Abstract: The study focused on the moisture dissipation law of different species of Juglans sigillata. We adapted FQS500H coal gasification equipment for‘Dapao’and‘Xixiang’walnuts toasting and recorded the moisture dissipation law of walnut at different toasting stages. Based on these data, we then mapped out water changes with line graph to analyze the moisture dissipation law in walnut toasting. The result indicated the duration of high water loss rate for‘Xixiang’walnut was short with small fluctuation, and the duration of high water loss rate for‘Dapao’walnut was long with big fluctuation. At the front side of toaster close to the heat source, the duration of high water loss rate ranged from 0-26 hours with huge fluctuation, and main peak of water loss occurred late (8-22 hour). At the central part of toaster, the duration of high water loss rate ranged from 0-16 hours with small fluctuation, and main peak of water loss occurred early (0-4 hour). At the backside of toaster away from the heat source, the duration of high water loss rate ranged from 0-26 hours with small fluctuation and without obvious peak of wave loss after the main peak occurring around 0 to 4 hours. When adapting smart walnut toasting equipment, there were huge variations on the rate and speed of moisture dissipation, occurrence time of water loss peak and the fluctuation of water loss rate. All these factors were closely connected with toasting time, walnut species and the location of toasting inside walnut toaster.