摘要：The present work aims to optimize the foaming.conditions for tomato juice using.three level Box-Behnken Experimental Desig. of Response surface Methodolog.. In the following.study three process parameters namely concentration of eg. albumin (EA) as foaming.ag.nt, Carboxy methyl cellulose (CMC) as foam stabilizer and whipping.time (WT) was optimized. The levels for various input variables were EA: 5% - 15%, CMC: 0.10% - 0.60% & WT: 3 - 7 min. The responses measured were expansion volume (EV), foam density (FD) and drainag. volume (DV) which are an indication of foaming.ability and foam stability. The predicted levels of responses as g.nerated by software were EV: 91.49%, FD: 0.558 g.cc & DV: 10 ml, which on validation was found closer to experimental value.