The characteristics of Antarctic krill and the variation of its quality during the tube bundle drying process were explored to provide process parameters for the processing of Antarctic krill powder with high quality. With the drying temperature set at 110 ° C, 120 ° C, 130 ° C, 140 ° C and 150 ° C respectively, material temperature, moisture content and drying rate of Antarctic krill used as drying characteristic indexes, the crude protein, crude fat, astaxanthin and color of Antarctic krill during drying were detected. The results show that the higher the drying temperature is, the shorter the drying time will be for reaching the drying end. The time will be shortened by 10-20min for every 10℃ increase in temperature. When the material moisture content ≥ 60% and the material temperature ≤ 60℃, there was little difference in nutrient content in each group. When the material moisture content < 60% or the material temperature > 60℃, the content of astaxanthin and fat changed significantly (P<0.01). Conclusion: in processing of Antarctic krill with tube bundle dryer, when the material moisture content ≥ 60% and the material temperature ≤ 60℃, the drying temperature between 130℃ and 150℃ can be used to improve the drying efficiency; when the material moisture content ＜ 60% or the material temperature > 60℃, the drying temperature < 120℃ should be adopted to obtain Antarctic krill powder with higher quality.