In this paper a simplified model is presented, which describes the cooling of high-moisture cylindrical food with evaporation at the surface. This simplified model is derived from the observation of simulation results of a detailed finite volume method, that the average temperature has a fixed location. The simplified model can be represented by an electrical network analogue, comprising of one or two heat capacities, heat resistances and a heat flow source (for the evaporation). By dividing the food body in a shell and a core, one can predict the average temperature and surface temperature with comparable accuracy as the finite volume model for any Biot number and moderate to large time scales. (C) 2003 Elsevier Ltd. All rights reserved.