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According to Kaale & Eikevik (2013) recrystallization consists of the fusion of small crystals and subsequent solidification in others with the growth of large crystals. This phenomenon affects the quality of frozen products since small crystals are desirable and large crystals generally produce structural cellular damage during frozen storage. Some types of recrystallization naturally occur at constant temperatures because water vapor tends to transfer from high vapor pressure regions. Nevertheless, most problems related to the recrystallization process are the result of temperature fluctuations (Petzold & Aguilera, 2009). Temperature fluctuations during storage have been pointed out by several authors as the main cause of recrystallization in both animal and plant products (Reno et al., 2011).

An empirical model to estimate the growth of ice crystals for storage of Tilapia at variable temperature conditions