Response　surface　analysis　methodology　was　used　for　optimizing　the　film-forming　technique　by　the　navel　orange　residue　for　papier-mache　food.　CMC　contents,　sodium　alginate　contents　and　konjac　fiber　contents　were　selected　as　influencing　factors　based　on　single-factor　experiments.　The　simulated　quadratic　polynomial　regression　equation　of　prediction　model　was　set　up　by　Box-Benhnken　central　composite　design　and　response　surface　analysis　theory　with　the　tensile　strength　and　elongation　at　break　as　measure　indicator.　The　optimum　film　forming　technique　were　obtained　as　follows:　CMC　contents　0.4%,　sodium　alginate　contents　0.267%,　konjac　fiber　contents　0.196%.　The　tensile　strength　and　elongation　at　break　under　the　condition　were　1.765　kN/m　and　1.043%,　respectively.　The　verified　value　were　1.792kN/m　and　1.062%,　respectively　and　were　in　close　agreement　with　the　predicted　values.　©,　2014,　Chinese　Institute　of　Food　Science　and　Technology.　All　right　reserved.