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The aim of this review paper is to give comprehensive and detailed mathematical modeling procedures for the airflow, heat and mass transfer occurred during forced convection cooling of produce in order to optimize the cooling process. First, a brief explanation of forced-air precooling process and its importance in improving produce market quality will be given. Then, two main modeling procedures used during the process, namely porous medium approach and direct numerical simulation, will be explored. In addition, various related models available in the literature will be critically discussed together with their capabilities and drawbacks. Finally, a case study for optimizing the process using direct numerical simulation is shown. KeywordsMathematical modeling Á Direct numerical simulation Á Porous medium approach Á Forced-air precooling List of symbols A Surface area (m 2 ) A o Volumetric or specific surface area (1/m) A fs Interfacial area between fluid and solid phases (m 2 ) c Diffusivity in element Peclet number (Pa.s or W/m K) c art Coefficient of artificial diffusion (Pa.s or W/ m K) c p,a Air specific heat capacity (J/kg K) c p,p Produce specific heat capacity (J/kg K) d Hydraulic diameter (m) or pore-level linear length scale (m) d eff Effective produce diameter (m) D Diffusivity of water vapor in air (m 2 /s) or total diffusivity (m 2 /s) D d Dispersion coefficient (m 2 /s) f and g Respiration constants h Element size (m) h sf Interstitial convection heat transfer coefficient (W/m 2 K) I Second-order identity tensor k Mass transfer coefficient (kg/m 2 .s. Pa) k air Air film mass transfer coefficient (kg/m 2 .s. Pa) k 0 air Air film mass transfer coefficient (m/s) k skin Skin mass transfer coefficient (kg/m 2 .s. Pa) k a Air thermal conductivity (W/m K) k p Produce thermal conductivity (W/m K) K 1 and K 2 Constants in Darcy-Forchheimer equation K e Effective thermal conductivity (W/m K) ' Linear length scale for representative elementary volume (m) L Latent heat of evaporation (J/kg) or system dimension (m) _ m Rate of produce moisture loss (kg/s.m 2 ) Nu d Nusselt number (dimensionless) Nu d ¼ h sf d k a P Pressure (Pa)