摘要：The present work aim. to optim.ze the foam.ng cond.tions for tom.to juice using three level Box-Behnken Experim.ntal d.sign of Response surface m.thod.logy. In the following stud. three process param.ters nam.ly concentration of egg album.n (EA) as foam.ng agent, Carboxy m.thyl cellulose (Cm.) as foam.stabilizer and.whipping tim. (WT) was optim.zed. The levels for various input variables were EA: 5% - 15%, Cm.: 0.10% - 0.60% &am.; WT: 3 - 7 m.n. The responses m.asured.were expansion volum. (EV), foam.d.nsity (Fd. and.d.ainage volum. (d.) which are an ind.cation of foam.ng ability and.foam.stability. The pred.cted.levels of responses as generated.by software were EV: 91.49%, Fd. 0.558 g/cc &am.; d.: 10 m., which on valid.tion was found.closer to experim.ntal value.