The cooling process parameters (CPPs) in terms of lag factor, cooling coefficient, half-cooling time, and seven-eighths cooling time and the cooling heat transfer parameters (CHTPs) in terms of thermal diffusivity and heat transfer coefficient are known as the quantities representing a cooling process operationally and thermally. These parameters are of great importance for practical cooling applications. In this study, we present new models for CPPs and CHTPs and new correlations such as Nusselt-Reynolds and Fourier-Reynolds correlations. Due to the intimate linkage between the CPPs and the CHTPs, the CPPs and are incorporated into the CHTPs. A comprehensive examination of these parameters is presented along with illustrative examples. Finally, several conclusions, which may be useful to the engineers and scientists working in the field of cooling technology, are drawn for practical food cooling applications.