Freezing time is an important index to evaluate the quality of frozen food

and the correct calculation of freezing time is the key to the optimal design and operation of food freezing equipment. In this paper

the freezing time is tested by the established frozen experiment platform with liquid nitrogen. After introducing existing models

several typical calculation methods are chosen to calculate the food freezing time. By comparing the theoretical results with the experimental results

the most accurate method to calculate the food freezing time is obtained. Taking the finite cyclical foodstuff as an example

the result shows that the International Institute of Refrigeration Model has the smallest difference with the experimental results

and the average deviation is 8.86%

while the Staging Model takes second place with an average deviation less than 15%.