The aim of this work is to develop a 2D model for the effective visualization of browning color formation on the upper surface of a sample during far-infrared radiation heating. Temperature and color (CIE L*, a*, and b* values) at a central surface position on Japanese amberjack (Seriola quinqueradiata) and red sea bream (Pagrus major) were monitored over time. A mathematical approach was used to predict the upper surface temperature distribution according to the browning behavior of each sample by the insertion of noise functions. Estimated L*, a*, and b* values were obtained by inserting a plot of temperature profiles into the browning kinetic model. Color values were converted to an R'G'B' color space, and the model was constructed using FEMAP software. The uniformity or nonuniformity of the browning color formation on the surface of the samples was visualized using the developed 2D model. Copyright © 2014, Japanese Society for Food Science and Technology.