Foam-mat drying is one of the simple methods of drying in which a liquid food concentrate along with a suitable foaming agent is whipped to form a stable foam and is subjected to dehydration in the form of a mat of foam at relatively low temperature [1, 2]. Rate of drying in this process is comparatively very high because of an enormous increase in the liquid-gas interface, in spite of the fact that the heat transfer is impeded by a large volume of gas present in the foamed mass [3]. Drying occurs in multiple constant rate periods due to periodic bursting of successive layers of foam bubbles, thus exposing new surfaces for heat and mass transfer as the drying progresses [4, 5]. This method is suitable for any heat sensitive, sticky and viscous materials which cannot be dried by spray drying. The foam-mat dried products have better reconstitution properties because of their honeycomb structure and are superior to drum and spray dried products [6]. Renewed interest in foam-mat drying could be due to its simplicity, cost-effectiveness, rapid drying rate and enhanced product quality. Foaming of liquids and semi liquid materials has long been recognized as one of the methods to shorten drying time. Unlike other drying methods, foam-mat drying does not involve a large capital outlay. The product is also reduced to a light and porous form which, when packaged in polyethylene material, allows for good stability. The drawback of this method is the throughput of the dryer as the moisture is removed from the thin layer of the foam hence the material spread per unit surface of drying area is very small [7].