Abstract: Optimization of process conditions for high-salted celery by desalted and the crispness after desalination were explored.The content of salt and crispness was measured by experiments.According to one-factor-at-a-time experimental design combined with response methodology, the optimical desalination conditions was explored.The optimal desalination conditions were desalination temperature of 80℃, the ratio of stuff to water of 1:2, desalination time of 90min and the number of rinsing of 3.Under the optimal desalination conditions, the content of salt was achieved to be 5.69g/100g, the crispness was 2012.4g.