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The study investigated the use of impingement methods for cooling of fruits and vegetables. Raw materials were cooled in air at 0°C temperature flowing from nozzles of 0.02 m diameter with speed in the range of 10–51 ms −1  and for comparing, in the water at the same temperature. Raw mass change, value of heat transfer coefficient in the system and the cooling time were analyzed. The mass losses are dependent on air velocity at the nozzles exit, increase in the cooling air velocity permits a reduction in the losses. The mean value of heat transfer coefficient were found within the 12–44 W(m 2  K) −1  range. It was found that the impingement method can be used for rapid cooling of fruits and vegetables, characterizing the process parameters comparable to the cooling of water.

Assessment of Heat Transfer and Mass Change During Fruits and Vegetables Impingement Pre-Cooling