In this study, the effect of freezing under microwave has been studied as a novel and innovative method. The first part of this study was to find the microwave and make the necessary changes. Also, a piece with the ability to adjust the microwave power level was made over time. The next step was to design and construct a heat exchanger and design a sample holder and select the appropriate pump. Afterwards, an appropriate circuit capable of transferring cool fluid (30 ° C) with a flow rate of 3 liters per minute from a freezing tunnel into a heat exchanger was designed and optimized. In the second section, the effects of four levels of microwave power (0, 40, 50, 60%) over time were investigated on water freezing and the results indicated that microwave waves do not affect the freezing rate, but can affect the degree of effect And reduces the degree of super cooling and increases the core temperature at high microwave power. In the third section, the effects of different microwave power levels on the quality characteristics of frozen lamb at -30 ° C and thawed at 4 ° C were studied and the results indicated significant changes in the microstructure of the meat. As the total area of ??ice crystals in four levels of microwave power (0, 40, 50, 60%) was 43.53, 41.37, 40.06, 38.82% and the equivalent diameter of ice crystals were 34.56, 29.95, 24.37, 21.48 micrometers, and the average ice crystal size at the highest level of microwave power (60%) was approximately 38% lower than the frozen sample without the use of microwave power. The results also showed a decrease drip loss by increasing microwave power. Studies have shown that different levels of power have no significant effect on the quality of meat such as sample color, texture characteristics (hardness, springiness, chewiness, cohesiveness, gumminess), and the shape of ice crystals. In the fourth section, the amount of protein denaturation in lamb meat, freezing was investigated in four different levels of qualitative and quantitative qualities, and the results in both sections indicated an increase in protein denaturation by increasing the level of microwave power. The highest proportion of protein denaturation was related to sarcoplasmic proteins, and later to myofibril proteins in lamb meat. In the final section of the thesis, the energy consumption of this method was investigated over a period of 25 minutes at four levels of microwave power. According to the observations, the largest share of energy consumption was associated with the freezing tunnel, and the microwave itself consumes very little energy with the changes it applied, and there was no significant difference between its various power levels in terms of energy consumption. Keywords: Freezing under microwave, ice crystal, protein denaturation, Energy Consumption.