In the present work, the microwave drying kinetic and the total strain of the oil palm fruits, which consists of mesocarp and Oil Palm Kernel (OPK), and Empty Fruit Bunch (EFB) respectively was determined experimentallly. Microwave heating of oil palm fruits and EFB was modelled and validated against the experimental data. The model consists of coupled Maxwell's electromagnetic, heat-mass transfer equations along with the solid mechanics equations.