Abstract:Vacuum freeze-drying experiments of Chinese gooseberry slices were conducted in order to improve the quality of products and decrease the drying energy consumption. The effects of pressure of drying house，material thickness，heating temperature and the interaction of these three factors on dry products quality and unit energy consumption were investigated，and the regression model with high reliability was obtained between the indexes and the factors in this study. Linear weighting method was used to analyze comprehensive multiobjective optimization. The regression equations of two indexes were developed based on the experimental data and the optimal combination in process were obtained. The results showed that the optimized combination of factors is pressure of drying house 41 Pa，material thickness 3 mm，heating temperature 37℃. With the application of the technology to the optimization of the maximize production energy consumption，at the same time Chinese gooseberry slices dry product quality can be ensured.