Abstract:Based on the small test，pilot process optimization on air impingement drying for seedless purple grapes were studied.The effects of drying temperature and air-velocity on anthocyanin content，VCcontent，sensory score and drying time of seedless purple grapes were analyzed by single factor test and response surface method，and then establish the models.By using Design-Expert analysis software to solve the multi-objective solution，the best pilot-scale technological parameters of air impingement drying of seedless purple grapes were obtained.The results indicated that temperature and air-velocity had different degree influence of impact on the anthocyanin content，ascorbic acid content，sensory score and drying time of the products.The optimum technological parameters of seedless purple grapes air impingement drying were as follows：the temperature 66℃，the air-velocity 13 m/s.