Eri silkworm, Samia ricini is a species of wild silk moth, which can produce commercial quantities of silk and pupae. Eri silkworm contains high amounts of protein, approximately 66 percent (Sirimungkararat et al. 2004) with natural feeding of a wide range of host plants such as tapioca and castor leaf. Eri silkworm pupae food was developed as a sustainable high protein food source. The objective of this study was to design the process of Eri silkworm pupae preservation in three products including dried Eri silkworm pupae in foil pouch (DE), fried and dried Eri silkworm pupae in can (CDE) and canned Eri silkworm pupae in brine (CE). For DE, frozen silkworm pupae were thawed and blanched in boiling water and dried at 60 70 and 80 oC in hot air oven. For CDE, silkworm pupae were preserved by deep fat frying at 170 180 and 190 oC for 10 and 15 minutes respectively then further dried with hot air oven at 95 oC 1.5 hours. For CE, pupae were blanched in boiling water and filled in can with brine solution then put into retort to sterilization at 116 118 and 121 oC for 25 20 and 15 minutes respectively. The result showed that moisture content and water activity for DE at 80 oC was decreased in short time and give good crispness. The color of dried silkworm pupae was not significantly different. For CDE, when fried the silkworm pupae in oil at 170 and 180 oC were unable to decrease water activity to lower than 0.6. Therefore fried pupae were dried in hot air oven at 95 oC to decrease water activity to lower than 0.6 and provide acceptability for crispness. Sensory result of DE and CDE with four seasoning flavor were mixed with products then ranking for preference were tested. The highest flavor score is hot chicken flavor. For CE, temperature for heating process 116 oC for 25 minutes were minimum to commercially sterilize the product with F0 value of 8.6 min. and the panelists were marked 8moderate saltiness9 for score for sensory evaluation. Shelf-life of DE and CDE were evaluated for six months. L* a* and b* of DE were not significantly different. L* of CDE was not significantly different but a* and b* were significantly decreased from 10.71 and 12.81 to 8.40 and 9.71 respectively that affected to increase more brown color. The crispness of DE and CDE were not significantly different throughout the storage period. The scores of sensory evaluation for odor throughout the storage period were significantly decreased from 4 to 2.7-3 points which indicated to snormalt or snot sure to detect rancid odor or nott. The evaluations for rancidity of FDE were changed when the time approached to 4 months. The scores of CDE seasoning with salt were lowest from 4 to 2.8 point which indicated to sslightly rancidt. L* a* and b* of CE throughout the storage period were significantly decreased, and the hardness for texture measurement was slightly increased. The sensory evaluation scores of CE for odor and texture were indicated to snormalt. As describes above, optimal condition for DE was drying at 80 .C for 10 hours. For CDE, optimal condition was frying at 180 .C for 10 minutes, and then drying at 95 .C for 1.5 hours. For CE, optimal condition was sterilizing at 116 .C for 25 minutes. Shelf life for DE, CDE and CE were 5 months, 4 months and more than 6 months respectively.