Finite element algorithms implemented in numerical codes were developed by the authors for irregular 3D food systems, to simulate: (i) the chilling process considering domains of different thermo-physical properties, and (ii) the freezing operation using a combined enthalpy and Kirchhoff transformation. The specific heat of the food materials were measured using Differential Scanning Calorimetry and the heat transfer coefficients of the low temperature equipments were determined: this information was further used as inputs in the model. The numerical solutions, previously validated with analytical solutions, were compared to experimental time-temperature curves using different bakery products for chilling and freezing. A good agreement between measurements and model predictions were obtained in all cases. In the complex freezing process the application of the enthalpy-Kirchhoff formulation decreased the computational efforts improving the rate of convergence and the execution speed with respect to the commercial softwares. The codes were applied to determine the required time-temperature conditions for food chilling and freezing. (C) 2010 Elsevier Ltd. All rights reserved.