Hydrair cooling of perishable food products is expected to incorporate the advantages of both air cooling and hydrocooling processes. This technique consists of passing cold air over a product which is continuously wetted by a spray of chilled water. In this paper, a mathematical model for the hydrair cooling of slab-shaped food products is proposed. The set of differential equations for heat transfer through the product and the wetting liquid are solved simultaneously, using finite difference method. It is observed that the process of hydrair cooling is advantageous at lower values of the film Reynolds number for higher Biot number values. The cooling speed and the governing parameters are correlated.
