Thermal processing operations are critical for ensuring food quality and safety. Various processing techniques—such as drying, rapid freezing, refrigeration, dehydration, heat treatment, baking, steaming, intelligent cold chain transportation, and more—are all closely tied to the thermal properties of food materials. These thermal characteristics include specific heat, thermal conductivity, thermal diffusivity, water states, and the temperature and enthalpy of phase transitions. They are essential for designing processes and determining appropriate thermal treatments for specific food products. Reliable estimation of these thermal properties is crucial for kinetic modeling of nutrient degradation and microbial inactivation.