\u00fc\u015f\u00fck TD (2\u20134 K) de\u011ferine sahip daha b\u00fcy\u00fck bobinler belirtin.<\/p>\n<h2>\u00dcr\u00fcn baz\u0131nda: \u00d6nerilen Aral\u0131klar ve Dikkat Edilmesi Gerekenler<\/h2>\n<h3>Meyve ve sebzeler<\/h3>\n<ul>\n<li>Yaprakl\u0131 ye\u015fillikler ve otlar: 0\u20132 \u00b0C, %90\u201395 ba\u011f\u0131l nem. Y\u00fcksek hava h\u0131z\u0131 ezilmelere neden olur; b\u00f6lmeler veya daha yava\u015f fanlar kullan\u0131n.<\/li>\n<li>\u00c7ilekler: 0\u20132 \u00b0C, %90\u201395 ba\u011f\u0131l nem. S\u0131cakl\u0131k de\u011fi\u015fimlerine son derece duyarl\u0131d\u0131r; kap\u0131lar\u0131 kapal\u0131 tutun ve hava perdelerinin verimli \u00e7al\u0131\u015fmas\u0131n\u0131 sa\u011flay\u0131n.<\/li>\n<li>Muz, mango, papaya (tropikal): ~10\u201313 \u00b0C&#8217;nin alt\u0131na so\u011futmay\u0131n; so\u011fuk hasar\u0131 kahverengile\u015fmeye ve tad\u0131 bozulmas\u0131na neden olur.<\/li>\n<li>Elma\/armut: M\u00fcmk\u00fcnse kontroll\u00fc atmosferde 0\u20132 \u00b0C.<\/li>\n<li>So\u011fan, sar\u0131msak, patates: \u00c7e\u015fit ve kullan\u0131m amac\u0131na ba\u011fl\u0131 olarak 2\u201310 \u00b0C; \u00e7\u00fcr\u00fcme\/filizlenmeyi \u00f6nlemek i\u00e7in ba\u011f\u0131l nemi (%50\u201370) d\u00fc\u015f\u00fcr\u00fcn.<\/li>\n<\/ul>\n<h3>Et ve deniz \u00fcr\u00fcnleri<\/h3>\n<ul>\n<li>Taze k\u0131rm\u0131z\u0131 et: \u22121 ila +1 \u00b0C (a\u015f\u0131r\u0131 so\u011futma), %85\u201390 ba\u011f\u0131l nem. Damlama kayb\u0131n\u0131 ve mikrobiyal b\u00fcy\u00fcme oran\u0131n\u0131 azalt\u0131r.<\/li>\n<li>K\u00fcmes hayvanlar\u0131: 0\u20132 \u00b0C, y\u00fcksek ba\u011f\u0131l nem. Buz birikmesini \u00f6nleyin; iyi drenaj \u00f6nemlidir.<\/li>\n<li>Taze bal\u0131k: \u22121 ila +1 \u00b0C, y\u00fcksek ba\u011f\u0131l nem. Buz torbas\u0131 veya s\u00fcper so\u011futma; kurumas\u0131n\u0131 \u00f6nlemek i\u00e7in filetolara do\u011frudan hava ak\u0131\u015f\u0131n\u0131 s\u0131n\u0131rlay\u0131n.<\/li>\n<li>Dondurulmu\u015f proteinler: Ticari \u00fcr\u00fcnler i\u00e7in \u2264 \u221218 \u00b0C; uzun s\u00fcreli depolamada \u00fcst\u00fcn doku i\u00e7in \u2264 \u221230 \u00b0C.<\/li>\n<\/ul>\n<h3>S\u00fct \u00fcr\u00fcnleri ve unlu mamuller<\/h3>\n<ul>\n<li>S\u0131v\u0131 s\u00fct, yo\u011furt, yumu\u015fak peynirler: 0\u20134 \u00b0C, %80\u201390 ba\u011f\u0131l nem. S\u0131cakl\u0131k art\u0131\u015flar\u0131 ek\u015fimeyi ve maya \u00fcremesini te\u015fvik eder.<\/li>\n<li>Sert\/yar\u0131 sert peynirler: T\u00fcr\u00fcne ba\u011fl\u0131 olarak 1\u20137 \u00b0C; \u00e7ok so\u011fuk ortam dokuyu bozabilir, \u00e7ok s\u0131cak ortam ise kabuk sorunlar\u0131n\u0131 art\u0131r\u0131r.<\/li>\n<li>Tereya\u011f\u0131: Oksidasyonu yava\u015flatmak i\u00e7in 0\u20134 \u00b0C (k\u0131sa s\u00fcreli) veya dondurulmu\u015f \u2264 \u221218 \u00b0C (uzun s\u00fcreli).<\/li>\n<li>F\u0131r\u0131nc\u0131l\u0131k (kremal\u0131, so\u011futulmu\u015f tatl\u0131lar): 0\u20134 \u00b0C; kuru f\u0131r\u0131nc\u0131l\u0131k \u00fcr\u00fcnleri bayatlamay\u0131 \u00f6nlemek i\u00e7in genellikle serin (8\u201315 \u00b0C) bir ortamda saklan\u0131r.<\/li>\n<\/ul>\n<h3>Dondurulmu\u015f g\u0131dalar<\/h3>\n<ul>\n<li>Genel dondurulmu\u015f \u00fcr\u00fcnler: \u2264 \u221218 \u00b0C. K\u0131smi \u00e7\u00f6z\u00fclme d\u00f6ng\u00fclerini \u00f6nlemek i\u00e7in s\u0131k\u0131 kontrol sa\u011flay\u0131n.<\/li>\n<li>Dondurma: \u221223 ila \u221229 \u00b0C. Daha s\u0131cak depolama, kristal olu\u015fumu nedeniyle taneli bir dokuya neden olur.<\/li>\n<\/ul>\n<h3>\u0130la\u00e7lar (so\u011fuk zincir)<\/h3>\n<ul>\n<li>So\u011futulmu\u015f: 2\u20138 \u00b0C (tipik a\u015f\u0131lar, biyolojik \u00fcr\u00fcnler). A\u00e7\u0131k\u00e7a gerekli olmad\u0131k\u00e7a dondurmaktan ka\u00e7\u0131n\u0131n; s\u0131k\u0131 min\u2013maks alarmlar\u0131 kurun.<\/li>\n<li>Dondurulmu\u015f: \u2264 \u221215 \u00b0C (\u00fcr\u00fcn etiketine g\u00f6re).<\/li>\n<li>ULT: \u221250 ila \u221280 \u00b0C (belirli biyolojik \u00fcr\u00fcnler). \u00d6zel dondurucular ve s\u0131k\u0131 kap\u0131 disiplini gerektirir.<\/li>\n<\/ul>\n<h2>Hava Ak\u0131\u015f\u0131, Y\u00fckleme ve Buz \u00c7\u00f6zme: Ayar noktan\u0131z\u0131 nas\u0131l \u015fekillendirirler<\/h2>\n<ul>\n<li>Hava h\u0131z\u0131: Daha y\u00fcksek hava ak\u0131\u015f\u0131 \u0131s\u0131 transferini art\u0131r\u0131r (so\u011futma i\u00e7in iyidir) ancak ambalajs\u0131z \u00fcr\u00fcnleri kurutur. Meyve\/sebze ve et odalar\u0131 i\u00e7in, hafif ve e\u015fit hava da\u011f\u0131l\u0131m\u0131n\u0131 hedefleyin ve koruma i\u00e7in b\u00f6lmeler kullan\u0131n.<\/li>\n<li>\u0130stifleme: Duvarlardan 5\u201310 cm ve paletlerin alt\u0131ndan 8\u201312 cm bo\u015fluk b\u0131rak\u0131n. D\u00fczensiz so\u011futmaya neden olan &#8220;baca&#8221; olu\u015fumunu \u00f6nleyin.<\/li>\n<li>Buz \u00e7\u00f6zme: D\u00f6ng\u00fc d\u0131\u015f\u0131 (so\u011futucular i\u00e7in), s\u0131cak gaz veya elektrikli buz \u00e7\u00f6zme. Her biri nemi giderir; daha s\u0131k veya agresif buz \u00e7\u00f6zme i\u015flemleri ba\u011f\u0131l nemi azalt\u0131r ve s\u0131cakl\u0131k dalgalanmalar\u0131n\u0131 art\u0131rabilir. Buz \u00e7\u00f6zmeyi sabit bir tahmin yerine ger\u00e7ek buz y\u00fck\u00fcne g\u00f6re ayarlay\u0131n.<\/li>\n<\/ul>\n<h2>Enerji dengesi: Daha so\u011fuk ortamlar daha pahal\u0131d\u0131r<\/h2>\n<p>Daha d\u00fc\u015f\u00fck ayar noktalar\u0131 her zaman daha fazla enerji maliyeti gerektirir, \u00f6zellikle dondurulmu\u015f odalarda. Ayr\u0131nt\u0131lar oda b\u00fcy\u00fckl\u00fc\u011f\u00fcne ve kullan\u0131m\u0131na g\u00f6re de\u011fi\u015fmekle birlikte, makul bir planlama kural\u0131 \u015fudur:<\/p>\n<ul>\n<li>So\u011futucular (0\u20135 \u00b0C): 1 \u00b0C daha so\u011fuk her derece i\u00e7in ~%2\u20133 daha fazla enerji.<\/li>\n<li>Dondurucular (\u2264 \u221218 \u00b0C): 1 \u00b0C daha so\u011fuk her derece i\u00e7in ~%3\u20134 daha fazla enerji.<\/li>\n<\/ul>\n<p>Bu y\u00fczdeler, kap\u0131lar\u0131n s\u0131k s\u0131k a\u00e7\u0131lmas\u0131, nemli iklimlerde veya yetersiz boyutlu evaporat\u00f6rlerde daha da artar. Bu nedenle, &#8220;sadece daha so\u011fuk ayarla&#8221; nadiren ekonomik bir \u00e7\u00f6z\u00fcmd\u00fcr. Bunun yerine, kalite ve uyumluluk gereksinimlerini kar\u015f\u0131layan en dar g\u00fcvenli aral\u0131\u011f\u0131 se\u00e7in.<\/p>\n<h3>Ayar noktas\u0131n\u0131 d\u00fc\u015f\u00fcrd\u00fc\u011f\u00fcn\u00fczde enerji \u00fczerindeki tahmini etki<\/h3>\n<table>\n<tbody>\n<tr>\n<td>Oda T\u00fcr\u00fc<\/td>\n<td>Temel Ayar Noktas\u0131<\/td>\n<td>De\u011fi\u015fim<\/td>\n<td>G\u00f6sterge Niteli\u011finde Enerji Fark\u0131<\/td>\n<td>Kalite\/G\u00fcvenlik Etkisi (\u00d6rnek)<\/td>\n<td>Pratik \u00c7\u0131kar\u0131m<\/td>\n<\/tr>\n<tr>\n<td>So\u011futucu (genel g\u0131dalar)<\/td>\n<td>4 \u00b0C<\/td>\n<td>\u2192 2 \u00b0C (\u22122 \u00b0C)<\/td>\n<td>+4\u20136%<\/td>\n<td>Daha yava\u015f mikrobiyal \u00fcreme; daha uzun raf \u00f6mr\u00fc<\/td>\n<td>Y\u00fcksek riskli RTE g\u0131dalar i\u00e7in de\u011fer<\/td>\n<\/tr>\n<tr>\n<td>So\u011fuk hava depolanan \u00fcr\u00fcnler (yaprakl\u0131)<\/td>\n<td>2 \u00b0C<\/td>\n<td>\u2192 0 \u00b0C (\u22122 \u00b0C)<\/td>\n<td>+4\u20136%<\/td>\n<td>Daha iyi gevreklik; RH\/TD yanl\u0131\u015fsa donma hasar\u0131 riski<\/td>\n<td>Sadece s\u0131k\u0131 kontrol ve hava ak\u0131\u015f\u0131 ayar\u0131 ile<\/td>\n<\/tr>\n<tr>\n<td>Donma noktas\u0131na yak\u0131n et odas\u0131<\/td>\n<td>+1 \u00b0C<\/td>\n<td>\u2192 \u22121 \u00b0C (\u22122 \u00b0C)<\/td>\n<td>+4\u20136%<\/td>\n<td>Daha az damlama kayb\u0131; daha uzun raf \u00f6mr\u00fc<\/td>\n<td>Premium programlarda yayg\u0131n<\/td>\n<\/tr>\n<tr>\n<td>Dondurucu oda<\/td>\n<td>\u221218 \u00b0C<\/td>\n<td>\u2192 \u221222 \u00b0C (\u22124 \u00b0C)<\/td>\n<td>+12\u201316<\/td>\n<td>Daha yava\u015f oksidasyon; uzun vadeli depolama i\u00e7in daha uygun<\/td>\n<td>Birinci s\u0131n\u0131f proteinler veya uzun s\u00fcreli depolama i\u00e7in kullan\u0131n<\/td>\n<\/tr>\n<tr>\n<td>Dondurma depolama<\/td>\n<td>\u221225 \u00b0C<\/td>\n<td>\u2192 \u221228 \u00b0C (\u22123 \u00b0C)<\/td>\n<td>+9\u201312%<\/td>\n<td>Daha az yeniden kristalle\u015fme d\u00f6ng\u00fcs\u00fc<\/td>\n<td>Kalite \u00f6ncelikli operasyonlarda standart<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<h2>Ad\u0131m Ad\u0131m Se\u00e7im \u0130\u015f Ak\u0131\u015f\u0131<\/h2>\n<h3>\u00dcr\u00fcnleri tehlike ve hassasiyetlerine g\u00f6re s\u0131n\u0131fland\u0131r\u0131n<\/h3>\n<ul>\n<li>Y\u00fcksek tehlike: RTE g\u0131dalar, deniz \u00fcr\u00fcnleri, pi\u015fmi\u015f etler \u2192 daha s\u0131k\u0131 kontrol, daha d\u00fc\u015f\u00fck ayar noktalar\u0131.<\/li>\n<li>Y\u00fcksek hassasiyet: \u00e7ilekler, ye\u015fil yaprakl\u0131 sebzeler, dondurma \u2192 daha s\u0131k\u0131 s\u0131cakl\u0131k istikrar\u0131; ba\u011f\u0131l nem ve hava ak\u0131\u015f\u0131 \u00f6nemlidir.<\/li>\n<\/ul>\n<h3>Biyolojiye uygun aral\u0131\u011f\u0131 se\u00e7in<\/h3>\n<ul>\n<li>Tropikal \u00fcr\u00fcnler mi? 10 \u00b0C&#8217;nin alt\u0131ndaki s\u0131cakl\u0131klardan ka\u00e7\u0131n\u0131n.<\/li>\n<li>K\u0131rm\u0131z\u0131 et\/bal\u0131k m\u0131? S\u00fcper so\u011futmay\u0131 (-1 ila +1 \u00b0C) d\u00fc\u015f\u00fcn\u00fcn.<\/li>\n<li>Uzun s\u00fcreli dondurulmu\u015f depolama veya dondurma? \u2264 \u221223 \u00b0C&#8217;yi hedefleyin.<\/li>\n<\/ul>\n<h3>Katman nem gereksinimleri<\/h3>\n<ul>\n<li>%90\u201395 ba\u011f\u0131l nem (d\u00fc\u015f\u00fck TD bobinleri).<\/li>\n<li>\u015eark\u00fcteri\/peynir %80\u201390 ba\u011f\u0131l nem.<\/li>\n<li>\u00c7ikolata %50\u201360 ba\u011f\u0131l nem.<\/li>\n<\/ul>\n<h3>Ambalaj\u0131 kontrol edin<\/h3>\n<ul>\n<li>MAP ve vakumlu ambalajlar daha d\u00fc\u015f\u00fck nem oran\u0131na dayan\u0131kl\u0131d\u0131r (daha az kuruma).<\/li>\n<li>Ambalajs\u0131z taze \u00fcr\u00fcnler i\u00e7in y\u00fcksek ba\u011f\u0131l nem ve hafif hava ak\u0131\u015f\u0131 gerekir.<\/li>\n<\/ul>\n<h3>Tolerans ve alarmlar\u0131 tan\u0131mlay\u0131n<\/h3>\n<ul>\n<li>Hassas \u00fcr\u00fcnler i\u00e7in ayar noktas\u0131 \u00e7evresinde tipik olarak \u00b10,5 ila \u00b11,0 \u00b0C.<\/li>\n<li>Yanl\u0131\u015f alarmlar\u0131 \u00f6nlemek i\u00e7in min-maks alarmlar\u0131 ve e\u015fik s\u00fcresi a\u015f\u0131m\u0131 mant\u0131\u011f\u0131n\u0131 kullan\u0131n.<\/li>\n<\/ul>\n<h3>\u0130\u015flemleri hesaba kat\u0131n<\/h3>\n<ul>\n<li>Kap\u0131 disiplini, bekleme alanlar\u0131, hava perdeleri ve h\u0131zl\u0131 a\u00e7\u0131l\u0131r kap\u0131lar, ula\u015f\u0131labilir aral\u0131klar\u0131 \u00f6nemli \u00f6l\u00e7\u00fcde etkiler.<\/li>\n<li>Kap\u0131lar yo\u011funsa, \u0131s\u0131 art\u0131\u015flar\u0131n\u0131 telafi etmek i\u00e7in biraz daha d\u00fc\u015f\u00fck bir ayar noktas\u0131 planlay\u0131n.<\/li>\n<\/ul>\n<h3>Enerji\/maliyet sim\u00fclasyonu<\/h3>\n<ul>\n<li>Yukar\u0131daki genel kurallar\u0131 kullanarak her 1\u20132 \u00b0C&#8217;lik de\u011fi\u015fiklik i\u00e7in maliyetleri tahmin edin.<\/li>\n<li>Raf \u00f6mr\u00fc ve g\u00fcvenli\u011fi kar\u015f\u0131layan en d\u00fc\u015f\u00fck maliyetli ayar noktas\u0131n\u0131 se\u00e7in.<\/li>\n<\/ul>\n<h3>Uygulamada do\u011frulay\u0131n<\/h3>\n<ul>\n<li>S\u0131cakl\u0131k haritalama (bo\u015f ve y\u00fckl\u00fc), s\u0131cak k\u00f6\u015fe kontrolleri, bobin donma denetimleri.<\/li>\n<li>Nem oran\u0131 ve kararl\u0131l\u0131k hedeflerine ula\u015fmak i\u00e7in buz \u00e7\u00f6zme programlar\u0131n\u0131 ve fan h\u0131zlar\u0131n\u0131 ayarlay\u0131n.<\/li>\n<\/ul>\n<h2>\u00dc\u00e7 \u00e7al\u0131\u015fma senaryosu<\/h2>\n<h3>Kar\u0131\u015f\u0131k \u00fcr\u00fcnlerin bulundu\u011fu taze kesilmi\u015f salata tesisi<\/h3>\n<ul>\n<li>\u00dcr\u00fcnler: Marul kar\u0131\u015f\u0131mlar\u0131, otlar, rendelenmi\u015f havu\u00e7.<\/li>\n<li>Hedef: 0\u20132 \u00b0C, %90\u201395 ba\u011f\u0131l nem; d\u00fc\u015f\u00fck TD bobinleri (2\u20134 K).<\/li>\n<li>Hava ak\u0131\u015f\u0131: Hafif; a\u00e7\u0131k \u00fcr\u00fcnlere do\u011frudan hava \u00fcflemekten ka\u00e7\u0131n\u0131n.<\/li>\n<li>Buz \u00e7\u00f6zme: D\u00f6ng\u00fc d\u0131\u015f\u0131 veya minimum s\u0131cak gaz; ba\u011f\u0131l nemi haftal\u0131k olarak kontrol edin.<\/li>\n<li>Gerek\u00e7e: Turgoru ve raf \u00f6mr\u00fcn\u00fc en \u00fcst d\u00fczeye \u00e7\u0131kar\u0131r; solmay\u0131 \u00f6nler. 0 \u00b0C&#8217;nin alt\u0131nda donma hasar\u0131 riski vard\u0131r.<\/li>\n<\/ul>\n<h3>Birinci s\u0131n\u0131f s\u0131\u011f\u0131r eti ve somon i\u015fleyicisi<\/h3>\n<ul>\n<li>\u00dcr\u00fcnler: Vakumlu paketlenmi\u015f s\u0131\u011f\u0131r eti par\u00e7alar\u0131 ve taze somon filetolar\u0131.<\/li>\n<li>Hedef: \u22121 ila +1 \u00b0C, %85\u201395 ba\u011f\u0131l nem; s\u00fcper so\u011futma stratejisi.<\/li>\n<li>Hava ak\u0131\u015f\u0131: Deflekt\u00f6rlerle e\u015fit da\u011f\u0131l\u0131m; filmle sar\u0131lm\u0131\u015f paketlerin sallanmas\u0131n\u0131 \u00f6nleyin.<\/li>\n<li>\u00c7\u00f6zme: Zeminde buz birikmesini \u00f6nlemek i\u00e7in iyi \u0131s\u0131 tahliyesi sa\u011flayan s\u0131cak gaz.<\/li>\n<li>Gerek\u00e7e: S\u00fcper so\u011futma, tamamen dondurmadan mikrobiyal \u00fcremeyi ve damlama kayb\u0131n\u0131 azalt\u0131r; k\u00fc\u00e7\u00fck enerji art\u0131\u015f\u0131, verim ve kalite ile dengelenir.<\/li>\n<\/ul>\n<h3>Dondurulmu\u015f g\u0131dalar (dondurma dahil) i\u00e7in da\u011f\u0131t\u0131m da\u011f\u0131t\u0131m merkezi<\/h3>\n<ul>\n<li>\u00dcr\u00fcnler: Kar\u0131\u015f\u0131k dondurulmu\u015f g\u0131dalar + dondurma.<\/li>\n<li>D\u00fczen: \u221220 \u00b0C&#8217;lik genel dondurulmu\u015f g\u0131da odas\u0131, \u221226 \u00b0C&#8217;lik ayr\u0131 dondurma odas\u0131.<\/li>\n<li>\u0130\u015flemler: H\u0131zl\u0131 sarma kap\u0131lar, s\u0131z\u0131nt\u0131y\u0131 azaltmak i\u00e7in antre\/bekleme odas\u0131.<\/li>\n<li>Gerek\u00e7e: Dondurma daha d\u00fc\u015f\u00fck ayar noktalar\u0131 gerektirir; dondurmay\u0131 izole etmek, t\u00fcm dondurulmu\u015f envanterin enerji a\u00e7\u0131s\u0131ndan a\u015f\u0131r\u0131 cezaland\u0131r\u0131lmas\u0131n\u0131 \u00f6nler.<\/li>\n<\/ul>\n<h2>Enstr\u00fcmantasyon ve Kontrol<\/h2>\n<ul>\n<li>Sens\u00f6rler: Her b\u00f6lme i\u00e7in en az 3 oda probu (d\u00f6n\u00fc\u015f, besleme, s\u0131cak k\u00f6\u015fe) kullan\u0131n; b\u00fcy\u00fck odalar i\u00e7in daha fazlas\u0131n\u0131 kullan\u0131n.<\/li>\n<li>Veri kayd\u0131: 1\u20135 dakikal\u0131k aral\u0131klarla; minimum\u2013maksimum ve e\u015fik de\u011ferinin \u00fczerinde kalma s\u00fcresi raporlar\u0131n\u0131 tutun.<\/li>\n<li>Kalibrasyon: En az y\u0131lda bir kez izlenebilir kalibrasyon (ila\u00e7 sekt\u00f6r\u00fcnde daha s\u0131k).<\/li>\n<li>Haritalama: Sadece bo\u015f odalarda de\u011fil, temsili y\u00fckler alt\u0131nda da\u011f\u0131l\u0131m\u0131 do\u011frulay\u0131n.<\/li>\n<li>Alarmlar: Uyar\u0131 (s\u0131n\u0131ra yakla\u015fma) ile kritik (s\u0131n\u0131r a\u015f\u0131m\u0131) durumlar\u0131 eylem planlar\u0131yla birbirinden ay\u0131r\u0131n.<\/li>\n<\/ul>\n<h2>So\u011fuk Hava Depolar\u0131nda S\u0131k Kar\u015f\u0131la\u015f\u0131lan Hatalar<\/h2>\n<ul>\n<li>Tek oda herkese uyar: 2 \u00b0C&#8217;lik bir so\u011futucuda muzlar\u0131 \u00e7ileklerle kar\u0131\u015ft\u0131rmak, so\u011fuk hasar\u0131na davetiye \u00e7\u0131karmakt\u0131r. B\u00f6lgeli depolama kullan\u0131n.<\/li>\n<li>Taze \u00fcr\u00fcnlerin kurutulmas\u0131: Y\u00fcksek fan h\u0131zlar\u0131 + y\u00fcksek TD bobinleri = dehidrasyon. Meyve\/et \u00fcr\u00fcnleri i\u00e7in, d\u00fc\u015f\u00fck TD&#8217;li daha b\u00fcy\u00fck bobinler belirleyin ve fanlar\u0131 ayarlay\u0131n.<\/li>\n<li>S\u00fcrekli buz \u00e7\u00f6zme i\u015flemleriyle buzlanmay\u0131 \u00f6nleme: S\u0131cakl\u0131k istikrar\u0131n\u0131 bozan buz \u00e7\u00f6zme d\u00f6ng\u00fcleri eklemeden \u00f6nce kap\u0131 disiplinini, s\u0131z\u0131nt\u0131lar\u0131 ve bobin boyutlar\u0131n\u0131 yeniden de\u011ferlendirin.<\/li>\n<li>Ambalaj\u0131 g\u00f6z ard\u0131 etme: Ambalajs\u0131z veya delikli ambalajlar daha y\u00fcksek ba\u011f\u0131l nem ve daha yumu\u015fak hava gerektirir. MAP\/vakum daha kuru havay\u0131 tolere edebilir.<\/li>\n<li>&#8220;Her ihtimale kar\u015f\u0131&#8221; daha so\u011fuk ayarlay\u0131n: Bu genellikle pahal\u0131 bir ge\u00e7ici \u00e7\u00f6z\u00fcmd\u00fcr. \u00d6nce hava s\u0131z\u0131nt\u0131lar\u0131n\u0131, y\u00fckleme d\u00fczenlerini ve sens\u00f6r yerle\u015fimini d\u00fczeltin.<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>So\u011fuk hava depolar\u0131nda, s\u0131cakl\u0131k kadar hayati \u00f6neme sahip ba\u015fka bir fakt\u00f6r yoktur. S\u0131cakl\u0131\u011f\u0131 do\u011fru ayarlarsan\u0131z, g\u0131da g\u00fcvenli\u011fini korur, bozulmay\u0131 geciktirir, [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":11520,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"default","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"set","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[91],"tags":[],"class_list":["post-11518","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized-tr"],"_links":{"self":[{"href":"https:\/\/www.linble-coldroom.com\/tr\/wp-json\/wp\/v2\/posts\/11518","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.linble-coldroom.com\/tr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.linble-coldroom.com\/tr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.linble-coldroom.com\/tr\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.linble-coldroom.com\/tr\/wp-json\/wp\/v2\/comments?post=11518"}],"version-history":[{"count":2,"href":"https:\/\/www.linble-coldroom.com\/tr\/wp-json\/wp\/v2\/posts\/11518\/revisions"}],"predecessor-version":[{"id":11524,"href":"https:\/\/www.linble-coldroom.com\/tr\/wp-json\/wp\/v2\/posts\/11518\/revisions\/11524"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.linble-coldroom.com\/tr\/wp-json\/wp\/v2\/media\/11520"}],"wp:attachment":[{"href":"https:\/\/www.linble-coldroom.com\/tr\/wp-json\/wp\/v2\/media?parent=11518"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.linble-coldroom.com\/tr\/wp-json\/wp\/v2\/categories?post=11518"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.linble-coldroom.com\/tr\/wp-json\/wp\/v2\/tags?post=11518"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}