Abstract:The purposed of this study was to optimized the Hami melon slices drying process to provided a refer－ enced for industrial production.On the basis of single factor experiment，with the temperature of dry,the dry thickness and the wind speed as the independent variables，sensory scores were the responsed values，us the re－ sponsed surfaced method of Hami melon slices drying process was optimized，effects of dry temperature,dry thickness,drying speed on the dry Hami melon effects of textural properties.Results showed with the drying tem－ perature and the wind speed increases dry Hami melon increased the hardness decreased elasticity.With the in－ crease of the thickness of dry Hami melon hardness decreased elasticity increased.When the Hami melon dry wind of 2.0 m/s，Hami melon slice dry temperature was 35 ℃，Hami melon slice drying thickness was 10 mm，the dry Hami melon had highest sensory evaluation.