The ice-temperature vacuum drying processing dose little damage to the nutrition of food products, and helps to preserve their high quality. However, the precise control of ice-temperature is difficult in this field. On the basis of analyzing the principles of ice-temperature vacuum drying process and the features of drying equipment, the ice-temperature vacuum drying system with improved control flow was set up and the experiments with the sample of white radish wear were carried out. The results showed that this system could operate steadily at the set sample temperature value ±0.5 ℃, and provided a platform for the follow-up study of the ice-temperature vacuum drying process.