Abstract: Hami jujube was used as the material to research the effect of different dried temperature on shrinkage characteristics of jujube. The results showed that:dried process of jujube was made of speed up period, deceleration period and constant period. Deceleration period was the main dried process of high temperature, while constant period was the main dried process of low temperature. Volume shrinkage of jujube was with alternation of contraction and expansion during dried process. A supporting role in cavity, airway, vascular tissue, core and peel of jujube resulted in water loss volume was much larger than jujube shrink volume. Model fitting results showed selected index contraction predicted better, R2≥0.9992, PE≤1.5764%, RMSE≤6.4162%.