The objective of this study was to investigate the effects of slice processing on hot air drying characteristics of semi-dry red jujube. Drying characteristics of red jujube slice and origine semi-dry original red jujube under different hot air drying temperature were compared. The drying kinetics model of red jujube slice and origine semi-dry original red jujube were founded. Results showed that slice processing could decrease the drying time of semi-dry original red jujube. Page model provided better simulation of drying curves for red jujube slice at different hot drying temperature. While Henderson and Pabis model provided better simulation of drying curves for origine semi-dry original red jujube at different hot air drying temperature. The effective moisture diffusivity of red jujube was 10 times that of origine semi-dry original red jujube, among 1.77×10-5 m2/s-2.99×10-5 m2/s and 4.56×10-6 m2/s-7.20×10-6 m2/s, respectively. Slice processing has the significant effects on drying characteristics of semi-dry original red jujube dried by hot air drying.% 为探索切片处理对半干红枣热风干燥特性的影响，以半干原枣果作参照，比较了不同热风干燥温度下枣片和枣果的干燥特性，分别建立了干燥动力学模型。研究结果表明，切片处理可以缩短红枣的干燥时间；枣片的热风干燥过程符合Page方程，而枣果的热风干燥过程符合Henderson and Pabis方程。枣片的有效扩散系数是枣果有效扩散系数的的10倍左右，分别为1.77×10-5 m2/s～2.99×10-5 m2/s、4.56×10-6 m2/s～7.20×10-6 m2/s。结果表明切片处理对红枣的干燥特性有明显的影响。
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