Abstract: The value of Thompson Seedless raisins would increase greatly after refined process. Drying is the very important process to affect the sensory quality of raisin products. To remove the redundant moisture of Thompson Seedless raisins after cleaning process, thin-layer drying equipment was used to simulate fluidized bed drying and belt drying, respectively. The results showed that the appropriate conditions of fluidized bed drying were as follows: air temperature 30-40℃, air speed3.5-4.5 m/s, thickness of raisins four layers(about 22 mm), drying time four minutes. The appropriate conditions of belt drying were air temperature (40±2)℃, air speed 1.5 m/s, thickness of raisins 2.5 layers(about 15 mm), drying time nine minutes.