Dehydrofreezing which is the drying of foods to intermediate moisture content and subsequent freezing has the advantages of lowering the transportation costs due to reduced weight and improved texture. The available empirical equations for freezing time prediction and the experimental data on thermo-physical properties are for fresh produce. Some of these empirical equations were used to predict the freezing times of papaya puree infinite cylinders with initial moisture contents similar to 52% to similar to 91%. The accuracies of these methods to predict the freezing times for final center temperatures of -10 degrees C and -18 degrees C were discussed. The most accurate methods for fresh and partially dries papaya puree were suggested. (C) 2010 Elsevier Ltd. All rights reserved.