40℃。 The effects of the factors of pre-freeze rate, dry chamber pressure and board temperature on quality of vacuum freeze-dry kiwifruit slice were investigated with three-factor second order general revolving combination design, and the regression model with high reliability was obtained between the quality of kiwifruit slice and the factors. The results showed that the three factors all had very significant influence on quality of kiwifruit slice (p＜0.01）. The influencing sequence from significant to common is pre-freeze rate, dry chamber pressure and board temperature. The optimally technical parameters are 0.6℃/min of pre-freeze rate, 73.6Pa of dry chamber pressure and 40℃ of board temperature.