Puffing drying at modified temperature and pressure for raspberry was optimized by central composite rotatable design(CCRD) and response surface methodology(RSM).The effects of puffing temperature,vacuum drying temperature and vacuum drying time on color,moisture content,crispness and rehydration ratio of the final products were analyzed.The optimum puffing drying conditions were obtained as follows:pre-drying time 90 min,puffing temperature 97℃,dwell time 5 min,pressure difference 0.1 MPa,vacuum drying temperature 69℃,and vacuum drying time 136 min.Under these conditions,the response values were:"a*"of 12.24,moisture content of 7.80%,crispness of 8 and rehydration ratio of 2.39,respectively.