A Review of Heat and Mass Transfer Models in Food Freezing: Fundamentals, Influencing Factors, Model Construction, and Application

In the food industry, freezing heat transfer models have emerged as indispensable tools for optimizing freezing processes by accurately simulating temperature distribution and phase change dynamics, thereby enhancing both freezing efficiency and product quality. This paper systematically reviews the fundamental theories of heat and mass transfer models in food freezing, with a focus on three critical influencing factors: Food composition (moisture, protein, fat), which governs thermophysical properties and component interactions; Porous structure, which modulates thermal conductivity and water migration through porosity and connectivity; and geometric parameters (shape/size), which determine heat transfer uniformity via surface-to-volume effects. The study evaluates the applicability and limitations of analytical and numerical approaches, demonstrating that while analytical models enable rapid freezing time estimation, their simplicity restricts adaptability to complex food systems. In contrast, numerical models-including the finite difference method (FDM), finite element method (FEM), and finite volume method (FVM)-excel in handling phase change latent heat and unsteady heat transfer, providing reliable predictions of temperature distribution during freezing. By synthesizing theoretical insights and practical applications, this review highlights the pivotal role of advanced modeling techniques in improving process control and preserving food quality, while also identifying future research directions for further optimization of freezing technologies.