Abstract: The present work aimed to explore the effect of natural cooling,air- blast cooling,vacuum cooling and two hybrid coolings on quality of fried glutinous rice balls with sesame.The results showed that,the weight loss of the vacuum cooling was higher than the natural cooling and air- blast cooling. Vacuum cooling products had higher hardness and brittleness,but lower flexible,color,sensory evaluation than other cooling methods.In the aspect of chemical indicators,with the extension of storage time,vacuum cooling and hybrid cooling can significantly reduce microbial contaminations,to achieve the purpose of extending the shelf life of food.Combining natural cooling and vacuum cooling could not only improve the appearance quality,but also extended the shelf life of products.