In this study, a methodology to determine cooling-process parameters (i.e. lag factor, cooling coefficient, half cooling time and seven-eighths cooling time) and an analytical model for determining film conductances during cooling of spherical food products were proposed Temperature measurements at the centres of the spherical products, which were carried out in the experimental investigation, were used to determine practical cooling process parameters and to test the film conductance of the present model. The results indicated that the cooling-process parameters varied and the film conductances decreased with a positive increment in the flow velocity of the air.