Simple relationships were found for predicting the enthalpy-temperature curve of foods over the range -40-+40 degrees C from composition data, using Schwartzberg＇s bound water model. The specific heats above and below freezing were found by adding the component specific heats, while empirical equations were used to calculate freezing point and bound water content. The model produced predictions of acceptable engineering accuracy (+/-10% errors in freezing time and heat load) for meats (including cooked and cured meats), fish (including surimi), fruits and cheese, as well as Tylose gels. Additional terms were used to account for the heat of solidification of fats, however more study is needed on how to correlate accurately this effect.