Food drying is the process of eliminating the water vapor within the food to prevent any microbial spoilage. However, this process is a complex process as it involves combination of both heat and mass transfer in the system. By understanding more the underlying physics behind the drying process, improvements can be made on the artificial dryers. The main purpose of this study is to produce a mathematical model that simulates coupled heat and mass transfer during the convective drying og cocoa beans in a drying chamber.