{"id":8183,"date":"2019-10-14T11:09:55","date_gmt":"2019-10-14T03:09:55","guid":{"rendered":"https:\/\/www.cnnewin.com\/?p=8183"},"modified":"2019-10-14T11:09:55","modified_gmt":"2019-10-14T03:09:55","slug":"frozen-pork-is-put-on-the-market-quick-freezing-technology-innovation-guarantees-quality","status":"publish","type":"post","link":"https:\/\/www.cnnewin.com\/tr\/blog\/frozen-pork-is-put-on-the-market-quick-freezing-technology-innovation-guarantees-quality\/","title":{"rendered":"Dondurulmu\u015f domuz eti piyasaya s\u00fcr\u00fcl\u00fcyor. H\u0131zl\u0131 dondurma teknolojisi yenili\u011fi kaliteyi garanti eder."},"content":{"rendered":"

Son zamanlarda \u00c7in'de domuz arz\u0131 gerginle\u015fti ve domuz eti fiyatlar\u0131 \u00f6nemli \u00f6l\u00e7\u00fcde artt\u0131. Domuz eti pazar\u0131n\u0131 istikrara kavu\u015fturmak i\u00e7in bir\u00e7ok yerel y\u00f6netim, ucuz domuz etini h\u00fck\u00fcmetten serbest b\u0131rakmaya ba\u015flad\u0131. Lansman esas olarak dondurulmu\u015f etin depolanmas\u0131na dayan\u0131yordu ve bir\u00e7ok t\u00fcketici bunun kalitesini sorgulad\u0131. Bu ba\u011flamda sekt\u00f6r \u00e7al\u0131\u015fanlar\u0131, h\u0131zl\u0131 dondurma teknolojisinin geli\u015fmesinin, dondurulmu\u015f etlerin t\u00fcketicilerin sa\u011fl\u0131\u011f\u0131n\u0131 tehlikeye atan ve daha g\u00fcvenli olan k\u00f6t\u00fc saklama ko\u015fullar\u0131 gibi fakt\u00f6rlerden dolay\u0131 bozulmamas\u0131n\u0131 sa\u011flad\u0131\u011f\u0131n\u0131 s\u00f6yledi.
\n\"\"
\nDondurulmu\u015f et, etin kesilmesi, \u00f6nceden so\u011futulmas\u0131 ve asidinin t\u00fcketilmesi, dondurulmas\u0131 ve daha sonra -18\u00b0C'nin alt\u0131nda saklanmas\u0131 ve derin et s\u0131cakl\u0131\u011f\u0131n\u0131n -6\u00b0C'nin alt\u0131nda olmas\u0131 sonras\u0131ndaki eti ifade eder. Et dondurma i\u015fleminin esas olarak ikiye b\u00f6l\u00fcnd\u00fc\u011f\u00fc anla\u015f\u0131lmaktad\u0131r: bir dondurma ve iki dondurma. Dondurulmu\u015f etin do\u011frudan dondurma odas\u0131nda kesilmesine dondurma denir. Bu s\u00fcre\u00e7te donma s\u0131cakl\u0131\u011f\u0131 -25 \u00b0C'ye ula\u015f\u0131r, r\u00fczgar h\u0131z\u0131 1-2 m\/s, donma s\u00fcresi 16-18 saat olur ve etin derin s\u0131cakl\u0131\u011f\u0131na ula\u015f\u0131r \u2013 15\u00b0C'de dondurma i\u015flemi tamamlan\u0131r. C.<\/p>\n

\u0130kincil dondurma, kesimden sonra taze etin 0 ila 4\u00b0C s\u0131cakl\u0131ktaki bir so\u011futma odas\u0131nda 8 ila 12 saat s\u00fcreyle so\u011futulmas\u0131, daha sonra dondurulmak \u00fczere -25\u00b0C s\u0131cakl\u0131ktaki bir dondurma odas\u0131na aktar\u0131lmas\u0131 ve daha sonra dondurulmas\u0131 anlam\u0131na gelir. Dondurma i\u015flemi 12 ila 16 saatte tamamlan\u0131r. \u0130kisiyle kar\u015f\u0131la\u015ft\u0131r\u0131ld\u0131\u011f\u0131nda, tek dondurman\u0131n i\u015flem s\u00fcresi daha k\u0131sad\u0131r ve kaynak kullan\u0131m oran\u0131 artar, ancak baz\u0131 etlerde so\u011fukta b\u00fcz\u00fclme ve \u00e7\u00f6z\u00fclme sertli\u011fi gibi sorunlar ya\u015fanabilir. \u0130kinci dondurulmu\u015f et daha iyi olacakt\u0131r.<\/p>\n

\u0130kisi aras\u0131nda ince farklar olsa da genel olarak dondurulmu\u015f etin et kalitesi ve aromas\u0131 taze etten veya so\u011futulmu\u015f etten pek farkl\u0131 de\u011fildir. Son iki y\u0131lda, \u00e7iftlik hayvanlar\u0131n\u0131n ve k\u00fcmes hayvanlar\u0131n\u0131n uzun mesafeli hareketini azaltmak amac\u0131yla \u00c7in, hayvan hastal\u0131klar\u0131n\u0131n bula\u015fma riskini azaltt\u0131, su \u00fcr\u00fcnleri \u00fcretiminin g\u00fcvenli\u011fini ve hayvanc\u0131l\u0131k ve k\u00fcmes hayvan\u0131 \u00fcr\u00fcnlerinin kalite ve g\u00fcvenli\u011fini korudu ve hayvanc\u0131l\u0131\u011f\u0131 te\u015fvik etti. Dondurulmu\u015f et pazar\u0131n\u0131n geli\u015fimini daha da te\u015fvik etmek amac\u0131yla canl\u0131 hayvan ve k\u00fcmes hayvan\u0131 \u00fcr\u00fcnlerine y\u00f6nelik bir so\u011fuk zincir lojistik sisteminin in\u015fas\u0131.<\/p>\n

Ayr\u0131ca h\u0131zl\u0131 dondurma teknolojisinin geli\u015fmesi dondurulmu\u015f et pazar\u0131na da fayda sa\u011flayacak. H\u0131zl\u0131 dondurma teknolojisinin yenili\u011fi kapsam\u0131nda, yerli et \u00fcr\u00fcnleri pazar\u0131nda yap\u0131sal uyum ve \u00fcr\u00fcn optimizasyonu h\u0131zlan\u0131yor ve tek bir et \u00e7e\u015fidinin hakim oldu\u011fu modelin yerini \u00e7e\u015fitli kar\u0131\u015f\u0131k \u00e7e\u015fitler alacak. Gelecekte, insanlar\u0131n ya\u015fam standartlar\u0131n\u0131n iyile\u015fmesinden kaynaklanan t\u00fcketim al\u0131\u015fkanl\u0131klar\u0131ndaki de\u011fi\u015fiklikler, ayn\u0131 zamanda dondurulmu\u015f domuz eti t\u00fcketiminin s\u00fcrekli olarak artmas\u0131n\u0131 da destekleyecektir.<\/p>\n

G\u00fcn\u00fcm\u00fczde et \u00fcr\u00fcnlerinin \u00fcretiminde s\u0131v\u0131 nitrojen h\u0131zl\u0131 dondurma ekipmanlar\u0131 giderek daha fazla kullan\u0131lmaktad\u0131r. S\u0131v\u0131 nitrojen, dondurulmu\u015f g\u0131dalar\u0131n merkez s\u0131cakl\u0131\u011f\u0131n\u0131 k\u0131sa s\u00fcrede -18\u00b0'ye kadar dondurabilen ve pazara sunma s\u00fcresini b\u00fcy\u00fck \u00f6l\u00e7\u00fcde k\u0131saltabilen, nispeten \u00e7evre dostu ve ekonomik bir dondurma ve so\u011futma ortam\u0131d\u0131r. S\u0131v\u0131 nitrojen h\u0131zl\u0131 dondurma ekipman\u0131, et \u00fcr\u00fcnlerindeki nem kayb\u0131n\u0131 azaltabilir, orijinal tazeli\u011fi koruyabilir ve \u00fcr\u00fcn kalitesini art\u0131rabilir. Ayn\u0131 zamanda ekipmanlar\u0131n mevcut \u00fcretim hatt\u0131na kolayl\u0131kla ba\u011flanabilmesi nedeniyle fabrika alan\u0131ndan tasarruf sa\u011flar ve i\u015fletmenin yat\u0131r\u0131m maliyetini azalt\u0131r.<\/p>\n

Ayr\u0131ca Japonya'daki bir dondurulmu\u015f teknoloji \u015firketi de yeni bir h\u0131zl\u0131 dondurma teknolojisi olan CAS'\u0131 geli\u015ftirdi. CAS, Cell Alive System'in k\u0131saltmas\u0131d\u0131r. Bu sistemin, h\u0131zl\u0131 dondurma makinesinde benzersiz bir cihaz arac\u0131l\u0131\u011f\u0131yla manyetik alan olu\u015fturmak i\u00e7in h\u0131zl\u0131 dondurucu ile kombinasyon halinde kullan\u0131labilece\u011fi ve zay\u0131f bir ak\u0131m kullanarak g\u0131da maddesindeki su molek\u00fcllerini titre\u015ftirerek y\u00fczey olu\u015fumunu bask\u0131layabilece\u011fi bilinmektedir. Buz tabakas\u0131. Bu teknoloji, bile\u015fenlerin ve su molek\u00fcllerinin donma noktas\u0131n\u0131 senkronize eder ve bile\u015fenleri h\u00fccrenin hayatta kalmas\u0131 durumunda dondurur, b\u00f6ylece bile\u015fenlerin orijinal tad\u0131 ve aromas\u0131 uzun s\u00fcre muhafaza edilebilir.<\/p>\n

Bug\u00fcn \u00c7in dondurulmu\u015f et end\u00fcstrisi geni\u015flemeye devam ediyor ve h\u0131zl\u0131 dondurma teknolojisi s\u00fcrekli geli\u015fiyor. H\u0131zl\u0131 dondurma teknolojisinin yenili\u011fi, sekt\u00f6rdeki otomasyon seviyesini s\u00fcrekli olarak iyile\u015ftirdi, i\u015fletmelerin \u00fcretim verimlili\u011fi h\u0131zla iyile\u015ftirildi ve \u00fcr\u00fcnlerin kalitesi ve g\u00fcvenli\u011fi daha kontrol edilebilir hale geldi. Dondurulmu\u015f et pazar\u0131n\u0131n daha da b\u00fcy\u00fcmesiyle birlikte gelece\u011fin h\u0131zl\u0131 dondurma teknolojisi, dondurulmu\u015f etin tad\u0131n\u0131n nas\u0131l iyile\u015ftirilebilece\u011fi ve orijinal besin de\u011ferinin nas\u0131l korunaca\u011f\u0131 y\u00f6n\u00fcnde daha da geli\u015fecektir.<\/p>","protected":false},"excerpt":{"rendered":"

Recently, the supply of pigs in China has become tense and pork prices have risen markedly. In order to stabilize the pork market, many local governments have begun to release cheap pork from the government. The launch was mainly based on the storage of frozen meat, and many consumers questioned its quality. In this regard, […]\n","protected":false},"author":1,"featured_media":8184,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[21],"tags":[],"class_list":["post-8183","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-incubation-technology"],"_links":{"self":[{"href":"https:\/\/www.cnnewin.com\/tr\/wp-json\/wp\/v2\/posts\/8183","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.cnnewin.com\/tr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.cnnewin.com\/tr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.cnnewin.com\/tr\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.cnnewin.com\/tr\/wp-json\/wp\/v2\/comments?post=8183"}],"version-history":[{"count":0,"href":"https:\/\/www.cnnewin.com\/tr\/wp-json\/wp\/v2\/posts\/8183\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.cnnewin.com\/tr\/wp-json\/wp\/v2\/media\/8184"}],"wp:attachment":[{"href":"https:\/\/www.cnnewin.com\/tr\/wp-json\/wp\/v2\/media?parent=8183"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.cnnewin.com\/tr\/wp-json\/wp\/v2\/categories?post=8183"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.cnnewin.com\/tr\/wp-json\/wp\/v2\/tags?post=8183"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}