Numerical analysis and experimental measurement have been presented for treezing process of foodstuffs in one-dimensional polar coordinates. An assumption of linear temperature distribution was made in the transient regime

resulting in improvement of the traditional enthalpy method. This method was applied to the freezing of cylindrially shaped foodstuffs. The control volume method was used in the discretization of the control equation to establish a mathematic model of this process. Its results are more reasonable than the traditional enthalpy method and in good agreement with the experimental data.