Due to the rapid decline of jujube quality after harvest, it is very important to explore suitable processing methods to extend the preservation period of jujube. Therefore, this study explored the influence of dry conditions on the drying characteristics of jujube in air jet impingement drying, so as to improve the quality of dry jujube, shorten the drying time, obtain dry activation energy, and optimize the drying model. Self-made air jet impingement drying equipment was used to study the influence of wind speed (8.5m/s, 10.0m/s, 12.0m/s), wind temperature {60℃, 65℃, 70℃, [70℃(5h)+65℃(8h)+55℃]} on jujube moisture ratio, drying rate, effective moisture diffusion coefficient and activation energy. Eight drying models (Lewis, Page, Modified Page, Wang & Singh, Henderson & Pabis, Approximation of diffusion, Logarithmic, Simplified Fick's diffusion) were fitted and screened by DPS data statistical software. Consistent with the drying characteristics of most food materials, the air jet impingement drying process of jujube is mainly falling-rate drying. Temperature had a great influence on the changes of parameters in the whole drying process. The diffusion of water and the decline of moisture ratio were faster with the temperature increasing and the drying rate was also the higher. The highest effective diffusion coefficient was 1.22133×10-9m²/s, the minimum activation energy required was 10.39kJ/mol. Eight models were used for fitting. It was founded that the parameter coefficient (R²) value of Logarithmic model was 0.999801, the root mean square error (RMSE) value was 0.002913, the Chi-square(χ²) value was 9.332000×10-6, and this model was the optimal model. Both temperature and wind speed had effects on drying curve, drying rate curve, effective moisture diffusion coefficient and activation energy. The better drying effect was obtained at the temperature of 70℃ (5h)+65℃(8h)+55℃ and the wind speed of 12.0m/s.