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The cooling characteristics and safety of food products inside the cold room depend on the temperature field and govern by the airflow distribution. The nonuniform air distribution creates variability in the cooling rate and transpiration rate. The volume of products in cold‐store influences the airflow pattern and, therefore, experimental study performed on loaded cold‐room. The experiment includes measuring and estimating temperature, convective heat transfer coefficient, and weight loss to evaluate the heat and mass transfer. The airflow behavior inside the cold room is observed highly nonuniform. In the product‐zone, cooling‐air flow with higher velocities near the floor and flow uniformity decrease with the height of the cold store. The product cooling variability observed along the path of the flow as the product in front zone cooled at a rapid rate compared to that placed in the rear zone. The estimated average transpiration rate ranged from 0.033 to 0.16 gkg−1 h−1 in front zone and in rear zone; it is ranged from 0.038 to 0.2 gkg−1 h−1. The experimental study of loaded cold store presents the factual nature of cooling and storage condition, and the zone‐wise examination of operating variable beneficial for understanding the cooling characteristics included heat and mass transfer. Practical Applications The room air cooling method is the most accepted method to preserve food products, and the preservation (operating) condition of the cold room influences the heat and mass (product weight) transfer phenomenon. The experimental observation of operating conditions (airflow field, temperature change, air relative humidity, convective heat transfer coefficient) is performed at multiple locations and explained. The nonuniformity in operating conditions is observed, which leads the variability in heat and mass transfer process. The theoretical estimation of mass transfer is evaluated and validated with the experimental data. This work is used to provide better insight into the zone‐wise distribution of preservation conditions and its influences on the food product.

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