摘要 : The aim of this research study was to investigate the recrystallization process during freezing and storage of strawberry sorbet with the addition of new "poligeenan" as a final product of K-carrageenan acid hydrolysis. The recrys... 展开 The aim of this research study was to investigate the recrystallization process during freezing and storage of strawberry sorbet with the addition of new "poligeenan" as a final product of K-carrageenan acid hydrolysis. The recrystallization process was analyzed based on the images of ice crystals taken after one hour, one week and one month of sorbets storage at the temperature of -18 degrees C and using a microscope and camera (Nikon) adapted to work at temperature below zero. The images were then analyzed using the program NIS Elements D. 收起