Abstract: Fine konjac flour was processed by static pressing shearing micro comminution. As a result, the ellipsoidal fine particles were broken into microparticles. The shapes of the microparticles were various and most of them were of flaws. Mean molecular weight of glucomannan as the active ingredient of konjac flour decreased by 14.70%, but its content increased by 5.09%. The chroma of konjac flour was improved, its swelling speed and sol clarity were enhanced markedly, and no obvious change in viscosity was found. Analyses indicated that this micro comminution had mechanochemical effects on konjac flour and the micro comminuting technology could be more practical in industrial production.