Aerodynamic and thermal analysis during forced convection cooling of produce was conducted by modeling coupled airflow and heat transfer. Air velocities and heterogeneity indexes were predicted for different configurations of package openings at an an-flow rate of 0.022 m(3)/s. Predicted temperature profiles were compared with experimental data for model validation. Good agreement between model prediction and measured data was obtained. The results showed that airflow distribution during the process was not homogeneous. more uniform airflow distribution was obtained by increasing the vent area from 2.4 to 12.1%. The highest cooling heterogeneity index (108%) was recorded at 2.4% vent area whereas the lowest heterogeneity index (0%) was detected in a package,with 12.1% vent area. Proper package vent design is necessary to provide more uniform cooling operation during the forced convection cooling process.