A more general multiphase porous media model is shown to effectively describe a number of heat and mass transfer processes in foods, particularly processes involving internal evaporation. Results from application of such a model to convective heating, baking (with and without volume change), frying and microwave heating are included. Limitations of such models in applying to foods include lack of availability of input parameters to such models and the lack of implementation in commercially available software. (c) 2006 Elsevier Ltd. All rights reserved.