Abstract: 【 Objective 】 Response surface methodology was used to optimize the flash drying process of raisin crisp fruit in the hope of providing technical support for raisin processing enterprises and new ideas for the development of raisin in Turpan. 【 Methods 】 In this project, the seedless white raisin was used as raw material and the factors affecting the quality of raisin crisp fruit were obtained by single factor experiment and variance analysis. The effect of each factor on the sensory score of raisin crisp fruit was analyzed and the optimum flash drying technology determined by response surface methodology. 【 Results 】 The single factor experiment selected three factors which had great influence on extraction temperature, flash temperature and flash time, and further set up a three-factor and three-level Box-Behnken central composite experiment, from which, the mathematical model of all factors and the sensory score of raisin crisp fruit was obtained as: Y = 93.92-1.46A-0.97B-0.64C+0.42AB-0.65AC-0.18BC-3.21A²-2.19B²-1.46C². 【 Conclusion 】 The optimum conditions for pulsed sudden decompression flash drying of puffed raisins are that the extraction temperature is 58.86℃, flash temperature is 103.80℃, flash time is 5.42 h,and the maximum theoretical value of the sensory score is 94.3.