摘要：The present work aims to optimize the foaming cond.tions for tomato j.ice using three level Box-Behnken Experimental d.sign of Response surface Method.logy. In the following stud. three process parameters namely concentration of egg albumin (EA) as foaming agent, 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 d.nsity (Fd. and.d.ainage volume (d.) which are an ind.cation of foaming ability and.foam stability. The pred.cted.levels of responses as generated.by software were EV: 91.49%, Fd. 0.558 g/cc & d.: 10 ml, which on valid.tion was found.closer to experimental value.