ABSTRACT
Water is one of the major, if not the predominant, components of food products. One common phenomenon of water is freezing. The freezing process includes the formation of ice crystals (nucleation), and the subsequent increase in crystal size (growth) [1,2]. Recrystallization of ice could occur during frozen storage, which is a damaging process by forming larger ice crystals from the merging of smaller ones [1]. Recrystallization reduces the advantages of freezing and includes changes in the number, size, shape, orientation, or perfection of crystals following completion of initial solidi˜cation [1]. As the temperature of an aqueous specimen increases within the subfreezing range the rate of recrystallization also increases.
