This study tests freeze-drying (FD) technology (Scanvac Coolsafe model, Labogene brand) to preserve hawthorn fruit. First, 100g hawthorn slices were frozen and then freeze-dried. Kinet-ic models were applied, and hawthorn’s moisture ratio and weight loss were noted after every two hours during the 14-hour freeze-drying process. Matlab program is used to perform a to-tal of eight kinetic drying models. Results show that the root mean square error was 0.011063, the highest determination coefficient was 0.9987, the least chi-square was 1.959x10-4, and the effective diffusivity was 2.33742x10-10m2/s. The diffusion approach is the best among the eight models.