Numerical method is an efficient tool for simulating freezing process. Three types of numerical methods namely finite difference, finite element and finite volume analysis can be used for simulating freezing process in many fruit and vegetable products. To achieve a high quality of product, there are critical parameters that have corresponding effects to microstructure need to be consider in numerical modelling. However, the accuracy of the models can be improved by including several important parameters such as transport phenomena, ice formation and growth, mass and heat transfer coefficients, also properties of products, so that the assumptions used in developing the model can be justified. For further research, it is hoped that this review paper can provide new insights, so that a numerical model could describe not only heat and mass transfer phenomena but also the whole conditions in freezing process and all the critical parameters can be optimized.