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A comparative puffing experiment on blackcurrant slice between the microwave and microwave-vacuum method was performed. During microwave puffing process, microwave intensity was 20W/g and initial moisture content of blackcurrant slice was 35%. While the initial conditions were the same with that for microwave puffing method except for 30kPa vacuum pressure during the microwave-vacuum puffing process. The conclusion was obtained that for microwave-vacuum puffing technology, the expansion ratio was first increasing and then almost in constant. The puffing process was in the accelerating dehydration period in first 10s, and subsequently kept the constant dehydration phase. While during microwave puffing process, the expansion ratio and dehydration rate were first increasing and then decreasing. The anthocyanin content of blackcurrant slice obtained by the microwave-vacuum method was higher than the microwave method. Therefore, the microwave puffing characteristics combining with vacuum technology were superior to that produced at the atmosphere pressure.