The paper presents a critical synopsis of several methods for determination of the ice content in foods during freezing or thawing as cc function of the temperature. Relationships established in Eastern Europe are mainly considered, including the methods of Bartlett-Tchigeov, Rutov, Latyshev and Jadan. The ability and the limits Of applicability of every method are discussed and critically evaluated. On the basis of a comparative analysis recommendations are made for implementation of some of these methods in software for computer simulation of the thermophysical properties and thermal behaviour of foods during refrigerated processing, storage, transport and distribution.