Foam-mat drying is a process in which liquid foods are whipped into stable foams and then air-dried. Foams were prepared by adding foaming agent egg albumin (0.25% and 0.50%), methyl cellulose (0.5%) as stabilizer for various sugar concentrations (20, 25 and 30o brix) at air velocity of 3 m/s, whipping for 2 min at different temperature (55, 65 and 75oC) of pineapple juice. The maximum foam expansion and stability of 121 percent was obtained when 0.5% egg albumin was added in 20o sugar brix at 55oC juice temperature. The minimum foam density of 1.0683 g/cm3 was found when egg albumin 0.25% was added for 20o brix at 55oC temperature. The optimized solution predicted foam expansion of 117.306%, foam stability of 120.667% and foam density of 1.06301 g/cm 3 when pineapple juice was blended with 0.5% egg albumin with 20o brix sugar syrup at 55oC. The maximum value of chroma was obtained as 22.89. The sensory values for foam mat dried pineapple powder were more than 7.5 for colour, taste, appearance and overall acceptability respectively. Thus, foam mat dried pineapple powder could be consumed as an instant juice powder or as a flavoring agent.