Poultry and other meat products are generally frozen in forced air blast tunnels where the circulating air flows at 3 to 8 m/s, at temperatures ranging from -35 to -45 ??C. Those freezing tunnels present diverse geometries and air flow heterogeneities (SANTOS et al., 2007), but the heat transfer from the product to the air takes place always in transient state (PARDI et al., 2001; RESENDE et al.,