The hydrofluidization (HF) is a method of chilling and freezing of foods which consists in a circulating system that pumps a refrigerating liquid upwards through orifices or nozzles, creating agitating jets. The objectives of this work were to develop a mathematical model to represent the combined heat and mass transfer between a food and a refrigerant liquid medium in a HF system and to validate the model using a single stationary sphere of food impinged by a single round jet of liquid. The food domain consisted of a rigid solid matrix, a liquid phase and the ice phase. Transport equations were applied to each phase and solved by a control-volume approach. The transport phenomena in the fluid domain were studied by computational fluid dynamics. The surface heat transfer coefficients obtained from fluid flow simulations were used to model the heat and mass transfer inside the food. Experimental central temperature and average solute uptake profiles were obtained when potato spheres were placed in a HF system using a NaCl-water as refrigerant and considering different temperatures (-10 and -15 degrees C), flow rates (1 and 3 L min(-1)), and orifice-sphere distances (1 and 5 cm). The predicted values agreed well with the experimental ones, the maximum root mean square errors being 3.3 g NaCl kg(-1) potato and 2.9 K for the average solute concentration and temperature profiles studied, respectively. The simulations improved the understanding of the HF process and it may help to study and control different operation scenarios. (C) 2011 Elsevier Ltd. All rights reserved.