Abstract: A vacuum drying- atmospheric tempering experiment was used to investigate the effects of drying temperature and relative vacuum on drying qualities of paddy.Besides,the fissuring rate,the head rice rate and the texture quality were also analyzed by SEM( scanning electron microscope) of paddy which were under the different drying conditions.The results showed that the drying temperature and vacuum had significant effects on both the fissuring rate and the head rice rate. Besides,drying temperature,vacuum and their interaction had significant effects on rice texture properties( p < 0.01).The analysis also indicated that the fissuring rate had significantly positive correlation with their hardness,adhesiveness and gumminess of cooked rice( p < 0.01).And also a strong negative correlation between the head rice yield with hardness,adhesiveness and gumminess of cooked rice was found( p < 0.01),both of them had no significant correlation with elasticity,chewiness and cohesiveness.The results of the SEM showed that the degree of binding of starch granules and protein structure were sloppier,drying cracks was thicker,the number was larger with the higher drying temperature,the greater the relative degree of vacuum and the higher the drying rate.