The quality of frozen food products depends on the formed ice crystals sizes, which depend on the freezing rate. Sensible foodstuff, such as meat, fruits and vegetables, must be submitted to a fast freezing process in order to keep the product quality. Freezing rate is less critical to less sensible products, such as processed fruit pulp. In general, industrial freezing processes are conducted at constant heat transfer fluid temperature, which is sufficiently low to promote fast freezing, without taking into account the process stages (precooling, freezing step and subcooling) and its specificities, resulting in increased energy consumption. The aim of this study was to propose a different freezing strategy based on the alteration of the heat transfer fluid temperature thru the process, considering product characteristics and the requirements of each process stage. The freezing process of strawberries in a forced air tunnel was simulated, using the proposed strategy. Energy consumption and process times, obtained by mathematical models of both product and refrigeration system, were evaluated. Considering a minimal difference between fluid temperature and product’s final temperature per stage of 6 ºC, it was verified that air temperatures of -7, -10 and -24 ºC for the precooling, freezing step and subcooling, respectively, resulted in the highest energy economy, 23.6%, in comparison to the conventional process, at constant air temperature of -27 ºC. It was possible to conclude that air temperatures of -7, -17 and -24 ºC – for precooling, freezing step and subcooling, respectively – can be used to freeze less sensible products, while the air temperatures of -7, -27 and -24 ºC can be used to sensible products, resulting in a less expensive operation regarding energy consumption.