A coupled photogrammetric–finite element method approach to model irregular shape product freezing: Mozzarella cheese case

•Mozzarella cheese is characterized by a non-regular spheroidal shape.•Non-regular shape affects surface temperature distribution during freezing.•Mozzarella cheese surface/volume ratio was accurately estimated by photogrammetry.•Mozzarella cheese freezing was accurately modelled by the finite element method.•Simplified geometries of the cheese based on the surface/volume ratio were developed.