Microwave heating has been used for small samples of oil palm fruit drying and sterilization at laboratory scale. To develop a pilot-scale microwave dryer/sterilizer for oil palm fruits, a computational model assisted in designing such a system. This work modelled microwave-assisted heating of a typical oil palm fresh fruit bunch (OPFFB) size. The drying kinetics of a single oil palm fruit was first modelled, and validated with experimental data. Preliminary simulation shows that a microwave heating of 180 W cannot heat up the inner part of an OPFFB sufficiently. Prolonged microwave heating will cause overheating which could degrade the palm oil quality. A more thorough heating could be achieved by subjecting OPFFBs to a higher microwave power level intermittently.