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Freezing is becoming incressingly important in the food industry as a means of food preservation since the turn of the century. For quality, processing and economic reasons, it is important to predict the freezing time for foods. A number of models have been proposed to predict freezing time. However, most analytical freezing time prediction techniques apply only to specific freezing conditions. Therefore, it is necessary to develop an improved analytical method for freezing time prediction under various conditions. The objectives of this study, by reviewing previous experimental data obtained by uncertain freezing condition and thermo-physical data, were to develop simple and accurate analytical method for prediction freezing time, and to obtain the frezing time of various foodstuffs by still air freezing and immersion freezing method. The result of this study showed that the proposed method offered better results than the other complex method compared. Key words: freezing time, still air freezing. simplified model. Plank´s equation
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