Hi, have somebody read ASHRAE chapters about Food thermal properties and cooling times of foods? What is your opinion about these issues?

I agree with "food thermal properties" chapter and I am tring to match old style load calculations with this chapter. Older people in my company say that there is something wrong with some values got with those formulas, but I have checked all my assesments and they match with ASHRAE values examples.

Does anybody utilize cooling times of food assesments in that chapter?

thank you.