Heat and mass transfer analyses are made from exposed food during air blast cooling by using the concept of temperature dependent surface him conductance. An empirical correlation, developed and reported by the first author and his co-workers earlier, was used to calculate the surface him conductance of fruit and vegetable samples through transient temperature time measurements. Its effective value was found to decrease with diminishing temperature. The Variation was regressed to obtain a linear correlation. When this was used to solve the one-dimensional heat conduction equation with pure convection surface boundary condition equation, a good overall agreement was observed between the computed and the measured temperature variations. The proposed concept simplifies the solution of simultaneous heat and mass transfer problems.