With kiwi fruit as raw material,a thin layer drying test was done through hot air drying method. The basic law of temperature and moisture changes in hot dry conditions was obtained through the study of different air temperature on kiwi slices. The results showed that water loss rate in the beginning were faster than the latter. The drying rate was fallen down but not constant. The effective activation energy and diffusion coefficient( temperature at100 ℃) were 10. 421 × 10- 8m / s2 and 26. 60 k J / mol. A thin layer mathematical model( MR = exp(-( 0. 09762-0. 002888 t + 0. 00002123t2) t( 0. 2018- 0. 0548t- 0. 0002989t2))) of kiwi slices was established and the model equation was in accordance with Page MR = exp(- ktn). The predicted values have a good fit of the experimental values in thin layer mathematical model. The result will provide experimental reference for kiwi production and processing.