An investigation has been carried out on the temperature of a biscuit on the cooling line of Razavi Food Industries Company. For thispurpose, the time variations of Biscuit’s top surface temperature in traveling from oven to packing station on the conveyor packing station by conveyors has been studied. The Fourier field equation for transient heat transfer is used as the basis for the deterministic modeling of a single biscuit.The biscuit-conveyors interface is considered as an adiabatic surface. Forced convection, natural convection and radiative heat transfer mechanisms on the top of the biscuits are investigated. The effects of cooling air temperature and also its direction on the temperature reduction of biscuit top surface has been shown. In addition validation of the numerical method has been shown by comparison with the measured data that has been obtained experimentally in the company. Manuscript profile