The aim of this paper was to examine how the value of thermophysical properties of an agricultural product can change its freezing time estimated by the chosen calculation models. Using the models of Plank, Cleland and de Michelis et al. the effective freezing time of parallelepiped-shaped potato was predicted. The properties included in a prediction were taken from four different sources and the experimental freezing time according these of Ilicali. In each case of prediction the method of Cleland shows the smallest prediction errors. Besides, the most precise results are obtained by using the properties according to Castaigne. The results of the work prove the significance of the product properties for the accuracy of freezing time prediction.