Abstract: Intermittent drying technology is usually utilized to shorten the net drying time, to reduce the effective energy consumption and to improve the quality after drying in the process of drying potato slices. The physical and chemical property and the nutritional variation of potato during drying are relevant to temperature, moisture and drying time. If the moisture profile, temperature and moisture variation inside the potato slices can be predicted exactly during the intermittent drying of the potato slices, basis could be provided for the selection of reasonable intermittent drying technology. The model of the intermittent drying with tempering period was developed, and the moisture distribution inside the potato slices and the tempering time during the tempering period can be quantatively obtained at any time, which laid a basis for laying down the intermittent drying technology.