This short paper has presented thestep for modeling heat and mass transfer competition during immersion freezing. We focused on several aspects of the coupling of heat and mass transfer i.e. freeze concentration or surface thawing due to solute impregnation, but other ones can also be reproduced by the model, such as the redistribution of the solute due to the concentration difference between the mush zone and the still liquid phase. Solute rejection might be important during the freezing of pre-formulated food. Thus, this work draws the lines for future experimental works to validate the underlined phenomena and the presented model. The model adapted to food might also be used as a tool to avoid many long time and expensive experiments.