Cereal quality changed after being dried. It is necessary to know kinetics of quality changes during drying for effectively predicting and controlling cereal quality after being dried. The kinetic models used to describe the processes and their results were summarized and analyzed. According to the power-law kinetic equation, the reaction orders of cereal quality during drying range from 0 to 2, and most of the activation energies range from 100×103 J/mol to 400×103 J/mol. The power-law model is not suitable for describing some types of changes.