In this study, a description of the thawing process is developed using a model based on the freezing point depression method. In previous studies, phase change heat was taken as a constant and the thermophysical properties of frozen foodstuffs were taken from related tables whereas in the present study, phase change heat is taken as a temperature dependent variable and the thermophysical properties of frozen foodstuffs are calculated by the model itself This has made the model gain considerable freedom. When the thawing times obtained by operating the model and the published experimental studies were compared, an average difference of -0.59% was observed. However, the differences between the results from the model and the thawing experiments carried out in this study were found to average only -0.49%. The effects of certain assumptions and errors that were made during both the development of the model and the conduction of experiments were investigated.