In order to improve the drying quality and shorten the drying time of kiwifruit slices, the effects were studied in different temperatures (55, 65, 75, 85 ℃), wind speed (1.5, 2.5, 3.5, 4.5 m/s) and thickness (5, 10, 15 mm) on the hot air drying curve, water effective diffusion coefficient and drying activation energy of kiwifruit slices. The results showed that the whole drying process of kiwifruit slices belonged to reduced-speed drying, and the effective water diffusion coefficient was 1.296 39×10^-9 ~4.589 94×10^-9 m2/s, which increased with the increase of temperature and wind speed, and decreased with the decrease of slice thickness. The activation energy of kiwifruit slices was 23.03 kJ/mol. After fitting 10 common drying kinetic models, it is found that the Logarithmic model is the best model.