The wok aims to study the effect of pre-meal processing on dibutyl phthalate (DBP) residues and dietary exposure assessment in radish. Pot planting, simulated pre-meal processing and liquid chromatography were used to study the effects of blanching, curing and drying treatments on DBP residues and dietary exposure in radish. Blanching, curing and drying all had obvious effects on DBP residues. Solubility parameters, water loss and DBP volatilization were the three key factors affecting DBP content in radish. In blanching process, DBP residue and processing factor gradually decreased with the increase of time, and the removalrate was 0.96%-45.54%. DBP residues and processing factors decreased first and then gradually increased with the increase of time in curing process, with removalrate ranging from 1.36% to 44.74%. DBP residues and processing factors in drying process first increased and then gradually decreased with the increase of time. Considering the water loss in drying process, the removalrate couldreach 82.06% after the water content was corrected. The results of dietary exposure assessment onDBP residues showed that the DBP residues processed by blanching, curing and drying could be reduced by 45.54%, 44.73% and 24.32%, respectively compared with the initial value assessment. Appropriate food processing methods can effectively reduce DBP residues in radish and improve the food safety of radish, while the assessmentresults of dietary exposure willbe closer to the true value after processing factors are introduced.