The work aims to select the optimum drying temperature for the radish by means of hot-air drying. The curves of hot-air drying and changing water loss rate were plotted by measuring the moisture content and drying rate of radish at different drying temperatures. The rehydration ratio, total sugar and vitamin C contents were measured, and the microstructure of the radish was observed. When the drying temperature of the radish was 70 °C, the rehydration ratio was 2.01, the mass fraction of total sugar was 2.21%, and the vitamin C content was 112.4 mg/kg. The kinetic model for the radish's hot-air drying applied Page equation: , wherein , N=0.7658-0.0057θ+ 0.0002θ2. When the drying temperature is 70 °C, the quality of the radish can be better maintained, and the established model can also describe the moisture change in the drying process of the radish.