variavel0=Jaime Vilela de Resende - jvresende@mecanica.ufu.br Universidade Federal de Uberlândia Vivaldo Silveira Jr. - vivaldo@ceres.fea.unicamp.br Universidade Estadual de Campinas Abstract. The Product heat load is the main load submitted to the refrigeration systems. In this work, two experimental methods for the evaluation of the fruit pulp models heat load in air blast freezing were used. The first method is based on the flow calorimeter principle. Thermocouples coupled in series arrays was placed before and after the product in the airflow and differential temperature were measured. Second method is based on the resolution of ordinary differential equation (ODE) and the experimental temperatures histories describing the temperature changes in the product were used to calculate the time variable heat load profiles of cooling and freezing. The results obtained by the two methods were compared. Three plastic boxes, that are used in industry, were filled with arrays of 7, 5 and 3 layers of polyethylene bags (0,100 kg) and frozen under different air temperatures and different air velocities (determined by the product layers numbers inside of the boxes). Percentual analysis of the heat removal allowed to verify that for the configuration with greater product amount, practically 50% of all the necessry heat to reduce its temperature until the desired level, occurred during the two initial hours of processing. The heat removed during the 2 hours calculated by the second method was 16,6% lower than the experimental values obtained by the air temperatures difference in the freezing chamber. Keywords. Heat load, frozen foods, heat transfer, fruit pulps.